يعرض 1 - 4 نتائج من 4 نتيجة بحث عن '"N. Casolani"', وقت الاستعلام: 0.49s تنقيح النتائج
  1. 1
    Academic Journal
    Consumer perceptions of nanotechnology applications in Italian wine

    المؤلفون: E. Chiodo, N. Casolani, G.M. Greehy, A. Fantini, M.B. McCarthy

    المصدر: Italian Journal of Food Science, Vol 27, Iss 2, Pp 221-235 (2015)

    مصطلحات موضوعية: conjoint analysis, consumer acceptance, consumer segmentation, nanotechnology, purchase intention, wine, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456, Public aspects of medicine, RA1-1270, Science (General), Q1-390

    وصف الملف: electronic resource

    Relation: http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/189; https://doaj.org/toc/1120-1770

    URL الوصول: https://doaj.org/article/c86fed50bdad412eb674fc111186bffc

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  2. 2
    Academic Journal
    Life cycle inventory data for the Italian agri-food sector: background, sources and methodological aspects

    المؤلفون: B. Notarnicola, G. Tassielli, P. A. Renzulli, R. Di Capua, G. Saija, R. Salomone, P. Primerano, L. Petti, A. Raggi, N. Casolani, A. Strano, M. Mistretta

    المساهمون: Notarnicola, B., Tassielli, G., Renzulli, P. A., Di Capua, R., Saija, G., Salomone, R., Primerano, P., Petti, L., Raggi, A., Casolani, N., Strano, A., Mistretta, M.

    مصطلحات موضوعية: Life cycle assessment (LCA), LCI data, Pasta, Bread, Olive oil, Wine, Citrus fruit

    وصف الملف: ELETTRONICO

    Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000740394400001; numberofpages:16; journal:THE INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT; http://hdl.handle.net/11564/770565; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85122698168; https://link.springer.com/article/10.1007/s11367-021-02020-x

    الاتاحة: http://hdl.handle.net/11564/770565
    https://doi.org/10.1007/s11367-021-02020-x
    https://link.springer.com/article/10.1007/s11367-021-02020-x

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  3. 3
    Academic Journal
    Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product

    المؤلفون: L. Esposito, N. Casolani, M. Ruggeri, U. G. Spizzirri, F. Aiello, E. Chiodo, M. Martuscelli, D. Restuccia, D. Mastrocola

    المساهمون: Esposito, L., Casolani, N., Ruggeri, M., Spizzirri, U. G., Aiello, F., Chiodo, E., Martuscelli, M., Restuccia, D., Mastrocola, D.

    مصطلحات موضوعية: food choice, gluten-free, carob, consumer acceptance, glycemic index

    Relation: volume:13; firstpage:2815; lastpage:2832; numberofpages:18; journal:FOODS; https://hdl.handle.net/11586/520161

    الاتاحة: https://hdl.handle.net/11586/520161

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  4. 4
    Academic Journal
    Cheese making using pig rennet and calf rennet: micro-organisms and volatile compounds in Farindola ewe cheese

    المؤلفون: DI GIACOMO, Franco, DEL SIGNORE, Antonella, N. CASOLANI

    المساهمون: DI GIACOMO, Franco, N., Casolani, DEL SIGNORE, Antonella

    وصف الملف: STAMPA

    Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000337914500005; volume:XXVI; issue:2; firstpage:153; lastpage:161; numberofpages:9; journal:ITALIAN JOURNAL OF FOOD SCIENCE; http://hdl.handle.net/11564/602127; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84904618316

    الاتاحة: http://hdl.handle.net/11564/602127

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