VISCONTI, ATTILIO
VISCONTI, ATTILIO
DIPARTIMENTO DI AGRARIA
Effects of different cooking methods on antioxidant profile, antioxidant capacity and Physical characteristics of artichoke
2008 Ferracane, Rosalia; N., Pellegrini; Visconti, Attilio; G., Graziani; E., Chiavaro; C., Miglio; Fogliano, Vincenzo
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
2008 C., Miglio; E., Chiavaro; Visconti, Attilio; Fogliano, Vincenzo; N., Pellegrini
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
2011 Mazzeo, T.; N’Dri, D.; Chiavaro, E.; Visconti, Attilio; Fogliano, Vincenzo; Pellegrini, N.
Chemical profile and sensory properties of different foods cooked a new radiofrequency oven
2013 Fiore, A.; DI MONACO, Rossella; Cavella, Silvana; Visconti, Attilio; Karneili, O.; Bernhardt, S.; Fogliano, Vincenzo
Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures
2014 Romano, Raffaele; Santini, Antonello; Laura Le, Grottaglie; Manzo, Nadia; Visconti, Attilio; Ritieni, Alberto
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods
2021 Rinaldi, M.; Santi, S.; Paciulli, M.; Ganino, T.; Pellegrini, N.; Visconti, A.; Vitaglione, P.; Barbanti, D.; Chiavaro, E.
Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary Fibers
2022 Chiacchio, MANUELA FLAVIA; Tagliamonte, Silvia; Visconti, Attilio; Ferracane, Rosalia; Mustafa, Arwa; Vitaglione, Paola
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| Effects of different cooking methods on antioxidant profile, antioxidant capacity and Physical characteristics of artichoke | 1.1 Articolo in rivista | 2008 | Ferracane, Rosalia; N., Pellegrini; Visconti, Attilio; G., Graziani; E., Chiavaro; C., Miglio; Fogliano, Vincenzo | |
| Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables | 1.1 Articolo in rivista | 2008 | C., Miglio; E., Chiavaro; Visconti, Attilio; Fogliano, Vincenzo; N., Pellegrini | |
| Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables | 1.1 Articolo in rivista | 2011 | Mazzeo, T.; N’Dri, D.; Chiavaro, E.; Visconti, Attilio; Fogliano, Vincenzo; Pellegrini, N. | |
| Chemical profile and sensory properties of different foods cooked a new radiofrequency oven | 1.1 Articolo in rivista | 2013 | Fiore, A.; DI MONACO, Rossella; Cavella, Silvana; Visconti, Attilio; Karneili, O.; Bernhardt, S.; Fogliano, Vincenzo | |
| Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures | 1.1 Articolo in rivista | 2014 | Romano, Raffaele; Santini, Antonello; Laura Le, Grottaglie; Manzo, Nadia; Visconti, Attilio; Ritieni, Alberto | |
| Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods | 1.1 Articolo in rivista | 2021 | Rinaldi, M.; Santi, S.; Paciulli, M.; Ganino, T.; Pellegrini, N.; Visconti, A.; Vitaglione, P.; Barbanti, D.; Chiavaro, E. | |
| Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary Fibers | 1.1 Articolo in rivista | 2022 | Chiacchio, MANUELA FLAVIA; Tagliamonte, Silvia; Visconti, Attilio; Ferracane, Rosalia; Mustafa, Arwa; Vitaglione, Paola |