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Results:
1-13
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Results: 13
Authors:
PORRETTA S
POLI G
MINUTI E
Citation: S. Porretta et al., TOMATO PULP QUALITY FROM TRANSGENIC FRUITS WITH REDUCED POLYGALACTURONASE (PG), Food chemistry, 62(3), 1998, pp. 283-290
Authors:
PORRETTA S
POLI G
Citation: S. Porretta et G. Poli, TOMATO PUREE QUALITY FROM TRANSGENIC PROCESSING TOMATOES, International journal of food science & technology, 32(6), 1997, pp. 527-534
Authors:
PORRETTA S
BIRZI A
COLLA F
GRECI F
PERCUDANI A
Citation: S. Porretta et al., POSSIBILITY OF USING ELECTRONIC NOSE WITH METALLIC SEMICONDUCTOR SENSORS (MOS) FOR QUALITY AND SHELF-LIFE EVALUATION OF DIFFERENT PRESERVEDFOODS, Industrie alimentari, 36(356), 1997, pp. 161-165
Authors:
PORRETTA S
MOSKOWITZ HR
GOFMAN A
Citation: S. Porretta et al., SENSORY ANALYSIS OF FOODS - A SHORT HISTORY AND OVERVIEW OF CURRENT METHODS, Industrie alimentari, 1996, pp. 3
Authors:
PORRETTA S
Citation: S. Porretta, QUALITY EVALUATION OF CANNED WHOLE TOMATOES, Food science and technology international, 1(2-3), 1995, pp. 97-104
Authors:
PORRETTA S
BIRZI A
GHIZZONI C
VICINI E
Citation: S. Porretta et al., EFFECTS OF ULTRA-HIGH HYDROSTATIC-PRESSURE TREATMENTS ON THE QUALITY OF TOMATO JUICE, Food chemistry, 52(1), 1995, pp. 35-41
Authors:
PORRETTA S
BIRZI A
Citation: S. Porretta et A. Birzi, EFFECT OF STORAGE-TEMPERATURE ON SENSORY SHELF-LIFE OF 2 KETCHUPS MADE OF WINE OR SPIRIT VINEGAR, Sciences des aliments, 15(6), 1995, pp. 529-540
Authors:
PORRETTA S
POLI G
PALMIERI L
Citation: S. Porretta et al., OPTIMIZATION OF THE ADDITION OF CALCIUM-CHLORIDE TO CANNED DICED TOMATOES, Sciences des aliments, 15(2), 1995, pp. 99-112
Authors:
GHIZZONI C
DELPOPOLO F
COLOMBO E
PORRETTA S
Citation: C. Ghizzoni et al., COMPOSITION OF VOLATILE FRACTION OF INDUSTRIAL CHOCOLATE, Industrie alimentari, 1995, pp. 3-13
Authors:
PORRETTA S
VICINI E
Citation: S. Porretta et E. Vicini, CHANGES IN TOMATO PULP QUALITY CAUSED BY LACTIC-ACID BACTERIA, International journal of food science & technology, 28(6), 1993, pp. 611-616
Authors:
PORRETTA S
POLI G
RONDELLI M
ZANANGELI G
Citation: S. Porretta et al., QUALITY EVALUATION OF TOMATO PULP, Food chemistry, 47(4), 1993, pp. 379-386
Authors:
PORRETTA S
Citation: S. Porretta, ANALYSIS OF SENSORY AND PHYSICOCHEMICAL DATA ON COMMERCIAL TOMATO PUREE WITH PATTERN-RECOGNITION TECHNIQUES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(6), 1993, pp. 531-536
Authors:
PORRETTA S
Citation: S. Porretta, NEW TRENDS IN TOMATO PROCESSING AND NEW METHODS FOR QUALITY EVALUATION OF THE FINISHED PRODUCTS, Industrie alimentari, 1993, pp. 8-14
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1-13
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