نتائج البحث - "DI LUCCIA, ALDO"

المساهمون: la Gatta, Barbara, Rutigliano, Mariacinzia, Liberatore, Maria Teresa, Dilucia, Flavia, Palmitessa, Maurizio, Di Luccia, Aldo, Lamacchia, Carmela

مصطلحات موضوعية: antioxidant activity, gluten structure, grape pomace, pasta, polyphenol content, sensory properties

Relation: info:eu-repo/semantics/altIdentifier/pmid/37509791; info:eu-repo/semantics/altIdentifier/wos/WOS:001038752900001; volume:12; issue:14; firstpage:2699; journal:FOODS; https://hdl.handle.net/11369/445809; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85166336329

الاتاحة: https://hdl.handle.net/11369/445809
https://doi.org/10.3390/foods12142699

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9

Academic Journal

The haemoglobin subunits alpha and beta: Old and new genetic variants in the Italian Mediterranean buffalo

المؤلفون: Rullo, Rosario, Di Luccia, Aldo, Ciani, Elena, Pieragostini, Elisa

مصطلحات موضوعية: Animal Science and Zoology

Relation: url:https://www.openaccessrepository.it/communities/itmirror; https://www.openaccessrepository.it/record/184712

الاتاحة: https://www.openaccessrepository.it/record/184712
https://doi.org/10.17221/14/2018-cjas

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10

Academic Journal

An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese.

المؤلفون: Rutigliano Mariacinzia, Spadaccino Giuseppina, Gagliardi Rosa, Di Luccia Aldo, Faccia Michele, la Gatta, Barbara

المساهمون: Rutigliano, Mariacinzia, Spadaccino, Giuseppina, Gagliardi, Rosa, DI LUCCIA, Aldo, Faccia, Michele, Gatta, La, Barbara

Relation: journal:INTERNATIONAL DAIRY JOURNAL; https://hdl.handle.net/11369/445812

الاتاحة: https://hdl.handle.net/11369/445812
https://doi.org/10.1016/j.idairyj.2022.105424

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11

Academic Journal

Effect of a Novel Pretreatment Before Freeze-Drying Process on the Antioxidant Activity and Polyphenol Content of Malva sylvestris L., Calendula officinalis L., and Asparagus officinalis L. Infusions.

المؤلفون: Dilucia, Flavia, Rutigliano, Mariacinzia, Libutti, Angela, Quinto, Maurizio, Spadaccino, Giuseppina, Liberatore, Maria Teresa, Lauriola, Michele, di Luccia, Aldo, la Gatta, Barbara

المصدر: Food & Bioprocess Technology; Oct2023, Vol. 16 Issue 10, p2113-2125, 13p

مصطلحات موضوعية: CALENDULA officinalis, FOOD industrial waste, EDIBLE plants, FREEZE-drying, ANTIOXIDANTS

مصطلحات جغرافية: CALIFORNIA

12

Academic Journal

Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging

المؤلفون: Dipalmo, Tiziana, Crupi, Pasquale, PATI, SANDRA, Clodoveo, Maria Lisa, DI LUCCIA, ALDO

المساهمون: Dipalmo, Tiziana, Crupi, Pasquale, Pati, Sandra, Clodoveo, Maria Lisa, DI LUCCIA, Aldo

مصطلحات موضوعية: HPLC-UV-ESI-MSn, Primitivo, Wine aging, Wine pigment, Food Science

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000376800100001; volume:71; firstpage:1; lastpage:9; numberofpages:9; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11369/343686; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84961155552; http://www.elsevier.com/inca/publications/store/6/2/2/9/1/0/index.htt

الاتاحة: http://hdl.handle.net/11369/343686
https://doi.org/10.1016/j.lwt.2016.03.012
http://www.elsevier.com/inca/publications/store/6/2/2/9/1/0/index.htt

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13

Academic Journal

Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina

المؤلفون: ROMANO, ANNALISA, ROMANO, RAFFAELE, SARGHINI, FABRIZIO, MASI, PAOLO, Di Luccia, Aldo

المساهمون: Romano, Annalisa, Di Luccia, Aldo, Romano, Raffaele, Sarghini, Fabrizio, Masi, Paolo

مصطلحات موضوعية: Chemical Engineering (all)

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000365994200028; volume:43; firstpage:163; lastpage:168; numberofpages:6; journal:CHEMICAL ENGINEERING TRANSACTIONS; http://hdl.handle.net/11588/644786; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84946044345; http://www.aidic.it/cet/15/43/028.pdf

