Search results for: Alessandro Sensidoni
European Food Research and Technology > 2019 > 245 > 2 > 263-271
Polymer Degradation and Stability > 2016 > 132 > C > 109-116
Food Quality and Preference > 2016 > 50 > C > 109-116
Journal of Cereal Science > 2016 > 69 > C > 275-282
Innovative Food Science and Emerging Technologies > 2015 > 30 > Complete > 15-23
Food Chemistry > 2015 > 173 > Complete > 355-362
LWT - Food Science and Technology > 2015 > 61 > 1 > 41-46
Food Chemistry > 2015 > 172 > Complete > 245-250
Food Hydrocolloids > 2015 > 43 > Complete > 73-81
Starch ‐ Stärke > 66 > 11-12 > 1096 - 1102
Journal of Food Processing and Preservation > 37 > 6 > 1094 - 1102
Journal of Cereal Science > 2013 > 58 > 2 > 216-227
Journal of Food Engineering > 2013 > 117 > 1 > 113-123
Food Chemistry > 2013 > 138 > 2-3 > 1633-1640
Food Hydrocolloids > 2011 > 25 > 3 > 340-349
Innovative Food Science and Emerging Technologies > 2010 > 11 > 3 > 451-457
Carbohydrate Polymers > 2010 > 80 > 3 > 984-988
Journal of Cereal Science > 2009 > 49 > 2 > 190-201
Journal of Food Engineering > 2006 > 76 > 3 > 280-290