المؤلفون: Trusinska, Magdalena, Rybak, Katarzyna, Drudi, Federico, Tylewicz, Urszula, Nowacka, Malgorzata

المساهمون: Trusinska, Magdalena, Rybak, Katarzyna, Drudi, Federico, Tylewicz, Urszula, Nowacka, Malgorzata

مصطلحات موضوعية: Bioactive compound, Colour, Structure, Texture, Ultrasound treatment, Vacuum impregnation

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/38394825; volume:104; issue:March 2024; firstpage:1; lastpage:12; numberofpages:12; journal:ULTRASONICS SONOCHEMISTRY; https://hdl.handle.net/11585/965283; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85185563300; https://www.sciencedirect.com/science/article/pii/S1350417724000609

الاتاحة: https://hdl.handle.net/11585/965283
https://doi.org/10.1016/j.ultsonch.2024.106812
https://www.sciencedirect.com/science/article/pii/S1350417724000609

المؤلفون: Gebremical, Gebremedhin Gebremariam, Tappi, Silvia, Laurita, Romolo, Capelli, Filippo, Drudi, Federico, Romani, Santina, Rocculi, Pietro

المساهمون: European Cooperation in Science and Technology

المصدر: Food Bioscience ; volume 59, page 104247 ; ISSN 2212-4292

الاتاحة: http://dx.doi.org/10.1016/j.fbio.2024.104247
https://api.elsevier.com/content/article/PII:S2212429224006771?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2212429224006771?httpAccept=text/plain

المؤلفون: Trusinska, Magdalena, Drudi, Federico, Rybak, Katarzyna, Tylewicz, Urszula, Nowacka, Małgorzata

المصدر: Applied Sciences, 12(21), 1-22, (2023-10-29)

Relation: https://doi.org/10.3390/ foods12213957; oai:zenodo.org:10159347

الاتاحة: https://doi.org/10.3390/ foods12213957

المؤلفون: do Amaral Sobral, Paulo José, Gebremariam, Gebremedhin, Drudi, Federico, De Aguiar Saldanha Pinheiro, Ana Cristina, Romani, Santina, Rocculi, Pietro, Dalla Rosa, Marco

المساهمون: do Amaral Sobral, Paulo José, Gebremariam, Gebremedhin, Drudi, Federico, De Aguiar Saldanha Pinheiro, Ana Cristina, Romani, Santina, Rocculi, Pietro, Dalla Rosa, Marco

مصطلحات موضوعية: consistency index, index flow behavior, loss modulu, polysaccharide, solubility, storage modulus

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/36076877; info:eu-repo/semantics/altIdentifier/wos/WOS:000851028800001; volume:11; issue:17; firstpage:1; lastpage:19; numberofpages:19; journal:FOODS; https://hdl.handle.net/11585/913758; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85137772873; https://www.mdpi.com/2304-8158/11/17/2692

الاتاحة: https://hdl.handle.net/11585/913758
https://doi.org/10.3390/foods11172692
https://www.mdpi.com/2304-8158/11/17/2692

المؤلفون: Gebremical, Gebremedhin Gebremariam, Tappi, Silvia, Laurita, Romolo, Capelli, Filippo, Drudi, Federico, Rocculi, Pietro, Cevoli, Chiara, Romani, Santina

المساهمون: Ministero dell’Istruzione, dell’Università e della Ricerca

المصدر: Food Hydrocolloids ; volume 144, page 109006 ; ISSN 0268-005X

الاتاحة: http://dx.doi.org/10.1016/j.foodhyd.2023.109006
https://api.elsevier.com/content/article/PII:S0268005X23005520?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0268005X23005520?httpAccept=text/plain

المؤلفون: Nowacka, Malgorzata, Trusinska, Magdalena, Chraniuk, Paulina, Drudi, Federico, Lukasiewicz, Jakub, Nguyen, Nam Phuong, Przybyszewska, Adrianna, Pobiega, Katarzyna, Tappi, Silvia, Tylewicz, Urszula, Rybak, Katarzyna, Wiktor, Artur

المصدر: Molecules; Apr2023, Vol. 28 Issue 7, p2966, 27p

مصطلحات موضوعية: PLANT proteins, MEAT alternatives, PLANT development, SOY proteins, LEGUMES, FOOD texture, POTATOES, FLAVOR

المؤلفون: Drudi, Federico, thesis supervisor: Rocculi, Pietro

مصطلحات الفهرس: melanosi,crostacei,4-esilresorcinolo,gamberi rosa,mazzancolle,imbrunimento,PAW,CVS,acqua attivata al plasma,sistemi di visione computerizzata, PeerReviewed, info:eu-repo/semantics/masterThesis

