المؤلفون: VEZZULLI, FOSCA

المساهمون: AJMONE MARSAN, PAOLO, BEONE, GIAN MARIA, LAMBRI, MILENA

مصطلحات موضوعية: CHIMICA AGRARIA [AGR/13], SCIENZE E TECNOLOGIE ALIMENTARI [AGR/15], coffee, specialty coffee, roasting, traceability, extraction methods, volatile compounds, acrylamide, caffè, specialty coffee, tostatura, tracciabilità, metodi di estrazione, composti volatili, acrilammide

وصف الملف: Adobe PDF

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______1402::0661ef4926bd808ae2cff92a3eda119d
http://hdl.handle.net/10280/141142

المؤلفون: AJMONE MARSAN, PAOLO, VEZZULLI, FOSCA

المساهمون: Vezzulli, Fosca, AJMONE MARSAN, PAOLO

مصطلحات موضوعية: coffee, specialty coffee, roasting, traceability, extraction methods, volatile compounds, acrylamide, caffà ̈, tostatura, tracciabilitÃ, metodi di estrazione, composti volatili, acrilammide, Settore AGR/13 - CHIMICA AGRARIA, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

Relation: https://hdl.handle.net/10807/285199; https://doi:10.3390/foods11060807; https://doi.org/10.3390/ foods12030489.; https://doi:10.1111/ijfs.15900.; https://doi:10.1111/ijfs.15380

الاتاحة: https://hdl.handle.net/10807/285199
https://doi.org/10.3390/foods11060807
https://doi.org/10.3390/ foods12030489.
https://doi.org/10.1111/ijfs.15900
https://doi.org/10.1111/ijfs.15380

المؤلفون: BERGANTIN, ANGELA

المساهمون: LANTE, ANNA

مصطلحات موضوعية: Acrilammide, alimenti, amido, innovazioni

وصف الملف: application/pdf

Relation: Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente - DAFNAE; SCIENZE E TECNOLOGIE ALIMENTARI Laurea di Primo Livello (D.M. 270/2004); 2023; https://hdl.handle.net/20.500.12608/77949

الاتاحة: https://hdl.handle.net/20.500.12608/77949

المؤلفون: Fabrizio D'ascenzo, Laura Gobbi, Rita Jirillo, RAPA, MATTIA, Giuliana Vinci

المساهمون: Raffaele Vistocco, D'Ascenzo, Fabrizio, Gobbi, Laura, Jirillo, Rita, Rapa, Mattia, Vinci, Giuliana

مصطلحات موضوعية: igiene industriale, igiene ambientale, Acrilammide

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/isbn/978-88-86293-33-4; ispartofbook:Le Giornate di Corvara; 24° Convegno di Igiene Industriale; firstpage:344; lastpage:349; numberofpages:6; http://hdl.handle.net/11573/1104217

الاتاحة: http://hdl.handle.net/11573/1104217

المؤلفون: Monica Bononi

المساهمون: M. Bononi

مصطلحات موضوعية: acrilammide, Reg. UE 2017/20158, campionamento, misure di attenuazione, Settore AGR/15 - Scienze e Tecnologie Alimentari

Relation: Il Regolamento UE 2017/2158 sull'acrilammide nel food e attuazione delle misure di attenuazione; http://hdl.handle.net/2434/583358

الاتاحة: http://hdl.handle.net/2434/583358

المؤلفون: FERRANTELLI, VINCENZO

المساهمون: Ferrantelli, Vincenzo, PULVIRENTI, Andrea, FAVA, Patrizia, ULRICI, Alessandro

مصطلحات موضوعية: Acrilammide, LC-MS/MS, Street food, Mitigazione, Quechers, Acrylamide, Mitigation, Settore AGR/15 - Scienze e Tecnologie Alimentari

Relation: https://hdl.handle.net/11380/1303010

الاتاحة: https://hdl.handle.net/11380/1303010

المؤلفون: D'Ascenzo, Fabrizio, Gobbi, Laura, Jirillo, Rita, Rapa, Mattia, Vinci, Giuliana

مصطلحات موضوعية: igiene industriale, igiene ambientale, Acrilammide

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3686::6825c4c5b82f99618cc7eac17fc20977
http://hdl.handle.net/11573/1104217

المؤلفون: Di Francesco Alessandra

المساهمون: Di Francesco Alessandra

مصطلحات موضوعية: lievito acrilammide patate

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______4094::92ed1f3704370951754d338c310689f2
http://hdl.handle.net/11585/669618

المؤلفون: A. Giampaglia, VALLETRISCO, MARIA

المساهمون: S. Porretta, A., Giampaglia, Valletrisco, Maria

مصطلحات موضوعية: sviluppo, acrilammide, caffé tostato

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/isbn/9788896027059; ispartofbook:Ricerche e innovazioni nell'industria alimentare; 9° Congresso Italiano di Scienza e Tecnologia degli Alimenti; volume:IX; firstpage:489; lastpage:493; http://hdl.handle.net/11588/371844; http://www.aita-nazionale.it

الاتاحة: http://hdl.handle.net/11588/371844
http://www.aita-nazionale.it

المؤلفون: ROMANI, SANTINA, BACCHIOCCA, MARA, ROCCULI, PIETRO, DALLA ROSA, MARCO

المساهمون: PORRETTA S., Romani S., Bacchiocca M., Rocculi P., Dalla Rosa M.

