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Amalia Conte

Showing results (21-30 of 68) with videos related to

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Food Science & Nutrition|July 28, 2017
Fish burger enriched by olive oil industrial by-productAnnamaria Cedola, Angela Cardinali, Matteo Alessandro Del Nobile, et al.
Frontiers in Microbiology|October 13, 2012
Food applications of natural antimicrobial compoundsAnnalisa Lucera, Cristina Costa, Amalia Conte, et al.
Foods (Basel, Switzerland)|January 11, 2024
Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh PastaAdriana Lordi, Olimpia Panza, Amalia Conte, et al.
Foods (Basel, Switzerland)|July 2, 2021
Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable ApproachValentina Lacivita, Anna Lucia Incoronato, Amalia Conte, et al.
International Journal of Food Microbiology|August 9, 2011
Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packagingMarianna Mastromatteo, Anna Lucia Incoronato, Amalia Conte, et al.
The Journal of Dairy Research|November 6, 2009
Active coating to prolong the shelf life of Fior di latte cheeseMatteo Alessandro Del Nobile, Daniela Gammariello, Stefania Di Giulio, et al.
Journal of Food Science and Technology|September 20, 2018
Influence of different <i>by</i>-<i>products</i> addition on sensory and physicochemical aspects of <i>Primosale cheese</i>Cristina Costa, Annalisa Lucera, Valeria Marinelli, et al.
Carbohydrate Polymers|August 27, 2016
Study of drying process on starch structural properties and their effect on semolina pasta sensory qualityLucia Padalino, Rocco Caliandro, Giuseppe Chita, et al.
International Journal of Food Microbiology|November 5, 2010
Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packagingMarianna Mastromatteo, Alessandra Danza, Amalia Conte, et al.
Data in Brief|August 31, 2019
Volatile organic compound data of ready-to-cook tuna fish-burgers: Time evolution in function of different and/or combined mild preservation technologies and relevant statistical analysisAnnalisa Mentana, Amalia Conte, Matteo Alessandro Del Nobile, et al.
Pageof 7

Showing results (21-30 of 68) with videos related to

Sort By:
Pageof 7
Food Science & Nutrition|July 28, 2017
Fish burger enriched by olive oil industrial by-productAnnamaria Cedola, Angela Cardinali, Matteo Alessandro Del Nobile, et al.
Frontiers in Microbiology|October 13, 2012
Food applications of natural antimicrobial compoundsAnnalisa Lucera, Cristina Costa, Amalia Conte, et al.
Foods (Basel, Switzerland)|January 11, 2024
Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh PastaAdriana Lordi, Olimpia Panza, Amalia Conte, et al.
Foods (Basel, Switzerland)|July 2, 2021
Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable ApproachValentina Lacivita, Anna Lucia Incoronato, Amalia Conte, et al.
International Journal of Food Microbiology|August 9, 2011
Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packagingMarianna Mastromatteo, Anna Lucia Incoronato, Amalia Conte, et al.
The Journal of Dairy Research|November 6, 2009
Active coating to prolong the shelf life of Fior di latte cheeseMatteo Alessandro Del Nobile, Daniela Gammariello, Stefania Di Giulio, et al.
Journal of Food Science and Technology|September 20, 2018
Influence of different <i>by</i>-<i>products</i> addition on sensory and physicochemical aspects of <i>Primosale cheese</i>Cristina Costa, Annalisa Lucera, Valeria Marinelli, et al.
Carbohydrate Polymers|August 27, 2016
Study of drying process on starch structural properties and their effect on semolina pasta sensory qualityLucia Padalino, Rocco Caliandro, Giuseppe Chita, et al.
International Journal of Food Microbiology|November 5, 2010
Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packagingMarianna Mastromatteo, Alessandra Danza, Amalia Conte, et al.
Data in Brief|August 31, 2019
Volatile organic compound data of ready-to-cook tuna fish-burgers: Time evolution in function of different and/or combined mild preservation technologies and relevant statistical analysisAnnalisa Mentana, Amalia Conte, Matteo Alessandro Del Nobile, et al.
Pageof 7