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Results:
1-7
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Results: 7
Authors:
De Stefano, G
Piacquadio, P
Sciancalepore, V
Citation: G. De Stefano et al., Effect of selected processing variables on sensory attributes of extrudates, ITAL J FOOD, 13(2), 2001, pp. 229-232
Authors:
Piacquadio, P
De Stefano, G
Sciancalepore, V
Citation: P. Piacquadio et al., A no brine method for Mozzarella cheese making. 2. Impact on sensory properties, MILCHWISSEN, 56(4), 2001, pp. 204-206
Authors:
Sciancalepore, V
De Stefano, G
Piacquadio, P
Citation: V. Sciancalepore et al., Effects of the cold percolation system on the quality of virgin olive oil, EUR J LIPID, 102(11), 2000, pp. 680-683
Authors:
Piacquadio, P
De Stefano, G
Sciancalepore, V
Citation: P. Piacquadio et al., The effect of heating at subgelatinization temperatures on enzymatic digestibility of corn starch, STARCH, 52(10), 2000, pp. 345-348
Authors:
Sciancalepore, V
De Stefano, G
Piacquadio, P
Citation: V. Sciancalepore et al., Influence of Sinolea cold extraction system on virgin olive oil quality, IND ALI, 39(394), 2000, pp. 824-828
Authors:
Servili, M
De Stefano, G
Piacquadio, P
Sciancalepore, V
Citation: M. Servili et al., A novel method for removing phenols from grape must, AM J ENOL V, 51(4), 2000, pp. 357-361
Authors:
De Stefano, G
Piacquadio, P
Servili, M
Di Giovacchino, L
Sciancalepore, V
Citation: G. De Stefano et al., Effect of extraction systems on the phenolic composition of virgin olive oils, FETT-LIPID, 101(9), 1999, pp. 328-332
Risultati:
1-7
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