Functional properties of edible insects: a systematic review.
- Published in:
- Nutrition Research Reviews, 2023, v. 36, n. 1, p. 98, doi. 10.1017/S0954422421000366
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- Publication type:
- Article
Works by Di Mattia, C.
Results: 6
1
2
Pea protein isolates: emulsification properties as affected by preliminary pretreatments.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 4, p. 25, doi. 10.15586/ijfs.v34i4.2259
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- Publication type:
- Article
3
EFFECT OF SULFITES ON THE IN VITRO ANTIOXIDANT ACTIVITY OF WINES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 505
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- Publication type:
- Article
4
"VINO COTTO" COMPOSITION AND ANTIOXIDANT ACTIVITY AS AFFECTED BY NON ENZYMATIC BROWNING.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 4, p. 413
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- Publication type:
- Article
5
REHYDRATION OF DRIED FRUIT PIECES IN AQUEOUS SUGAR SOLUTIONS: A REVIEW ON MASS TRANSFER AND FINAL PRODUCT CHARACTERISTICS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, v. 17, n. 3, p. 243
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- Publication type:
- Article
6
Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type.
- Published in:
- Food Biophysics, 2011, v. 6, n. 2, p. 295, doi. 10.1007/s11483-010-9195-7
- By:
- Publication type:
- Article