Olive oil and hyperthermal water bigels for cosmetic uses von Lupi, F.R., Gentile, L., Gabriele, D., Mazzulla, S., Baldino, N., de Cindio, B.

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A rheological characterisation of an olive oil/fatty alcohols organogel von Lupi, F.R., Gabriele, D., Greco, V., Baldino, N., Seta, L., de Cindio, B.

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The innovative “Bio-Oil Spread” prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats von Quintieri, A.M., Filice, E., Amelio, D., Pasqua, T., Lupi, F.R., Scavello, F., Cantafio, P., Rocca, C., Lauria, A., Penna, C., De Cindio, B., Cerra, M.C., Angelone, T.

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Effect of organogelator and fat source on rheological properties of olive oil-based organogels von Lupi, F.R., Gabriele, D., Facciolo, D., Baldino, N., Seta, L., de Cindio, B.

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Rheological Modelling of Plaster Deposition for Painting Restoration von Baldino, N., Seta, L., Migliori, M., Gabriele, D., Cindio, B. de, Chidichimo, G.

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Spread bio oil diet and cardiac response to ischemia/reperfusion: A preliminary study in mice von Tullio, F, Femminò, S, Alloatti, G, Angelone, T, Cerra, M.C.C, De Cindio, B, Lupi, F, Quintieri, A.M, Pagliaro, P, Penna, C

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Niosomes vs microemulsions: New carriers for topical delivery of Capsaicin von Tavano, Lorena, Alfano, Pasquale, Muzzalupo, Rita, de Cindio, Bruno

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Influence of Fat Content on Chocolate Rheology von Gabriele, D, Migliori, M, Baldino, N, de Cindio, B

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Olive Oil Based Emulsions in Frozen Puff Pastry Production von Gabriele, D, Migliori, M, Lupi, F R, de Cindio, B

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A weak gel model for foods von GABRIELE, Domenico, DE CINDIO, Bruno, D'ANTONA, Paolo

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Rheological Influence of Synthetic Zeolite on Cement Pastes von Baldino, N, Gabriele, D, Frontera, P, Crea, F, de Cindio, B

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Mathematical modelling of leavened cereal goods von de Cindio, B., Correra, S.

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Rheological Study of Batter Dough for Yorkshire Pudding Production von Migliori, M, Gabriele, D, Baldino, N, Lupi, F R, de Cindio, B

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A rheological approach to the study of concentrated milk clotting von CURCIO, Stefano, GABRIELE, Domenico, GIORDANO, Vincenzo, CALABRO, Vincenza, DE CINDIO, Bruno, IORIO, Gabriele

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Formulation and rheological characterization of reduced-calorie food emulsions von De Cindio, B, Cacace, D

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The innovative “Spread Bio-Oil” prevents metabolic disorders and mediates pre-conditioning-like cardioprotection in rats von Quintieri, A.M, Filice, E, Amelio, D, Pasqua, T, Lupi, F.R, Scavello, F, Cantafio, P, Rocca, C, Lauria, A, Penna, C, De Cindio, B, Cerra, M.C., Prof, Angelone, T., Prof

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Modelling of high quality pasta drying: mathematical model and validation von Migliori, Massimo, Gabriele, Domenico, de Cindio, Bruno, Pollini, Claudio M.

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Modelling of high quality pasta drying: quality indices and industrial application von Migliori, Massimo, Gabriele, Domenico, de Cindio, Bruno, Pollini, Claudio M.

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Low temperature sugar-water equilibrium curve by a rapid calorimetric method von de Cindio, B., Correra, S., Hoff, V.

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Rheological characterization of traditional and light mayonnaises von Peressini, Donatella, Sensidoni, Alessandro, de Cindio, Bruno

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