ARMINI, VINCENZO
ARMINI, VINCENZO
DIPARTIMENTO DI AGRARIA
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Risultati 1 - 4 di 4 (tempo di esecuzione: 0.009 secondi).
Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill
2017 Fidaleo, Marcello; Miele, NICOLETTA ANTONELLA; Mainardi, Stefania; Armini, Vincenzo; Nardi, Roberto; Cavella, Silvana
Formula optimization approach for an alternative Ready-to-Use Therapeutic Food
2018 Armini, Vincenzo; Miele, NICOLETTA ANTONELLA; Albero, Matteo; Sacchi, Raffaele; Cavella, Silvana
Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children
2020 Miele, N. A.; Armini, V.; Troccoli, A. M.; Puleo, S.; Paduano, A.; Sacchi, R.; Cavella, S.
Oxidation kinetics of ready to use therapeutic food formulations
2019 Miele, N. A.; Armini, V.; Borriello, A.; Torrieri, E.; Sacchi, R.; Cavella, S.
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill | 1.1 Articolo in rivista | 2017 | Fidaleo, Marcello; Miele, NICOLETTA ANTONELLA; Mainardi, Stefania; Armini, Vincenzo; Nardi, Roberto; Cavella, Silvana | |
| Formula optimization approach for an alternative Ready-to-Use Therapeutic Food | 1.1 Articolo in rivista | 2018 | Armini, Vincenzo; Miele, NICOLETTA ANTONELLA; Albero, Matteo; Sacchi, Raffaele; Cavella, Silvana | |
| Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children | 1.1 Articolo in rivista | 2020 | Miele, N. A.; Armini, V.; Troccoli, A. M.; Puleo, S.; Paduano, A.; Sacchi, R.; Cavella, S. | |
| Oxidation kinetics of ready to use therapeutic food formulations | 1.1 Articolo in rivista | 2019 | Miele, N. A.; Armini, V.; Borriello, A.; Torrieri, E.; Sacchi, R.; Cavella, S. |