المؤلفون: Cecchi L., Breschi C., Guerrini L., D'Agostino S., Parenti A., Mulinacci N., Zanoni B.

المساهمون: Cecchi, L., Breschi, C., Guerrini, L., D'Agostino, S., Parenti, A., Mulinacci, N., Zanoni, B.

مصطلحات موضوعية: extra virgin olive oil, HS-SPME-GC-MS, Kinetics modelling, malaxation, panel test, phenolic compound, verbascoside, volatile compounds

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001226991000001; volume:131; journal:JOURNAL OF FOOD COMPOSITION AND ANALYSIS; https://hdl.handle.net/11577/3529281

الاتاحة: https://hdl.handle.net/11577/3529281
https://doi.org/10.1016/j.jfca.2024.106203

المؤلفون: Breschi C., Guerrini L., Zanoni B., Masella P., Lunetti L., Parenti A.

المساهمون: Breschi, C., Guerrini, L., Zanoni, B., Masella, P., Lunetti, L., Parenti, A.

مصطلحات موضوعية: critical control point, lipid oxidation, shelf life, thermal treatment, transport simulation

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000831354700001; volume:124; issue:9; firstpage:2100242; journal:EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; https://hdl.handle.net/11577/3462252; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85137315006

الاتاحة: https://hdl.handle.net/11577/3462252
https://doi.org/10.1002/ejlt.202100242

المؤلفون: Angeloni G., Guerrini L., Breschi C., Zanoni B., Calamai L., Parenti A., Masella P.

المساهمون: Angeloni, G., Guerrini, L., Breschi, C., Zanoni, B., Calamai, L., Parenti, A., Masella, P.

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000773988600001; journal:JOURNAL OF FOOD PROCESSING AND PRESERVATION; http://hdl.handle.net/11577/3455844; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85127267304

الاتاحة: http://hdl.handle.net/11577/3455844
https://doi.org/10.1111/jfpp.16563

المؤلفون: Corti F., Parenti A., Cecchi L., Mulinacci N., Masella P., Angeloni G., Spadi A., Zanoni B., Calamai L., Guerrini L.

المساهمون: Corti, F., Parenti, A., Cecchi, L., Mulinacci, N., Masella, P., Angeloni, G., Spadi, A., Zanoni, B., Calamai, L., Guerrini, L.

مصطلحات موضوعية: Aroma profile, Mechanical harvesting, Mechanization, Olive growing, Phenolic compound, Refrigeration

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000879732500002; volume:99; issue:3; firstpage:211; lastpage:224; numberofpages:14; journal:LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE; https://hdl.handle.net/11577/3472889

الاتاحة: https://hdl.handle.net/11577/3472889

المؤلفون: Breschi C., D’Agostino S., Meneguzzo F., Zabini F., Chini J., Lovatti L., Tagliavento L., Guerrini L., Bellumori M., Cecchi L., Zanoni B.

المساهمون: Breschi, C., D’Agostino, S., Meneguzzo, F., Zabini, F., Chini, J., Lovatti, L., Tagliavento, L., Guerrini, L., Bellumori, M., Cecchi, L., Zanoni, B.

مصطلحات موضوعية: antioxidant, by-product, cookie, food waste, fortification, gluten-free, hydrodynamic cavitation, pectin, polyphenol, vegan

Relation: info:eu-repo/semantics/altIdentifier/pmid/38474613; info:eu-repo/semantics/altIdentifier/wos/WOS:001183039500001; volume:29; issue:5; journal:MOLECULES; https://hdl.handle.net/11577/3512608; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85187784872

الاتاحة: https://hdl.handle.net/11577/3512608
https://doi.org/10.3390/molecules29051102

المؤلفون: Zanoni, B, Archary, M, Sibaya, T, Ramos, T, Donenberg, G, Shahmanesh, M, Celum, C, Pettifor, A, Bekker, LG, Haberer, J

المصدر: BMJ open , 12 (4) , Article e057797. (2022)

وصف الملف: text

Relation: https://discovery.ucl.ac.uk/id/eprint/10149216/1/e057797.full.pdf; https://discovery.ucl.ac.uk/id/eprint/10149216/

الاتاحة: https://discovery.ucl.ac.uk/id/eprint/10149216/1/e057797.full.pdf
https://discovery.ucl.ac.uk/id/eprint/10149216/

المؤلفون: Parenti O., Guerrini L., Zanoni B., Marchini M., Tuccio M. G., Carini E.

المساهمون: Parenti, O., Guerrini, L., Zanoni, B., Marchini, M., Tuccio, M. G., Carini, E.

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

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000580559700109; journal:FOOD CHEMISTRY; https://hdl.handle.net/11381/2881062

الاتاحة: https://hdl.handle.net/11381/2881062
https://doi.org/10.1016/j.foodchem.2020.128120

المؤلفون: Parenti O., Guerrini L., Carini E., Zanoni B.

