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Pubblicazioni
FOODS
Rivista
Codice:
E219147
ISSN:
2304-8158
Dati Generali
Dati Generali
Pubblicazioni (75)
Pulisci
Ordina Pubblicazioni:
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A combined metabolomic and metagenomic approach to discriminate raw milk for the production of hard cheese
Articolo
A milk foodomics investigation into the effect of pseudomonas fluorescens growth under cold chain conditions
Articolo
Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method
Articolo
Bovine Milk Polar Lipids: Lipidomics Advances and Functional Perspectives
Articolo
Can “Free-From” Food Consumption Be a Signal of Psychological Distress during COVID-19?
Articolo
Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life
Articolo
Changes in Absolute Contents of Compounds Affecting the Taste and Nutritional Properties of the Flesh of Three Plum Species Throughout Development
Articolo
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
Articolo
Chemical Characterization and Bioactive Properties of Different Extracts from Fibigia clypeata, an Unexplored Plant Food
Articolo
Citrus peel extracts for industrial-scale production of bio-based active food packaging
Articolo
Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications
Articolo
Comparative Profiling of Volatile Compounds and Fatty Acids in Pomegranate Seed Oil: Soxhlet vs. CO2/IPA Extraction for Quality and Circular Bioeconomy Goals
Articolo
Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves
Articolo
Degree of hydrolysis affects the techno-functional properties of lesser mealworm protein hydrolysates
Articolo
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
Articolo
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils
Articolo
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta
Articolo
Effect of the Pasta Making Process on Slowly Digestible Starch Content
Articolo
Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties
Articolo
Emerging Parameters Justifying a Revised Quality Concept for Cow Milk
Articolo
Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity
Articolo
Exploring Social Media to Understand Perceptions of Milk Quality among Farmers, Processors, and Citizen-Consumers
Articolo
Extraction kinetics of total polyphenols, flavonoids, and condensed tannins of lentil seed coat: Comparison of solvent and extraction methods
Articolo
Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota
Articolo
Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East
Articolo
From Grapes to Wine: Impact of the Vinification Process on Ochratoxin A Contamination
Articolo
Fruitful Brewing: Exploring Consumers’ and Producers’ Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products
Articolo
Glycemic index values of pasta products: An overview
Articolo
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs
Articolo
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
Articolo
Impact of Pasture-Based Diets on the Untargeted Metabolomics Profile of Sarda Sheep Milk
Articolo
Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach
Articolo
Impact of grape pomace powder on the phenolic bioaccessibility and on in vitro starch digestibility of wheat based bread
Articolo
Impacts of Self-Efficacy on Food and Dietary Choices during the First COVID-19 Lockdown in China
Articolo
In-Depth Chemical Characterization of Punica granatum L. Seed Oil
Articolo
Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment
Articolo
Investigating Italian Consumer Preferences for Different Characteristics of Provolone Valpadana Using the Conjoint Analysis Approach
Articolo
Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation
Articolo
Italian Opuntia ficus-indica Cladodes as Rich Source of Bioactive Compounds with Health-Promoting Properties
Articolo
Mediterranean spontaneously fermented sausages: Spotlight on microbiological and quality features to exploit their bacterial biodiversity
Articolo
Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta
Articolo
Milk Quality Conceptualization: A Systematic Review of Consumers’, Farmers’, and Processing Experts’ Views
Articolo
Mitigation Actions Scenarios Applied to the Dairy Farm Management Systems
Articolo
New insights on the effects of dietary omega‐3 fatty acids on impaired skin healing in diabetes and chronic venous leg ulcers
Articolo
One-day molecular detection of salmonella and campylobacter in chicken meat: A pilot study
Articolo
Optimization model of phenolics encapsulation conditions for biofortification in fatty acids of animal food products
Articolo
Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products
Articolo
Phytochemical Profile and Biological Properties of Colchicum triphyllum (Meadow Saffron)
Articolo
Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?
Articolo
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations
Articolo
Ready-to-Use Supplementary-Food Biscuit Production with Low-Cost Ingredients for Malnourished Children in Sub-Saharan Africa
Articolo
Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications
Articolo
Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review
Articolo
Ripening-Related Changes in Color and Bioactive Compounds of Diospyros kaki: Preliminary Insights on Its Antifungal Activity
Articolo
Screening of regulated and emerging mycotoxins in bulk milk samples by high-resolution mass spectrometry
Articolo
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives
Recensione
Strategies for nitrite replacement in fermented sausages and effect of high pressure processing against salmonella spp. And listeria innocua
Articolo
Sustainability Certification, a New Path of Value Creation in the Olive Oil Sector: The ITALIAN Case Study
Articolo
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages
Articolo
The Effect of Message Framing in Promoting the Mediterranean Diet: The Moderating Role of Eating Self-Efficacy
Articolo
The Feasibility of Artificial Intelligence and Raman Spectroscopy for Determining the Authenticity of Minced Meat
Articolo
The Influence of Message Framing on Consumers’ Selection of Local Food
Articolo
The Potential of Multi-Screening Methods and Omics Technologies to Detect Both Regulated and Emerging Mycotoxins in Different Matrices
Articolo
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
Articolo
The strength of the nutrient solution modulates the functional profile of hydroponically grown lettuce in a genotype-dependent manner
Articolo
The uhplc-qtof-ms phenolic profiling and activity of cydonia oblonga mill. Reveals a promising nutraceutical potential
Articolo
Traditional and non-conventional pasta-making processes: Effect on in vitro starch digestibility
Articolo
Understanding Acceptance of Genome-Edited Crops and Foods: The Role of Trust, Attitudes, and Perceived Literacy in Italy
Articolo
Understanding Italian Consumers’ Perception of Safety in Animal Food Products
Articolo
Untargeted Screening Based on UHPLC-HRMS of Total Folates Produced by Lactic Acid Bacteria in Fermented Milk and During Yogurt Shelf Life
Articolo
Untargeted metabolomics to evaluate the stability of extra-virgin olive oil with added lycium barbarum carotenoids during storage
Articolo
Valorisation of Side Stream Products through Green Approaches: The Rapeseed Meal Case
Articolo
Valorization of By-Products from Biofuel Biorefineries: Extraction and Purification of Bioactive Molecules from Post-Fermentation Corn Oil
Articolo
Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level
Articolo
Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties
Articolo
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