검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Non enzymatic browning during cocoa roasting as affected by processing time and temperature Sacchetti G, Ioannone F, De Gregorio M, Di Mattia C, Serafini M, Mastrocola D Journal of Food Engineering, 169, 44, 2016 |
| 2 |
Use of vacuum impregnation for the production of high quality fresh-like apple products Neri L, Di Biase L, Sacchetti G, Di Mattia C, Santarelli V, Mastrocola D, Pittia P Journal of Food Engineering, 179, 98, 2016 |
| 3 |
Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction Sacchetti G, Di Mattia C, Pittia P, Mastrocola D Journal of Food Engineering, 90(1), 74, 2009 |
| 4 |
Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction (vol 90, pg 74, 2009) Sacchetti G, Di Mattia C, Pittia P, Mastrocola D Journal of Food Engineering, 91(2), 372, 2009 |