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Results:
1-16
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Results: 16
Authors:
ZANONI B
PERI C
GARZAROLI C
PIERUCCI S
Citation: B. Zanoni et al., A DYNAMIC MATHEMATICAL-MODEL OF THE THERMAL INACTIVATION OF ENTEROCOCCUS-FAECIUM DURING BOLOGNA SAUSAGE COOKING, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 727-734
Authors:
MAYERMIEBACH E
ZANONI B
SPIESS WEL
Citation: E. Mayermiebach et al., A MODEL TO PREDICT MICROBIAL-CONTAMINATION OF BLANCHED SPINACH, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 536-542
Authors:
GARZAROLI C
ZANONI B
PERI C
Citation: C. Garzaroli et al., FIRST-ORDER KINETICS OR THE CASOLARI MODEL TO PREDICT DEATH OF ENTEROCOCCUS-FAECIUM DURING BOLOGNA HEAT PROCESSING, Italian journal of food sciences, 8(2), 1996, pp. 137-144
Authors:
PAGLIARINI E
PERI C
ZANONI B
GHIZZARDI M
Citation: E. Pagliarini et al., OPTIMIZATION OF OLIVE PASTE EXPRESSION - MAXIMIZING YIELD BY CENTRAL COMPOSITE DESIGN APPROACH, Journal of the Science of Food and Agriculture, 71(4), 1996, pp. 470-474
Authors:
PERI C
ZANONI B
PAGLIARINI E
RASTELLI C
Citation: C. Peri et al., OPTIMIZATION OF OLIVE PASTE EXPRESSION - A STUDY OF VARIABLES AFFECTING EXPRESSION YIELD, Journal of the Science of Food and Agriculture, 70(3), 1996, pp. 293-297
Authors:
BOYER LE
BRAZZILLO J
FORMAN MA
ZANONI B
Citation: Le. Boyer et al., FAVORSKII REACTIONS OF A BROMOQUADRICYCLANONE, Journal of organic chemistry, 61(21), 1996, pp. 7611-7613
Authors:
ZANONI B
PERI C
GIANOTTI R
Citation: B. Zanoni et al., DETERMINATION OF THE THERMAL-DIFFUSIVITY OF BREAD AS A FUNCTION OF POROSITY, Journal of food engineering, 26(4), 1995, pp. 497-510
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:
ZANONI B
PERI C
BRUNO D
Citation: B. Zanoni et al., MODELING OF BROWNING KINETICS OF BREAD CRUST DURING BAKING, Lebensmittel-Wissenschaft + Technologie, 28(6), 1995, pp. 604-609
Authors:
ZANONI B
PERI C
BRUNO D
Citation: B. Zanoni et al., MODELING OF STARCH GELATINIZATION KINETICS OF BREAD CRUMB DURING BAKING, Lebensmittel-Wissenschaft + Technologie, 28(3), 1995, pp. 314-318
Authors:
ZANONI B
PIERUCCI S
PERI C
Citation: B. Zanoni et al., STUDY OF THE BREAD BAKING PROCESS .2. MATHEMATICAL-MODELING, Journal of food engineering, 23(3), 1994, pp. 321-336
Authors:
ZANONI B
PERI C
PIERUCCI S
Citation: B. Zanoni et al., A STUDY OF THE BREAD-BAKING PROCESS .1. A PHENOMENOLOGICAL MODEL, Journal of food engineering, 19(4), 1993, pp. 389-398
Authors:
ZANONI B
GARZAROLI C
ANSELMI S
RONDININI G
Citation: B. Zanoni et al., MODELING THE GROWTH OF ENTEROCOCCUS-FAECIUM IN BOLOGNA SAUSAGE, Applied and environmental microbiology, 59(10), 1993, pp. 3411-3417
Authors:
ZANONI B
PAGLIARINI E
PERI C
Citation: B. Zanoni et al., MODELING THE AQUEOUS EXTRACTION OF SOLUBLE SUBSTANCES FROM GROUND ROASTED COFFEE (VOL 58, PG 275, 1992), Journal of the Science of Food and Agriculture, 61(3), 1993, pp. 373-373
Authors:
ZANONI B
Citation: B. Zanoni, MODELING THE AQUEOUS EXTRACTION OF SOLUBLE SUBSTANCES FROM GROUND ROASTED COFFEE - COMMENT, Journal of the Science of Food and Agriculture, 61(3), 1993, pp. 373-373
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