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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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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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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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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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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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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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Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties: Tablegrape crunchiness by instrumental properties

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

2015

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Polyalcohols in vinegar as an origin discriminator

Food chemistry, 1997-11, Vol.60 (3), p.403-407

1997

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Mechanical behaviour of hazelnuts used for table consumption under compression loading

Journal of the science of food and agriculture, 2006-06, Vol.86 (8), p.1257-1262

2006

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myotilin Mutation Found in Second Pedigree with LGMD1A

American journal of human genetics, 2002-12, Vol.71 (6), p.1428-1432

2002

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Sensory characterisation of wine vinegars

Food quality and preference, 1997, Vol.8 (1), p.27-34

1997

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Time- and angle-triggered real-time kernel

2013 Design, Automation & Test in Europe Conference & Exhibition (DATE), 2013, p.1060-1062

2013

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Phenolic acid profile and antioxidant capacity of hazelnut (Corylus avellana L.) kernels in different solvent systems

Journal of food and nutrition research, 2010, Vol.49 (4), p.195-205

2010

Volltextzugriff (PDF)

Four Australian apple cultivars with polygenic resistance to black spot, Venturia inaequalis

New Zealand journal of crop and horticultural science, 1995-09, Vol.23 (3), p.267-271

1995

Volltextzugriff (PDF)

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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

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

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

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

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

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

Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties: Tablegrape crunchiness by instrumental properties

Polyalcohols in vinegar as an origin discriminator

Mechanical behaviour of hazelnuts used for table consumption under compression loading

myotilin Mutation Found in Second Pedigree with LGMD1A

Sensory characterisation of wine vinegars

Time- and angle-triggered real-time kernel

Phenolic acid profile and antioxidant capacity of hazelnut (Corylus avellana L.) kernels in different solvent systems

Four Australian apple cultivars with polygenic resistance to black spot, Venturia inaequalis

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