FUNCTIONAL FOODS: TRENDS AND DEVELOPMENT OF THE GLOBAL MARKET.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 2, p. 338
- By:
- Publication type:
- Article
Works by Mastrocola, D.
Results: 6
1
2
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
- By:
- Publication type:
- Article
3
"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
- By:
- Publication type:
- Article
4
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
- By:
- Publication type:
- Article
5
Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 182, doi. 10.1111/j.1365-2621.2004.tb13618.x
- By:
- Publication type:
- Article
6
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 495, doi. 10.1111/j.1365-2621.1998.tb15771.x
- By:
- Publication type:
- Article