Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv von DONNO, Dario, BECCARO, Gabriele L., MELLANO, Gabriella M., Di PRIMA, Sara, CAVICCHIOLI, Massimiliano, CERUTTI, Alessandro K., BOUNOUS, Giancarlo

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COCOA-BASED MIXTURE FOR EXTRACTING ESPRESSO BEVERAGES, PROCESS FOR PREPARING SUCH MIXTURE, AND CAPSULE FOR PREPARING SUCH BEVERAGE von CAVICCHIOLI, Massimiliano

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SPREADABLE FOOD PRODUCT BASED ON CHOCOLATE AND HAZELNUTS, PROCESS AND PLANT FOR PRODUCING SUCH FOOD PRODUCT von CAVICCHIOLI, Massimiliano

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SPREADABLE FOOD PRODUCT BASED ON CHOCOLATE AND HAZELNUTS, PROCESS AND PLANT FOR PRODUCING SUCH FOOD PRODUCT von CAVICCHIOLI, Massimiliano

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SPREADABLE FOOD PRODUCT BASED ON CHOCOLATE AND HAZELNUTS, PROCESS AND PLANT FOR PRODUCING SUCH FOOD PRODUCT von CAVICCHIOLI, Massimiliano

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Prodotto alimentare spalmabile a base di cioccolato e nocciole e suo uso per la riduzione della glicemia e l'aumento della dilatazione dei vasi sanguigni von Cavicchioli, Massimiliano

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Miscela a base cacao per l'estrazione di bevande espresso, procedimento per la preparazione di tale miscela, e capsula per la preparazione di tale bevanda von Cavicchioli, Massimiliano

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Prodotto alimentare spalmabile a base di cioccolato e nocciole, procedimento e impianto per la produzione di tale prodotto alimentare von Cavicchioli, Massimiliano

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COCOA-BASED MIXTURE FOR EXTRACTING ESPRESSO BEVERAGES, PROCESS FOR PREPARING SUCH MIXTURE, AND CAPSULE FOR PREPARING SUCH BEVERAGE von CAVICCHIOLI MASSIMILIANO

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SPREADABLE FOOD PRODUCT BASED ON CHOCOLATE AND HAZELNUTS, PROCESS AND PLANT FOR PRODUCING SUCH FOOD PRODUCT von CAVICCHIOLI MASSIMILIANO

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