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Titolo Data di pubblicazione Autore(i) File
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 1-gen-2012 Chiavaro, Emma; L., Cerretani; Paciulli, Maria; S., Vecchio
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 1-gen-2012 L., Cerretani; A., Bendini; Rinaldi, Massimiliano; Paciulli, Maria; S., Vecchio; Chiavaro, Emma
Different kinetic approaches to investigate the thermal stability of olive oils 1-gen-2013 Paciulli, Maria; S., Vecchio Ciprioti; Chiavaro, Emma
Chemical and thermal evaluation of olive oil refining at different oxidative levels 1-gen-2013 F. Caponio, F.; Chiavaro, Emma; V. M., Paradiso; Paciulli, Maria; C., Summo; L., Cerretani; T., Gomes
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study 1-gen-2013 Chiavaro, Emma; L., Cerretani; V. M., Paradiso; C., Summo; Paciulli, Maria; T., Gallina Toschi; F., Caponio
High Pressure Processing Effects on Quality Parameters of Beetroot Juice 1-gen-2014 Paciulli, Maria; Chiavaro, Emma; Medina Meza, I. G.; Barbosa Canovas, V. G.
Modelling of air/steam cooking on vegetables: impact on quality and nutrition 1-gen-2014 Paciulli, Maria; Cirlini, Martina; Dall'Asta, Chiara; Pellegrini, Nicoletta; Chiavaro, Emma
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 1-gen-2014 Rinaldi, Massimiliano; Dall'Asta, Chiara; Paciulli, Maria; Guizzetti, S.; Barbanti, Davide; Chiavaro, Emma
A novel time/temperature approach to sous vide cooking of beef muscle 1-gen-2014 Rinaldi, Massimiliano; Dall'Asta, Chiara; Paciulli, Maria; Cirlini, Martina; Manzi, C.; Chiavaro, Emma
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing 1-gen-2014 Maggio, R. M.; Barnaba, C.; Cerretani, L.; Paciulli, Maria; Chiavaro, Emma
Chestnut flour in gluten-free bread: An added value during shelf life 1-gen-2014 Paciulli, Maria; Rinaldi, Massimiliano; Cirlini, Martina; Gasparri, A.; Vailati, A.; Dall'Asta, Chiara; Chiavaro, Emma
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 1-gen-2014 Cirlini, Martina; Dall'Asta, Chiara; Scazzina, Francesca; Paciulli, Maria; Galaverna, Gianni; Chiavaro, Emma
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 1-gen-2015 Paciulli, Maria; Rinaldi, Massimiliano; Chiavaro, Emma; Bernini, Valentina; Neviani, Erasmo; Mucchetti, Germano
Durum and soft wheat flours in sourdough and straight-dough bread-making 1-gen-2015 Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Sgarbi, Elisa; Cirlini, Martina; Dall'Asta, Chiara; Chiavaro, Emma
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 1-gen-2015 Rinaldi, Massimiliano; Paciulli, Maria; Dall'Asta, Chiara; Cirlini, Martina; Chiavaro, Emma
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 1-gen-2015 Camorani, Paolo; Chiavaro, Emma; Cristofolini, Luigi; Paciulli, Maria; Zaupa, Maria; Visconti, A.; Fogliano, V.; Pellegrini, Nicoletta
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 1-gen-2015 Mazzeo, Teresa; Paciulli, Maria; Chiavaro, Emma; Visconti, A.; Fogliano, V.; Ganino, Tommaso; Pellegrini, Nicoletta
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 1-gen-2015 Paciulli, Maria; Ganino, Tommaso; Pellegrini, Nicoletta; Rinaldi, Massimiliano; Zaupa, Maria; Fabbri, Andrea; Chiavaro, Emma
Physical characterization of Tunisian extra virgin olive oils 1-gen-2015 Paciulli, Maria; Ben Rached, M.; Guerfel, M.; Chiavaro, Emma
Raman spectroscopy application on carrot differently cooked 1-gen-2015 Paciulli, Maria; Camorani, Paolo; Cristofolini, Luigi; Pellegrini, Nicoletta; Chiavaro, Emma
Mostrati risultati da 1 a 20 di 90
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