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Results:
1-18
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Results: 18
Authors:
FESSAS D
CIESLA K
SCHIRALDI A
Citation: D. Fessas et al., GAMMA-RADIATION EFFECTS ON THE THERMAL-STABILITY OF BOVINE GAMMA-GLOBULIN, JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 52(3), 1998, pp. 745-751
Authors:
RIVA M
FESSAS D
FRANZETTI L
SCHIRALDI A
Citation: M. Riva et al., CALORIMETRIC CHARACTERIZATION OF DIFFERENT YEAST STRAINS IN DOUGHS, JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 52(3), 1998, pp. 753-764
Authors:
DICESARE LF
PROIETTI M
RIVA M
SCHIRALDI A
Citation: Lf. Dicesare et al., INFLUENCE OF COOKING ON THE VOLATILE FRAC TION OF BRASSICACEAE GROWN IN ITALY, Industrie alimentari, 37(367), 1998, pp. 182-186
Authors:
PIAZZA L
SCHIRALDI A
Citation: L. Piazza et A. Schiraldi, CORRELATION BETWEEN FRACTURE OF SEMISWEET HARD BISCUITS AND DOUGH VISCOELASTIC PROPERTIES, Journal of texture studies, 28(5), 1997, pp. 523-541
Authors:
SCHIRALDI A
PIAZZA L
BRENNA O
VITTADINI E
Citation: A. Schiraldi et al., STRUCTURE AND PROPERTIES OF BREAD DOUGH AND CRUMB - CALORIMETRIC, RHEOLOGICAL AND MECHANICAL INVESTIGATIONS ON THE EFFECTS PRODUCED BY HYDROCOLLOIDS, PENTOSANS AND SOLUBLE-PROTEINS, Journal of thermal analysis, 47(5), 1996, pp. 1339-1360
Authors:
PIAZZA L
RIVA M
SCHIRALDI A
Citation: L. Piazza et al., STRUCTURIZATION OF BAKERY PRODUCTS, Industrie alimentari, 35(354), 1996, pp. 1293-1299
Authors:
SCHIRALDI A
PIAZZA L
RIVA M
Citation: A. Schiraldi et al., BREAD STALING - A CALORIMETRIC APPROACH, Cereal chemistry, 73(1), 1996, pp. 32-39
Authors:
ZANONI B
SCHIRALDI A
SIMONETTA R
Citation: B. Zanoni et al., NAIVE MODEL OF STARCH GELATINIZATION KINETICS, Journal of food engineering, 24(1), 1995, pp. 25-33
Authors:
ZANONI B
SCHIRALDI A
SIMONETTA R
Citation: B. Zanoni et al., NAIVE MODEL OF STARCH GELATINIZATION KINETICS, Journal of food engineering, 24(1), 1995, pp. 25-33
Authors:
SCHIRALDI A
Citation: A. Schiraldi, MICROBIAL-GROWTH AND METABOLISM - MODELING AND CALORIMETRIC CHARACTERIZATION, Pure and applied chemistry, 67(11), 1995, pp. 1873-1878
Authors:
RIVA M
SCHIRALDI A
PIAZZA L
Citation: M. Riva et al., CHARACTERIZATION OF RICE COOKING - ISOTHERMAL DIFFERENTIAL SCANNING CALORIMETRY INVESTIGATIONS, Thermochimica acta, 246(2), 1994, pp. 317-328
Authors:
STASSI A
SCHIRALDI A
Citation: A. Stassi et A. Schiraldi, SOLUBILITY OF VEGETABLE CUTICULAR WAXES IN SUPERCRITICAL CO2 ISOTHERMAL CALORIMETRY INVESTIGATIONS, Thermochimica acta, 246(2), 1994, pp. 417-425
Authors:
SCHIRALDI A
Citation: A. Schiraldi, SPECIAL ISSUE - APPLICATIONS OF CALORIMETRY AND THERMAL-ANALYSIS TO FOOD SYSTEMS AND PROCESSES - PREFACE, Thermochimica acta, 246(2), 1994, pp. 180000011-180000012
Authors:
ROSSI M
SCHIRALDI A
ARNOLDI C
SALVIONI G
Citation: M. Rossi et al., CHARACTERIZATION OF COCOA EXTRACTS OBTAINED WITH SUPERCRITICAL CARBON-DIOXIDE, Industrie alimentari, 1994, pp. 38-42
MICROBIOLOGICAL AND CALORIMETRIC INVESTIGATIONS ON DEGRADED MARBLES FROM THE CA DORO FACADE (VENICE)
Authors:
PRADERIO G
SCHIRALDI A
SORLINI C
STASSI A
ZANARDINI E
Citation: G. Praderio et al., MICROBIOLOGICAL AND CALORIMETRIC INVESTIGATIONS ON DEGRADED MARBLES FROM THE CA DORO FACADE (VENICE), Thermochimica acta, 227, 1993, pp. 205-213
Authors:
RIVA M
SCHIRALDI A
Citation: M. Riva et A. Schiraldi, KINETIC PARAMETERIZATION OF TRANSITIONS AND REACTIONS IN FOOD SYSTEMSFROM ISOTHERMAL AND NONISOTHERMAL DSC TRACES, Thermochimica acta, 220, 1993, pp. 117-130
Authors:
ROSSI M
ARNOLDI C
ANTONIAZZI F
SCHIRALDI A
Citation: M. Rossi et al., SUPERCRITICAL-FLUID EXTRACTION OF COCOA LIPID WITH CARBON-DIOXIDE, Industrie alimentari, 1993, pp. 28-33
Authors:
DICESARE LF
SANSOVINI G
RIVA M
SCHIRALDI A
Citation: Lf. Dicesare et al., INFLUENCE OF TRADITIONAL AND MICROWAVE TE CHNOLOGY ON GARLIC SULFUR-COMPOUNDS IN GARLIC AROMATIZED OILS AND ON THE STABILITY OF OLIVE OIL TO OXIDATION, Industrie alimentari, 32(318), 1993, pp. 825-835
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