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Paolo Masi

Showing results (21-30 of 42) with videos related to

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Journal of the Science of Food and Agriculture|February 8, 2018
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overviewHina Shanakhat, Angela Sorrentino, Assunta Raiola, et al.
Journal of Biotechnology|April 17, 2003
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminaseLoredana Mariniello, Prospero Di Pierro, Carla Esposito, et al.
Biotechnology and Applied Biochemistry|August 9, 2003
Incorporation of whey proteins into cheese curd by using transglutaminaseAnna Cozzolino, Prospero Di Pierro, Loredana Mariniello, et al.
Foods (Basel, Switzerland)|May 27, 2023
The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee GroundsRaffaele Romano, Lucia De Luca, Giulia Basile, et al.
Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry|December 30, 2009
The relevance of the collaborative effect in determining the performances of photorefractive polymer materialsRocco Angelone, Francesco Ciardelli, Arturo Colligiani, et al.
Professioni Infermieristiche|January 12, 2016
Development of the Ethical Sensitivity Scale in Undergraduate Nursing StudentsLoreana Macale, Gennaro Scialò, Paolo Masi, et al.
International Journal of Biological Macromolecules|June 15, 2020
Lignocellulosic fibres from enzyme-treated tomato plants: Characterisation and application in paperboard manufacturingClelia Covino, Angela Sorrentino, Prospero Di Pierro, et al.
Food Microbiology|November 17, 2009
Development of spoilage microbiota in beef stored in nisin activated packagingDanilo Ercolini, Ilario Ferrocino, Antonietta La Storia, et al.
Foods (Basel, Switzerland)|July 11, 2023
Basil (<i>Ocimum basilicum</i> L.) Leaves as a Source of Bioactive CompoundsRaffaele Romano, Lucia De Luca, Alessandra Aiello, et al.
Journal of the Science of Food and Agriculture|January 31, 2024
Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibilityClelia Covino, Andrea Tafuri, Angela Sorrentino, et al.
Pageof 5

Showing results (21-30 of 42) with videos related to

Sort By:
Pageof 5
Journal of the Science of Food and Agriculture|February 8, 2018
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overviewHina Shanakhat, Angela Sorrentino, Assunta Raiola, et al.
Journal of Biotechnology|April 17, 2003
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminaseLoredana Mariniello, Prospero Di Pierro, Carla Esposito, et al.
Biotechnology and Applied Biochemistry|August 9, 2003
Incorporation of whey proteins into cheese curd by using transglutaminaseAnna Cozzolino, Prospero Di Pierro, Loredana Mariniello, et al.
Foods (Basel, Switzerland)|May 27, 2023
The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee GroundsRaffaele Romano, Lucia De Luca, Giulia Basile, et al.
Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry|December 30, 2009
The relevance of the collaborative effect in determining the performances of photorefractive polymer materialsRocco Angelone, Francesco Ciardelli, Arturo Colligiani, et al.
Professioni Infermieristiche|January 12, 2016
Development of the Ethical Sensitivity Scale in Undergraduate Nursing StudentsLoreana Macale, Gennaro Scialò, Paolo Masi, et al.
International Journal of Biological Macromolecules|June 15, 2020
Lignocellulosic fibres from enzyme-treated tomato plants: Characterisation and application in paperboard manufacturingClelia Covino, Angela Sorrentino, Prospero Di Pierro, et al.
Food Microbiology|November 17, 2009
Development of spoilage microbiota in beef stored in nisin activated packagingDanilo Ercolini, Ilario Ferrocino, Antonietta La Storia, et al.
Foods (Basel, Switzerland)|July 11, 2023
Basil (<i>Ocimum basilicum</i> L.) Leaves as a Source of Bioactive CompoundsRaffaele Romano, Lucia De Luca, Alessandra Aiello, et al.
Journal of the Science of Food and Agriculture|January 31, 2024
Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibilityClelia Covino, Andrea Tafuri, Angela Sorrentino, et al.
Pageof 5