المؤلفون: Marco Andreolli, Valeria Villanova, Serena Zanzoni, Mariapina D’Onofrio, Giovanni Vallini, Nicola Secchi, Silvia Lampis

المصدر: Microbial Cell Factories, Vol 22, Iss 1, Pp 1-15 (2023)

مصطلحات موضوعية: Rhodococcus sp., Biosurfactants, Trehalolipids, Emulsification, Nuclear magnetic resonance spectroscopy, Biofilm, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1475-2859

URL الوصول: https://doaj.org/article/ec1e2b1fc47b42b1aec223d7c8d1ba8f

المؤلفون: Nicola Secchi, Costantino Fadda, Massimo Piccinini, Ivo Pinna, Antonio Piga, Pasquale Catzeddu, Simonetta Fois

المصدر: Journal of Food Quality, Vol 2018 (2018)

مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557

URL الوصول: https://doaj.org/article/ac662dc0731d48f1a4124014aea6ed82

المؤلفون: Nicola Secchi, Costantino Fadda, Ivo Pinna, Alessandra Del Caro, Paola Conte, Antonio Piga, Simonetta Fois, Pasquale Catzeddu

المصدر: Journal of Food Quality, Vol 2018 (2018)

مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557

URL الوصول: https://doaj.org/article/54fec11b988b4443a019e08483a97ca5

المؤلفون: Nicola Secchi, Alessandra Del Caro, Costantino Fadda, Manuela Sanna, Antonio Piga, Pasquale Catzeddu, Paola Conte

المصدر: LWT. 75:373-378

مصطلحات موضوعية: 0404 agricultural biotechnology, Whey cheese, Chemistry, Modified atmosphere, Combined use, 04 agricultural and veterinary sciences, Food science, Bacterial growth, Shelf life, 040401 food science, Sensory analysis, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3051498c6ec7891e012cc43981c2e703
https://doi.org/10.1016/j.lwt.2016.09.018

المؤلفون: Mauro Fanari, Paolo Passaghe, Mauro Forteschi, Manuel Zinellu, Luca Pretti, Nicola Secchi, Stefano Buiatti, Stefano Bertoli, Maria Cristina Porcu

المصدر: European food research & technology (Internet) (2019). doi:10.1007/s00217-018-3215-0
info:cnr-pdr/source/autori:Mauro Forteschi ; Maria Cristina Porcu ; Mauro Fanari ; Manuel Zinellu ; Nicola Secchi ; Stefano Buiatti ; Paolo Passaghe ; Stefano Bertoli ; Luca Pretti/titolo:Quality assessment of Cascade Hop (Humulus lupulus L.) grown in Sardinia/doi:10.1007%2Fs00217-018-3215-0/rivista:European food research & technology (Internet)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume

مصطلحات موضوعية: Humulus lupulus, 030309 nutrition & dietetics, Alpha- and beta-acids, Alpha-humulene, Beta-myrcene, Cohumulone, Essential oil, Terpenes, Biochemistry, Industrial and Manufacturing Engineering, law.invention, Hop (networking), Crop, 03 medical and health sciences, 0404 agricultural biotechnology, law, Yield (wine), Aroma, 0303 health sciences, biology, business.industry, 04 agricultural and veterinary sciences, General Chemistry, Cascade hop, Alpha- and beta-acids · Cohumulone · Essential oil · Alpha-humulene · Beta-myrcene · Terpenes, biology.organism_classification, 040401 food science, Horticulture, Geography, Brewing, business, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86d64115f4287b0515855e79d061343d
http://hdl.handle.net/11390/1169047

المؤلفون: Nicola Secchi, Antonio Piga, Pasquale Catzeddu, Alessandra Del Caro, Paolo Antonio Maria Fenu, Anna Maria Sanguinetti, Costantino Fadda

المصدر: LWT - Food Science and Technology. 64:678-684

مصطلحات موضوعية: Guar gum, Moisture, Chemistry, Deep frying, Wheat flour, food and beverages, Pasteurization, Shelf life, Sensory analysis, law.invention, law, Gluten free, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8d05a16cb9510c30fd7bcdb28924ea6a
https://doi.org/10.1016/j.lwt.2015.06.046

