Sfoglia per Autore
A rheological approach to the study of concentrated milk clotting
2001-01-01 Curcio, Stefano; Gabriele, Domenico; Giordano, V; Calabro', Vincenza; de Cindio, B; Iorio, G.
A Weak Gel Model for Foods
2001-01-01 Gabriele, Domenico; DE CINDIO, B.; D'Antona, P.
Optimal design of single-screw extruder for liquorice candy production: a rheology based approach
2001-01-01 Gabriele, Domenico; Curcio, Stefano; de Cindio, B.
Filled snack production by coextrusion-cooking: 2. Effect of processing on cereal mixtures
2002-01-01 DE CINDIO, B.; Gabriele, Domenico; Pollini, C. M.; Peressini, D.; Sensidoni, A.
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process
2002-01-01 DE CINDIO, B.; Gabriele, Domenico; Pollini, C. M.; Peressini, D.; Sensidoni, A.
Filled Snack Production by coextrusion-cooking: 3. A rheological based method to compare filler processing properties
2002-01-01 Peressini, D.; Sensidoni, A.; Pollini, C. M.; Gabriele, Domenico; Migliori, Massimo; DE CINDIO, B.
SIZE SCALE UP OF PASTA DRYING PROCESS: MODELLING APPROACH
2004-01-01 DE CINDIO, B.; Migliori, Massimo; Gabriele, Domenico; Pollini, C. M.
Applicazioni della reologia nella messa a punto di soft ice cream
2004-01-01 Gabriele, Domenico; DE CINDIO, B.
The use of rheology to characterize the flow behavior of liquorice solutions
2004-01-01 Gabriele, Domenico; Curcio, Stefano; Migliori, Massimo; DE CINDIO, B.
Mathematical Modelling of high quality pasta drying: quality indices and industrial application
2005-01-01 Migliori, Massimo; Gabriele, Domenico; DE CINDIO, B.; Pollini, C. M.
Modelling of high quality pasta drying: mathematical model and validation
2005-01-01 Migliori, Massimo; Gabriele, Domenico; DE CINDIO, B.; Pollini, C. M.
Rheological model of sponge-type goods baking
2006-01-01 Gabriele, D; Migliori, Massimo; Baldino, N; DE CINDIO, B.
Bread dough characterisation using oscillatory and biaxial extension
2006-01-01 Gabriele, D; Migliori, M; DE CINDIO, B
Viscosity of Multicomponent Solutions of Simple and Complex Sugars in Water
2007-01-01 Migliori, M; Gabriele, D; DI SANZO, R; DE CINDIO, B; Correra, S
In vitro photoinduced cytotoxic activity of Citrus medica L. cv. Diamante peel oil and its coumarin citropten against two different type of melanoma models
2008-01-01 Menichini, Federica; Loizzo, Mr; Tundis, R; Bonesi, M; Conforti, F; Marrelli, M; Statti, Giancarlo; Houghton, Pj; de Cindio, B; Menichini, Francesco
Characterization of dairy emulsions by NMR and rheological techniques
2009-01-01 Gabriele, Domenico; Migliori, Massimo; DI SANZO, R; OLIVIERO ROSSI, Cesare; Ruffolo, S. A.; DE CINDIO, B.
Rheology in materials engineering
2010-01-01 Maia, Jm; Covas, Ja; de Cindio, B; Gabriele, Domenico
Innovation in fig syrup production process: a rheological approach
2010-01-01 Gabriele, Domenico; Migliori, Massimo; DE CINDIO, B.
