| 2024 |
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality |
Articolo in rivista |
Vai |
| 2023 |
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability |
Review essay (rassegna critica) |
Vai |
| 2023 |
Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour |
Articolo in rivista |
Vai |
| 2022 |
Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 2. Effects on Cheese Enrichment in Bioactive Molecules |
Articolo in rivista |
Vai |
| 2021 |
Formaggio al cioccolato, promettente abbinamento sensoriale e salutistico |
Articolo in rivista |
Vai |
| 2018 |
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate. |
Articolo in rivista |
Vai |
| 2018 |
Myosin heavy chain isoforms, fatty acid composition, sensory evaluation and quality of cinta senese pig meat |
Articolo in rivista |
Vai |
