首页期刊浏览 2024年11月27日星期三

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	2022	4篇
	2021	3篇
	2020	3篇

作者

	Monica Macaluso	10篇
	Angela Zinnai	9篇
	Chiara Sanmartin	9篇
	Francesca Venturi	9篇
	Isabella Taglieri	9篇

	Alessandro Bianchi	6篇
	Fabrizio Palla	3篇
	Guido Flamini	3篇
	Marinella De Leo	3篇
	Cristina Sgherri	2篇
	Giuseppe Ferroni	2篇
	Lara Testai	2篇
	Lorenzo Flori	2篇
	Luca Guidi	2篇
	Luisa Pistelli	2篇
	Sandra Donnini	2篇
	Valerio Ciccone	2篇
	Vincenzo Calderone	2篇
	Adriana Ciurli	1篇
	Alessandra Braca	1篇
	Alma Martelli	1篇
	Andrea Bellincontro	1篇
	Andrea Serra	1篇
	Asia Botto	1篇
	Barbara Conti	1篇
	Basma Najar	1篇
	Carolina Chiellini	1篇
	Francesca Marescotti	1篇
	Giuseppe Conte	1篇
	Linda Rossi	1篇
	Lorenzo Guglielminetti	1篇
	Luciana G. Angelini	1篇
	Margherita Modesti	1篇
	Maria Sole Facioni	1篇
	Mike Frank Quartacci	1篇
	Priscilla Farina	1篇
	Rodrigo Daniel Chiriboga Ortega	1篇
	Silvia Tavarini	1篇
	Simona Dominici	1篇
	Stefano Bedini	1篇

文章类型

Research Article

8篇

来源期刊

	Foods	9篇
	Nutrients	1篇

学科主题

	食品工业	9篇
	营养学	1篇

语种

英文

10篇

国别/地区

瑞士

10篇

检索条件:"( ( 高级检索(( ((AU:(("Monica Macaluso")))) )) ) )"

共 10 条记录

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1.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

文章详细全文下载
2.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

文章详细全文下载
3.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

文章详细全文下载
4.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

文章详细全文下载
5.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

文章详细
6.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

文章详细
7.Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against Sitophilus zeamais (Coleoptera: Curculionidae)

作　　者：Monica Macaluso ;Priscilla Farina ;Linda Rossi 等

出　　处：Foods. 2022 ;11(9).doi:10.3390/foods11091224

出版社：MDPI Publishing

文章 ID：1037518134

文章详细
8.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

文章详细
9.Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts

作　　者：Monica Macaluso ;Carolina Chiellini ;Adriana Ciurli 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101398

出版社：MDPI Publishing

文章 ID：1037726048

文章详细
10.Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance

作　　者：Simona Dominici ;Francesca Marescotti ;Chiara Sanmartin 等

出　　处：Foods. 2022 ;11(10).doi:10.3390/foods11101486

出版社：MDPI Publishing

文章 ID：1037727174

文章详细

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