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内部出版物
SpringerLink电子期刊(7)
Elsevier电子期刊(13)
ACS电子期刊(4)
在“
SpringerLink电子期刊
”中,
命中:
7
条,耗时:小于0.01 秒
在所有数据库中总计命中:
24
条
1.
Evaluation of hTERC (3q26) gain by fluorescence in situ hybridization (FISH) to predict the behavior of oral epithelial precursor lesions
作者:
Silvia Gabba (111)
Elisa Giannini (111)
Luisa Borghi (111)
Giovanni Fellegara (111)
Chiara Marcialis (111)
Maria Grugni (111)
Maria Pia Foschini (112)
Elena
Repetti (111)
Tshering Dorji (111)
Giorgio
Vittadini
(113)
Vittorio Grazioli (111)
刊名:The EPMA Journal
出版年:2014
2.
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta
作者:
Eleonora Carini (12)
Elena
Curti (2)
Elisabetta Spotti (3)
Elena
Vittadini
(2)
elena
.
vittadini
@unipr.it
关键词:
Fresh pasta –
;
Functional ingredients –
;
Water status –
;
Physicochemical properties –
;
Formulation –
;
1H NMR mobility
刊名:Food and Bioprocess Technology
出版年:2012
3.
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta
作者:
Eleonora Carini (12)
Elena
Curti (2)
Elisabetta Spotti (3)
Elena
Vittadini
(2)
elena
.
vittadini
@unipr.it
关键词:
Fresh pasta –
;
Functional ingredients –
;
Water status –
;
Physicochemical properties –
;
Formulation –
;
1H NMR mobility
刊名:Food and Bioprocess Technology
出版年:2012
4.
High pressure-induced tapioca starch gels: physico-chemical characterization and stability
作者:
Elena
Vittadini
;
Eleonora Carini
;
Emma Chiavaro
;
Pierpaolo Rovere and Davide Barbanti
关键词:
Tapioca starch
;
High pressure processing
;
DSC
;
Microstructure
;
Texture
;
Freezing
刊名:European Food Research and Technology
出版年:2008
5.
Physicochemical characterization and stability of inulin gels
作者:
Emma Chiavaro
;
Elena
Vittadini
and Claudio Corradini
关键词:
Inulin
;
Gel
;
Texture
;
Differential scanning calorimetry
;
Freezable water
刊名:European Food Research and Technology
出版年:2007
6.
High pressure-induced tapioca starch gels: physico-chemical characterization and stability
作者:
Elena
Vittadini
;
Eleonora Carini
;
Emma Chiavaro
;
Pierpaolo Rovere and Davide Barbanti
关键词:
Tapioca starch
;
High pressure processing
;
DSC
;
Microstructure
;
Texture
;
Freezing
刊名:European Food Research and Technology
出版年:2008
7.
Physicochemical characterization and stability of inulin gels
作者:
Emma Chiavaro
;
Elena
Vittadini
and Claudio Corradini
关键词:
Inulin
;
Gel
;
Texture
;
Differential scanning calorimetry
;
Freezable water
刊名:European Food Research and Technology
出版年:2007
1
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