受强制性开放获取政策约束的文章 - Federica Flamminii了解详情
可在其他位置公开访问的文章：5 篇
High pressure homogenization to boost the technological functionality of native pea proteins
G D'Alessio, F Flamminii, M Faieta, R Prete, A Di Michele, P Pittia, ...
Current Research in Food Science 6, 100499, 2023
强制性开放获取政策： European Commission
Radical scavenging activity of olive oil phenolic antioxidants in oil or water phase during the oxidation of o/w emulsions: An oxidomics approach
VM Paradiso, F Flamminii, P Pittia, F Caponio, CD Mattia
Antioxidants 9 (10), 996, 2020
强制性开放获取政策： Government of Italy
Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach
F Flamminii, R De Flaviis, G Sacchetti, F Caponio, VM Paradiso, ...
Food Chemistry 405, 134767, 2023
强制性开放获取政策： Government of Italy
La spettroscopia NIR per determinare il grado di maturazione delle olive: confronto tra uno spettrofotometro vis/NIR e uno FT-NIR
A Tugnolo, C Alamprese, R Beghi, S Grassi, E Casiraghi, V Giovenzana
强制性开放获取政策： Government of Italy
Confronto tra l’impatto ambientale dell’analisi tradizionale e mediante spettroscopia NIR sull’oliva
A Casson, V Giovenzana, C Alamprese, E Casiraghi, R Beghi
强制性开放获取政策： Government of Italy
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