BAIANO, ANTONIETTA

BAIANO, ANTONIETTA  

Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria  

Mostra records
Risultati 1 - 20 di 232 (tempo di esecuzione: 0.045 secondi).
Titolo Data di pubblicazione Autore(i) File
(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 1-gen-2007 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 1-gen-2020 Baiano, Antonietta
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 1-gen-2023 Baiano, Antonietta; Fiore, Anna Maria; 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 1-gen-2005 Baiano, Antonietta; Gomes, T; Caponio, F.
A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream 1-gen-2021 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 1-gen-2004 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 1-gen-2004 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 1-gen-2016 Baiano, Antonietta; De Gianni, Antonio
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 1-gen-2004 Severini, Carla; Derossi, Antonio; DE PILLI, Teresa; Baiano, Antonietta
Active packaging for prolonging ascorbic acid retention in a beverage-like system 1-gen-2004 Baiano, Antonietta; DEL NOBILE, MATTEO ALESSANDRO
An overview on sustainability in the wine production chain 1-gen-2021 Baiano, Antonietta
Analisi Chimiche e Microbiologiche su Conserve di Pomodori Secchi Sott’olio 1-gen-2003 Baiano, Antonietta; DEL NOBILE, MATTEO ALESSANDRO
ANALISI SENSORIALE 1-gen-2010 Baiano, Antonietta; R., Perniola
Analysis of cracking and breakage in dried pasta: a case study 1-gen-2019 Baiano, A.; Di Chio, A. G.; Scapola, D.
Antioxidant compounds from vegetable matrices: biosynthesis, occurrence, and extraction systems 1-gen-2016 Baiano, Antonietta; DEL NOBILE, MATTEO ALESSANDRO
Antioxidant Properties of Traditional Spices 1-gen-2018 Baiano, Antonietta
Application du procédé d’extrusion aux farines grasses: cas de la farine d’amande 1-gen-2001 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 1-gen-2012 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 1-gen-2017 Baiano, Antonietta
Aromatization of olive oil. 1-gen-2009 Baiano, Antonietta; Gambacorta, G; LA NOTTE, Ennio