Showing results 21 to 40 of 82
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| Issue Date | Title | Author(s) |
| 2015 | Carbon footprint of a pale lager packed in different formats | Cimini, Alessio ; Moresi, Mauro ; Alessio Cimini |
| 2016 | Carbon footprint of a pale lager packed in different formats: Assessment and sensitivity analysis based on transparent data | Cimini, Alessio ; Moresi, Mauro |
| 2016 | Carbon footprint of a pale lager packed in different formats: Assessment and sensitivity analysis based on transparent data | Cimini, Alessio ; Moresi, Mauro |
| 2022 | Carbon Footprint of a Typical Neapolitan Pizzeria | Falciano, Aniello; Cimini, Alessio ; Masi, Paolo; Moresi, Mauro |
| 2021 | Carbon footprint of different coffee brewing methods | Cibelli, Matteo; Cimini, Alessio ; Moresi, Mauro |
| 2022 | Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures | Cimini, Alessio ; Poliziani, Alessandro; Antonelli, Gabriele; Sestili, Francesco ; Lafiandra, Domenico ; Moresi, Mauro |
| 2013 | Chiarificazione della birra con membrana ceramica tubolare | Cimini, Alessio ; Moresi, Mauro |
| 2022 | Circular economy in the brewing chain | Cimini, Alessio ; Moresi, Mauro |
| 2010 | Classificazione Reometrica di Arance Rosse | Pallottino, F.; Moresi, Mauro ; Lanza Mc; Antonucci, F.; Menesatti, P. |
| 2018 | Combined enzymatic and crossflow microfiltration process to assure the colloidal stability of beer | Cimini, Alessio ; Moresi, Mauro |
| 2017 | Combined enzymatic and crossflow microfiltration process to assure the colloidal stability of beer | Cimini, Alessio ; Moresi, Mauro |
| 2013 | Concentration of trisodium citrate by electrodialysis | Fidaleo, Marcello ; Mauro Moresi; Marcello Fidaleo; Moresi, Mauro |
| 2011 | CONVERSION OF FOOD PROCESSING LIGNOCELLLULOSIC RESIDUES INTO FERMENTABLE SUGARS FOR BIOETHANOL PRODUCTION | Santi, G.; Crognale, Silvia ; Dannibale; Petruccioli, M.; Dannibale, A.; Moresi, Mauro |
| 2010 | Criticit e scenari indotti dalla crisi energetico-ambientale in Italia | Moresi, Mauro |
| 2012 | Development and testing of a novel lab-scale direct steam-injection apparatus to hydrolyse model and saline crop slurries | Santi, G.; Crognale Silvia; Ruzzi Maurizio; Valentini Riccardo; Moresi, Mauro ; D'annibale, A.; Dannibale, A.; Petruccioli, Maurizio ; Crognale, S.; Ruzzi, M.; Valentini, R.; Santi Guglielmo; Dannibale Alessandro |
| 2010 | Dieta mediterranea e impatto ambientale | Moresi, Mauro ; Riccardo Valentini |
| 2020 | Effect of cooking temperature on cooked pasta quality and sustainability | Cimini, Alessio ; Cibelli, Matteo; Taddei, Anna R; Moresi, Mauro |
| 2021 | Effect of temperature on the hydration kinetics of chickpea (Cicer arietinum L.) and yellow soybean (Glycine max) | Cimini, Alessio ; Poliziani, Alessandro; Moresi, Mauro |
| 2020 | Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta | De Santis, Diana ; Moresi, Mauro ; Cimini, Alessio |
| 2011 | Effetto dellattivit dellacqua sulle propriet termodinamiche e reometriche di cracker | Messia, M. C.; Moresi, Mauro ; De Santis, D.; Marconi, E. |