المؤلفون: Virginia Glicerina, Lorenzo Siroli, Davide Gottardi, Nicole Ticchi, Filippo Capelli, Riccardo Accorsi, Matteo Gherardi, Matteo Minelli, Maurizio Fiorini, Vincenza Andrisano, Vittorio Colombo, Riccardo Manzini, Rosalba Lanciotti, Santina Romani

المصدر: Applied Food Research, Vol 3, Iss 2, Pp 100313- (2023)

مصطلحات موضوعية: Active packaging, Biodegradability, PLA, Oxygen scavenger, Food quality, Shelf- life, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502223000525; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/11e1481794b6469ea178225af5d3bbc5

المؤلفون: Cinzia Mannozzi, Virginia Glicerina, Urszula Tylewicz, Juan Manuel Castagnini, Giada Canali, Marco Dalla Rosa, Santina Romani

المصدر: Applied Sciences, Vol 11, Iss 18, p 8510 (2021)

مصطلحات موضوعية: edible coating, dipping, spraying, minimally processed melon, storage, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/11/18/8510; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/dd6f711495c844049997e7d4e399a8d2

المؤلفون: Virginia Glicerina, Lorenzo Siroli, Ester Betoret, Giada Canali, Marco Dalla Rosa, Rosalba Lanciotti, Santina Romani

المساهمون: Glicerina, Virginia, Siroli, Lorenzo, Betoret, Ester, Canali, Giada, Dalla Rosa, Marco, Lanciotti, Rosalba, Romani, Santina

مصطلحات موضوعية: orange, Nutrition and Dietetics, Alginates, shelf-life, cocoa, Food Preservation, Fruit, edible coating, Vegetables, alginate, rheology, Agronomy and Crop Science, double coating, Food Science, Biotechnology, Citrus sinensis

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7865911583a6d739a935ba4f02a97cc
http://hdl.handle.net/2318/1873999

المؤلفون: Giovanni Caprioli, Simone Angeloni, Manuela Cortese, Santina Romani, Sauro Vittori, Virginia Glicerina, Silvia Tappi, Maria Alessia Schouten, Pietro Rocculi

المساهمون: Schouten, Maria Alessia, Tappi, Silvia, Glicerina, Virginia, Rocculi, Pietro, Angeloni, Simone, Cortese, Manuela, Caprioli, Giovanni, Vittori, Sauro, Romani, Santina

مصطلحات موضوعية: Acrylamide, Materials science, HPLC-MS/MS, Biscuit, Oven mode, Asparagine, Thermal conduction, chemistry.chemical_compound, chemistry, Hplc ms ms, Static mode, Heat transfer, Food science, Forced air convection, Quality characteristics, Food Science

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f835982b28ee567e9c3bf939f23e770d
http://hdl.handle.net/11581/454242

المؤلفون: Marco Dalla Rosa, Giada Canali, Cinzia Mannozzi, Urszula Tylewicz, Virginia Glicerina, Santina Romani, Juan Manuel Castagnini

المساهمون: Mannozzi C., Glicerina V., Tylewicz U., Castagnini J.M., Canali G., Rosa M.D., Romani S.

المصدر: Applied Sciences, Vol 11, Iss 8510, p 8510 (2021)
Mannozzi, Cinzia Glicerina, Virginia Tylewicz, Urszula Castagnini, Juan Manuel Canali, Giada Dalla Rosa, Marco Romani, Santina 2021 Influence of two different coating application methods on the maintenance of the nutritional quality of fresh-cut melon during storage Applied Sciences
RODERIC. Repositorio Institucional de la Universitat de Valéncia
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Applied Sciences
Volume 11
Issue 18

مصطلحات موضوعية: Technology, Materials science, Melon, QH301-705.5, QC1-999, Nutritional quality, engineering.material, storage, chemistry.chemical_compound, Coating, minimally processed melon, dipping, General Materials Science, Food science, Biology (General), Instrumentation, QD1-999, Application methods, Dipping, Edible coating, Minimally processed melon, Spraying, Storage, Fluid Flow and Transfer Processes, Moisture, Process Chemistry and Technology, Physics, General Engineering, Aliments Conservació, Ascorbic acid, Engineering (General). Civil engineering (General), Aliments enriquits, Computer Science Applications, Chemistry, Food systems, chemistry, Polyphenol, spraying, Food security, food quality and human health, edible coating, engineering, TA1-2040, Processing, packaging and transportation, Citric acid

وصف الملف: application/pdf; ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::191ec1d634bfaf7cb8e0bffc41a05e09
https://doi.org/10.3390/app11188510

المؤلفون: Filippo Capelli, Santina Romani, Giada Canali, Virginia Glicerina, Lorenzo Siroli, Vittorio Colombo, Rosalba Lanciotti, Fabio Chinnici

المساهمون: Glicerina V., Siroli L., Canali G., Chinnici F., Capelli F., Lanciotti R., Colombo V., Romani S.

