107 results on '"Giannetti, Vanessa"'
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2. Study of the Volatile Component and the Flavonoid Content of Edible Flowers
3. Foods Supplements: Quality Assessment of Formulations by an Expert Panel
4. Characterization of the aroma profile of edible flowers using HS-SPME/GC–MS and chemometrics
5. Accelerated solvent extraction for liquid chromatographic determination of carotenoids in durum wheat pasta: A chemometric approach using statistical experimental design
6. Effects of thermal treatments on durum wheat pasta flavour during production process: A modelling approach to provide added-value to pasta dried at low temperatures
7. Grappa and Italian spirits: Multi-platform investigation based on GC–MS, MIR and NIR spectroscopies for the authentication of the Geographical Indication
8. Flavour component analysis by HS-SPME/GC–MS and chemometric modeling to characterize Pilsner-style Lager craft beers
9. Could Food Delivery Involve Certified Quality Products? An Innovative Case Study during the SARS-CoV-2 Pandemic in Italy
10. Adoption of AI-Based Technologies in the Food Supplement Industry: An Italian Start-Up Case Study
11. Characterization of Polyphenols in a Sicilian Autochthonous White Grape Variety (PDO) for Monitoring Production Process and Shelf-Life of Wines
12. HS-SPME/GC-MS Method to Characterise the Flavour of Italian Pasta: Potential Application to Assess the Quality of the Products
13. Furosine as marker of quality in dried durum wheat pasta: Impact of heat treatment on food quality and security – A review
14. L’impegno contro lo spreco alimentare: un’opportunità di cambiamento per la sostenibilità globale
15. Studio del profilo aromatico della pasta di grano duro per valutare l’influenza del trattamento termico sulle sue caratteristiche finali
16. Come valutare l’impatto termico subito dalla pasta di grano duro durante il processo di essiccazione? L’interesse della comunità scientifica sul ruolo della furosina come indicatore di qualità
17. Valorisation of Grappa GI: new approaches for the protection of Made in Italy
18. Characterization of whole-wheat pasta by product or process markers approach: a bref review
19. Flavour fingerprint for the differentiation of Grappa from other Italian distillates by GC-MS and chemometrics
20. Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools
21. Flavour e furosina come markers per valorizzare la tradizionale pasta di grano duro Made in Italy
22. Studio della autenticità della 'Pasta di Gragnano' IGP attraverso l’analisi statistica multivariata del profilo aromatico
23. Valorisation of biodiversity in the agricultural sector: the 'ancient apples project'
24. Maillard reaction products as markers of the durum wheat pasta drying process
25. Volatile fraction analysis by HS-SPME/GC-MS and chemometric modeling for traceability of apples cultivated in the Northeast Italy
26. Monitoring of contaminants in recycled paperboard for food contact applications
27. Monitoring of contaminants in recycled paperboard for food contact applications
28. Carta e cartone riciclati per packaging alimentare: aspetti legislativi e sfide future
29. Aspetti rilevanti nella valorizzazione della gomma post-consumo
30. La sicurezza d’uso nel settore dei dispositivi medici: gli scaffold ed il controllo dei livelli di aldeide glutarica
31. Characterization of the Authenticity of Pasta di Gragnano Protected Geographical Indication Through Flavor Component Analysis by Gas Chromatography–Mass Spectrometry and Chemometric Tools
32. Furosine as a pasta quality marker
33. La gerarchia nella gestione dei rifiuti e gli aspetti economici legati alla raccolta differenziata dei rifiuti d’imballaggio
34. Furosine and flavour as markers of the nutritional and organoleptic quality of Italian pasta
35. I PRINCIPI DELLA CHIMICA VERDE NEL CONTROLLO DI RESIDUI DI PESTICIDI NEL POMODORO
36. HS-SPME/GC-MS Determination of Italian Rice Flavour
37. L'inquinamento marino legato ai materiali plastici post-consumo
38. Enhanced Quality Control of Recycled Paperboard for Food Packaging
39. TRACCIABILITÀ NEL CICLO DI VITA DEI RIFIUTI PER LA TUTELA DEL TERRITORIO: IN ITALIA UN NUOVO SISTEMA DI GESTIONE COMPLETAMENTE INFORMATIZZATO (SISTRI)
40. EVALUATION OF HS-SPME AND GC-MS TECNIQUE POTENTIALITY TO CHARACTERIZE THE FLAVOUR OF ITALIAN PASTA
41. ANALISI GC-MS DELLA FRAZIONE VOLATILE DI PASTA TRADITIONALE ITALIANA
42. Caratterizzazione del bergamotto e potenziali applicazioni in campo alimentare
43. DETERMINAZIONE DI FLAVONOIDI E FUROCUMARINE IN DERIVATI DEL BERGAMOTTO MEDIANTE HPLC-DAD
44. QUALITÀ DELLE ACQUE SUPERFICIALI: RESIDUI DI PRODOTTI FITOSANITARI
45. Waste life-cycle traceability for natural resources protection: in Italy a new management system (SISTRI)
46. FOOD CONSUMPTION AND INNOVATION: FUNCTIONAL FOODS
47. Simultaneous determination of phenolic compounds in selected Italian red wine
48. La qualità delle acque potabili in relazione allo stato di contaminazione causato da sostanze organoalogenate
49. Development of a solid-phase microextraction of halogenated volatiles in drinking water
50. Phenolic compounds and total phenolic content of commercial wines
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