RHEOLOGICAL MODELLING OF PLASTER DEPOSITION FOR PAINTING RESTORATION
2010-01-01 Baldino, Noemi; Seta, Lucia; Migliori, Massimo; Gabriele, Domenico; DE CINDIO, B; Chidichimo, Giuseppe
Rheological properties of batter dough: effect of egg level
2011-01-01 Migliori, M.; Gabriele, D.; Baldino, N.; Lupi, F. R.; DE CINDIO, B.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
A rheological approach to the study of concentrated milk clotting | 1-gen-2001 | Curcio, Stefano; Gabriele, Domenico; Giordano, V; Calabro', Vincenza; de Cindio, B; Iorio, G. | |
A Weak Gel Model for Foods | 1-gen-2001 | Gabriele, Domenico; DE CINDIO, B.; D'Antona, P. | |
Optimal design of single-screw extruder for liquorice candy production: a rheology based approach | 1-gen-2001 | Gabriele, Domenico; Curcio, Stefano; de Cindio, B. | |
Filled snack production by coextrusion-cooking: 2. Effect of processing on cereal mixtures | 1-gen-2002 | DE CINDIO, B.; Gabriele, Domenico; Pollini, C. M.; Peressini, D.; Sensidoni, A. | |
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process | 1-gen-2002 | DE CINDIO, B.; Gabriele, Domenico; Pollini, C. M.; Peressini, D.; Sensidoni, A. | |
Filled Snack Production by coextrusion-cooking: 3. A rheological based method to compare filler processing properties | 1-gen-2002 | Peressini, D.; Sensidoni, A.; Pollini, C. M.; Gabriele, Domenico; Migliori, Massimo; DE CINDIO, B. | |
SIZE SCALE UP OF PASTA DRYING PROCESS: MODELLING APPROACH | 1-gen-2004 | DE CINDIO, B.; Migliori, Massimo; Gabriele, Domenico; Pollini, C. M. | |
Applicazioni della reologia nella messa a punto di soft ice cream | 1-gen-2004 | Gabriele, Domenico; DE CINDIO, B. | |
The use of rheology to characterize the flow behavior of liquorice solutions | 1-gen-2004 | Gabriele, Domenico; Curcio, Stefano; Migliori, Massimo; DE CINDIO, B. | |
Mathematical Modelling of high quality pasta drying: quality indices and industrial application | 1-gen-2005 | Migliori, Massimo; Gabriele, Domenico; DE CINDIO, B.; Pollini, C. M. | |
Modelling of high quality pasta drying: mathematical model and validation | 1-gen-2005 | Migliori, Massimo; Gabriele, Domenico; DE CINDIO, B.; Pollini, C. M. | |
Rheological model of sponge-type goods baking | 1-gen-2006 | Gabriele, D; Migliori, Massimo; Baldino, N; DE CINDIO, B. | |
Bread dough characterisation using oscillatory and biaxial extension | 1-gen-2006 | Gabriele, D; Migliori, M; DE CINDIO, B | |
Viscosity of Multicomponent Solutions of Simple and Complex Sugars in Water | 1-gen-2007 | Migliori, M; Gabriele, D; DI SANZO, R; DE CINDIO, B; Correra, S | |
In vitro photoinduced cytotoxic activity of Citrus medica L. cv. Diamante peel oil and its coumarin citropten against two different type of melanoma models | 1-gen-2008 | Menichini, Federica; Loizzo, Mr; Tundis, R; Bonesi, M; Conforti, F; Marrelli, M; Statti, Giancarlo; Houghton, Pj; de Cindio, B; Menichini, Francesco | |
Characterization of dairy emulsions by NMR and rheological techniques | 1-gen-2009 | Gabriele, Domenico; Migliori, Massimo; DI SANZO, R; OLIVIERO ROSSI, Cesare; Ruffolo, S. A.; DE CINDIO, B. | |
Rheology in materials engineering | 1-gen-2010 | Maia, Jm; Covas, Ja; de Cindio, B; Gabriele, Domenico | |
Innovation in fig syrup production process: a rheological approach | 1-gen-2010 | Gabriele, Domenico; Migliori, Massimo; DE CINDIO, B. | |
RHEOLOGICAL MODELLING OF PLASTER DEPOSITION FOR PAINTING RESTORATION | 1-gen-2010 | Baldino, Noemi; Seta, Lucia; Migliori, Massimo; Gabriele, Domenico; DE CINDIO, B; Chidichimo, Giuseppe | |
Rheological properties of batter dough: effect of egg level | 1-gen-2011 | Migliori, M.; Gabriele, D.; Baldino, N.; Lupi, F. R.; DE CINDIO, B. |
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