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FOOD BIOSCIENCE
Rivista
Codice:
E222582
ISSN:
2212-4292
Dati Generali
Dati Generali
Pubblicazioni (12)
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Ordina Pubblicazioni:
ascendente
decrescente
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods
Articolo
A new ginger extract characterization: immunomodulatory, antioxidant effects and differential gene expression
Articolo
Application of microbial cross-over for the production of Italian Grape Ale (IGA), a fruit beer obtained by grape must addition
Articolo
Cereal foods fortified with by-products from the olive oil industry
Articolo
Healthy biological activities in legume flours from industrial cooking
Articolo
Nutraceutical profile of goji (Lycium barbarum L.) berries in relation to environmental conditions and harvesting period
Articolo
Omega-3 rich foods: Durum wheat spaghetti fortified with Portulaca oleracea
Articolo
Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity
Articolo
Pigmented cereals and legume grains as healthier alternatives for brewing beers
Articolo
Tackling the challenges of the oral administration of a fermented flour extract with liposomes: Effect on intestinal HT-29 cells
Articolo
The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion
Articolo
[6]-Gingerol dose-dependent toxicity, its role against lipopolysaccharide insult in sea urchin (Paracentrotus lividus Lamarck), and antimicrobial activity
Articolo
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