BRAVI, ELISABETTA

BRAVI, ELISABETTA  

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Accelerated shelf-life model of gluten-free rusks by using oxidation indices 1-gen-2020 Bravi, E.; Sileoni, V.; Perretti, G.; Marconi, O.
Acrylamide risk in food products: the shortbread case study 1-gen-2007 Marconi, Ombretta; Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Martini, R.; Montanari, Luigi; Fantozzi, Paolo
Acrylamide risk in food products: the shortbread case study 1-gen-2010 Marconi, Ombretta; Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; R., Martini; Montanari, Luigi; Fantozzi, Paolo
Analysis of fish oily fractions obtained by supercritical fluid fractionation 1-gen-2005 Perretti, Giuseppe Italo Francesco; Motori, A.; Bravi, Elisabetta; Favati, F.; Montanari, Luigi; Fantozzi, Paolo
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 1-gen-2016 Bravi, Elisabetta; Marconi, Ombretta; Sileoni, Valeria; Rollo, M. R.; Perretti, Giuseppe Italo Francesco
Antioxidant effects of supercritical fluid garlic extracts in sunflower oil 1-gen-2017 Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Falconi, Caterina; Marconi, Ombretta; Fantozzi, Paolo
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 1-gen-2021 Bravi, E.; De Francesco, G.; Sileoni, V.; Perretti, G.; Galgano, F.; Marconi, O.
Comparative study of oxidation in canned foods with a combination of vegetables and covering oils 1-gen-2015 Bravi, Elisabetta; Mangione, Andrea; Marconi, Ombretta; Perretti, Giuseppe Italo Francesco
Determination of free fatty acids in beer 1-gen-2017 Bravi, Elisabetta; Marconi, Ombretta; Sileoni, Valeria; Perretti, Giuseppe Italo Francesco
Determination of free fatty acids in beer wort 1-gen-2014 Bravi, Elisabetta; Paolo, Benedetti; Marconi, Ombretta; Perretti, Giuseppe Italo Francesco
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability 1-gen-2020 de Francesco, G.; Bravi, E.; Sanarica, E.; Marconi, O.; Cappelletti, F.; Perretti, G.
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 1-gen-2020 Alfeo, V.; Bravi, E.; Ceccaroni, D.; Sileoni, V.; Perretti, G.; Marconi, O.
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 1-gen-2020 Ceccaroni, D.; Alfeo, V.; Bravi, E.; Sileoni, V.; Perretti, G.; Marconi, O.
Extraction of pufas rich oils from algae with supercritical carbon dioxide 1-gen-2003 Perretti, Giuseppe Italo Francesco; Bravi, Elisabetta; Montanari, Luigi; Fantozzi, Paolo
Fatty acids by high-performance liquid chromatography and evaporative light-scattering detector 1-gen-2006 Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Montanari, Luigi
Fatty acids composition in beer lipids and determination of corn adjuncts 1-gen-2009 Bravi, Elisabetta; Sensidoni, M.; Floridi, Simona; Perretti, Giuseppe Italo Francesco
HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines 1-gen-2007 Erzetti, Mauro; Marconi, Ombretta; Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Montanari, Luigi; Fantozzi, Paolo
HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 1-gen-2009 Erzetti, Mauro; Marconi, Ombretta; Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Montanari, Luigi; Fantozzi, Paolo
HACCP in the malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 1-gen-2009 Erzetti, Mauro; Marconi, Ombretta; Bravi, Elisabetta; Perretti, Giuseppe Italo Francesco; Montanari, Luigi; Fantozzi, Paolo
Influence of barley variety and malting process on lipid content of malt 1-gen-2012 Bravi, Elisabetta; Marconi, Ombretta; Perretti, Giuseppe Italo Francesco; Fantozzi, Paolo