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Amalia Conte

Showing results (61-70 of 68) with videos related to

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Food Chemistry|December 17, 2016
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation productFrancesca Valerio, Amalia Conte, Mariaelena Di Biase, et al.
Carbohydrate Polymers|July 23, 2017
The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degreeLucia Padalino, Cristina Costa, Amalia Conte, et al.
Antioxidants (Basel, Switzerland)|April 17, 2018
Use of Olive Oil Industrial By-Product for Pasta EnrichmentLucia Padalino, Isabella D'Antuono, Miriana Durante, et al.
Global Challenges (Hoboken, NJ)|October 1, 2019
Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging MaterialValentina Mirabelli, Shabnam Majidi Salehi, Luisa Angiolillo, et al.
Polymers|March 28, 2026
Atomic Layer Deposition of ZnO and ZnO/Cu Coatings for Fresh Food Packaging ApplicationAdriana Lordi, Regina Del Sole, Fabio Palumbo, et al.
Antibiotics (Basel, Switzerland)|July 2, 2021
A New Nanocomposite Packaging Based on LASiS-Generated AgNPs for the Preservation of Apple JuiceMaria Chiara Sportelli, Antonio Ancona, Annalisa Volpe, et al.
International Journal of Food Sciences and Nutrition|February 28, 2019
<i>Lactobacillus plantarum</i> ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery productsMariaelena Di Biase, Anna Rita Bavaro, S Lisa Lonigro, et al.
Frontiers in Microbiology|June 6, 2018
<i>Lactobacillus plantarum</i> 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)Paola Lavermicocca, Luisa Angiolillo, Stella L Lonigro, et al.
Pageof 7

Showing results (61-70 of 68) with videos related to

Sort By:
Pageof 7
You have reached the last page of results.This site can display upto 68 results.
Food Chemistry|December 17, 2016
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation productFrancesca Valerio, Amalia Conte, Mariaelena Di Biase, et al.
Carbohydrate Polymers|July 23, 2017
The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degreeLucia Padalino, Cristina Costa, Amalia Conte, et al.
Antioxidants (Basel, Switzerland)|April 17, 2018
Use of Olive Oil Industrial By-Product for Pasta EnrichmentLucia Padalino, Isabella D'Antuono, Miriana Durante, et al.
Global Challenges (Hoboken, NJ)|October 1, 2019
Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging MaterialValentina Mirabelli, Shabnam Majidi Salehi, Luisa Angiolillo, et al.
Polymers|March 28, 2026
Atomic Layer Deposition of ZnO and ZnO/Cu Coatings for Fresh Food Packaging ApplicationAdriana Lordi, Regina Del Sole, Fabio Palumbo, et al.
Antibiotics (Basel, Switzerland)|July 2, 2021
A New Nanocomposite Packaging Based on LASiS-Generated AgNPs for the Preservation of Apple JuiceMaria Chiara Sportelli, Antonio Ancona, Annalisa Volpe, et al.
International Journal of Food Sciences and Nutrition|February 28, 2019
<i>Lactobacillus plantarum</i> ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery productsMariaelena Di Biase, Anna Rita Bavaro, S Lisa Lonigro, et al.
Frontiers in Microbiology|June 6, 2018
<i>Lactobacillus plantarum</i> 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)Paola Lavermicocca, Luisa Angiolillo, Stella L Lonigro, et al.
Pageof 7