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检索条件:"( ( 高级检索(( ((AU:(("Chiara Sanmartin")))) )) ) )"

共 13 条记录

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1.Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining

作　　者：Francesca Venturi ;Chiara Sanmartin ;Isabella Taglieri 等

出　　处：Nutrients. 2017 ;9(8):916-928.doi:10.3390/nu9080916

出版社：MDPI Publishing

文章 ID：257142428

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2.Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

作　　者：Lorenzo Flori ;Monica Macaluso ;Isabella Taglieri 等

出　　处：Nutrients. 2020 ;12(6):1557-1586.doi:10.3390/nu12061557

出版社：MDPI Publishing

文章 ID：257145449

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3.By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features

作　　者：Monica Macaluso ;Alessandro Bianchi ;Chiara Sanmartin 等

出　　处：Foods. 2020 ;9(10):1390-1410.doi:10.3390/foods9101390

出版社：MDPI Publishing

文章 ID：257044186

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4.Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

作　　者：Chiara Sanmartin ;Isabella Taglieri ;Francesca Venturi 等

出　　处：Foods. 2020 ;9(2):204-225.doi:10.3390/foods9020204

出版社：MDPI Publishing

文章 ID：257044951

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5.Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

作　　者：Isabella Taglieri ;Chiara Sanmartin ;Francesca Venturi 等

出　　处：Foods. 2021 ;10(5):942.doi:10.3390/foods10050942

出版社：MDPI Publishing

文章 ID：262432521

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6.A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas

作　　者：Alessandro Bianchi ;Isabella Taglieri ;Verdiana Rimbotti Antinori 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102292

出版社：MDPI Publishing

文章 ID：1035664957

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7.Changes of Volatile Flavor Compounds in Large Yellow Croaker ( Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

作　　者：Tengfei Zhao ;Soottawat Benjakul ;Chiara Sanmartin 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10122917

出版社：MDPI Publishing

文章 ID：1036458681

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8.Ozone and Bioactive Compounds in Grapes and Wine

作　　者：Margherita Modesti ;Monica Macaluso ;Isabella Taglieri 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10122934

出版社：MDPI Publishing

文章 ID：1036459012

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9.Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?

作　　者：Alessandro Bianchi ;Isabella Taglieri ;Francesca Venturi 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11071011

出版社：MDPI Publishing

文章 ID：1037270300

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10.Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must

作　　者：Marina Delogu ;Brunella Ceccantoni ;Roberto Forniti 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101405

出版社：MDPI Publishing

文章 ID：1037720199

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