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Number of items: 12.

Secchi, Nicola and Catzeddu, Pasquale and Roggio, Tonina and Scano, Efisio Antonio and Mura, Giampaolo and Piga, Antonio <1965- > (2009) Application of gab or other models for water sorption isotherms determination of traditional bakery products. Italian Journal of Food Science (Special Issue), p. 30-32. ISSN 1120-1770. Article.

Secchi, Nicola and Giunta, Daniela and Pretti, Luca and Ruiz García, Mónica and Roggio, Tonina and Mannazzu, Ilaria Maria and Catzeddu, Pasquale (2012) Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria. Journal of Industrial Microbiology & Biotechnology, Vol. 39 (1), p. 175-181. ISSN 1367-5435. eISSN 1476-5535. Article.

Sanguinetti, Anna Maria and Secchi, Nicola and Del Caro, Alessandra and Catzeddu, Pasquale and Roggio, Tonina and Stara, Giuseppe and Madrau, Monica Assunta and Piga, Antonio <1965- > (2009) Effectiveness of active and modified atmosphere packaging on the shelf-life extension of a cheese tart. Italian Journal of Food Science (Special Issue), p. 118-121. ISSN 1120-1770. Article.

Secchi, Nicola and Stara, Giuseppe and Anedda, Roberto and Campus, Marco and Piga, Antonio <1965- > and Roggio, Tonina and Catzeddu, Pasquale (2011) Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies. LWT - Food Science and Technology, Vol. 44 (4), p. 1073-1078. ISSN 0023-6438. Article.

Secchi, Nicola and Stara, Giuseppe and Catzeddu, Pasquale and Piga, Antonio <1965- > and Scano, Efisio Antonio and Roggio, Tonina (2007) Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies. In: Food and agricultural products: processing and innovations: proceedings of the 3rd International symposium CGIR, section VI, 24-26 settembre 2007, Napoli, Italia. p. 1-10. Conference or Workshop Item.

Fois, Simonetta and Fadda, Costantino and Tonelli, Roberto and Sanna, Manuela and Urgeghe, Pietro Paolo and Roggio, Tonina and Catzeddu, Pasquale (2012) Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs. Food Research International, Vol. 49 (1), p. 193-200. ISSN 0963-9969. eISSN 1873-7145. Article.

Sanguinetti, Anna Maria and Del Caro, Alessandra and Mangia, Nicoletta Pasqualina and Secchi, Nicola and Catzeddu, Pasquale and Piga, Antonio <1965- > (2011) Quality changes of fresh filled pasta during storage: influence of modified atmosphere packaging on microbial growth and sensory properties. Food Science and Technology International, Vol. 17 (1), p. 23-29. ISSN 1082-0132. Article.

Moschetti, Giancarlo and Blaiotta, Giuseppe and Aponte, Maria and Catzeddu, Pasquale and Villani, Francesco and Deiana, Pietrino and Coppola, Salvatore (1998) Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. Journal of Applied Microbiology, Vol. 90 (2), p. 25-36. eISSN 1365-2672. Article.

Fois, Simonetta and Sanna, Manuela and Stara, Giuseppe and Roggio, Tonina and Catzeddu, Pasquale (2011) Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread. European Food Research and Technology, Vol. 232 (4), p. 713-722. ISSN 1438-2377. eISSN 1438-2385. Article.

Piga, Antonio <1965- > and Catzeddu, Pasquale and Roggio, Tonina and Scano, Efisio Antonio (2006) Texture evolution of "Amaretti" cookies during storage. In: Technological innovation and enhancement of marginal products: proceedings, 6-8 April 2005, Foggia, Italy. Foggia, Claudio Grenzi. p. 422-429. ISBN 88-8431-194-2. Conference or Workshop Item.

Piga, Antonio <1965- > and Catzeddu, Pasquale and Farris, Stefano and Roggio, Tonina and Sanguinetti, Anna Maria and Scano, Efisio Antonio (2005) Texture evolution of "Amaretti" cookies during storage. European Food Research and Technology, Vol. 221 (3-4), p. 387-391. eISSN 1438-2385. Article.

Piga, Antonio <1965- > and Catzeddu, Pasquale and Roggio, Tonina and Scano, Efisio Antonio and Secchi, Nicola and Stara, Giuseppe (2006) Variazione della "texture" durante la conservazione di un prodotto dolciario da forno tipico (Amaretti di Sardegna). In: Ricerche e innovazioni nell'industria alimentare: atti del 7. Congresso italiano di scienza e tecnologia degli alimenti (CISETA), 19-20 settembre 2005, Cernobbio, Italia. Pinerolo, Chiriotti Editori. p. 427-431. ISBN 978-88-85022-96-6. Conference or Workshop Item.

This list was generated on Thu Nov 21 01:44:12 2019 CET.