Influence of Raw Materials and Processing Conditions on Spaghetti Hydration Kinetic During Cooking and Overcooking.
- Published in:
- Cereal Chemistry, 2003, v. 80, n. 5, p. 601, doi. 10.1094/CCHEM.2003.80.5.601
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- Publication type:
- Article
Works by La Notte, E.
Results: 11
1
2
PHENOLIC COMPOSITION OF AGLIANICO AND NERO DI TROIA GRAPES AND WINES AS AFFECTED BY COVER CROPPING AND IRRIGATION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 4, p. 381
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- Publication type:
- Article
3
SHELF-LIFE OF EXTRA VIRGIN OLIVE OIL STORED IN PACKAGES WITH DIFFERENT OXYGEN BARRIER PROPERTIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 4, p. 417
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- Publication type:
- Article
4
OLIVE OIL IDENTITY DETERMINED BY A METHODOLOGICAL AND STATISTICAL PROCEDURE BASED ON EVALUATING THE GLYCERIDIC FRACTION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2002, v. 14, n. 1, p. 59
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- Publication type:
- Article
5
Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 3, p. 537, doi. 10.1007/s00217-012-1781-0
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- Publication type:
- Article
6
Influence of winemaking technologies on phenolic composition of Italian red wines.
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 6, p. 1057, doi. 10.1007/s00217-011-1613-7
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- Publication type:
- Article
7
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MS.
- Published in:
- Journal of Mass Spectrometry, 2006, v. 41, n. 7, p. 861, doi. 10.1002/jms.1044
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- Publication type:
- Article
8
Development of a structured model for batch cultures of lactic acid bacteria.
- Published in:
- Journal of Industrial Microbiology & Biotechnology, 2003, v. 30, n. 7, p. 421, doi. 10.1007/s10295-003-0066-9
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- Publication type:
- Article
9
Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 3, p. C258, doi. 10.1111/j.1750-3841.2009.01101.x
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- Publication type:
- Article
10
Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C177, doi. 10.1111/j.1750-3841.2009.01072.x
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- Publication type:
- Article
11
Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2017, doi. 10.1111/j.1365-2621.2003.tb07011.x
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- Publication type:
- Article