المؤلفون: Dhenge R., Rinaldi M., Ganino T., Lacey K.

المساهمون: Meenakshisundaram Selvamuthukumaran, Dhenge, R., Rinaldi, M., Ganino, T., Lacey, K.

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/isbn/9781003269199; ispartofbook:Wealth out of Food Processing Waste; firstpage:162; lastpage:187; numberofpages:26; https://hdl.handle.net/11381/2981653; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85191790129

الاتاحة: https://hdl.handle.net/11381/2981653
https://doi.org/10.1201/9781003269199-7

المؤلفون: Dhenge R., Rinaldi M., Ganino T., Santi S., Ferrarese I., Dall'Acqua S.

المساهمون: Dhenge, R., Rinaldi, M., Ganino, T., Santi, S., Ferrarese, I., Dall'Acqua, S.

مصطلحات موضوعية: Bioactive compound, Carotenoid, High pressure processing, HS-SPME–GC–MS, Polyphenol, Pumpkin

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000797089700001; volume:78; firstpage:103005; journal:INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; https://hdl.handle.net/11381/2922533

الاتاحة: https://hdl.handle.net/11381/2922533
https://doi.org/10.1016/j.ifset.2022.103005

المؤلفون: Ricci A., Rodolfi M., Cirlini M., Ganino T., Bernini V., Lazzi C.

المساهمون: Ricci, A., Rodolfi, M., Cirlini, M., Ganino, T., Bernini, V., Lazzi, C.

مصطلحات موضوعية: Orange essential oil, By-products fermentation, Lactiplantibacillus plantarum, Antimicrobial activity

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001267080700001; volume:61; journal:FOOD BIOSCIENCE; https://hdl.handle.net/11381/3000616; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85197559018

الاتاحة: https://hdl.handle.net/11381/3000616
https://doi.org/10.1016/j.fbio.2024.104677

المؤلفون: Marchini M., Carini E., Cataldi N., Boukid F., Blandino M., Ganino T., Vittadini E., Pellegrini N.

المساهمون: Marchini, M., Carini, E., Cataldi, N., Boukid, F., Blandino, M., Ganino, T., Vittadini, E., Pellegrini, N.

مصطلحات موضوعية: Settore AGRI-07/A - Scienze e tecnologie alimentari

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000599690500005; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; https://hdl.handle.net/11381/2881063

الاتاحة: https://hdl.handle.net/11381/2881063

المؤلفون: Beghè, D., Fabbri, A., Petruccelli, R., Marieschi, M., Torelli, A., Ganino, T.

المصدر: Advances in Horticultural Science, 2019 Jan 01. 33(4), 581-592.

URL الوصول: https://www.jstor.org/stable/26902466

المؤلفون: Ganino, T., Fabbri, A.

المساهمون: Andrea Fabbri, Ganino, T., Fabbri, A.

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/isbn/9781789247336; info:eu-repo/semantics/altIdentifier/isbn/9781789247343; ispartofbook:The Olive: Botany and Production; firstpage:611; lastpage:621; numberofpages:11; https://hdl.handle.net/11381/2979255; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85183751299

الاتاحة: https://hdl.handle.net/11381/2979255
https://doi.org/10.1079/9781789247350.0024

المؤلفون: Rinaldi M., Littardi P., Ganino T., Aldini A., Rodolfi M., Barbanti D., Chiavaro E.

المساهمون: Rinaldi, M., Littardi, P., Ganino, T., Aldini, A., Rodolfi, M., Barbanti, D., Chiavaro, E.

مصطلحات موضوعية: Colour, High-pressure processing, Microstructure, Ohmic heating, Pineapple cubes

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000582744000114; volume:134; firstpage:110207; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11381/2882082

الاتاحة: http://hdl.handle.net/11381/2882082
https://doi.org/10.1016/j.lwt.2020.110207

المؤلفون: Beghe D., Cirlini M., Beneventi E., Miroslav C., Tatjana P., Ganino T., Petruccelli R., Dall'Asta C.

المساهمون: Beghe, D., Cirlini, M., Beneventi, E., Miroslav, C., Tatjana, P., Ganino, T., Petruccelli, R., Dall'Asta, C.

