Catalogo Ricerca

Catalogo Ricerca: [74283] Home page macrotipologia

Sfoglia

1 Contributo su Rivista 40495
- 1.1 Articolo in rivista 37303
- 1.2 Recensione in rivista 777
- 1.3 Scheda bibliografica 58
- 1.4 Nota a sentenza 509
- 1.5 Abstract in rivista 1811
- 1.6 Traduzione in rivista 37

2 Contributo in Volume 12725
- 2.1 Contributo in volume (Capitolo o Saggio) 11502
- 2.2 Prefazione/Postfazione 349
- 2.3 Breve introduzione 136
- 2.4 Voce (in dizionario o enciclopedia) 598
- 2.5 Traduzione in volume 63
- 2.6 Recensione in volume 3
- 2.7 Schede di catalogo 74

3 Libro 2281
- 3.1 Monografia o trattato scientifico 2096
- 3.2 Concordanza 6
- 3.3 Indice 5
- 3.4 Bibliografia 5
- 3.5 Edizione critica 69
- 3.6 Pubblicazione di fonti inedite 16
- 3.7 Commento scientifico 29
- 3.8 Traduzione di libro 55

4 Contributo in Atti di Convegno (Proceeding) 15222
- 4.1 Contributo in Atti di convegno 10586
- 4.2 Abstract in Atti di convegno 3436
- 4.3 Poster 1200

5 Altro 806
- 5.01 Composizione 0
- 5.02 Disegno 0
- 5.03 Design 12
- 5.04 Performance 39
- 5.05 Esposizione 11
- 5.06 Mostra 42
- 5.07 Manufatto 0
- 5.08 Prototipo d'arte e relativi progetti 12
- 5.09 Cartografia 27
- 5.10 Banca dati 16
- 5.11 Software 5
- 5.12 Altro 601
- 5.13 Progetto architettonico 41

6 Brevetti 122
- 6.1 Brevetto 122

7 Curatele 1066
- 7.1 Curatela 1066

8 Tesi di dottorato 1567
- 8.1 Tesi di dottorato 292
- 8.2 Tesi di dottorato (ePrints) 1275

Prodotti recenti

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality

Canola seeds are largely used for oil extraction, while the rest of the plant, particularly the leaves, remain an underutilized yet unexplored functional food ingredient. The aim of this study is to investigate the upcycling of canola leaves powder (CL) to develop wheat bread with an increased potential nutritional value. The impact of including 5 g/100 g CL in combination with 20 g/100 g freeze-dried sourdough (flour weight basis) was investigated on the technological and...

Development, Characterization, and Exploitation in Food Systems of Functional Ingredients Obtained from Artichoke By-Products Phenolic Extracts

The study aimed to assess the technological properties of six ethanolic phenolic-rich extracts derived from artichoke bracts, stems, and leaves using different extraction methods (maceration and ultrasonic-assisted extraction—UAE) for the formulation of oil-in-water emulsions in which pea protein concentrate served as an emulsifier. To this aim, the extracts were tested for their surface properties and their effect on the colloidal and antioxidant properties in emulsions. The extracts reduced...

Scopri

Accesso al fulltext

no fulltext66835
open6753
reserved365
restricted210
partially open68
embargoed50
mixed2