| Nome |
# |
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What kind of coffee do you drink? An investigation on effects of eight different extraction methods, file e398c380-e602-179a-e053-3705fe0a4cff
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906
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Ethanol From Olive Paste During Malaxation, Exploratory Experiments, file e398c37e-50f1-179a-e053-3705fe0a4cff
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471
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Control of mixing step in the bread production with weak wheat flour and sourdough, file e398c379-e58c-179a-e053-3705fe0a4cff
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307
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A new method for Espresso Coffee brewing: Caffè Firenze, file e398c378-f130-179a-e053-3705fe0a4cff
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249
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Filtration scheduling: Quality changes in freshly produced virgin olive oil, file e398c380-5a0d-179a-e053-3705fe0a4cff
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160
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Innovation in extra virgin olive oil (evoo) processing, file c96e0b4c-58c0-4430-8a72-cc253cb2caf4
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147
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Sviluppi tecnologici per la filtrazione dell'olio extra-vergine di oliva, file e398c379-05ca-179a-e053-3705fe0a4cff
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141
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Comparison of grape harvesting and sorting methods on factors affecting the must quality, file e398c379-030e-179a-e053-3705fe0a4cff
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139
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Environmental impact assessment of three packages for high-quality extra-virgin olive oil, file e398c37b-59a4-179a-e053-3705fe0a4cff
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130
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Performance of a driven hitch-cart for draft animal power under different power take-off torque and ballast levels condition, file e398c37b-4a92-179a-e053-3705fe0a4cff
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128
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Environmental Impact Assessment of Municipal Solid Waste (MSW) Management in Florence, Italy, file e398c37e-4150-179a-e053-3705fe0a4cff
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127
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Understanding olive oil stability using filtration and high hydrostatic pressure, file e398c37f-ec8b-179a-e053-3705fe0a4cff
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115
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Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density, file e398c37f-033b-179a-e053-3705fe0a4cff
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114
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Energetic and economic viability of olive stone recovery as a renewable energy source: a Southern Italy case study, file e398c378-f2be-179a-e053-3705fe0a4cff
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107
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A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products, file e398c380-3c3f-179a-e053-3705fe0a4cff
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105
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Effects of a small increase in carbon dioxide pressure during fermentation on wine aroma, file e398c380-5eb8-179a-e053-3705fe0a4cff
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101
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UNREFINED WHEAT FLOURS IN BREAD-MAKING: TECHNIQUES AND TECHNOLOGIES TO IMPROVE DOUGH PROPERTIES AND BREAD QUALITY, file e398c380-d7f7-179a-e053-3705fe0a4cff
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101
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Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze, file e398c380-6d18-179a-e053-3705fe0a4cff
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61
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Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure, file e398c382-4b93-179a-e053-3705fe0a4cff
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54
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Quality of veiled olive oil: Role of turbidity components, file e398c381-3143-179a-e053-3705fe0a4cff
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48
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Strategies to improve the performances of bakery products made from ancient wheat’s, file e398c37e-8d73-179a-e053-3705fe0a4cff
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27
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Steel sieves filter and stripping for the quality of extra virgin olive oil, file e398c37a-8a69-179a-e053-3705fe0a4cff
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25
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Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil, file a8c6f27c-9a9f-4415-bd81-203ca7466ac6
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15
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Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality, file f5dbfe41-d6e0-4356-8ca1-59ec085af9b1
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10
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A Plackett-Burman Design to Optimize Wood Chipper Settings, file e398c37e-1772-179a-e053-3705fe0a4cff
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8
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A Condenser to Recover Organic Volatile Compounds during Vinification, file e398c37a-8cad-179a-e053-3705fe0a4cff
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7
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Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle, file 34bc62a6-eeb4-43c8-b766-b447fb50602e
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4
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Evaluation of pump-over thermal effect during red grapes fermentation: preliminary results, file e398c379-5548-179a-e053-3705fe0a4cff
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4
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A Technological Solution to Modulate the Aroma Profile during Beer Fermentation, file e398c37d-c066-179a-e053-3705fe0a4cff
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4
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Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment, file e398c37e-914a-179a-e053-3705fe0a4cff
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4
