212 results on '"PANFILI, Gianfranco"'
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2. Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses
3. Evaluation of the Content of Minerals, B-Group Vitamins, Tocols, and Carotenoids in Raw and In-House Cooked Wild Edible Plants
4. Diplotaxis erucoides and Oxalis pes-caprae : Two Wild Edible Plants as a New and Valuable Source of Carotenoids, Tocols and B1 and B2 Vitamins.
5. Tocols and Fatty Acids as Markers of the Origin of Vegetable Oils and Fats in Bakery Products
6. Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet
7. Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)
8. Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)
9. Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking
10. Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality.
11. Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality
12. Effect of Pretreatments and Drying Process on Health-Promoting Components of Goji Berries
13. Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95
14. Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses
15. Effect of pH on malolactic fermentation in southern Italian wines
16. Raw and Cooked Green Leafy Vegetables as a Good Source of Carotenoids, Vitamin a and Vitamin E
17. Influence of Drought Stress on Physiological Responses and Bioactive Compounds in Chicory (Cichorium intybus L.): Opportunity for a Sustainable Agriculture
18. Limits and potentials of African red palm oils purchased from European ethnic food stores
19. Carotenoids, tocols and retinols evolution during egg pasta – making processes
20. Determination of polycyclic aromatic hydrocarbons from dust deposition in wild edible plants by GC-q/MS analysis
21. Carotenoids, Tocols, and Retinols during the Pasta-Making Process
22. Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process
23. Tocol and β-glucan levels in barley varieties and in pearling by-products
24. Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling
25. Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening
26. A critical comparison between traditional methods and supercritical carbon dioxide extraction for the determination of tocochromanols in cereals
27. Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)
28. Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds
29. Stabilization of sourdough starter by spray drying technique: New breadmaking perspective
30. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks
31. Patulin Degradation by the Biocontrol Yeast Sporobolomyces sp. Is an Inducible Process
32. Limits and potentials of African red palm oils purchased from European ethnic food stores
33. Batch pasteurization of donkey milk by pilot-scale microwave oven: II. Effects on physicochemical, chemical and nutritional characteristics after different thermal treatments
34. Batch pasteurization of donkey milk by pilot-scale microwave oven: I. microbiological evaluations of different thermal treatments
35. Batch pasteurization of donkey milk by pilot-scale microwave oven: III. Effects on nitrogenous components after different thermal treatments
36. Determination of Lutein from Fruit and Vegetables Through an Alkaline Hydrolysis Extraction Method and HPLC Analysis
37. Effetti dei trattamenti tecnologici sul contenuto di vitamine del grano saraceno e dei prodotti derivati
38. Valutazione del contenuto in composti bioattivi in prodotti da forno in commercio
39. Profilo amminoacidico in formaggi a pasta filata prodotti da latte misto
40. Innovazione di prodotto per la realizzazione di caciocavalli a partire da latti misti
41. EVOLUZIONE DEI CAROTENOIDI NEL CORSO DELLA MATURAZIONE DI UVE TINTILIA
42. Valutazione di antiossidanti e di attività antiossidante in matrici cerealicole
43. Contenuto vitaminico in pseudo cereali
44. Valutazione delle diverse forme di luteina in campioni cerealicoli
45. Valutazione di componenti bioattive e vitaminiche nel corso della produzione di paste all'uovo
46. Produzione di formaggi tradizionali a pasta filata a partire da latti di diversa origine
47. Barley and emmer improve redox status and modulate immune parameters in rats
48. Attività antiossidante di semole di frumento
49. Diversity of Caciocavallo cheese produced in different regions of Southern Italy
50. Free amino acids in 'pasta filata' cheeses made from milk of different origin
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