الاتاحة: http://hdl.handle.net/11588/644786
https://doi.org/10.3303/CET1543028
http://www.aidic.it/cet/15/43/028.pdf

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14

Academic Journal

Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach

المؤلفون: Petrella, G, Gagliardi, R, Rizzuti, A, Mastrorilli, P, PATI, SANDRA, La Gatta, Barbara, DI LUCCIA, ALDO

المساهمون: Petrella, G, Pati, Sandra, Gagliardi, R, Rizzuti, A, Mastrorilli, P, La Gatta, Barbara, DI LUCCIA, Aldo

مصطلحات موضوعية: curd freshne, molecular marker, mozzarella, primary proteolysi, proteomic approach

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/26364106; info:eu-repo/semantics/altIdentifier/wos/WOS:000363495400014; volume:98; issue:11; firstpage:7560; lastpage:7572; numberofpages:13; journal:JOURNAL OF DAIRY SCIENCE; http://hdl.handle.net/11369/331082; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84944169264

الاتاحة: http://hdl.handle.net/11369/331082
https://doi.org/10.3168/jds.2015-9732

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15

Academic Journal

Fatty acid profile and coagulating ability of milk from Jersey and Friesian cows fed whole flaxseed

المؤلفون: Caroprese, Mariangela, Mancino, Roberta, Ciliberti, Maria Giovanna, Di Luccia, Aldo, La Gatta, Barbara, Albenzio, Marzia

المصدر: Journal of Dairy Research ; volume 84, issue 1, page 14-22 ; ISSN 0022-0299 1469-7629

الاتاحة: https://doi.org/10.1017/s002202991600073x
https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S002202991600073X

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16

Academic Journal

Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables.

المؤلفون: la Gatta, Barbara, Liberatore, Maria Teresa, Dilucia, Flavia, Rutigliano, Mariacinzia, Baiano, Antonietta, Di Luccia, Aldo, Turco, Francesco, Turco, Davide

المصدر: Food Bioscience; Dec2024, Vol. 62, pN.PAG-N.PAG, 1p

مصطلحات موضوعية: VEGETABLE storage, ITALIAN cooking, MICROBIAL contamination, OMELETS, MICROBIAL growth

17

Academic Journal

Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield

المؤلفون: Zicarelli, Luigi, Napolano, Roberto, Campanile, Giuseppe, Zullo, Gianluigi, Zicarelli, Fabio, Neri, Diana, Di Luccia, Aldo, Di Palo, Rossella, la Gatta, Barbara

المصدر: International Dairy Journal ; volume 120, page 105083 ; ISSN 0958-6946

الاتاحة: http://dx.doi.org/10.1016/j.idairyj.2021.105083
https://api.elsevier.com/content/article/PII:S0958694621001114?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0958694621001114?httpAccept=text/plain

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18

Academic Journal

Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk

المؤلفون: la Gatta, Barbara, Rutigliano, Mariacinzia, Rusco, Giusy, Gagliardi, Rosa, Zicarelli, Luigi, Di Luccia, Aldo

المصدر: International Dairy Journal ; volume 119, page 105060 ; ISSN 0958-6946

الاتاحة: http://dx.doi.org/10.1016/j.idairyj.2021.105060
https://api.elsevier.com/content/article/PII:S0958694621000881?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0958694621000881?httpAccept=text/plain

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19

Academic Journal

Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk

المؤلفون: Faccia, Michele, Gambacorta, Giuseppe, Caponio, Francesco, Pati, Sandra, Di Luccia, Aldo

المصدر: International Journal of Food Science & Technology ; volume 42, issue 4, page 427-433 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/j.1365-2621.2006.01247.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2006.01247.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01247.x/fullpdf

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20

Academic Journal

Influence of alpha(S1)-casein and kappa-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk

المؤلفون: Zicarelli, Luigi, Di Palo, Rossella, Napolano, Roberto, Tonhati, Humberto, De Carlo, Ester, Gagliardi, Rosa, Di Luccia, Aldo, la Gatta, Barbara

المساهمون: Universidade Estadual Paulista (UNESP)

Relation: International Dairy Journal; http://dx.doi.org/10.1016/j.idairyj.2019.104559; International Dairy Journal. Oxford: Elsevier Sci Ltd, v. 100, 8 p., 2020.; http://hdl.handle.net/11449/197558; WOS:000498903100004

الاتاحة: http://hdl.handle.net/11449/197558
https://doi.org/10.1016/j.idairyj.2019.104559

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