Sfoglia per Autore
Mostrati risultati da 1 a 11 di 11
Transizione vetrosa e stabilità negli alimenti surgelati
1996-01-01 Maltini, Enrico; Manzocco, Lara
State diagrams of some organic acid-water systems of interest in food
1997-01-01 Maltini, Enrico; Anese, Monica; Shtylla, I.
Polyphenoloxidase and peroxidase activity in partialli frozen systems with different physical properties
1998-01-01 Manzocco, Lara; Nicoli, Maria Cristina; Anese, Monica; Pitotti, Anna; Maltini, Enrico
DSC analysis of Maillard browning and procedural effects
1999-01-01 Manzocco, Lara; Nicoli, Maria Cristina; Maltini, Enrico
Physical changes induced by the Maillard reaction in a glucose-glycine solution
1999-01-01 Manzocco, Lara; Maltini, Enrico
La déshydratation osmtique et les produits de semi-confisage
2001-01-01 Maltini, Enrico; Torreggiani, D.
Structural and thermophysical aspects of non-enzimatic browning
2002-01-01 Maltini, Enrico; Manzocco, Lara
Water activity and the preservation of plant foods
2003-01-01 Maltini, Enrico; Torreggiani, D; Venir, Elena; Bertolo, G.
Effect of coffee physical structure on volatile release
2005-01-01 Anese, Monica; Manzocco, Lara; Maltini, Enrico
Structure related changes during moistening of freeze dried apple tissue
2007-01-01 Venir, E; Munari, M; Tonizzo, A; Maltini, Enrico
Structure and Water Relations of Melanoidins Investigated by Thermal, Rheological and Microscopic Analysis
2009-01-01 Venir, E; Pittia, P; Giavon, S; Maltini, E
Mostrati risultati da 1 a 11 di 11
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