المساهمون: Parenti, O., Guerrini, L., Carini, E., Zanoni, B.

مصطلحات موضوعية: H NMR, Bread-making, Empirical practice, Mixing, Rheology

Time: 1

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000685060200003; volume:147; firstpage:1; lastpage:6; numberofpages:6; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11577/3407691; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85105698154

الاتاحة: http://hdl.handle.net/11577/3407691
https://doi.org/10.1016/j.lwt.2021.111564

المؤلفون: Parenti O., Carini E., Marchini M., Tuccio M. G., Guerrini L., Zanoni B.

المساهمون: Parenti, O., Carini, E., Marchini, M., Tuccio, M. G., Guerrini, L., Zanoni, B.

مصطلحات موضوعية: H NMR, Mixing, Molecular mobility, Rheology, Wholemeal flour

Time: 1

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000636143000056; volume:142; firstpage:1; lastpage:9; numberofpages:9; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11577/3407712; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85100408405

الاتاحة: http://hdl.handle.net/11577/3407712
https://doi.org/10.1016/j.lwt.2021.111017

المؤلفون: Fia G., Proserpio C., Dinnella C., Pagliarini E., Zanoni B., Monteleone. E.

المساهمون: T. Manio, K. Lasaridi, I. Daliakopoulos, G. Fia, C. Proserpio, C. Dinnella, E. Pagliarini, B. Zanoni, E.E. Monteleon

مصطلحات موضوعية: unripe grape, phenol, functional food, food preferences, Settore AGR/15 - Scienze e Tecnologie Alimentari

Relation: info:eu-repo/semantics/altIdentifier/isbn/978-618-84774-2-1; ispartofbook:RETASTE: rethink food waste; RETASTE: rethink food waste; firstpage:100; lastpage:101; numberofpages:2; alleditors:T. Manios, K. Lasaridi, I. Daliakopoulos; http://hdl.handle.net/2434/875416; https://retaste.gr/pdf/RETASTE_BOA_2021.pdf

الاتاحة: http://hdl.handle.net/2434/875416
https://retaste.gr/pdf/RETASTE_BOA_2021.pdf

المؤلفون: Guerrini L., Zanoni B., Breschi C., Angeloni G., Masella P., Calamai L., Parenti A.

المساهمون: Guerrini, L., Zanoni, B., Breschi, C., Angeloni, G., Masella, P., Calamai, L., Parenti, A.

مصطلحات موضوعية: Biophenol, Microbial contamination, Sensory defect, Turbidity, Water content

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000515381800182; volume:25; firstpage:420; lastpage:435; numberofpages:16; journal:MOLECULES; http://hdl.handle.net/11577/3407718; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85078079851

الاتاحة: http://hdl.handle.net/11577/3407718
https://doi.org/10.3390/molecules25020420

المؤلفون: Parenti O., Guerrini L., Cavallini B., Baldi F., Zanoni B.

المساهمون: Parenti, O., Guerrini, L., Cavallini, B., Baldi, F., Zanoni, B.

مصطلحات موضوعية: Brabender farinograph, Bread improver, Healthy food, Unrefined flour

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000514247900017; volume:121; firstpage:108980; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11577/3455878; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85076828383

الاتاحة: http://hdl.handle.net/11577/3455878
https://doi.org/10.1016/j.lwt.2019.108980

المؤلفون: Canuti V., Cecchi L., Khatib M., Guerrini L., Mulinacci N., Zanoni B.

المساهمون: Canuti, V., Cecchi, L., Khatib, M., Guerrini, L., Mulinacci, N., Zanoni, B.

مصطلحات موضوعية: Antioxidant capacity, By-products re-use, CIELab analysi, Ellagitannin, HPLC-DAD-MS, Oenotannin, Polyphenol, Punicalagin, Quality control, Winemaking

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000586598100001; volume:25; issue:19; firstpage:4460; journal:MOLECULES; http://hdl.handle.net/11577/3455880; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85092540191

الاتاحة: http://hdl.handle.net/11577/3455880
https://doi.org/10.3390/molecules25194460

المؤلفون: Bucalossi G., Fia G., Dinnella C., De Toffoli A., Canuti V., Zanoni B., Servili M., Pagliarini E., Gallina Toschi T., Monteleone E.

المساهمون: Bucalossi G., Fia G., Dinnella C., De Toffoli A., Canuti V., Zanoni B., Servili M., Pagliarini E., Gallina Toschi T., Monteleone E.

مصطلحات موضوعية: Functional food, Unripe grape, Polyphenol, Antioxidant activity, Sourne, Sweetness

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/32018082; info:eu-repo/semantics/altIdentifier/wos/WOS:000512949800053; volume:315; firstpage:1; lastpage:9; numberofpages:9; journal:FOOD CHEMISTRY; https://hdl.handle.net/11585/805410; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85078932840; https://www.sciencedirect.com/science/article/pii/S0308814620301394

الاتاحة: https://hdl.handle.net/11585/805410
https://doi.org/10.1016/j.foodchem.2020.126291
https://www.sciencedirect.com/science/article/pii/S0308814620301394

المؤلفون: Parenti O., Guerrini L., Canuti V., Angeloni G., Masella P., Zanoni B.

