AAAAAA
Results:
1-7
|
Results: 7
Authors:
MANZOCCO L
MALTINI E
LERICI CR
Citation: L. Manzocco et al., CHANGES OF SOME THERMAL AND PHYSICAL-PROPERTIES IN MODEL SYSTEMS SIMULATING AN ALCOHOLIC FERMENTATION, Journal of food processing and preservation, 22(1), 1998, pp. 1-12
Authors:
STECCHINI ML
DELTORRE M
SARAIS I
SARO O
MESSINA M
MALTINI E
Citation: Ml. Stecchini et al., INFLUENCE OF STRUCTURAL-PROPERTIES AND KINETIC CONSTRAINTS ON BACILLUS-CEREUS GROWTH, Applied and environmental microbiology, 64(3), 1998, pp. 1075-1078
Authors:
MALTINI E
ANESE M
SHTYLLA I
Citation: E. Maltini et al., STATE DIAGRAMS OF SOME ORGANIC ACID-WATER SYSTEMS OF INTEREST IN FOOD, Cryo-letters, 18(5), 1997, pp. 263-268
Authors:
ANESE M
SHTYLLA I
TORREGGIANI D
MALTINI E
Citation: M. Anese et al., WATER ACTIVITY AND VISCOSITY - RELATIONS WITH GLASS-TRANSITION TEMPERATURES IN MODEL FOOD SYSTEMS, Thermochimica acta, 275(1), 1996, pp. 131-137
Authors:
MALTINI E
ANESE M
Citation: E. Maltini et M. Anese, EVALUATION OF VISCOSITIES OF AMORPHOUS PHASES IN PARTIALLY FROZEN SYSTEMS BY WLF KINETICS AND GLASS-TRANSITION TEMPERATURES, Food research international, 28(4), 1995, pp. 367-372
Authors:
STECCHINI ML
DELTORRE M
MALTINI E
Citation: Ml. Stecchini et al., RELATIONSHIPS BETWEEN THE STRUCTURAL-PROP ERTIES OF THE MEDIUM AND THE MICROBIAL-GROWTH, Industrie alimentari, 34(343), 1995, pp. 1295-1297
Authors:
MALTINI E
TORREGGIANI D
BROVETTO BR
BERTOLO G
Citation: E. Maltini et al., FUNCTIONAL-PROPERTIES OF REDUCED MOISTURE FRUITS AS INGREDIENTS IN FOOD SYSTEMS, Food research international, 26(6), 1993, pp. 413-419
Risultati:
1-7
|