مصطلحات موضوعية: ACRILAMMIDE, FRITTURA, PATATE, CINETICHE, QUALITA'

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/isbn/9788896027004; ispartofbook:RICERCHE E INNOVAZIONI NELL’INDUSTRIA ALIMENTARE; firstpage:479; lastpage:484; numberofpages:6; alleditors:PORRETTA S.; http://hdl.handle.net/11585/76618

الاتاحة: http://hdl.handle.net/11585/76618

المؤلفون: F. tateo, M. Bononi

المساهمون: F. Tateo, M. Bononi

مصطلحات موضوعية: acrilammide, Ocratossina A, residui di agrofarmaci, LC/MS/MS, GC/MS, Settore AGR/15 - Scienze e Tecnologie Alimentari

Relation: Incontro Altroconsumo - I consumatori di fronte al rischio alimentare; http://hdl.handle.net/2434/213377

الاتاحة: http://hdl.handle.net/2434/213377

المؤلفون: M. Bononi, M. Todeschini

المساهمون: M. Bononi, M. Todeschini

مصطلحات موضوعية: acrilammide, GC/MS, Settore AGR/15 - Scienze e Tecnologie Alimentari

Relation: Qualità e sicurezza dei prodotti alimentari; http://hdl.handle.net/2434/213169

الاتاحة: http://hdl.handle.net/2434/213169

المؤلفون: DALLA ROSA, MARCO, ROMANI, SANTINA

المساهمون: M. Dalla Rosa, S. Romani

مصطلحات موضوعية: FRITTURA, CINETICHE, COMPOSTI TOSSICI, ACRILAMMIDE, PATATE

وصف الملف: STAMPA

Relation: volume:40, supplemento al n. 1/2011; firstpage:47; lastpage:55; numberofpages:9; journal:LA RIVISTA DI SCIENZA DELL'ALIMENTAZIONE; http://hdl.handle.net/11585/102466

الاتاحة: http://hdl.handle.net/11585/102466

المؤلفون: ROMANI, SANTINA, BACCHIOCCA, MARA, ROCCULI, PIETRO, DALLA ROSA, MARCO

المساهمون: S. Romani, M. Bacchiocca, P. Rocculi, M. Dalla Rosa

مصطلحات موضوعية: ACRILAMMIDE, PATATE, FRITTURA, QUALITÀ

وصف الملف: STAMPA

Relation: volume:3; firstpage:15; lastpage:26; numberofpages:10; journal:LA RIVISTA DI SCIENZA DELL'ALIMENTAZIONE; http://hdl.handle.net/11585/81055

الاتاحة: http://hdl.handle.net/11585/81055

المؤلفون: Notardonato, Ivan

المساهمون: Russo, Mario Vincenzo

مصطلحات موضوعية: Ftalati, Derivatizzazione, Scienze chimiche::CHIMICA ANALITICA [Settori Disciplinari MIUR], Settore CHIM/01 - Chimica Analitica, Solid phase extraction, Acrilammide

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ed7d7d740394792b65edaf35c9091f6c
http://hdl.handle.net/11695/66358

المؤلفون: ROMANI, SANTINA, GASPARRI, ANDREA, BACCHIOCCA, MARA, COCCI, EMILIANO, ROCCULI, PIETRO, DALLA ROSA, MARCO

المساهمون: S.Romani, A.Gasparri, M.Bacchiocca, E.Cocci, P.Rocculi, M.Dalla Rosa

مصطلحات موضوعية: ACRILAMMIDE, FRITTURA, PARAMETRI DI PROCESSO, PATATE, IMBRUNIMENTO

وصف الملف: STAMPA

Relation: volume:XLV; firstpage:766; lastpage:771; numberofpages:6; journal:INDUSTRIE ALIMENTARI; http://hdl.handle.net/11585/33060; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-33747078203

الاتاحة: http://hdl.handle.net/11585/33060

المؤلفون: M. Bononi, F. Tateo, G. Andreoli, A. Varani

المساهمون: M. Bononi, F. Tateo, G. Andreoli, A. Varani

مصطلحات موضوعية: acrilammide, artefatto, pomodoro, Settore AGR/15 - Scienze e Tecnologie Alimentari

Relation: volume:44; issue:443; firstpage:33; lastpage:37; journal:INDUSTRIE ALIMENTARI; http://hdl.handle.net/2434/4707; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-13844298532

الاتاحة: http://hdl.handle.net/2434/4707

المؤلفون: Zavatta, Nicolas

المساهمون: Bendini, Alessandra

مصطلحات موضوعية: acrilammide,patate fritte,pretrattamenti,frittura,asparaginasi,blanching,tossicità, Tecnologie alimentari [L-DM270] - Cesena

Relation: Zavatta, Nicolas (2020) Metodi per il contenimento del contenuto di acrilammide nel caso studio "patate fritte". [Laurea], Università di Bologna, Corso di Studio in Tecnologie alimentari [L-DM270] - Cesena , Documento full-text non disponibile

الاتاحة: http://amslaurea.unibo.it/20982/

المؤلفون: Schouten, Maria Alessia

المساهمون: Romani, Santina, Genovese, Jessica, Tappi, Silvia

مصطلحات موضوعية: acrilammide,patate chips,lievito,campi elettrici pulsati (PEF),caratteristiche qualitative, Scienze e tecnologie alimentari [LM-DM270] - Cesena

Relation: Schouten, Maria Alessia (2018) Effetto dell'utilizzo di trattamenti innovativi sulla riduzione del contenuto in acrilammide in patate fritte tipo chips. [Laurea magistrale], Università di Bologna, Corso di Studio in Scienze e tecnologie alimentari [LM-DM270] - Cesena , Documento full-text non disponibile

الاتاحة: http://amslaurea.unibo.it/16849/

المؤلفون: Zavatta, Nicolas, thesis supervisor: Bendini, Alessandra

مصطلحات الفهرس: acrilammide,patate fritte,pretrattamenti,frittura,asparaginasi,blanching,tossicità, PeerReviewed, info:eu-repo/semantics/bachelorThesis

URL: http://amslaurea.unibo.it/20982/
http://amslaurea.unibo.it/20982