Author/Creator: Caputo, L. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Caputo, L.

1. Application of a recombinant laccase-chlorogenic acid system in protein crosslink and antioxidant properties of the curd. (April 2018)

Authors:: Loi, M.; Quintieri, L.; Fanelli, F.; Caputo, L.; Mulè, G.
Journal:: Food research international
Issue:: Volume 106(2018)
Page Start:: 763
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Efficacy of gaseous ozone to counteract postharvest table grape sour rot. (September 2017)

Authors:: Pinto, L.; Caputo, L.; Quintieri, L.; de Candia, S.; Baruzzi, F.
Journal:: Food microbiology
Issue:: Volume 66(2017:Sep.)
Page Start:: 190
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Selection and use of a Saccharomyces cerevisae strain to reduce phytate content of wholemeal flour during bread-making or under simulated gastrointestinal conditions. Issue 1 (September 2015)

Authors:: Caputo, L.; Visconti, A.; De Angelis, M.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 63:Issue 1(2015:Sep.)
Page Start:: 400
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