| Nome |
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Shelf life extension to reduce food losses: The case of Mozzarella Cheese, file e2047587-3187-7e24-e053-6605fe0afb29
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345
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PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS, file e2047587-2b4e-7e24-e053-6605fe0afb29
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59
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Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy), file e2047587-1b38-7e24-e053-6605fe0afb29
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53
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Antioxidant activity shown by olive pomace extracts, file e2047587-2f4b-7e24-e053-6605fe0afb29
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53
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Impact of Stability of Enriched Oil with Phenolic Extract from Olive MillWastewaters, file e2047587-bb51-7e24-e053-6605fe0afb29
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46
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Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system, file e2047587-2b38-7e24-e053-6605fe0afb29
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44
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Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization, file e2047587-e6f6-7e24-e053-6605fe0afb29
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43
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Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy), file e2047589-42a1-7e24-e053-6605fe0afb29
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39
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New procedure to pre-select lactic acid bacteria able to control table-olive fermentation, file e2047589-431d-7e24-e053-6605fe0afb29
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27
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Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy), file e2047588-9543-7e24-e053-6605fe0afb29
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25
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Effect of olive storage temperature on the quality of Carolea and Ottobratica oils, file e2047587-2ade-7e24-e053-6605fe0afb29
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21
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Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria., file e2047588-93df-7e24-e053-6605fe0afb29
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20
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Effect of drying temperature on polyphenolic content and antioxidant activity of apricots, file e2047587-ec85-7e24-e053-6605fe0afb29
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17
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Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties, file 626e13d2-38b6-4902-aaef-e8ca114ec237
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13
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Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments, file e2047587-bc3c-7e24-e053-6605fe0afb29
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13
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Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy), file e2047587-1ed1-7e24-e053-6605fe0afb29
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11
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Impact of Olive leaf yellowing associated virus on olive (Olea europaea L.) oil, file e2047588-95a5-7e24-e053-6605fe0afb29
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11
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Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions, file e2047587-2ce0-7e24-e053-6605fe0afb29
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10
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Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese), file e2047587-2b96-7e24-e053-6605fe0afb29
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9
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Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes, file e2047588-84d8-7e24-e053-6605fe0afb29
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9
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Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace, file e2047589-48d9-7e24-e053-6605fe0afb29
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9
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Light and storage time influence the microbial quality of minimally processed rocket, file 33bf1e02-00b5-4df9-910f-22366f98d637
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8
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Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.), file e2047587-2ae4-7e24-e053-6605fe0afb29
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8
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Antioxidant activity of dried green olives (Carolea cv.), file e2047587-e894-7e24-e053-6605fe0afb29
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8
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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, file e2047589-07f1-7e24-e053-6605fe0afb29
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8
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Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea, file e2047589-44dd-7e24-e053-6605fe0afb29
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8
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Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste, file e2047589-4510-7e24-e053-6605fe0afb29
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8
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Sensing Properties of Indium, Tin and Zinc Oxides for Hexanal Detection, file e2047586-2296-7e24-e053-6605fe0afb29
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7
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Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types, file e2047588-93e0-7e24-e053-6605fe0afb29
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7
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Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking, file e2047587-8573-7e24-e053-6605fe0afb29
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6
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Effect of Agronomical and Technological Treatments to Obtain Selenium-Fortified Table Olives, file e2047587-b3c1-7e24-e053-6605fe0afb29
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6
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Performance evaluation of 40 fig accessions cultivated in Calabria: Study of qualitative parameters of breba production, file 776548ff-dd29-4308-a385-4d6b81c8ca64
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5
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Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy), file e2047587-16b3-7e24-e053-6605fe0afb29
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5
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Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation., file e2047587-68ff-7e24-e053-6605fe0afb29
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5
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Effect of drying, chemical and natural processing methods on black Biancolilla olives, file e2047587-e6fa-7e24-e053-6605fe0afb29
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5
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Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese, file e2047588-8dd6-7e24-e053-6605fe0afb29
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5
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Antioxidant Properties of Olive MillWastewater Polyphenolic Extracts on Human Endothelial and Vascular Smooth Muscle Cells, file e2047589-3e89-7e24-e053-6605fe0afb29
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5
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Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds, file e2047589-663c-7e24-e053-6605fe0afb29
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5
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Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits, file b5989ae0-7c47-4742-8a34-5738f1dae46c
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4
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Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions, file e2047587-317b-7e24-e053-6605fe0afb29
