Hybrid Polyoxotungstates as Second-Generation POM-Based Catalysts for Microwave-Assisted H2O2 Activation von Carraro, Mauro, Sandei, Luca, Sartorel, Andrea, Scorrano, Gianfranco, Bonchio, Marcella

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Salt stress mitigation and improvement in fruit nutritional characteristics of tomato plants: New opportunities from the exploitation of a halotorelant Agrobacterium strain von Potestio, Silvia, Giannelli, Gianluigi, Degola, Francesca, Vamerali, Teofilo, Fragni, Rosaria, Cocconi, Emanuela, Sandei, Luca, Visioli, Giovanna

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Industrial Processing Affects Product Yield and Quality of Diced Tomato von De Sio, Francesco, Rapacciuolo, Mariateresa, De Giorgi, Alessandro, Sandei, Luca, Giuliano, Bonaventura, Tallarita, Alessio, Golubkina, Nadezhda, Sekara, Agnieszka, Stoleru, Vasile, Cuciniello, Antonio, Morano, Giuseppe, Caruso, Gianluca

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Hybrid Polyoxotungstates as Second-Generation POM-Based Catalysts for Microwave-Assisted H 2 O 2 Activation von Carraro, Mauro, Sandei, Luca, Sartorel, Andrea, Scorrano, Gianfranco, Bonchio, Marcella

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Use of a process colorimeter in industrial processing of tomatoes von Porretta, Sebastiano, Sandei, Luca

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Determination of 5-(hydroxymethyl)-2-furfural (HMF) in tomato products: Proposal of a rapid HPLC method and its comparison with the colorimetric method von Porretta, Sebastiano, Sandei, Luca

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Effect of thermal treatment under high pressure on the quality of a meat sauce von Pierpaolo, Rovere, Squarcina, Nicoletta, Gola, Secondo, Sandei, Luca, Iametti, Stefania, Carpi, Giuseppe

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Comparison of the main analytical methods used in quality control of tomato paste von PORRETTA, SEBASTIANO, SANDEI, LUCA, CRUCITTI, PAOLA MARIA, POLI, GIOVARRA, ATTOLINI, MARIA GLORIA

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