المؤلفون: Cosmai L., Campanella D., De Angelis M., Summo C., Paradiso V. M., Pasqualone A., Caponio F.

المساهمون: Cosmai, L., Campanella, D., De Angelis, M., Summo, C., Paradiso, V. M., Pasqualone, A., Caponio, F.

مصطلحات موضوعية: Fermentation, Olive-based paste, Quality improvement, Starter culture, Thermal stabilization

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000426535600052; volume:90; firstpage:381; lastpage:388; numberofpages:8; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; http://hdl.handle.net/11587/441448; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85039782239

الاتاحة: http://hdl.handle.net/11587/441448
https://doi.org/10.1016/j.lwt.2017.12.061

المؤلفون: Vito Michele Paradiso, Maria De Angelis, Daniela Campanella, Carmine Summo, Francesco Caponio, Lucrezia Cosmai, Antonella Pasqualone

المساهمون: Cosmai, L., Campanella, D., De Angelis, M., Summo, C., Paradiso, V. M., Pasqualone, A., Caponio, F.

مصطلحات موضوعية: chemistry.chemical_classification, biology, Wickerhamomyces anomalus, food and beverages, 04 agricultural and veterinary sciences, Lactobacillus pentosus, Olive-based paste, biology.organism_classification, 040401 food science, Yeast, Thermal stabilization, chemistry.chemical_compound, 0404 agricultural biotechnology, Starter, Starter culture, chemistry, Fermentation, bacteria, Phenol, Food science, Quality improvement, Carotenoid, Lactobacillus plantarum, Food Science

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e483604dab482ae007743b17c8a1e078
https://hdl.handle.net/11587/441448

المؤلفون: Cosmai L., Campanella D., Summo C., Paradiso V. M., Pasqualone A., De Angelis M., Caponio F.

المساهمون: Cosmai, L., Campanella, D., Summo, C., Paradiso, V. M., Pasqualone, A., De Angelis, M., Caponio, F.

مصطلحات موضوعية: Modified atmosphere packaging, natural extract, olive-based paste, shelf life

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000399732600011; volume:52; firstpage:1164; lastpage:1175; numberofpages:12; journal:INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY; http://hdl.handle.net/11587/439831; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85016605790

الاتاحة: http://hdl.handle.net/11587/439831
https://doi.org/10.1111/ijfs.13381

المؤلفون: Vito Michele Paradiso, Maria De Angelis, Francesco Caponio, Daniela Campanella, Carmine Summo, Lucrezia Cosmai, Antonella Pasqualone

المساهمون: Cosmai, L., Campanella, D., Summo, C., Paradiso, V. M., Pasqualone, A., De Angelis, M., Caponio, F.

مصطلحات موضوعية: biology, Chemistry, 010401 analytical chemistry, Flavour, Modified atmosphere packaging, 04 agricultural and veterinary sciences, biology.organism_classification, Shelf life, 040401 food science, 01 natural sciences, Industrial and Manufacturing Engineering, 0104 chemical sciences, 0404 agricultural biotechnology, natural extract, Modified atmosphere, olive-based paste, Allium, shelf life, Food science, Food Science

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b72526912d77334dc1ce597d3cfba903
https://hdl.handle.net/11587/439831