Andrich, G

Autore
Articolo, Main operating conditions that can influence the evolution of a rosé wine during long-term storage : a kinetic approach, Pisa University Press
Articolo, Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessm, Pisa University Press
Zinnai, A. Andrich, G. Sanmartin, C. Taglieri, I. Venturi, F. Nari, A.

Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessm

2018 - Pisa University Press

Fa parte di

Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 62, 2, 2018
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Articolo, Improvement of Cesanese d'Affile wine expression : the addition of solid carbon dioxide for the valorization of an autochthonous vine, Pisa University Press
Articolo, The effect of ripening degree and irrigation regimes of fruits on the quality of extra-virgin olive oil extracted with or without the addition of carbonic snow, Pisa University Press
Nari, A. Taglieri, I. Pistelli, L. Ascrizzi, R. Andrich, G.

The effect of ripening degree and irrigation regimes of fruits on the quality of extra-virgin olive oil extracted with or without the addition of carbonic snow

2018 - Pisa University Press

Fa parte di

Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 61, 2, 2017
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Articolo, Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta, Pisa University Press
Articolo, Thermal sanitizing of a low-acid foodstuff : a case study : truffle sauce packaged in glass jars, Pisa University Press
Articolo, The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage, Pisa University Press
Articolo, Effect of the baking process on artisanal sourdough bread-making : a technological and sensory evaluation, Pisa University Press
Articolo, Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine, Pisa University Press
Venturi, F. Andrich, G. Serni, E. Taglieri, I. Sanmartin, G.

Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine

2015 - Pisa University Press

Fa parte di

Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 59, 3, 2015
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