| 1 - 8 |
Mitigation measures to minimize the cradle-to-grave beer carbon footprint as related to the brewery size and primary packaging materials
Cimini A, Moresi M |
| 9 - 18 |
Novel approaches to oil structuring via the addition of high-pressure homogenized agri-food residues and water forming capillary bridges
Mustafa W, Pataro G, Ferrari G, Donsi F |
| 19 - 28 |
Assessment of tomato soluble solids content and pH by spatially-resolved and conventional Vis/NIR spectroscopy
Huang YP, Lu RF, Chen KJ |
| 29 - 35 |
Biaxial extensional viscosity in wheat flour dough during baking
Vanin FM, Lucas T, Trystram G, Michon C |
| 36 - 43 |
Application of a novel S3 nanowire gas sensor device in parallel with GC-MS for the identification of Parmigiano Reggiano from US and European competitors
Abbatangelo M, Nunez-Carmona E, Sberveglieri V |
| 44 - 50 |
Rheological properties and microstructure of soy protein isolate/kappa-carrageenan gels under high-speed shear treatment
Bi CH, Zhu YD, Li LT, Zhang YL, Hua Z, Zhu JY, Liu Y, Liu YD, Huang ZG |
| 51 - 59 |
Oil mill coadjuvants: Aggregation due to moisture and action on olive-pomace oils
Moya M, Alcala S, Ocana MT, Vidal A, Espinola F |
| 60 - 71 |
Understanding the break-up phenomena in an orifice-valve high pressure homogenizer using spherical bacterial cells (Lactococcus lactis) as a model disruption indicator
Coccaro N, Ferrari G, Donsi F |
