Lista de obras - Fabio Licciardello - Dominio Público Uruguay

An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars

Bread-making performances of durum wheat semolina, as affected by ageing

Diffusional Behaviour of Essential Oil Components in Active Packaging Polypropylene Films by Multiple Headspace Solid Phase Microextraction-Gas Chromatography

Effect of Temperature and Some Added Compounds on the Stability of Blood Orange Marmalade

artículo científico publicado en 2011

Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage

Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads.

artículo científico publicado en 2016

Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads

Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

article by Fabio Licciardello et al published February 2012 in Journal of Food Engineering

Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum)

article by Fabio Licciardello et al published July 2013 in Innovative Food Science and Emerging Technologies

Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates.

artículo científico publicado en 2013

Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time

article published in 2015

Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing

Microstructural characterization of multiphase chocolate using X-ray microtomography.

artículo científico publicado en 2010

Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products

article by Giuseppe Muratore et al published 15 December 2008 in Food Chemistry

Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mold caused by Penicillium digitatum

artículo científico publicado en 2015

Properties of poly(vinyl alcohol) films as determined by thermal curing and addition of polyfunctional organic acids

Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

article by Valeria Rizzo et al published 29 July 2013 in Packaging Technology and Science

Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must.

artículo científico publicado en 2006

Shelf life assessment of industrial durum wheat bread as a function of packaging system