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M Scampicchio

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

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Veterinary Research Communications|October 10, 2007
Nanotechnology and food quality controlS Mannino, M Scampicchio
Food Chemistry|March 18, 2018
Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pastaR Armellini, I Peinado, P Pittia, et al.
Comprehensive Reviews in Food Science and Food Safety|March 20, 2025
From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulationsEcaterina Savchina, Antonella L Grosso, Petra Massoner, et al.
Food Chemistry|February 1, 2024
Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsionsEcaterina Savchina, Antonella L Grosso, Petra Massoner, et al.
Food Chemistry|February 7, 2019
In vitro starch digestibility and fate of crocins in pasta enriched with saffron extractR Armellini, I Peinado, A Asensio-Grau, et al.
Pageof 1

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

Sort By:
Pageof 1
Veterinary Research Communications|October 10, 2007
Nanotechnology and food quality controlS Mannino, M Scampicchio
Food Chemistry|March 18, 2018
Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pastaR Armellini, I Peinado, P Pittia, et al.
Comprehensive Reviews in Food Science and Food Safety|March 20, 2025
From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulationsEcaterina Savchina, Antonella L Grosso, Petra Massoner, et al.
Food Chemistry|February 1, 2024
Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsionsEcaterina Savchina, Antonella L Grosso, Petra Massoner, et al.
Food Chemistry|February 7, 2019
In vitro starch digestibility and fate of crocins in pasta enriched with saffron extractR Armellini, I Peinado, A Asensio-Grau, et al.
Pageof 1