المؤلفون: Rossi, S., Parrotta, L., Gottardi, D., Glicerina, V.T., Duca, S. Del, Rosa, M. Dalla, Patrignani, F., Schlüter, O., Lanciotti, R.

المصدر: Journal of Insects as Food and Feed ; volume 8, issue 8, page 921-935 ; ISSN 2352-4588

الاتاحة: http://dx.doi.org/10.3920/jiff2021.0184
https://brill.com/view/journals/jiff/8/8/article-p921_921.xml

المؤلفون: Marco Grossi, Virginia Glicerina, Enrico Valli, Bruno Ricco, Tullia Gallina Toschi, Pietro Rocculi

المساهمون: Grossi M., Valli E., Glicerina V.T., Rocculi P., Gallina Toschi T., Riccò B.

المصدر: European Journal of Lipid Science and Technology. 124:2100071

مصطلحات موضوعية: optical sensors, Materials science, food analysis, Fat content, food analysi, Analytical chemistry, embedded systems, phase transition, solid fat content, General Chemistry, Industrial and Manufacturing Engineering, embedded system, Wavelength, optical sensor, Food Science, Biotechnology

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0216601fb8a216e2031bac4ef322e502
https://doi.org/10.1002/ejlt.202100071

المؤلفون: GLICERINA, VIRGINIA TERESA, BALESTRA, FEDERICA, DALLA ROSA, MARCO, ROMANI, SANTINA

المساهمون: Glicerina V.T., Balestra F., Dalla Rosa M., Romani S.

مصطلحات موضوعية: Dark chocolate, Process step, Rheological propertie, Texture

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000321481900022; volume:119; firstpage:173; lastpage:179; numberofpages:7; journal:JOURNAL OF FOOD ENGINEERING; http://hdl.handle.net/11585/145685; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84879132498

الاتاحة: http://hdl.handle.net/11585/145685
https://doi.org/10.1016/j.jfoodeng.2013.05.012

المؤلفون: Virginia Glicerina, Santina Romani, Federica Balestra, Marco Dalla Rosa

المساهمون: Glicerina V.T., Balestra F., Dalla Rosa M., Romani S.

مصطلحات موضوعية: Shear thinning, Materials science, Chromatography, Mixing (process engineering), Dark chocolate, Process steps, Rheological properties, Texture, food.food, Process step, food, Rheology, Phase (matter), Rheological propertie, Texture (crystalline), Tempering, Composite material, Food Science, Refining (metallurgy)

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89ada23dc378d796dd0c362580cce3e3
http://hdl.handle.net/2318/1874267