ALESSANDRINO, OFELIA
ALESSANDRINO, OFELIA
Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente
Mostra
records
Risultati 1 - 4 di 4 (tempo di esecuzione: 0.012 secondi).
Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review
2018-01-01 De Pilli, Teresa; Alessandrino, Ofelia
Effects of two sweet cherry cultivars (Prunus avium L., cvv. ‘Ferrovia’ and ‘Lapins’) on the shelf life of an innovative bakery product
2019-01-01 De Pilli, Teresa; Lopriore, Giuseppe; Montemitro, Maria; Alessandrino, Ofelia
Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process
2023-01-01 Marino, R.; della Malva, A.; Caroprese, M.; De Pilli, T.; Alessandrino, O.; Picariello, G.; Sevi, A.; Albenzio, M.
Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies
2024-01-01 De Pilli, T.; Alessandrino, O.; Baiano, A.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review | 1-gen-2018 | De Pilli, Teresa; Alessandrino, Ofelia | |
| Effects of two sweet cherry cultivars (Prunus avium L., cvv. ‘Ferrovia’ and ‘Lapins’) on the shelf life of an innovative bakery product | 1-gen-2019 | De Pilli, Teresa; Lopriore, Giuseppe; Montemitro, Maria; Alessandrino, Ofelia | |
| Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process | 1-gen-2023 | Marino, R.; della Malva, A.; Caroprese, M.; De Pilli, T.; Alessandrino, O.; Picariello, G.; Sevi, A.; Albenzio, M. | |
| Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies | 1-gen-2024 | De Pilli, T.; Alessandrino, O.; Baiano, A. |