مصطلحات موضوعية: Aroma profile, HS-SPME/GS–MS, Phytochemical characterization, Punica granatum L

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000578509500002; journal:EUROPEAN FOOD RESEARCH AND TECHNOLOGY; http://hdl.handle.net/11381/2882045

الاتاحة: http://hdl.handle.net/11381/2882045
https://doi.org/10.1007/s00217-020-03619-4

المؤلفون: Ricci A., Cirlini M., Guido A., Liberatore C. M., Ganino T., Lazzi C., Chiancone B.

المساهمون: Ricci, A., Cirlini, M., Guido, A., Liberatore, C. M., Ganino, T., Lazzi, C., Chiancone, B.

مصطلحات موضوعية: Apple pomace fermentation, Beer flavoring, Lactic acid bacteria, Volatile profile

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000482954400056; volume:8; issue:8; firstpage:309; journal:FOODS; http://hdl.handle.net/11381/2867341; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85070929236; https://www.mdpi.com/2304-8158/8/8/309/pdf

الاتاحة: http://hdl.handle.net/11381/2867341
https://doi.org/10.3390/foods8080309
https://www.mdpi.com/2304-8158/8/8/309/pdf

المؤلفون: Rodolfi M., Rinaldi M., Caligiani A., Paciulli M., Lolli V., Chiancone B., Ganino T.

المساهمون: Rodolfi, M., Rinaldi, M., Caligiani, A., Paciulli, M., Lolli, V., Chiancone, B., Ganino, T.

مصطلحات موضوعية: Anatomical analysi, Cascade cv, Colour, DPPH, Green sprout, NMR, Nugget cv, PME, Thermal treatments

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000737753200001; journal:EUROPEAN FOOD RESEARCH AND TECHNOLOGY; http://hdl.handle.net/11381/2912211; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85122251060

الاتاحة: http://hdl.handle.net/11381/2912211
https://doi.org/10.1007/s00217-021-03956-y

المؤلفون: Rodolfi M., Marieschi M., Chiancone B., Ganino T.

المساهمون: Rodolfi, M., Marieschi, M., Chiancone, B., Ganino, T.

مصطلحات موضوعية: SSR, UPGMA, cluster analysi, bitter acid, HPLC-UV, GC-MS, essential oil variability, lupulus L

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000809881800001; volume:12; issue:11; firstpage:5751; journal:APPLIED SCIENCES; https://hdl.handle.net/11381/2933966; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85132187119

الاتاحة: https://hdl.handle.net/11381/2933966
https://doi.org/10.3390/app12115751

المؤلفون: Garcia-Molano, JF, Cuervo-Bejarano, WJ, Rodolfi, M, Jaramillo-Garcia, LS, Ganino, T

المساهمون: Garcia-Molano, Jf, Cuervo-Bejarano, Wj, Rodolfi, M, Jaramillo-Garcia, L, Ganino, T

مصطلحات موضوعية: Olea europaea L, symbiosi, physical soil propertie, chemical soil propertie, nitrogen-fixing, enzymatic activity

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000801923100001; volume:12; issue:5; firstpage:1159; journal:AGRONOMY; https://hdl.handle.net/11381/2933972; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85132551755

الاتاحة: https://hdl.handle.net/11381/2933972
https://doi.org/10.3390/agronomy12051159

المؤلفون: Ganino, T., Beghè, D., Rotondi, A., Fabbri, A.

المصدر: Advances in Horticultural Science, 2008 Jan 01. 22(2), 149-155.

URL الوصول: https://www.jstor.org/stable/42882631

المؤلفون: Rinaldi M., Santi S., Paciulli M., Ganino T., Pellegrini N., Visconti A., Vitaglione P., Barbanti D., Chiavaro E.

المساهمون: Rinaldi, M., Santi, S., Paciulli, M., Ganino, T., Pellegrini, N., Visconti, A., Vitaglione, P., Barbanti, D., Chiavaro, E.

مصطلحات موضوعية: cooking, histological analysi, pumpkin, sous vide, steaming, vacuum cooking

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000583511800001; volume:101; firstpage:2534; lastpage:2541; numberofpages:8; journal:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; http://hdl.handle.net/11390/1193355; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85094631835

الاتاحة: http://hdl.handle.net/11390/1193355
https://doi.org/10.1002/jsfa.10880

المؤلفون: Paciulli M., Ganino T., Meza I. G. M., Rinaldi M., Rodolfi M., Morbarigazzi M., Chiavaro E.

