검색결과 : 11건
| No. | Article |
|---|---|
| 1 |
Prediction of the salt content from water activity analysis in dry-cured ham Martuscelli M, Lupieri L, Sacchetti G, Mastrocola D, Pittia P Journal of Food Engineering, 200, 29, 2017 |
| 2 |
Nanostructured lipid carriers (NLC) for the delivery of natural molecules with antimicrobial activity: production, characterisation and in vitro studies Cortesi R, Valacchi G, Muresan XM, Drechsler M, Contado C, Esposito E, Grandini A, Guerrini A, Forlani G, Sacchetti G Journal of Microencapsulation, 34(1), 63, 2017 |
| 3 |
Non enzymatic browning during cocoa roasting as affected by processing time and temperature Sacchetti G, Ioannone F, De Gregorio M, Di Mattia C, Serafini M, Mastrocola D Journal of Food Engineering, 169, 44, 2016 |
| 4 |
Use of vacuum impregnation for the production of high quality fresh-like apple products Neri L, Di Biase L, Sacchetti G, Di Mattia C, Santarelli V, Mastrocola D, Pittia P Journal of Food Engineering, 179, 98, 2016 |
| 5 |
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth Chaves-Lopez C, Serio A, Gianotti A, Sacchetti G, Ndagijimana M, Ciccarone C, Stellarini A, Corsetti A, Paparella A Journal of Applied Microbiology, 119(2), 487, 2015 |
| 6 |
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems Neri L, Pittia P, Bertolo G, Torreggiani D, Sacchetti G Journal of Food Engineering, 101(3), 289, 2010 |
| 7 |
Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction Sacchetti G, Di Mattia C, Pittia P, Mastrocola D Journal of Food Engineering, 90(1), 74, 2009 |
| 8 |
Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction (vol 90, pg 74, 2009) Sacchetti G, Di Mattia C, Pittia P, Mastrocola D Journal of Food Engineering, 91(2), 372, 2009 |
| 9 |
Spaghetti cooking by microwave oven: Cooking kinetics and product quality Cocci E, Sacchetti G, Vallicelli M, Angioloni A, Rosa MD Journal of Food Engineering, 85(4), 537, 2008 |
| 10 |
Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments Sacchetti G, Gianotti A, Dalla Rosa M Journal of Food Engineering, 49(2-3), 163, 2001 |