Sfoglia per Rivista FOOD BIOSCIENCE
Mostrati risultati da 1 a 4 di 4
Accelerating the process development of innovative food products by prototyping through 3D printing technology
2023-01-01 Derossi, Antonio; Corradini Maria, G.; Caporizzi, Rossella; Oral M., Onur; Severini, Carla
Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins
2023-01-01 Olanbiwoninu, A; Greppi, A; Awotundun, T; Adebayo, Ea; Spano, G; Mora, D; Russo, P
Optimizing liquid smoke conditions for the production and preservation of innovative fish products
2023-01-01 Racioppo, A; Speranza, B; Pilone, V; Stasi, A; Mocerino, E; Scognamiglio, G; Sinigaglia, M; Corbo, Mr
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders
2023-01-01 la Gatta, B; Rutigliano, M; Dilucia, F; Liberatore, Mt; Viscecchia, R; Bimbo, F; Di Luccia, A
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Accelerating the process development of innovative food products by prototyping through 3D printing technology | 1-gen-2023 | Derossi, Antonio; Corradini Maria, G.; Caporizzi, Rossella; Oral M., Onur; Severini, Carla | |
| Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins | 1-gen-2023 | Olanbiwoninu, A; Greppi, A; Awotundun, T; Adebayo, Ea; Spano, G; Mora, D; Russo, P | |
| Optimizing liquid smoke conditions for the production and preservation of innovative fish products | 1-gen-2023 | Racioppo, A; Speranza, B; Pilone, V; Stasi, A; Mocerino, E; Scognamiglio, G; Sinigaglia, M; Corbo, Mr | |
| Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders | 1-gen-2023 | la Gatta, B; Rutigliano, M; Dilucia, F; Liberatore, Mt; Viscecchia, R; Bimbo, F; Di Luccia, A |
Mostrati risultati da 1 a 4 di 4
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