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A Del Caro

Showing results (1-10 of 5) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Bread Staling: Updating the ViewC Fadda, A M Sanguinetti, A Del Caro, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 3, 2011
Quality changes of fresh filled pasta during storage: influence of modified atmosphere packaging on microbial growth and sensory propertiesA M Sanguinetti, A Del Caro, N P Mangia, et al.
Communications in Agricultural and Applied Biological Sciences|March 30, 2007
Postharvest decay reduction of fig fruit (Ficus carica) by hot water sodium carbonate solutions dipM G Molinu, T Venditti, A Dore, et al.
Journal of Agricultural and Food Chemistry|April 21, 2001
Characterization of the geographical origin of Pecorino Sardo cheese by casein stable isotope ((13)c/(12)c and (15)n/(14)n) ratios and free amino acid ratiosG Manca, F Camin, G C Coloru, et al.
Food Chemistry|July 10, 2014
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologiesC Fadda, A Del Caro, A M Sanguinetti, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Bread Staling: Updating the ViewC Fadda, A M Sanguinetti, A Del Caro, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 3, 2011
Quality changes of fresh filled pasta during storage: influence of modified atmosphere packaging on microbial growth and sensory propertiesA M Sanguinetti, A Del Caro, N P Mangia, et al.
Communications in Agricultural and Applied Biological Sciences|March 30, 2007
Postharvest decay reduction of fig fruit (Ficus carica) by hot water sodium carbonate solutions dipM G Molinu, T Venditti, A Dore, et al.
Journal of Agricultural and Food Chemistry|April 21, 2001
Characterization of the geographical origin of Pecorino Sardo cheese by casein stable isotope ((13)c/(12)c and (15)n/(14)n) ratios and free amino acid ratiosG Manca, F Camin, G C Coloru, et al.
Food Chemistry|July 10, 2014
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologiesC Fadda, A Del Caro, A M Sanguinetti, et al.
Pageof 1