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A. gianetti
(136 results)?
Shelf life assessment of industrial durum wheat bread as a function of packaging system.
Food Chem. 2017 Jun 1;224:181-190. doi: 10.1016/j.foodchem.2016.12.080. Epub 2016 Dec 23.
Food Chem. 2017.
PMID: 28159253
A new acquisition and imaging system for environmental measurements: an experience on the Italian cultural heritage.
Leccese F, Cagnetti M, Calogero A, Trinca D, di Pasquale S, Giarnetti S, Cozzella L.
Leccese F, et al.
Sensors (Basel). 2014 May 23;14(5):9290-312. doi: 10.3390/s140509290.
Sensors (Basel). 2014.
PMID: 24859030
Free PMC article.
Item in Clipboard
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions.
Paradiso VM, Di Mattia C, Giarnetti M, Chiarini M, Andrich L, Caponio F.
Paradiso VM, et al.
J Agric Food Chem. 2016 Jul 27;64(29):5877-86. doi: 10.1021/acs.jafc.6b01963. Epub 2016 Jul 19.
J Agric Food Chem. 2016.
PMID: 27380032
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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production.
Giannone V, Giarnetti M, Spina A, Todaro A, Pecorino B, Summo C, Caponio F, Paradiso VM, Pasqualone A.
Giannone V, et al.
Food Chem. 2018 Feb 15;241:242-249. doi: 10.1016/j.foodchem.2017.08.096. Epub 2017 Aug 31.
Food Chem. 2018.
PMID: 28958525
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Effect of the type of oil on the evolution of volatile compounds of taralli during storage.
Giarnetti M, Caponio F, Paradiso VM, Summo C, Gomes T.
Giarnetti M, et al.
J Food Sci. 2012 Mar;77(3):C326-31. doi: 10.1111/j.1750-3841.2011.02613.x.
J Food Sci. 2012.
PMID: 22384958
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Influence of the different oils used in dough formulation on the lipid fraction of taralli.
Caponio F, Giarnetti M, Summo C, Gomes T.
Caponio F, et al.
J Food Sci. 2011 May;76(4):C549-54. doi: 10.1111/j.1750-3841.2011.02113.x. Epub 2011 Apr 5.
J Food Sci. 2011.
PMID: 22417334
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