URL: http://amslaurea.unibo.it/24608/
http://amslaurea.unibo.it/24608

المؤلفون: Drudi, Federico, thesis supervisor: Rocculi, Pietro

مصطلحات الفهرس: PEF,fragole,liofilizzazione,reidratazione, PeerReviewed, info:eu-repo/semantics/bachelorThesis

URL: http://amslaurea.unibo.it/18562/
http://amslaurea.unibo.it/18562

المؤلفون: Drudi, Federico, thesis supervisor: Rocculi, Pietro

مصطلحات الفهرس: melanosi,crostacei,4-esilresorcinolo,gamberi rosa,mazzancolle,imbrunimento,PAW,CVS,acqua attivata al plasma,sistemi di visione computerizzata, PeerReviewed, info:eu-repo/semantics/masterThesis

URL: http://amslaurea.unibo.it/24608/
http://amslaurea.unibo.it/24608

المؤلفون: Drudi, Federico, thesis supervisor: Rocculi, Pietro

مصطلحات الفهرس: PEF,fragole,liofilizzazione,reidratazione, PeerReviewed, info:eu-repo/semantics/bachelorThesis

URL: http://amslaurea.unibo.it/18562/
http://amslaurea.unibo.it/18562

المؤلفون: Gebremical, Gebremedhin Gebremariam¹ (AUTHOR), Tappi, Silvia^1,2 (AUTHOR) silvia.tappi2@unibo.it, Laurita, Romolo³ (AUTHOR), Capelli, Filippo³ (AUTHOR), Drudi, Federico¹ (AUTHOR), Romani, Santina^1,2 (AUTHOR), Rocculi, Pietro^1,2 (AUTHOR)

المصدر: Innovative Food Science & Emerging Technologies. Oct2024, Vol. 97, pN.PAG-N.PAG. 1p.

مصطلحات موضوعية: *THERMODYNAMICS, *GIBBS' free energy, *SYNERESIS, *DISTRIBUTION isotherms (Chromatography), *CORONA discharge

المؤلفون: Ricciardelli, Francesca

المساهمون: Rocculi, Pietro, Drudi, Federico

مصطلحات موضوعية: Frigorifero,CVS,Lamponi,Frutti rossi,Spinaci,Carne rossa,Umidità relativa,Image J, Scienze e tecnologie alimentari [LM-DM270] - Cesena

Relation: Ricciardelli, Francesca (2023) Valutazione della capacità di stoccaggio di due differenti sistemi di refrigerazione attraverso valutazione qualitativa di alimenti con sistema di visione computerizzata (CVS). [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/30125/

المؤلفون: Chen, Yidong

المساهمون: Tappi, Silvia, Drudi, Federico

مصطلحات موضوعية: Farina di ceci: Alte pressioni di omogenizzazione （HPH）, Fermentazione, proprietà funzionali, Scienze e tecnologie alimentari [LM-DM270] - Cesena

Relation: Chen, Yidong (2023) Effetto di alte pressioni di omogeneizzazione e fermentazione su alcune proprietà tecnologiche di farina di ceci. [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/29451/

المؤلفون: Giovannini, Luca

المساهمون: Tappi, Silvia, Drudi, Federico

مصطلحات موضوعية: HPH,tecnologie non termiche,proteine,amidi,reologia,proprietà termiche, Tecnologie alimentari [L-DM270] - Cesena

Relation: Giovannini, Luca (2023) Valutazione delle caratteristiche funzionali di farina di ceci trattata con alte pressioni di omogeneizzazione. [Laurea], Università di Bologna, Corso di Studio in Tecnologie alimentari [L-DM270] - Cesena , Documento full-text non disponibile

الاتاحة: http://amslaurea.unibo.it/29182/

المؤلفون: Fieni, Marco

المساهمون: Rocculi, Pietro, Schouten, Maria Alessia, Drudi, Federico

مصطلحات موضوعية: Parmigiano Reggiano,texture,reologia,stagionatura,mobilità dell'acqua, Tecnologie alimentari [L-DM270] - Cesena

Relation: Fieni, Marco (2023) Studio delle proprietà fisiche e reologiche di Parmigiano Reggiano a differenti livelli di stagionatura. [Laurea], Università di Bologna, Corso di Studio in Tecnologie alimentari [L-DM270] - Cesena , Documento full-text non disponibile

الاتاحة: http://amslaurea.unibo.it/30417/