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4
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Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale), file e2047587-695e-7e24-e053-6605fe0afb29
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4
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Effects of phenolic enrichment on antioxidant activity of mayonnaise, file e2047589-4744-7e24-e053-6605fe0afb29
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4
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Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots, file e2047589-c684-7e24-e053-6605fe0afb29
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4
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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, file e2047587-2b44-7e24-e053-6605fe0afb29
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3
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Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production., file e2047587-68e7-7e24-e053-6605fe0afb29
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3
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Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese, file e2047587-68ec-7e24-e053-6605fe0afb29
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3
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Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation., file e2047587-68fe-7e24-e053-6605fe0afb29
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3
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Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution, file e2047587-8abe-7e24-e053-6605fe0afb29
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3
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Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice, file e2047587-b5f5-7e24-e053-6605fe0afb29
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3
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Effect of acidification and salt concentration on two black brined Sicily olives (cv moresca and giarraffa), file e2047587-e6ff-7e24-e053-6605fe0afb29
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3
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Quality evaluation of different typical table olive preparations (cv Nocellara del Belice), file e2047587-ee9c-7e24-e053-6605fe0afb29
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3
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Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill, file e2047589-3f4b-7e24-e053-6605fe0afb29
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3
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Cultivar and accessions of fig (Ficus carica L.) for breba production selected within the autochthonous germplasm of Calabria (South Italy), file e2047589-c2e2-7e24-e053-6605fe0afb29
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3
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Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”, file 443c8567-a968-4c04-a64d-b1395b287fcd
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2
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Quality Evaluation of Ready-to-Eat Coated Clementine (Citrus x Clementina) Fruits, file c1b9d6b2-ecdd-4e87-8242-8e6d83a0199d
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2
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Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system, file e2047587-17cb-7e24-e053-6605fe0afb29
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2
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The effects of harvesting on phenolic compounds and fatty acids content in virgin olive oil (cv Roggianella), file e2047587-2d51-7e24-e053-6605fe0afb29
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2
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New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes, file e2047587-856a-7e24-e053-6605fe0afb29
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2
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Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate, file e2047589-44e4-7e24-e053-6605fe0afb29
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2
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Characterization of volatile organic compounds in ‘rossa di tropea’ onion by means of headspace solid-phase microextraction gas chromatography–mass spectrometry (Hs/spme gc–ms) and sensory analysis, file e2047589-450f-7e24-e053-6605fe0afb29
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2
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Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions, file e2047589-50fc-7e24-e053-6605fe0afb29
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2
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Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products, file e2047589-5f37-7e24-e053-6605fe0afb29
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2
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Cultivar and accessions of fig (Ficus carica L.) for breba production selected within the autochthonous germplasm of Calabria (South Italy), file e2047589-c686-7e24-e053-6605fe0afb29
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2
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Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries, file 04f675b7-ac81-4d05-b2b9-0781752ce87d
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1
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Quality of shredded carrots minimally processed by different dipping solutions, file 19ea7327-22b4-480e-b3c2-84b96c232186
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1
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Quality of shredded carrots minimally processed by different dipping solutions, file 623ef10e-404e-480c-96ee-05450b865171
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1
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Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction, file 94d0f21b-c10c-406e-9d2b-62aa6b8b8437
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1
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Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese, file e2047587-192d-7e24-e053-6605fe0afb29
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1
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Impact of Olive leaf yellowing associated virus on olive (Olea europaea L.) oil, file e2047587-317e-7e24-e053-6605fe0afb29
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1
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Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese, file e2047587-b89f-7e24-e053-6605fe0afb29
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1
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Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese, file e2047587-b8a0-7e24-e053-6605fe0afb29
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1
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Metabolites response to onion yellow dwarf virus (OYDV) infection in ‘Rossa di Tropea’ onion during storage: a 1H HR-MAS NMR study, file e2047587-bce5-7e24-e053-6605fe0afb29
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1
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Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb), file e2047587-eda2-7e24-e053-6605fe0afb29
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1
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Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes, file e2047589-390b-7e24-e053-6605fe0afb29
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1
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Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector, file e2047589-48d7-7e24-e053-6605fe0afb29
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1
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Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products, file e2047589-5f36-7e24-e053-6605fe0afb29
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1
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Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses, file e2047589-aaf3-7e24-e053-6605fe0afb29
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1
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Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish (Raphanus sativus L.), file fba5e433-53af-4962-b49f-cbcc6da772d3
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1
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| Totale |
1.071 |