Browsing by Author Moresi, M.


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Issue DateTitleAuthor(s)
2011Hydrolysis of Saline Crop (Tamarix jordanis) Slurries using a Novel Lab-Scale Direct Steam-Injection ApparatusCrognale, Silvia ; R.; Moresi, M.; Santi, G.; Dannibale, A.; Petruccioli, Maurizio ; Ruzzi, M.; Valentini, R.; Dannibale; A.; Petruccioli; M.; Ruzzi; Crognale; S.; Valentini
2014An improved Rudin-based beer head retention meter to assess foam decay curve by eye tracking and image analysisCimini, Alessio ; Moresi, M.; Pallottino, F.; Menesatti, P.
2020Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and PolyvinylpolypyrrolidoneCimini, Alessio ; Moresi, M.
2019Is Pasta Cooking Quality Affected by the Power Rating, Water-to-Pasta Ratio and Mixing Degree?Cimini, Alessio ; Cibelli, M.; Moresi, M.
2007Modeling of Urea Degradation in White and Ros Wines by Acid UreaseEsti, Marco ; Fidaleo, Marcello ; Moresi, M.; Tamborra, P.; Marco Esti; Mauro Moresi; Pasquale Tamborra
1991Modelling of cyclic fed-batch plus batch polygalacturonase production by Aureobasidium pullulans on raw orange peelMoresi, M.; Petruccioli, Maurizio ; Federici, F.
2005Modelling of Sodium Acetate Recovery from Aqueous solutions by electrodialysisFidaleo, Marcello ; Moresi, M.
2019Optimal Design of Novel Ceramic Hollow-Fiber Membrane Units for Pre-centrifuged Lager ClarificationCimini, Alessio ; Moresi, M.
2005Optimal strategy to model the electrodialytic recovery of a strong electrolyteFidaleo, Marcello ; Moresi, M.
2019PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISESCimini, Alessio ; Moresi, M.
2007Production of -glucan and related glucan-hydrolases by Botryosphaeria rhodinaCrognale, S.; Bruno, M.; Fidaleo, M.; Moresi, M.; Petruccioli, Maurizio 
2014Produzione di etanolo da biomasse della specie xerofila e aloresistente Tamarix jordanisSanti, G.; Eshel, A.; Crognale, S.; Moresi, M.; Petruccioli, M.; Ruzzi, M.; Dannibale, A.
2019A Progressive Approach Towards a More Sustainable Food IndustryCimini, Alessio ; Moresi, M.
2019Reducing the cooking water‐to‐dried pasta ratio and environmental impact of pasta cookingCimini, Alessio ; Cibelli, M.; Moresi, M.
2003Rheological behaviour of beta-glucan from Botryospharia rhodina in aqueous dispersionMoresi, M.; Bruno, M.; Crognale, Silvia ; Petruccioli, M.
2020Sistema ecoinnoativo per la cottura della pstaCimini, Alessio ; Cibelli, M.; Moresi, M.
2010Tamarix sp. Biomass, a promising feedstock for 2nd generation bioethanol productionCalisti, S.; Crognale, S.; Dannibale, A.; Federici, F.; Moresi, M.; Petruccioli, M.; Ruzzi, M.; Santi, G.; Valentini, R.
2009Urea Degradation in Model Wine Solutions by Free or Immobilized Acid Urease in a Stirred BioreactorAndrich, L.; Esti, Marco ; Moresi, M.
2010Urea Degradation Kinetics in Model Wine Solutions by Acid Urease Immobilised onto Chitosan-Derivative Beads of Different SizeAndrich, L.; Esti, Marco ; Moresi, M.
2009Urea Removal in Model Wine Solutions by Immobilized Acid Urease in a Stirred BioreactorAndrich, L.; Esti, Marco ; Moresi, M.