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Luciana De Vero, Giovanna Iosca, Maria Gullo and Andrea Pulvirenti
Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composit...
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Hossein Haghighi, Anna Maria Belmonte, Francesca Masino, Giovanna Minelli, Domenico Pietro Lo Fiego and Andrea Pulvirenti
Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets co...
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Nicola Lettieri, Antonio Altamura, Rosalba Giugno, Alfonso Guarino, Delfina Malandrino, Alfredo Pulvirenti, Francesco Vicidomini and Rocco Zaccagnino
Over the years, computation has become a fundamental part of the scientific practice in several research fields that goes far beyond the boundaries of natural sciences. Data mining, machine learning, simulations and other computational methods lie today ...
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Pulvirenti, L. Pierdicca, N. Marzano, F. S. Castracane, P. d Auria, G.
Pág. 2271 - 2284
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Ferro, A; Gallo, G; Giugno, R; Pulvirenti, A
Pág. 707 - 718
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