DUPAS DE MATOS, AMANDA

DUPAS DE MATOS, AMANDA  

Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente - DAFNAE  

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Risultati 1 - 13 di 13 (tempo di esecuzione: 0.016 secondi).
Titolo Data di pubblicazione Autori Rivista Serie Titolo libro
A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI) 2019 Amanda Dupas de Matos + FOOD QUALITY AND PREFERENCE - -
Alla riscoperta del Verjuice 2018 Amanda Dupas de MatosSimone VincenziAndrea Curioni IL SOMMELIER - -
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries 2017 DUPAS DE MATOS, AMANDACURIONI, ANDREAMARANGON, MATTEOPASINI, GABRIELLAVINCENZI, SIMONE + INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES - -
Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study 2020 Honisch C.Osto A.Dupas de Matos A.Vincenzi S.Ruzza P. FOOD CHEMISTRY - -
Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes 2019 Lemos Junior W. J. F.Nadai C.Dupas de Matos A.Giacomini A.Corich V. + INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY - -
Sensory analysis of verjus: an acidic ingredient obtained from unripe grape berries 2016 DUPAS DE MATOS, AMANDAVINCENZI, SIMONECURIONI, ANDREA - - Book of processing of session "New paths for targeted food processing - design of new and re-evaluation of traditional techniques and ingredients"
Sensory and chemical analysis of verjus 2016 DUPAS DE MATOS, AMANDAVINCENZI, SIMONECURIONI, ANDREA - - Book of Proceedings - 18th World Congress of Food Science and Technology
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 2019 Dupas de Matos, AmandaMarangon, MatteoCurioni, AndreaVincenzi, Simone + FOOD CHEMISTRY - -
Unripe Grap Juice (Verjuice): Chemical and Sensorial Characterization and Use as a Novel Food Ingredient 2019 Dupas de Matos, Amanda - - -
Use of clusters from grape thinning to make verjus, a high value grape product 2016 DUPAS DE MATOS, AMANDAVINCENZI, SIMONECURIONI, ANDREA - - Book of proceeding - XXI Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles 2019 Amanda Dupas de MatosMatteo MarangonAndrea CurioniSimone Vincenzi + - - Proceedings of the 13th Pangborn Sensory Science Symposium
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply 2018 Amanda Dupas de MatosMatteo MarangonAndrea CurioniGabriella PasiniSimone Vincenzi + EUROPEAN FOOD RESEARCH AND TECHNOLOGY - -
Verjuice, da uno scarto viticolo un prodotto ad alto valore aggiunto 2018 Scaggiante, S.Galletto, L.FERRESI, BENEDETTADUPAS DE MATOS, AMANDA L'INFORMATORE AGRARIO - -