日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

根据零浪费方法提高鳕鱼汉堡的储存性能

Dilucia, Flavia; Lacivita, Valentina; Nobile, Matteo Alessandro Del; Conte, Amalia

A New Nanocomposite Packaging Based on LASiS-Generated AgNPs for the Preservation of Apple Juice

基于 LASiS 生成的 AgNPs 的新型纳米复合包装,用于保存苹果汁

Maria Chiara Sportelli, Antonio Ancona, Annalisa Volpe, Caterina Gaudiuso, Valentina Lavicita, Valerio Miceli, Amalia Conte, Matteo Alessandro Del Nobile, Nicola Cioffi

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

扁豆强化意大利面:工艺特性和营养特征

Vita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, Amalia Conte, Maria Grazia Melilli

Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications

挪威云杉树皮中的生物活性化合物:可持续提取技术在潜在食品应用中的比较

Spinelli, Sara; Costa, Cristina; Conte, Amalia; La Porta, Nicola; Padalino, Lucia; Nobile, Matteo Alessandro Del

Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

酶晶体与水凝胶复合膜作为新型活性食品包装材料

Valentina Mirabelli, Shabnam Majidi Salehi, Luisa Angiolillo, Benny Danilo Belviso, Amalia Conte, Matteo Alessandro Del Nobile, Gianluca Di Profio, Rocco Caliandro

Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses

硬粒小麦面包“纤维含量高”,用杂粮和豆类部分替代粗粒小麦粉可降低体外血糖反应

Donatella Bianca Maria Ficco, Serena Muccilli, Lucia Padalino, Virgilio Giannone, Lucia Lecce, Valentina Giovanniello, Matteo Alessandro Del Nobile, Pasquale De Vita, Alfio Spina