مصطلحات موضوعية: Water activity, Lysozyme, Active packaging, Bacterial growth, 01 natural sciences, chemistry.chemical_compound, Biodegradable packaging, Cold plasma, 0404 agricultural biotechnology, Food science, biology, Chemistry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, biology.organism_classification, Antimicrobial, 040401 food science, 0104 chemical sciences, Rice milk, Listeria, Lactobacillus plantarum, Food Science, Biotechnology

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfa9b0fe0b60118c6edaec4b17742cb0
http://hdl.handle.net/2318/1874268

المؤلفون: Federica Pasini, Santina Romani, Maria Fiorenza Caboni, Giada Canali, Virginia Glicerina, Federica Balestra

المساهمون: Canali G., Balestra F., Glicerina V., Pasini F., Caboni M.F., Romani S.

المصدر: J Food Sci Technol

مصطلحات موضوعية: 0106 biological sciences, food.ingredient, Chemistry, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Quality, Baking powder, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Ammonium bicarbonate, Homogeneous, 010608 biotechnology, Tartaric acid, Peleg model, Soaking process, Ammonium, Original Article, Food science, Quality characteristics, Aroma profile, Food Science, Leavening agent

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4807644ca3cf1f77055242ad53d00181
https://pubmed.ncbi.nlm.nih.gov/32904002

المؤلفون: Bruno Ricco, Enrico Valli, Tullia Gallina Toschi, Pietro Rocculi, Marco Grossi, Virginia Glicerina

المساهمون: Grossi M., Valli E., Glicerina Virginia Teresa, Rocculi P., Gallina Toschi Tullia., Ricco B.

مصطلحات موضوعية: Phase transition, Materials science, optical sensors, Analytical chemistry, solid fat content (SFC), 02 engineering and technology, Temperature measurement, law.invention, Differential scanning calorimetry, Adsorption, law, 0202 electrical engineering, electronic engineering, information engineering, Electrical and Electronic Engineering, optical sensor, Food analysi, Instrumentation, Coalescence (physics), near-infrared (NIR) analysi, Food analysis, 020208 electrical & electronic engineering, Near-infrared spectroscopy, Photodiode, Wavelength, phase transition, near-infrared (NIR) analysis

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6c5cc86b1ee23a7f63ddb5cbe4b1edf
http://hdl.handle.net/2318/1874265

المؤلفون: Luigi Ragni, Virginia Glicerina, Pietro Rocculi, Santina Romani, Amanda Dettori, Silvia Tappi

المساهمون: CIRI AGROALIMENTARE, DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI, AREA MIN. 07 - Scienze agrarie e veterinarie, Da definire, Tappi S., Glicerina V., Ragni L., Dettori A., Romani S., Rocculi P.

مصطلحات موضوعية: Materials science, Thermodynamics, law.invention, 03 medical and health sciences, chemistry.chemical_compound, Viscosity, 0404 agricultural biotechnology, 0302 clinical medicine, Rheology, law, Texture (crystalline), Texture, Crystallization, Crystal size, Dynamic crystallization, Fructose, 04 agricultural and veterinary sciences, 040401 food science, Honey samples, chemistry, Scientific method, Principal component analysis, 030221 ophthalmology & optometry, Food Science

وصف الملف: application/pdf; ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a998e1ce4cfdecd5cc07fc6e06834c1
http://hdl.handle.net/11585/778034

المؤلفون: Virginia Glicerina, M. Sansano, Santina Romani, Federica Balestra, Ana Andrés, Ana Heredia

المساهمون: Sansano, M., Heredia, A., Glicerina, V., Balestra, F., Romani, S., Andrés, A.

المصدر: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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مصطلحات موضوعية: Physical propertie, Gluten-free, Chitosan, Engineering, Physical properties, TECNOLOGIA DE ALIMENTOS, business.industry, Batter coating, Wheat flour, Food Science, 04 agricultural and veterinary sciences, Rice flour, 040401 food science, 0404 agricultural biotechnology, Gluten free, Food science, business

وصف الملف: application/pdf; ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32fedc46af75d671432fc84d9010c30f
https://doi.org/10.1016/j.lwt.2017.09.036