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Results:
1-13
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Results: 13
Authors:
Riva, M
Piergiovanni, L
Schiraldi, A
Citation: M. Riva et al., Performances of time-temperature indicators in the study of temperature exposure of packaged fresh foods, PACKAG T SC, 14(1), 2001, pp. 1-9
Authors:
Fessas, D
Schiraldi, A
Citation: D. Fessas et A. Schiraldi, Water properties in wheat flour dough - I: Classical thermogravimetry approach, FOOD CHEM, 72(2), 2001, pp. 237-244
Authors:
Riva, M
Fessas, D
Schiraldi, A
Citation: M. Riva et al., Isothermal calorimetry approach to evaluate shelf life of foods, THERMOC ACT, 370(1-2), 2001, pp. 73-81
Authors:
Fessas, D
Schiraldi, A
Citation: D. Fessas et A. Schiraldi, State diagrams of arabinoxylan-water binaries, THERMOC ACT, 370(1-2), 2001, pp. 83-89
Authors:
Fessas, D
Iametti, S
Schiraldi, A
Bonomi, F
Citation: D. Fessas et al., Thermal unfolding of monomeric and dimeric beta-lactoglobulins, EUR J BIOCH, 268(20), 2001, pp. 5439-5448
Authors:
Cesaro, A
Crescenzi, V
Schiraldi, A
Citation: A. Cesaro et al., XXth Italian Calorimetry, Thermal Analysis and Experimental ThermodynamicsConference - Preface, J THERM ANA, 61(2), 2000, pp. 339-339
Authors:
Fessas, D
Schiraldi, A
Citation: D. Fessas et A. Schiraldi, Starch gelatinization kinetics in bread dough - DSC investigations on 'simulated' baking processes, J THERM ANA, 61(2), 2000, pp. 411-423
Authors:
Fessas, D
Schiraldi, A
Tenni, R
Zuccarello, LV
Bairati, A
Facchini, A
Citation: D. Fessas et al., Calorimetric, biochemical and morphological investigations to validate a restoration method of fire injured ancient parchment, THERMOC ACT, 348(1-2), 2000, pp. 129-137
Authors:
Stassi, A
Bettini, R
Gazzaniga, A
Giordano, F
Schiraldi, A
Citation: A. Stassi et al., Assessment of solubility of ketoprofen and vanillic acid in supercritical CO2 under dynamic conditions, J CHEM EN D, 45(2), 2000, pp. 161-165
Authors:
Riva, M
Fessas, D
Schiraldi, A
Citation: M. Riva et al., Starch retrogradation in cooked pasta and rice, CEREAL CHEM, 77(4), 2000, pp. 433-438
Authors:
Piergiovanni, L
Fava, P
Schiraldi, A
Citation: L. Piergiovanni et al., Study of diffusion through LDPE film of Di-n-butyl phthalate, FOOD ADDIT, 16(8), 1999, pp. 353-359
Authors:
Schiraldi, A
Citation: A. Schiraldi, Food science: Short- and long-term trends, CHEM 21ST C, 1999, pp. 251-264
Authors:
Fessas, D
Schiraldi, A
Citation: D. Fessas et A. Schiraldi, Texture and staling of wheat bread crumb: effects of water extractable proteins and 'pentosans', THERMOC ACT, 323(1-2), 1998, pp. 17-26
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