BAIANO, ANTONIETTA
BAIANO, ANTONIETTA
Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria
(Changes of free fatty acids and diglycerides during maturation of Ciauscolo) Evoluzione degli acidi grassi liberi e dei digliceridi nel corso della maturazione del Ciauscolo
2007-01-01 Gambacorta, G.; Schena, A.; Pati, Sandra; Lamacchia, Carmela; Baiano, Antonietta; Santarelli, S.; Aquilanti, L.
3D printed foods: a comprehensive review on technologies, nutritional value, safety, consumer attitude, regulatory framework, and economic and sustainability issues
2022-01-01 Baiano, Antonietta
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods
2023-01-01 Baiano, Antonietta; Fiore, Anna; la Gatta, Barbara; Gerardi, Carmela; Grieco, Francesco; Tufariello, Maria
A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation
2005-01-01 Baiano, Antonietta; Gomes, T; Caponio, F.
A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream
2021-01-01 Giudici, P.; Baiano, A.; Chiari, P.; De Vero, L.; Ghanbarzadeh, B.; Falcone, P. M.
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains
2023-01-01 Pietrafesa, Rocchina; Siesto, Gabriella; Tufariello, Maria; Palombi, Lorenzo; Baiano, Antonietta; Gerardi, Carmela; Braghieri, Ada; Genovese, Francesco; Grieco, Francesco; Capece, Angela
A novel approach to the study of bread porous structure: phase-contrast X-ray Microtomography
2004-01-01 Falcone, P. M.; Baiano, Antonietta; Zanini, F.; Mancini, L.; Tromba, G.; Montanari, F.; DEL NOBILE, MATTEO ALESSANDRO
A novel approach to the study of bread porous structure: X-ray microtomography
2004-01-01 Falcone, P. M.; DEL NOBILE, MATTEO ALESSANDRO; Baiano, Antonietta; Zanini, F.; Mancini, L.; Tromba, G.; Montanari, F.
A pre-competitive research on frozen gnocchi: quality evaluation and market survey
2023-01-01 Stasi, Antonio; Baiano, Antonietta
A study on the effects of oxygen transmission rate of synthetic stopper on wine quality: the case of Nero di Troia
2016-01-01 Baiano, Antonietta; De Gianni, Antonio
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH
2004-01-01 Severini, Carla; Derossi, Antonio; DE PILLI, Teresa; Baiano, Antonietta
Active packaging for prolonging ascorbic acid retention in a beverage-like system
2004-01-01 Baiano, Antonietta; DEL NOBILE, MATTEO ALESSANDRO
An overview on sustainability in the wine production chain
2021-01-01 Baiano, Antonietta
Analisi Chimiche e Microbiologiche su Conserve di Pomodori Secchi Sott’olio
2003-01-01 Baiano, Antonietta; DEL NOBILE, MATTEO ALESSANDRO
ANALISI SENSORIALE
2010-01-01 Baiano, Antonietta; R., Perniola
Analysis of cracking and breakage in dried pasta: a case study
2019-01-01 Baiano, A.; Di Chio, A. G.; Scapola, D.
Antioxidant compounds from vegetable matrices: biosynthesis, occurrence, and extraction systems
2016-01-01 Baiano, Antonietta; DEL NOBILE, MATTEO ALESSANDRO
Antioxidant Properties of Traditional Spices
2018-01-01 Baiano, Antonietta
Application du procédé d’extrusion aux farines grasses: cas de la farine d’amande
2001-01-01 DE PILLI, Teresa; Severini, Carla; Baiano, Antonietta; Guidolin, E.; Legrand, J.; Massini, R.
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain
2024-01-01 Baiano, Antonietta; Fiore, Anna; Rutigliano, Mariacinzia; la Gatta, Barbara