about
From raw material to dish: pasta quality step by step.Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven.Salivary endocannabinoids and N-acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking.Design of sweet protein based sweeteners: Hints from structure–function relationshipsProteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traitsPolenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties
P50
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P50
description
onderzoeker
@nl
researcher ORCID ID = 0000-0003-4402-4023
@en
name
Rossella Di Monaco
@ast
Rossella Di Monaco
@en
Rossella Di Monaco
@es
Rossella Di Monaco
@nl
type
label
Rossella Di Monaco
@ast
Rossella Di Monaco
@en
Rossella Di Monaco
@es
Rossella Di Monaco
@nl
prefLabel
Rossella Di Monaco
@ast
Rossella Di Monaco
@en
Rossella Di Monaco
@es
Rossella Di Monaco
@nl
P106
P1153
8596303000
P31
P496
0000-0003-4402-4023