المساهمون: Paciulli, M., Ganino, T., Meza, I. G. M., Rinaldi, M., Rodolfi, M., Morbarigazzi, M., Chiavaro, E.

مصطلحات موضوعية: Antioxidant activity, Enzymatic activity, High pressure, Structure, Vegetables

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000587934000001; volume:247; firstpage:475; lastpage:484; numberofpages:10; journal:EUROPEAN FOOD RESEARCH AND TECHNOLOGY; http://hdl.handle.net/11381/2885561; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85095702178

الاتاحة: http://hdl.handle.net/11381/2885561
https://doi.org/10.1007/s00217-020-03640-7

المؤلفون: Fabbri, A., Ganino, T.

المصدر: Advances in Horticultural Science, 2002 Jan 01. 16(3/4), 204-217.

URL الوصول: https://www.jstor.org/stable/42883326

المؤلفون: Petruccelli, R, Beghe, D, Ganino, T, Bartolini G, Ciaccheri, L, Bernardi, R, Durante, M

المساهمون: Petruccelli, R, Beghe, D, Ganino, T, Bartolini, G, Ciaccheri, L, Bernardi, R, Durante, M

مصطلحات موضوعية: Olea europaea L., Leccino cultivar, intra-cultivar variability, morphological traits, molecular markers, seed proteins

وصف الملف: ELETTRONICO

Relation: volume:14; firstpage:588; lastpage:596; numberofpages:9; journal:AUSTRALIAN JOURNAL OF CROP SCIENCE; http://hdl.handle.net/11568/1064897; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85084267258; https://www.cropj.com/petruccelli_14_4_2020_588_596.pdf

الاتاحة: http://hdl.handle.net/11568/1064897
https://doi.org/10.21475/ajcs.20.14.04.p2014
https://www.cropj.com/petruccelli_14_4_2020_588_596.pdf

المؤلفون: Rodolfi M., Fabbri A., Nigro G., Ughini V., Rotondi A., Morrone L., Beghe' D., Ganino T.

المساهمون: Rodolfi, M., Fabbri, A., Nigro, G., Ughini, V., Rotondi, A., Morrone, L., Beghe', D., Ganino, T.

Relation: volume:3; firstpage:24; lastpage:28; numberofpages:5; journal:OLIVO & OLIO; http://hdl.handle.net/11381/2877487

الاتاحة: http://hdl.handle.net/11381/2877487

المؤلفون: Rinaldi M., Littardi P., Cavazza A., Santi S., Grimaldi M., Rodolfi M., Ganino T., Chiavaro E.

المساهمون: Rinaldi, M., Littardi, P., Cavazza, A., Santi, S., Grimaldi, M., Rodolfi, M., Ganino, T., Chiavaro, E.

مصطلحات موضوعية: Antioxidant activity, Artichoke, Colour, Microstructure, Polyphenol, Texture

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/33233256; info:eu-repo/semantics/altIdentifier/wos/WOS:000593950900010; volume:109679; firstpage:109679; numberofpages:7; journal:FOOD RESEARCH INTERNATIONAL; http://hdl.handle.net/11577/3363260; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85091493202; www.elsevier.com/locate/foodres

الاتاحة: http://hdl.handle.net/11577/3363260
https://doi.org/10.1016/j.foodres.2020.109679

المؤلفون: Boukid F., Vittadini E., Lusuardi F., Ganino T., Carini E., Morreale F., Pellegrini N.

المساهمون: Boukid, F., Vittadini, E., Lusuardi, F., Ganino, T., Carini, E., Morreale, F., Pellegrini, N.

مصطلحات موضوعية: Cell wall structure, Flour propertie, Gluten-free bread, Legume, Particle size, Starch digestibility

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000473248500013; volume:59; firstpage:110; lastpage:118; numberofpages:9; journal:JOURNAL OF FUNCTIONAL FOODS; http://hdl.handle.net/11390/1202605; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85066084648

الاتاحة: http://hdl.handle.net/11390/1202605
https://doi.org/10.1016/j.jff.2019.05.034