Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Elisabetta Lomuscio

Showing results (1-10 of 3) with videos related to

Pageof 1
Sort By:
Foods (Basel, Switzerland)|November 27, 2021
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace PowdersFederico Bianchi, Elisabetta Lomuscio, Corrado Rizzi, et al.
Foods (Basel, Switzerland)|January 8, 2023
Current Advantages in the Application of Microencapsulation in Functional Bread DevelopmentRoberta Tolve, Federico Bianchi, Elisabetta Lomuscio, et al.
Foods (Basel, Switzerland)|August 26, 2022
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-ProductElisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|November 27, 2021
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace PowdersFederico Bianchi, Elisabetta Lomuscio, Corrado Rizzi, et al.
Foods (Basel, Switzerland)|January 8, 2023
Current Advantages in the Application of Microencapsulation in Functional Bread DevelopmentRoberta Tolve, Federico Bianchi, Elisabetta Lomuscio, et al.
Foods (Basel, Switzerland)|August 26, 2022
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-ProductElisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, et al.
Pageof 1