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Results: 1-12 |
Results: 12
PHYSICOCHEMICAL CHARACTERISTICS OF DEHYDRATED APPLE CUBES RECONSTITUTED IN SUGAR SOLUTIONS
Authors: MASTROCOLA D BARBANTI D DALLAROSA M PITTIA P
Citation: D. Mastrocola et al., PHYSICOCHEMICAL CHARACTERISTICS OF DEHYDRATED APPLE CUBES RECONSTITUTED IN SUGAR SOLUTIONS, Journal of food science, 63(3), 1998, pp. 495-498
HYGROMETRIC MEASUREMENTS FOR THE EVALUATION OF THE STABILITY OF MODELFOOD EMULSIONS
Authors: PITTIA P GAMBI A LERICI CR
Citation: P. Pittia et al., HYGROMETRIC MEASUREMENTS FOR THE EVALUATION OF THE STABILITY OF MODELFOOD EMULSIONS, Food research international, 30(3-4), 1997, pp. 177-184
INTERRELATIONSHIP BETWEEN CHEMICOPHYSICAL VARIABLES, MICROSTRUCTURE AND GROWTH OF LISTERIA-MONOCYTOGENES AND YARROWIA-LIPOLYTICA IN FOOD MODEL SYSTEMS
Authors: GUERZONI ME LANCIOTTI R WESTALL F PITTIA P
Citation: Me. Guerzoni et al., INTERRELATIONSHIP BETWEEN CHEMICOPHYSICAL VARIABLES, MICROSTRUCTURE AND GROWTH OF LISTERIA-MONOCYTOGENES AND YARROWIA-LIPOLYTICA IN FOOD MODEL SYSTEMS, Sciences des aliments, 17(5), 1997, pp. 507-522
MOLECULAR MODIFICATIONS OF BETA-LACTOGLOBULIN UPON EXPOSURE TO HIGH-PRESSURE
Authors: IAMETTI S TRANSIDICO P BONOMI F VECCHIO G PITTIA P ROVERE P DALLAGLIO G
Citation: S. Iametti et al., MOLECULAR MODIFICATIONS OF BETA-LACTOGLOBULIN UPON EXPOSURE TO HIGH-PRESSURE, Journal of agricultural and food chemistry, 45(1), 1997, pp. 23-29
EDUCATION IN FOOD-SCIENCE AND TECHNOLOGY IN ITALY
Authors: LERICI CR PITTIA P
Citation: Cr. Lerici et P. Pittia, EDUCATION IN FOOD-SCIENCE AND TECHNOLOGY IN ITALY, Industrie alimentari, 1997, pp. 3-7
THE FOAMING PROPERTIES OF NATIVE AND PRESSURE TREATED BETA-CASEIN
Authors: PITTIA P WILDE PJ CLARK DC
Citation: P. Pittia et al., THE FOAMING PROPERTIES OF NATIVE AND PRESSURE TREATED BETA-CASEIN, Food hydrocolloids, 10(3), 1996, pp. 335-342
QUALITY OF APPLE SLICES PROCESSED BY COMBINED TECHNIQUES
Authors: MASTROCOLA D PITTIA P LERICI CR
Citation: D. Mastrocola et al., QUALITY OF APPLE SLICES PROCESSED BY COMBINED TECHNIQUES, Journal of food quality, 19(2), 1996, pp. 133-146
FUNCTIONAL AND STRUCTURAL-PROPERTIES OF BETA-LACTOGLOBULIN AS AFFECTED BY HIGH-PRESSURE TREATMENT
Authors: PITTIA P WILDE PJ HUSBAND F CLARK DC
Citation: P. Pittia et al., FUNCTIONAL AND STRUCTURAL-PROPERTIES OF BETA-LACTOGLOBULIN AS AFFECTED BY HIGH-PRESSURE TREATMENT, Journal of food science, 61(6), 1996, pp. 1123-1128
KINETICS OF PHYSICO-CHEMICAL AND RHEOLOGICAL MODIFICATION OF DIFFERENT PASTA PRODUCTS DURING COOKING PROCESS
Authors: DALLAROSA M CENCIC L PITTIA P MASTROCOLA D
Citation: M. Dallarosa et al., KINETICS OF PHYSICO-CHEMICAL AND RHEOLOGICAL MODIFICATION OF DIFFERENT PASTA PRODUCTS DURING COOKING PROCESS, Industrie alimentari, 1996, pp. 15-19
MODIFICATION OF SOME PHYSICAL-PROPERTIES OF COFFEE DURING ROASTING
Authors: PITTIA P DALLAROSA M PINNAVAIA G MASSINI R
Citation: P. Pittia et al., MODIFICATION OF SOME PHYSICAL-PROPERTIES OF COFFEE DURING ROASTING, Industrie alimentari, 35(351), 1996, pp. 945-950
FUNCTIONAL-PROPERTIES OF DRIED FRUITS REC ONSTITUTED IN SUGAR SOLUTIONS
Authors: MASTROCOLA D PITTIA P CENCIC L ROSA MD BARBANTI D
Citation: D. Mastrocola et al., FUNCTIONAL-PROPERTIES OF DRIED FRUITS REC ONSTITUTED IN SUGAR SOLUTIONS, Industrie alimentari, 34(340), 1995, pp. 833-839
COMBINED TECHNIQUES FOR DICED-FRUITS STAB ILIZATION
Authors: MASSINI R NICOLI MC PITTIA P
Citation: R. Massini et al., COMBINED TECHNIQUES FOR DICED-FRUITS STAB ILIZATION, Industrie alimentari, 33(331), 1994, pp. 1089-1093
Risultati: 1-12 |