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
2020-01-01 Baiano, Antonietta
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 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 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 hyperspectral imaging for prediction of quality characteristics and sensory attributes of table grapes
2012-01-01 Baiano, Antonietta; Terracone, C.; Peri, Giorgio; Romaniello, R.
Applications of hyperspectral imaging for quality assessment of liquid based and semi-liquid food products: A review
2017-01-01 Baiano, Antonietta
Aromatization of olive oil.
2009-01-01 Baiano, Antonietta; Gambacorta, G; LA NOTTE, Ennio
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils
2016-01-01 Baiano, Antonietta; Previtali, Maria Assunta; Viggiani, Ilaria; Varva, Gabriella; Squeo, Giacomo; Paradiso, Vito Michele; Summo, Carmine; Gomes, Tommaso; Caponio, Francesco