UnitusOpen

Welcome in UnitusOpen, the institutional repository and open access archive of the University of Tuscia.
UnitusOpen is the official channel of the University of Tuscia for collecting, archiving, and disseminating the scientific outputs of the researchers. Visitors of UnitusOpen may get access to open scientific outputs disseminated in accordance with the European requirements of Open Access or enter in contact with researchers for requesting information about their publications.

Dipartimento per l’Innovazione dei sistemi biologici, agroalimentari e forestali Community home page

Questa comunità raccoglie la produzione scientifica che fa direttamente riferimento al Dipartimento per l'Innovazione dei sistemi biologici, agroalimentari e forestali.

I materiali presenti in questa comunità, laddove non espressamente indicato altrimenti, sono sotto copyright dei rispettivi autori.

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Product Carbon Footprint: Still a proper method to start improving the sustainability of food and beverage enterprises

Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio

Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio

Cradle-to-grave carbon footprint of dried organic pasta: assessment and potential mitigation measures

Is pasta cooking quality affected by the power rating, water-to-pasta ratio and mixing degree?

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