DE CINDIO, Bruno

DE CINDIO, Bruno  

Dipartimento di Ingegneria Informatica, Modellistica, Elettronica e Sistemistica  

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Risultati 1 - 20 di 53 (tempo di esecuzione: 0.036 secondi).
Titolo Data di pubblicazione Autore(i) File
Applicazioni della reologia nella messa a punto di soft ice cream 1-gen-2004 Gabriele, Domenico; DE CINDIO, B.
Bigels: A unique class of materials for drug delivery applications 1-gen-2018 Shakeel, Ahmad; Lupi, FRANCESCA ROMANA; Gabriele, Domenico; Baldino, Noemi; De Cindio, Bruno
Bread dough characterisation using oscillatory and biaxial extension 1-gen-2006 Gabriele, D; Migliori, M; DE CINDIO, B
Caratterizzazione interfacciale di proteine vegetali 1-gen-2019 Mileti, Olga; Baldino, Noemi; Lupi, Francesca Romana; DE CINDIO, Bruno; Gabriele, Domenico
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.
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 1-gen-2017 Baldino, N.; Gabriele, Domenico; Gentile, L.; Lupi, F. R.; de Cindio, B.; De Luca, M. C.
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 1-gen-2012 Lupi, Francesca Romana; Gabriele, D.; Facciolo, Deborah; Baldino, N.; Seta, L.; de Cindio, B.
Effect of shear rate on crystallisation phenomena in olive oil based organogels 1-gen-2012 Lupi, Fr; Gabriele, Domenico; de Cindio, B.
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 1-gen-2012 Seta, L; Baldino, N; Gabriele, Domenico; Lupi, Fr; de Cindio, B.
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 1-gen-2012 Migliori, M; Gabriele, D; Lupi, F. R.; DE CINDIO, B.
The effects of intermolecular interactions on the physical properties of organogels in edible oils 1-gen-2016 Lupi, Fr; Greco, V; Baldino, N; de Cindio, B; Fischer, P; Gabriele, Domenico
Emulgel da proteine del siero del latte: reologia e microstruttura 1-gen-2019 Lupi, Francesca Romana; Franco, Giulia; Baldino, Noemi; DE CINDIO, Bruno; Gabriele, Domenico
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: 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: 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.
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 1-gen-2017 Lupi, F. R.; Gabriele, D.; Baldino, N.; De Cindio, B.; Spina, C.; Avino, 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
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 1-gen-2013 Seta, L; Baldino, N; Gabriele, Domenico; Lupi, Fr; de Cindio, B.
Innovation in fig syrup production process: a rheological approach 1-gen-2010 Gabriele, Domenico; Migliori, Massimo; DE CINDIO, B.
The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats 1-gen-2016 Quintieri, Am; Filice, E; Amelio, Daniela; Pasqua, T; Lupi, Fr; Scavello, F; Cantafio, P; Rocca, C; Lauria, A; Penna, C; De Cindio, B; Cerra, Maria Carmela; Angelone, Tommaso