Rezultati - Angelo Maria Giuffrè

  • Showing 1 - 7 results of 7
Refine Results
  1. 1
    Fermentation Technology and Functional Foods

    Fermentation Technology and Functional Foods od Domenico Giuffrè, Angelo Maria Giuffrè

    Izdano 2024
    Polni tekst Polni tekst
    Artigo
    Dodaj v priljubljene
    Shranjeno v:
  2. 2
    Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties

    Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties od Bahar Demircan, Y. Sedat Velioğlu, Angelo Maria Giuffrè

    Izdano 2024
    Polni tekst
    Artigo
    Dodaj v priljubljene
    Shranjeno v:
  3. 3
    Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso)

    Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso) od Valeria Laganà, Angelo Maria Giuffrè, Alessandra De Bruno, Marco Poiana

    Izdano 2022
    Polni tekst Polni tekst
    Artigo
    Dodaj v priljubljene
    Shranjeno v:
  4. 4
    Exploring the Bioactive Potential of Argan Oil Cake: A Comprehensive Physicochemical Comparison with Various Seeds Cakes

    Exploring the Bioactive Potential of Argan Oil Cake: A Comprehensive Physicochemical Comparison with Various Seeds Cakes od Otmane Hallouch, Mohamed Ibourki, Abderrahim Asbbane, Krishna Prasad Devkota, Angelo Maria Giuffrè, Khalid Majourhat, Saïd Gharby

    Izdano 2025
    Polni tekst
    Artigo
    Dodaj v priljubljene
    Shranjeno v:
  5. 5
    Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

    Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.) od Moussa Nid Ahmed, Jamila Gagour, Abderrahim Asbbane, Otmane Hallouch, Lahoucine Atrach, Angelo Maria Giuffrè, Khalid Majourhat, Saïd Gharby

    Izdano 2024
    Polni tekst Polni tekst
    Artigo
    Dodaj v priljubljene
    Shranjeno v:
  6. 6
    Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits

    Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and s... od Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, Manal F. El‐Khadragy, Hany M. Yehia, Angelo Maria Giuffrè

    Izdano 2023
    Polni tekst
    Artigo
    Dodaj v priljubljene
    Shranjeno v:
  7. 7
    Protective Role of an Extract Waste Product from Citrus bergamia in an In Vitro Model of Neurodegeneration

    Protective Role of an Extract Waste Product from Citrus bergamia in an In Vitro Model of Neurodegeneration od Jessica Maiuolo, Francesca Bosco, Lorenza Guarnieri, Saverio Nucera, Stefano Ruga, Francesca Oppedisano, Luigi Tucci, Carolina Muscoli, Ernesto Palma, Angelo Maria Giuffrè, Vincenzo Mollace

    Izdano 2023
    Polni tekst Polni tekst
    Artigo
    Dodaj v priljubljene
    Shranjeno v:

Iskalna orodja: