검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels Bot F, Calligaris S, Cortella G, Nocera F, Peressini D, Anese M Journal of Food Engineering, 213, 10, 2017 |
| 2 |
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products Bravin B, Peressini D, Sensidoni A Journal of Food Engineering, 76(3), 280, 2006 |
| 3 |
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions Peressini D, Bravin B, Lapasin R, Rizzotti C, Sensidoni A Journal of Food Engineering, 59(1), 25, 2003 |
| 4 |
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process de Cindio B, Gabriele D, Pollini CM, Peressini D, Sensidoni A Journal of Food Engineering, 52(1), 67, 2002 |
| 5 |
Filled snack production by co-extrusion-cooking: 2. Effect of processing on cereal mixtures de Cindio B, Gabriele D, Pollini CM, Peressini D, Sensidoni A Journal of Food Engineering, 54(1), 63, 2002 |
| 6 |
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties Peressini D, Sensidoni A, Pollini CM, Gabriele D, Migliori M, de Cindio B Journal of Food Engineering, 54(3), 227, 2002 |
| 7 |
Viscoelastic properties of durum wheat and common wheat dough of different strengths Edwards NM, Peressini D, Dexter JE, Mulvaney SJ Rheologica Acta, 40(2), 142, 2001 |
| 8 |
Rheological characterization of traditional and light mayonnaises Peressini D, Sensidoni A, de Cindio B Journal of Food Engineering, 35(4), 409, 1998 |