Sfoglia per Autore De Bruno, Alessandra
The variation of antioxidant compounds of table olives submitted to different treatments
2011-01-01 De Bruno, A
Effect of storage conditions on provole’s characteristics
2011-01-01 Zappia, A; De Bruno, A; Crucitti, S; Piscopo, A; Poiana, M
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution
2011-01-01 Caridi, A.; Sidari, R.; Daniele, G.; Libanio, R.; DE BRUNO, A.; Piscopo, A.; Poiana, M.
Variation of Antioxidant Compounds in Table Olives Submitted to Different Thermal Treatments
2012-01-01 De Bruno, A
Effetto delle modalità di conservazione sulle caratteristiche di provole
2012-01-01 Zappia, A; De Bruno, A; Crucitti, S; Piscopo, A; Poiana, Marco
Effetto di materiali di confezionamento biodegradabili sulle proprietà fisico-chimiche di Provole Calabresi
2013-01-01 Zappia, A; De Bruno, A; Piscopo, A; Poiana, M
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking
2013-01-01 Caridi, A.; Cariello, C.; Chirico, A.; De Bruno, A.; De Salvo, E.; Piscopo, A.; Poiana, M.; Punturiero, D.; Sergi, A.; Sidari, R.
Characterization of typical Calabrian eggplant preparations
2013-01-01 DE BRUNO, A; Zappia, D; Piscopo, A; Poiana, M
Caratterizzazione di preparazioni tipiche calabresi a base di melanzane
2014-01-01 De Bruno, A; Zappia, D; Piscopo, A; Poiana, Marco
Antioxidant activity of dried green olives (Carolea cv.)
2014-01-01 Piscopo, A; De Bruno, A; Zappia, A; Poiana, M
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation.
2015-01-01 Caridi, A.; De Bruno, A.; Piscopo, A.; Zappia, A.; Poiana, M.
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions
2015-01-01 Piscopo, A; Zappia, A; De Bruno, A; Poiana, M
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization
2015-01-01 Caridi, A.; De Bruno, A; Piscopo, A; Poiana, M; Sidari, R
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese
2016-01-01 Sidari, R; Martorana, A; De Bruno, A; Piscopo, A; Poiana, M; Caridi, A
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production.
2016-01-01 Caridi, A.; De Bruno, A.; Martorana, A.; Piscopo, A.; Sidari, R.; Poiana, M.
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy)
2016-01-01 Piscopo, A; De Bruno, A; Zappia, A; Ventre, C; Poiana, M
Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types
2016-01-01 Piscopo, A; De Bruno, A; Zappia, A; Poiana, M.
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy)
2016-01-01 Piscopo, A; De Bruno, A; Zappia, A; Ventre, C; Poiana, M
Effetto dell’epoca di raccolta sulle caratteristiche qualitative degli oli prodotti in Calabria
2017-01-01 Piscopo, A; DE BRUNO, A; Zappia, A; Pellegrino, P; Mafrica, Rocco; Poiana, M
Effect of different dipping solutions on the ready-to-eat carrots quality
2017-01-01 Piscopo, A; Zappia, A; De Bruno, A; Poiana, M
Legenda icone
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