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Michele Paradiso

Showing results (41-50 of 48) with videos related to

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Food Chemistry|September 30, 2017
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its productionVirgilio Giannone, Mariagrazia Giarnetti, Alfio Spina, et al.
Foods (Basel, Switzerland)|April 3, 2021
Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive OilsVito Michele Paradiso, Francesco Longobardi, Stefania Fortunato, et al.
Foods (Basel, Switzerland)|August 27, 2021
Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (<i>Punica granatum</i> L.) Wines Obtained by Different Cultivar×Yeast CombinationsMassimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, et al.
Journal of the Neurological Sciences|August 7, 2002
Tumor necrosis factor-alpha and myocardial function in patients with myotonic dystrophy type 1Antonio Mammarella, Patrizia Ferroni, Michele Paradiso, et al.
Food Chemistry|February 5, 2017
Shelf life assessment of industrial durum wheat bread as a function of packaging systemFabio Licciardello, Virgilio Giannone, Matteo Alessandro Del Nobile, et al.
Food & Function|October 10, 2018
Nutritional characterization and shelf-life of packaged microgreensVito Michele Paradiso, Maria Castellino, Massimiliano Renna, et al.
Microbial Cell Factories|May 7, 2013
Lactic acid fermentation as a tool to enhance the functional features of Echinacea sppCarlo Giuseppe Rizzello, Rossana Coda, Davinia Sánchez Macías, et al.
Nanomaterials (Basel, Switzerland)|February 13, 2025
Adsorption Isotherm Analysis for Hybrid Molecularly Imprinted Polymeric Gold-Decorated Nanoparticles Suitable for Reliable Quantification of Gluconic Acid in WineNelson Arturo Manrique Rodriguez, Marco Costa, Sabrina Di Masi, et al.
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Showing results (41-50 of 48) with videos related to

Sort By:
Pageof 5
You have reached the last page of results.This site can display upto 48 results.
Food Chemistry|September 30, 2017
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its productionVirgilio Giannone, Mariagrazia Giarnetti, Alfio Spina, et al.
Foods (Basel, Switzerland)|April 3, 2021
Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive OilsVito Michele Paradiso, Francesco Longobardi, Stefania Fortunato, et al.
Foods (Basel, Switzerland)|August 27, 2021
Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (<i>Punica granatum</i> L.) Wines Obtained by Different Cultivar×Yeast CombinationsMassimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, et al.
Journal of the Neurological Sciences|August 7, 2002
Tumor necrosis factor-alpha and myocardial function in patients with myotonic dystrophy type 1Antonio Mammarella, Patrizia Ferroni, Michele Paradiso, et al.
Food Chemistry|February 5, 2017
Shelf life assessment of industrial durum wheat bread as a function of packaging systemFabio Licciardello, Virgilio Giannone, Matteo Alessandro Del Nobile, et al.
Food & Function|October 10, 2018
Nutritional characterization and shelf-life of packaged microgreensVito Michele Paradiso, Maria Castellino, Massimiliano Renna, et al.
Microbial Cell Factories|May 7, 2013
Lactic acid fermentation as a tool to enhance the functional features of Echinacea sppCarlo Giuseppe Rizzello, Rossana Coda, Davinia Sánchez Macías, et al.
Nanomaterials (Basel, Switzerland)|February 13, 2025
Adsorption Isotherm Analysis for Hybrid Molecularly Imprinted Polymeric Gold-Decorated Nanoparticles Suitable for Reliable Quantification of Gluconic Acid in WineNelson Arturo Manrique Rodriguez, Marco Costa, Sabrina Di Masi, et al.
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