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Application of a screening design to recover phytochemicals from spent coffee grounds, file e398c37e-dd71-179a-e053-3705fe0a4cff
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4
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Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis, file e398c380-9b05-179a-e053-3705fe0a4cff
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4
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Comparison of two grapes shrivels techniques: mechanical ventilation and dehumidification, file e398c378-f671-179a-e053-3705fe0a4cff
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3
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A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield, file e398c37b-5eda-179a-e053-3705fe0a4cff
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3
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Freezing/storing olives, consequences for extra virgin olive oil quality, file e398c381-0a99-179a-e053-3705fe0a4cff
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3
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The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality, file e398c381-48d7-179a-e053-3705fe0a4cff
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3
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Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability, file a110c27f-9800-4491-bd12-b5817e2c8f6b
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2
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Characterization and comparison of cold brew and cold drip coffee extraction methods, file e398c37d-7e1a-179a-e053-3705fe0a4cff
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2
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The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour, file e398c37e-1774-179a-e053-3705fe0a4cff
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2
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Freezing/storing olives, consequences for extra virgin olive oil quality, file e398c37e-80f0-179a-e053-3705fe0a4cff
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2
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Cross‐flow filtration of lees grape juice for non‐aromatic white wine production: a case study on an Italian PDO, file e398c37e-cd38-179a-e053-3705fe0a4cff
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2
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Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect, file f1fb18d2-de63-4ca5-8c4f-aeb905e9d85a
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2
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Addition of a steel pre-filter to improve plate filter-press performance in olive oil filtration, file e398c378-eeef-179a-e053-3705fe0a4cff
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1
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Qualità alimentare e sicurezza di genotipi italiani di mais, file e398c378-f2a4-179a-e053-3705fe0a4cff
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1
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Variabilità genetica per il contenuto in tocoli in germoplasma europeo di avena, file e398c378-f2b6-179a-e053-3705fe0a4cff
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1
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Germoplasma italiano di mais: caratteristiche chimiche e agronomiche, file e398c378-f623-179a-e053-3705fe0a4cff
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1
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A new espresso brewing method, file e398c378-f628-179a-e053-3705fe0a4cff
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1
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Comparison between two filtration techniques for red wines, file e398c378-f6f9-179a-e053-3705fe0a4cff
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1
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Variability of tocopherols, tocotrienols and avenanthramides contents in European oat germplasm, file e398c379-8626-179a-e053-3705fe0a4cff
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1
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An innovative cheap filtration system to improve the conservation of extra virgin olive oil, file e398c37a-8e7b-179a-e053-3705fe0a4cff
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1
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Thermal effects of pump-overs during red wine fermentation, file e398c37b-4a22-179a-e053-3705fe0a4cff
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1
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Stabilization of Extra-Virgin Olive Oil, file e398c37b-5083-179a-e053-3705fe0a4cff
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1
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The impact of vertical centrifugation on olive oil quality, file e398c37b-e5c4-179a-e053-3705fe0a4cff
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1
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Comparison of cold brew and cold drip coffee extraction methods, file e398c37c-176a-179a-e053-3705fe0a4cff
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1
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Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining, file e398c37d-6c92-179a-e053-3705fe0a4cff
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1
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Harvest of Sangiovese grapes: the influence of material other than grape and unripe berries on wine quality, file e398c37d-c064-179a-e053-3705fe0a4cff
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1
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Improving whole wheat dough tenacity and extensibility: A new kneading process, file e398c37e-7db2-179a-e053-3705fe0a4cff
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1
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The bread making process of ancient wheat: A semi-structured interview to bakers, file e398c37e-bd32-179a-e053-3705fe0a4cff
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1
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Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds, file e398c37f-a9db-179a-e053-3705fe0a4cff
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1
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Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content, file e398c380-475a-179a-e053-3705fe0a4cff
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1
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Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties, file e398c380-dddf-179a-e053-3705fe0a4cff
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1
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| Totale |
3.870 |