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Monica Macaluso

Showing results (1-10 of 33) with videos related to

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Foods (Basel, Switzerland)|December 24, 2021
Ozone and Bioactive Compounds in Grapes and WineMargherita Modesti, Monica Macaluso, Isabella Taglieri, et al.
Foods (Basel, Switzerland)|November 11, 2022
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan BreadAlessandro Bianchi, Isabella Taglieri, Angela Zinnai, et al.
Plants (Basel, Switzerland)|November 27, 2024
Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary ResultsNicola Mercanti, Monica Macaluso, Ylenia Pieracci, et al.
Foods (Basel, Switzerland)|July 29, 2023
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red WineAlessandro Bianchi, Isabella Taglieri, Monica Macaluso, et al.
Foods (Basel, Switzerland)|December 30, 2025
A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation ModelAndrea Marianelli, Cecilia Akotowaa Offei, Monica Macaluso, et al.
Foods (Basel, Switzerland)|July 13, 2024
Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive OilMonica Macaluso, Nicola Mercanti, Ylenia Pieracci, et al.
Foods (Basel, Switzerland)|June 13, 2025
Chemical Characterisation of Inorganic Profile of Wine Obtained by Alternative Vinification in Comparison with Traditional OneNicola Mercanti, Ylenia Pieracci, Monica Macaluso, et al.
Foods (Basel, Switzerland)|April 13, 2024
Towards Sulphite-Free Winemaking: A New Horizon of Vinification and MaturationNicola Mercanti, Monica Macaluso, Ylenia Pieracci, et al.
Journal of the Science of Food and Agriculture|September 11, 2020
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A reviewIsabella Taglieri, Monica Macaluso, Alessandro Bianchi, et al.
Foods (Basel, Switzerland)|April 14, 2026
Wine Bottle Refinement: A Review of Emerging Aging StrategiesNicola Mercanti, Gregori Lanza, Nathalie Pouzalgues, et al.
Pageof 4

Showing results (1-10 of 33) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|December 24, 2021
Ozone and Bioactive Compounds in Grapes and WineMargherita Modesti, Monica Macaluso, Isabella Taglieri, et al.
Foods (Basel, Switzerland)|November 11, 2022
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan BreadAlessandro Bianchi, Isabella Taglieri, Angela Zinnai, et al.
Plants (Basel, Switzerland)|November 27, 2024
Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary ResultsNicola Mercanti, Monica Macaluso, Ylenia Pieracci, et al.
Foods (Basel, Switzerland)|July 29, 2023
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red WineAlessandro Bianchi, Isabella Taglieri, Monica Macaluso, et al.
Foods (Basel, Switzerland)|December 30, 2025
A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation ModelAndrea Marianelli, Cecilia Akotowaa Offei, Monica Macaluso, et al.
Foods (Basel, Switzerland)|July 13, 2024
Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive OilMonica Macaluso, Nicola Mercanti, Ylenia Pieracci, et al.
Foods (Basel, Switzerland)|June 13, 2025
Chemical Characterisation of Inorganic Profile of Wine Obtained by Alternative Vinification in Comparison with Traditional OneNicola Mercanti, Ylenia Pieracci, Monica Macaluso, et al.
Foods (Basel, Switzerland)|April 13, 2024
Towards Sulphite-Free Winemaking: A New Horizon of Vinification and MaturationNicola Mercanti, Monica Macaluso, Ylenia Pieracci, et al.
Journal of the Science of Food and Agriculture|September 11, 2020
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A reviewIsabella Taglieri, Monica Macaluso, Alessandro Bianchi, et al.
Foods (Basel, Switzerland)|April 14, 2026
Wine Bottle Refinement: A Review of Emerging Aging StrategiesNicola Mercanti, Gregori Lanza, Nathalie Pouzalgues, et al.
Pageof 4