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FOOD BIOPHYSICS
Rivista
Codice:
E193671
ISSN:
1557-1858
Dati Generali
Dati Generali
Pubblicazioni (7)
Effect of Oil Type on Formation, Structure and Thermal Properties of gamma-oryzanol and Beta-sitosterol-Based Organogels
Articolo
Emulsions based on the interactions between lactoferrin and chitosans.
Articolo
Gas in Scattering Media Absorption Spectroscopy (GASMAS) Detected Persistent Vacuum in Apple Tissue After Vacuum Impregnation
Articolo
Solvent Sharing Models for Non-Interacting Solute Molecules: The Case of Glucose and Trehalose Water Solutions
Articolo
The Action of Ligands in the Aggregation Process of Soft Colloidal Solution Monitored by Raman Spectroscopy
Articolo
Vibrational Properties of Cyclodextrin-Water Solutions Investigated by Low-Frequency Raman Scattering: Temperature and Concentration Effects
Articolo
Vibrational Properties of Cyclodextrin-Water Solutions Investigated by Low-Frequency Raman Scattering: Temperature and Concentration Effects
Articolo
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