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/vufind/Search/Results?lookfor=%22Derossi%2C+A%22&type=Person&sort=year
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PubPharm (51)
1
Avenues for non-conventional robotics technology applications in the food industry
enthalten in:
Food research international (Ottawa, Ont.)
| 2023
von
Derossi, A.
|
Di Palma, E.
|
Moses, J.
| +3
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2
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects
enthalten in:
Food research international (Ottawa, Ont.)
| 2018
von
Severini, C.
|
Azzollini, D.
|
Albenzio, M.
| +1
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3
Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli
enthalten in:
Journal of food science and technology
| 2016
von
Severini, C.
|
Giuliani, R.
|
De Filippis, A.
| +2
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4
Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce
enthalten in:
Journal of food engineering
| 2016
von
Derossi, A.
|
Mastrandrea, L.
|
Amodio, M.
| +2
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5
On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread
enthalten in:
Journal of food engineering
| 2016
von
Derossi, A.
|
Severini, C.
|
Ricci, I.
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6
The use of multivariate analysis as a method for obtaining a more reliable shelf-life estimation of fresh-cut produce: a study on pineapple
enthalten in:
Acta horticulturae
| 2016
von
Amodio, M.
|
Derossi, A.
|
Mastrandrea, L.
| +2
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7
Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli
enthalten in:
Journal of food science and technology
| 2015
von
Severini, C.
|
Giuliani, R.
|
De Filippis, A.
| +2
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8
Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli
enthalten in:
Journal of food science and technology
| 2015
von
Severini, C.
|
Giuliani, R.
|
De Filippis, A.
| +2
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9
Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli
enthalten in:
Journal of food science and technology
| 2015
von
Severini, C.
|
Giuliani, R.
|
De Filippis, A.
| +2
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10
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles
enthalten in:
Journal of food science and technology
| 2015
von
Derossi, A.
|
Iliceto, A.
|
De Pilli, T.
| +1
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51
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Journal of food engineering
7
Journal of food science and technology
4
European journal of clinical microbiology & inf...
3
European food research & technology
3
Food science & technology
2
Cereal chemistry
2
Clinical infectious diseases : an official publ...
2
Diagnostic microbiology and infectious disease
2
European journal of clinical microbiology & inf...
2
Food and bioprocess technology
2
Food research international (Ottawa, Ont.)
2
Journal of agricultural and food chemistry
1
Acta horticulturae
1
Biochemical and Biophysical Research Communicat...
1
Clinical and experimental immunology
1
Critical reviews in food science and nutrition
1
Gynecologic oncology
1
Household and personal products industry
1
Journal of food biochemistry
1
Mycopathologia
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Thema
14
Journal Article
5
Vacuum impregnation
4
Blanching
4
Brassica oleracea
4
Microwave
4
Peroxidase activity
4
Phenolic compounds
4
Research Support, Non-U.S. Gov't
4
Vitamin C
3
Anti-freezing proteins
3
Antifungal Agents
3
Quality truffles
3
Texture
2
Carrots
2
Eggplants
2
Review
2
Visual aspect
2
pH reduction
1
304NUG5GF4
1
3D food printing
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Erscheinungszeitraum
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2000-
9
1900-1999
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Englisch
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