MASSINI, ROBERTO
MASSINI, ROBERTO
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Oxidative stability of the lipid fraction in roasted coffee
2000-01-01 Anese, Monica; DE PILLI, Teresa; Massini, Roberto; Lerici, C. R.
Preliminary investigation on the characterization of durum wheat flours coming from some areas of south Italy by means of 1H High-Resolution Magic Angle Spinning Nuclear Magnetic Resonance
1998-01-01 Sacco, A.; NERI BOLSI, I.; Massini, Roberto; Spraul, M.; Humpfer, E.; Ghelli, S.
Shelf-life extension of fresh-like ready-to-use pear cubes
1999-01-01 Pittia, P.; Nicoli, M. C.; Comi, G.; Massini, Roberto
The influence of Heat Treatments on the Antioxidant Properties of Foods
2000-01-01 Anese, M.; Nicoli, M. C.; Lerici, C. R.; Massini, Roberto
“La dieta mediterranea” Quaderno 4 del kit didattico per insegnanti “Cultura che nutre”
2000-01-01 Massini, Roberto
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Oxidative stability of the lipid fraction in roasted coffee | 1-gen-2000 | Anese, Monica; DE PILLI, Teresa; Massini, Roberto; Lerici, C. R. | |
| Preliminary investigation on the characterization of durum wheat flours coming from some areas of south Italy by means of 1H High-Resolution Magic Angle Spinning Nuclear Magnetic Resonance | 1-gen-1998 | Sacco, A.; NERI BOLSI, I.; Massini, Roberto; Spraul, M.; Humpfer, E.; Ghelli, S. | |
| Shelf-life extension of fresh-like ready-to-use pear cubes | 1-gen-1999 | Pittia, P.; Nicoli, M. C.; Comi, G.; Massini, Roberto | |
| The influence of Heat Treatments on the Antioxidant Properties of Foods | 1-gen-2000 | Anese, M.; Nicoli, M. C.; Lerici, C. R.; Massini, Roberto | |
| “La dieta mediterranea” Quaderno 4 del kit didattico per insegnanti “Cultura che nutre” | 1-gen-2000 | Massini, Roberto |