| NEW INGREDIENTS TO IMPROVE RHEOLOGICAL PROPERTIES OF BREAD |
2022 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Formulation and comparison of a high protein ice cream |
2022 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Comprehensive analysis of the quality characteristics of Sicilian two-row barley subjected to different malting regimes |
2022 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Characterization of sourdough and impact on Panettone |
2022 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Considerations on the use of Torulaspora delbrueckii for brewing |
2022 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Antioxidant activity of trub |
2022 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| WORT AND GRAIN CHARACTERIZATION OF PERCIASACCHI WHEAT FOR BEER PRODUCTION PURPOSE |
2022 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Tradizione e innovazione: studio dell'utilizzo del grano antico siciliano "Perciasacchi" nella produzione di birra artigianale |
2022 |
IMPRENDITORIALITA' E QUALITA' PER IL SISTEMA AGROALIMENTARE |
| Application of Maiorca malt and formulation of a craft beer using different portions of malted grains |
2021 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Product formulation: evaluation and improvement of the technological characteristics and sensory quality in arancine with meat sauce. |
2021 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Comparison of nutrional quality and sensory acceptability of biscuits obtained with barley malt flour and wheat malt flour |
2020 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Study of pesto with hemp: new product for the future |
2020 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| EVALUATION OF OXIDATION STABILITY OF A NEW SAUCE'S FORMULA- ASSESSING THE SHELF-LIFE BY ACCELERATED SHELF-LIFE TESTING (ASLT) |
2020 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Set of a new formulation for a ready "salsiccia&friarielli" sauce |
2020 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| MALTING QUALITY EVALUATION OF WHEAT AND ITS USE AS BREWING CEREAL |
2020 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| PROCESS DEVELOPEMENT - AGEING OF SICILIAN SALAMI |
2020 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Dry fermented sausages obtained using bioactive compounds |
2020 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| thermal stabilization and shelf life evaluation of emulsion containing fiber as emulsifier |
2020 |
MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY |
| Effetti del blanching sulle caratteristiche organolettiche del sidro di mele |
2016 |
IMPRENDITORIALITA' E QUALITA' PER IL SISTEMA AGROALIMENTARE |
| Riduzione del contenuto di sale negli alimenti |
2015 |
IMPRENDITORIALITA' E QUALITA' PER IL SISTEMA AGROALIMENTARE |
| Gli antiossidanti nella birra |
2015 |
IMPRENDITORIALITA' E QUALITA' PER IL SISTEMA AGROALIMENTARE |
