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Healthy yogurt fortified with n-3 fatty acids from vegetable sources

Journal of dairy science, 2015-12, Vol.98 (12), p.8375-8385

2015

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Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)

Postharvest biology and technology, 2013-07, Vol.81, p.37-43

2013

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Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review

Critical reviews in food science and nutrition, 2020-08, Vol.60 (14), p.2446-2459

2020

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A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders

Journal of dairy science, 2016-01, Vol.99 (1), p.194-204

2016

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Survey of the presence of patulin and ochratoxin A in traditional semi-hard cheeses

Food control, 2013-09, Vol.33 (1), p.54-57

2013

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RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS

Italian journal of food science, 2016-11, Vol.28 (4), p.542

2016

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OPTIMISATION OF ULTRASOUND AND MICROWAVE-ASSISTED EXTRACTION OF CAFFEOYLQUINIC ACIDS AND CAFFEINE FROM COFFEE SILVERSKIN USING RESPONSE SURFACE METHODOLOGY

Italian journal of food science, 2017-07, Vol.29 (3), p.409

2017

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Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-Performance Liquid Chromatography

Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.2722-2726

2001

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Chemical and volatile composition of three italian sweet white Passito wines

OENO one, 2009-09, Vol.43 (3), p.159

2009

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Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments

Journal of applied microbiology, 2007-08, Vol.103 (2), p.445-453

2007

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Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties

Australian journal of grape and wine research, 2015-06, Vol.21 (2), p.213-225

2015

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EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION

Italian journal of food science, 2015-01, Vol.27 (3), p.375-384

2015

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Determination of ethanol content in wine through a porous silicon oxide microcavity

Sensors and actuators. B, Chemical, 2007-04, Vol.123 (1), p.89-93

2007

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EFFECT OF DIFFERENT STORAGE CONDITIONS ON HAZELNUT QUALITY

Acta horticulturae, 2014 (1052), p.315-318

2014

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Determination of Ethyl Alcohol Content in Red Wines with an Optical Alcohol Meter Based on Nanostructured Silicon

Journal of agricultural and food chemistry, 2007-07, Vol.55 (15), p.5984-5989

2007

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Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese

Food microbiology, 2003-08, Vol.20 (4), p.397-404

2003

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RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS

Italian journal of food science, 2016-10, Vol.28 (4), p.542

2016

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Detecting bug damage on hazelnut

Acta horticulturae, 2023-10 (1379), p.481-486

2023

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EFFECTS OF STORAGE CONDITIONS ON HAZELNUT (CORYLUS AVELLANA L.) TEXTURAL CHARACTERISTICS

Acta horticulturae, 2009 (845), p.681-686

2009

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IDENTIFICATION OF SOLUBLE PHENOLIC ACIDS IN HAZELNUT (CORYLUS AVELLANA L.) KERNEL

Acta horticulturae, 2009 (845), p.677-680

2009

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QUALITY AND NUTRITIONAL PROPERTIES OF HAZELNUT (CORYLUS AVELLANA L.) OIL AND DEFATTED FLOURS

Acta horticulturae, 2009 (845), p.671-676

2009

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HAZELNUT RESEARCH IN PIEDMONT (NW ITALY): STRATEGIES FOR THE IMPROVEMENT IN YIELD AND QUALITY

Acta horticulturae, 2009 (845), p.359-362

2009

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CHARACTERISATION OF HAZELNUT VARIETIES BY TEXTURE ANALYSIS

Acta horticulturae, 2005 (686), p.485-490

2005

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In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese

Dairy science & technology, 2009-03, Vol.89 (2), p.169-176

2009

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Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria

Food microbiology, 2008-02, Vol.25 (2), p.392-399

2008

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Healthy yogurt fortified with n-3 fatty acids from vegetable sources

Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)

Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review

A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders

Survey of the presence of patulin and ochratoxin A in traditional semi-hard cheeses

RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS

OPTIMISATION OF ULTRASOUND AND MICROWAVE-ASSISTED EXTRACTION OF CAFFEOYLQUINIC ACIDS AND CAFFEINE FROM COFFEE SILVERSKIN USING RESPONSE SURFACE METHODOLOGY

Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-Performance Liquid Chromatography

Chemical and volatile composition of three italian sweet white Passito wines

Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments

Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties

EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION

Determination of ethanol content in wine through a porous silicon oxide microcavity

EFFECT OF DIFFERENT STORAGE CONDITIONS ON HAZELNUT QUALITY

Determination of Ethyl Alcohol Content in Red Wines with an Optical Alcohol Meter Based on Nanostructured Silicon

Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese

RECOVERY OF WINEMAKING BY-PRODUCTS FOR INNOVATIVE FOOD APPLICATIONS

Detecting bug damage on hazelnut

EFFECTS OF STORAGE CONDITIONS ON HAZELNUT (CORYLUS AVELLANA L.) TEXTURAL CHARACTERISTICS

IDENTIFICATION OF SOLUBLE PHENOLIC ACIDS IN HAZELNUT (CORYLUS AVELLANA L.) KERNEL

QUALITY AND NUTRITIONAL PROPERTIES OF HAZELNUT (CORYLUS AVELLANA L.) OIL AND DEFATTED FLOURS

HAZELNUT RESEARCH IN PIEDMONT (NW ITALY): STRATEGIES FOR THE IMPROVEMENT IN YIELD AND QUALITY

CHARACTERISATION OF HAZELNUT VARIETIES BY TEXTURE ANALYSIS

In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese

Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria

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