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Giampiero Barbieri

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Meat Science|January 26, 2018
Feasibility of addition of polyphenol-rich vegetable extracts in whole cooked products: Benefits and drawbacksGiampiero Barbieri, Monica Bergamaschi, Marco Franceschini, et al.
International Journal of Biological Macromolecules|August 29, 2017
Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storageEnayat Berizi, Saeid Hosseinzadeh, Seyed Shahram Shekarforoush, et al.
Journal of AOAC International|June 16, 2019
Processed Meat and Polyphenols: Opportunities, Advantages, and DifficultiesGiampiero Barbieri, Monica Bergamaschi, Giovanna Saccani, et al.
Pageof 1

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

Sort By:
Pageof 1
Meat Science|January 26, 2018
Feasibility of addition of polyphenol-rich vegetable extracts in whole cooked products: Benefits and drawbacksGiampiero Barbieri, Monica Bergamaschi, Marco Franceschini, et al.
International Journal of Biological Macromolecules|August 29, 2017
Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storageEnayat Berizi, Saeid Hosseinzadeh, Seyed Shahram Shekarforoush, et al.
Journal of AOAC International|June 16, 2019
Processed Meat and Polyphenols: Opportunities, Advantages, and DifficultiesGiampiero Barbieri, Monica Bergamaschi, Giovanna Saccani, et al.
Pageof 1