المساهمون: Parenti, O., Guerrini, L., Canuti, V., Angeloni, G., Masella, P., Zanoni, B.

مصطلحات موضوعية: Alveograph, Farinograph, Salt-free bread, Starch gelatinization, Texture analysis

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000463307200033; volume:106; firstpage:240; lastpage:246; numberofpages:7; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11577/3455882; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85062407424

الاتاحة: http://hdl.handle.net/11577/3455882
https://doi.org/10.1016/j.lwt.2019.02.066

المؤلفون: De Toffoli A., Monteleone E., Bucalossi G., Veneziani G., Fia G., Servili M., Zanoni B., Pagliarini E., Gallina Toschi T., Dinnella C.

المساهمون: De Toffoli A., Monteleone E., Bucalossi G., Veneziani G., Fia G., Servili M., Zanoni B., Pagliarini E., Gallina Toschi T., Dinnella C.

مصطلحات موضوعية: Astringency, Bitterne, By-product, Carbohydrate, Functional food, Protein, Pungency

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/30884654; info:eu-repo/semantics/altIdentifier/wos/WOS:000464088700025; volume:119; firstpage:236; lastpage:243; numberofpages:8; journal:FOOD RESEARCH INTERNATIONAL; http://hdl.handle.net/11585/738198; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85060978939; www.elsevier.com/inca/publications/store/4/2/2/9/7/0

الاتاحة: http://hdl.handle.net/11585/738198
https://doi.org/10.1016/j.foodres.2019.02.005

المؤلفون: Cecchi L., Balli D., Urciuoli S., Urciuolo A., Bordiga M., Travaglia F., Zanoni B., Mulinacci N.

المساهمون: Cecchi, L., Balli, D., Urciuoli, S., Urciuolo, A., Bordiga, M., Travaglia, F., Zanoni, B., Mulinacci, N.

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000880798000005; volume:404; firstpage:134696; journal:FOOD CHEMISTRY; https://hdl.handle.net/11579/145659; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85140637995

الاتاحة: https://hdl.handle.net/11579/145659
https://doi.org/10.1016/j.foodchem.2022.134696

المؤلفون: Guerrini L., Corti F., Masella P., Calamai L., Angeloni G., Spadi A., Zanoni B., Parenti A.

المساهمون: Guerrini, L., Corti, F., Masella, P., Calamai, L., Angeloni, G., Spadi, A., Zanoni, B., Parenti, A.

مصطلحات موضوعية: change point, decanter, olive oil quality, volatile compounds

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000899681800001; volume:125; issue:2; firstpage:2200174; journal:EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; https://hdl.handle.net/11577/3472891; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85144191988

الاتاحة: https://hdl.handle.net/11577/3472891
https://doi.org/10.1002/ejlt.202200174

المؤلفون: Corti F., Zanoni B., Parenti A., Masella P., Breschi C., Angeloni G., Spadi A., Guerrini L.

المساهمون: Corti, F., Zanoni, B., Parenti, A., Masella, P., Breschi, C., Angeloni, G., Spadi, A., Guerrini, L.

مصطلحات موضوعية: Extra virgin olive oil, Malaxation, Modeling, Overall heat transfer coefficient, Plant innovation, Temperature control

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000908400200001; volume:343; firstpage:111377; journal:JOURNAL OF FOOD ENGINEERING; https://hdl.handle.net/11577/3472887; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85143843881

الاتاحة: https://hdl.handle.net/11577/3472887
https://doi.org/10.1016/j.jfoodeng.2022.111377

المؤلفون: Trapani, S., Breschi, C., Cecchi, L., Guerrini, L., Mulinacci, N., Parenti, A., Canuti, V., Picchi, M., CARUSO, GIOVANNI, GUCCI, RICCARDO, Zanoni, B.

المساهمون: Trapani, S., Breschi, C., Cecchi, L., Guerrini, L., Mulinacci, N., Parenti, A., Canuti, V., Picchi, M., Caruso, Giovanni, Gucci, Riccardo, Zanoni, B.

مصطلحات موضوعية: Kinetic, Malaxation, Modelling, Olive oil, Phenolic compound, Yield, Food Science

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000401387500004; volume:207; firstpage:24; lastpage:34; numberofpages:11; journal:JOURNAL OF FOOD ENGINEERING; http://hdl.handle.net/11568/857108; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85015878369; https://www.sciencedirect.com/science/article/pii/S0260877417301073

الاتاحة: http://hdl.handle.net/11568/857108
https://doi.org/10.1016/j.jfoodeng.2017.03.012
https://www.sciencedirect.com/science/article/pii/S0260877417301073