المؤلفون: Luca Pretti, Mauro Fanari, Mauro Forteschi, Pietro Pasqualino Piu, Pasquale Catzeddu, Manuela Sanna, Manuel Zinellu, Nicola Secchi, Maria Cristina Porcu

المصدر: 13th Trends In Brewing-Opportunities through innovative ingredients & technologies, pp. 127–127, Ghent, Belgium, 8-12/04/2018
info:cnr-pdr/source/autori:Luca Pretti, Mauro Fanari, Mauro Forteschi, Pietro Pasqualino Piu, Pasquale Catzeddu, Manuela Sanna, Manuel Zinellu, Nicola Secchi, Maria Cristina Porcu/congresso_nome:13th Trends In Brewing-Opportunities through innovative ingredients & technologies/congresso_luogo:Ghent, Belgium/congresso_data:8-12%2F04%2F2018/anno:2018/pagina_da:127/pagina_a:127/intervallo_pagine:127–127

مصطلحات موضوعية: ohmic treatment, beer stabilisation, education, food and beverages, pasteurisation

URL الوصول: https://explore.openaire.eu/search/publication?articleId=cnr_________::a38439021318a1a408a42c9a30bf98c4
https://publications.cnr.it/doc/390589

المؤلفون: Alessandra Del Caro, Nicola Secchi, Antonio Piga, Simonetta Fois, Ivo Pinna, Pasquale Catzeddu, Paola Conte, Costantino Fadda

المصدر: Journal of food quality, 2018:7901901
Journal of Food Quality, Vol 2018 (2018)

مصطلحات موضوعية: chemistry.chemical_classification, Article Subject, digestive, oral, and skin physiology, food and beverages, lcsh:TX341-641, 04 agricultural and veterinary sciences, Shelf life, 040401 food science, Gluten, Cell size, 0404 agricultural biotechnology, chemistry, Food science, Safety, Risk, Reliability and Quality, Quality characteristics, lcsh:Nutrition. Foods and food supply, Food Science

وصف الملف: text/xhtml

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b07f35f77ce0865bbcaa22a869e3d201
https://repository.publisso.de/resource/frl:6414934

المؤلفون: Costantino Fadda, Simonetta Fois, Ivo Pinna, Nicola Secchi, Massimo Piccinini, Pasquale Catzeddu, Antonio Piga

المصدر: Journal of food quality, 2018:1789892
Journal of Food Quality, Vol 2018 (2018)

مصطلحات موضوعية: 0301 basic medicine, chemistry.chemical_classification, 030109 nutrition & dietetics, Article Subject, Mixing (process engineering), nutritional and metabolic diseases, food and beverages, lcsh:TX341-641, 04 agricultural and veterinary sciences, 040401 food science, Gluten, Random coil, Fourier transform infrared spectra, 03 medical and health sciences, 0404 agricultural biotechnology, Volume (thermodynamics), chemistry, Elastic component, Food science, Safety, Risk, Reliability and Quality, Stress relaxation test, lcsh:Nutrition. Foods and food supply, Food Science, Leavening agent

وصف الملف: text/xhtml

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a96852591bed33215c264b6a4d61d014
https://repository.publisso.de/resource/frl:6415508

المؤلفون: Simonetta Fois, Nicola Secchi, Manuela Sanna, Pasquale Catzeddu, Massimo Piccinini, Tonina Roggio

المصدر: Food Analytical Methods. 5:1145-1149

مصطلحات موضوعية: Materials science, Ft raman spectroscopy, Applied Microbiology and Biotechnology, Full width, Analytical Chemistry, symbols.namesake, Correlation analysis, Texture analyzer, symbols, Food science, Texture (crystalline), Safety, Risk, Reliability and Quality, Spectroscopy, Raman spectroscopy, Safety Research, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5414aa25bdaba93306f353ad2c2880ba
https://doi.org/10.1007/s12161-011-9360-8