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Pubblicazioni
FOOD RESEARCH INTERNATIONAL
Rivista
Codice:
E066496
ISSN:
0963-9969
Dati Generali
Dati Generali
Pubblicazioni (82)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
4th Conference on Cocoa Coffee and Tea (CoCoTea 2017) – The world in a cup
Articolo
A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese
Articolo
An exoproteome approach to monitor safety of a cheese-isolated Lactococcus lactis
Articolo
An innovative green extraction and re-use strategy to valorize food supplement by-products: Castanea sativa bud preparations as case study
Articolo
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations
Articolo
Antioxidant and biological activity of phenolic pigments from theobroma cacao hulls extracted with supercritical CO2
Articolo
Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions
Articolo
Artificial intelligence decision making tools in food metabolomics: Data fusion unravels synergies within the hazelnut (Corylus avellana L.) metabolome and improves quality prediction
Articolo
Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics
Articolo
Authentication of prized white and black truffles in processed products using quantitative real-time PCR
Articolo
Autochthonous starter culture selection for Salame Piemonte PGI production
Articolo
Barbary partridge meat quality as affected by Hermetia illucens and Tenebrio molitor larva meals in feeds
Articolo
Beef carcass microbiota after slaughtering and primary cooling: A metataxonomic assessment to infer contamination drivers
Articolo
Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two type of red sweet sparkling wines
Articolo
Changes in stilbene composition during postharvest ozone treatment of ‘Moscato Bianco’ winegrapes
Articolo
Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines
Articolo
Characterization of four wild edible Carduus species from the Mediterranean region via phytochemical and biomolecular analyses
Articolo
Characterization of potentially probiotic lactic acid bacteria isolated from olives: evaluation of short chain fatty acids production and analysis of the extracellular proteome
Articolo
Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum
Articolo
Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard
Articolo
Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors
Articolo
Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation
Articolo
Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex
Articolo
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)
Articolo
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection
Articolo
Croatian white grape variety Maraština: first taste of its indigenous mycobiota
Articolo
Diterpenes stability of commercial blends of roasted and ground coffees packed in copolymer coupled with aluminium and Eco-friendly capsules.
Articolo
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices
Articolo
Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery
Articolo
Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation
Articolo
Effect of simulated gastrointestinal digestion on plant sterols and their oxides in enriched beverages
Articolo
Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine
Articolo
Enhanced arginine biosynthesis and lower proteolytic profile as indicators of Saccharomyces cerevisiae stress in stationary phase during fermentation of high sugar grape must: A proteomic evidence
Articolo
Evaluation of the behaviour of phenols and alkaloids in samples of roasted and ground coffee stored in different types of packaging: Implications for quality and shelf life
Articolo
Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine
Articolo
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption
Articolo
Fate of regulated, masked, emerging mycotoxins and secondary fungal metabolites during different large-scale maize dry-milling processes
Articolo
Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint as antioxidants' and health properties' determination tool
Articolo
Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles.
Articolo
Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes
Articolo
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
Articolo
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition
Articolo
Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
Articolo
Integrating the information from proteomic approaches: A "thiolomics" approach to assess the role of thiols in protein-based networks
Articolo
Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds
Articolo
Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding
Articolo
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal
Articolo
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO
Articolo
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae
Articolo
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese
Articolo
Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris)
Articolo
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese
Articolo
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties
Articolo
Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process
Articolo
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules
Articolo
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds
Articolo
Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers
Articolo
Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages
Articolo
Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine
Articolo
Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits
Articolo
Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations
Articolo
Screening of lactic acid bacteria isolated from fermented table olives with potential probiotic
Articolo
Shotgun metagenomic sequencing of bulk tank milk filters reveals the role of Moraxellaceae and Enterobacteriaceae as carriers of antimicrobial resistance genes
Articolo
Specific metagenomic asset drives the spontaneous fermentation of Italian sausages
Articolo
Spontaneous fermentation of Maraština wines: The correlation between autochthonous mycobiota and phenolic compounds
Articolo
Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage
Articolo
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production
Articolo
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile
Articolo
Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation
Articolo
Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome
Articolo
The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial
Articolo
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines
Articolo
The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach
Articolo
Thermal processing of insect allergens and IgE cross-recognition in Italian patients allergic to shrimp, house dust mite and mealworm
Articolo
Topological features of the intermolecular contacts in gluten-forming proteins: Exploring a novel methodological approach based on gold nanoparticles
Articolo
Ultrasonication for honey processing and preservation: A brief overview
Articolo
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
Articolo
Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages
Articolo
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy
Articolo
Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation
Articolo
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
Articolo
Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines
Articolo
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