BARBANTI, Davide
BARBANTI, Davide
Dipartimento di Scienze degli Alimenti e del Farmaco
A preliminary study on the effects of different cooking conditions on the electrophoretic profile of poultry meats.
2004-01-01 Barbanti, Davide; M., Pasquini
A quick method for thermal diffusivity estimation: Application to several foods
2009-01-01 Betta, G; Rinaldi, Massimiliano; Barbanti, Davide; Massini, Roberto
A research note on some process conditions of onion ring drying
1996-01-01 Barbanti, Davide; D., Mastrocola; F., Gardini
Adulteration of fruit juices: dihydrochalcones as quality markers for apple juices identification
1997-01-01 Versari, A; Biesenbruch, S; Barbanti, Davide; Farnell,
Air drying of fruit: effects of different pre treatments on drying rate and product quality
1991-01-01 Barbanti, Davide; Mastrocola, D.; Pinnavaia, G.; Severini, C.; Dalla Rosa, M.
Air drying of plums. A comparison among twelve cultivars
1994-01-01 Barbanti, Davide; D., Mastrocola; C., Severini
Air drying of plums. Influence of some process parameters on the specific drying kinetics
1995-01-01 Barbanti, Davide; D., Mastrocola; S., Pizzirani
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS
2008-01-01 Barbanti, Davide; Chiavaro, Emma; Vittadini, Elena Giovanna Piera; Vivalda, S; Betta, G.
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions
2010-01-01 Barbanti, Davide; G., Betta; B., Mora; M., Piva; Rinaldi, Massimiliano
An integrated multi-level approach to the study of physical characteristics of foods
2005-01-01 Barbanti, Davide; Chiavaro, Emma; Vittadini, Elena Giovanna Piera
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection
1997-01-01 Versari, A.; Barbanti, Davide; Biesenbruch, S.; Farnell, P.
Anthocyanin composition of Montepulciano d’Abruzzo must during industrial fermentation process
1999-01-01 A., Versari; Barbanti, Davide; S., Galassi
Applicazione dell'osmosi inversa nel settore alimentare
1993-01-01 C. R., Lerici; Barbanti, Davide
Applicazione della diffrazione a raggi-X nello studio di sistemi dispersi
1993-01-01 H., Franz; P., Mariani; F., Rustichelli; Barbanti, Davide; R., Ferrarini; G., Potentini; A., Versari
Aspetti qualitativi della produzione di alcune varietà e selezioni di fragola
1998-01-01 G., Murri; M., Coloccini; B., Mezzetti; Barbanti, Davide; F., Senzacqua; F., Capocasa
Authenticity evaluation of some fruit juices by means of HPLC-SAD determination of phloretin glucosides
1997-01-01 A., Versari; Barbanti, Davide; G., Potentini; M., Migliosi
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield
2005-01-01 Chiavaro, Emma; Barbanti, Davide; Rinaldi, Massimiliano; Vittadini, Elena Giovanna Piera; Massini, Roberto
CFD modeling of thermal processing of particulate foods
2019-01-01 Rinaldi, Massimiliano; Cordioli, Matteo; Barbanti, Davide
Changes in coffee brews in relation to storage temperature
1990-01-01 M., Dalla Rosa; Barbanti, Davide; C. R., Lerici
Characterization of whey protein gel with near-infrared spectroscopy
2016-01-01 Rinaldi, Massimiliano; Paciulli, Maria; Cordioli, Matteo; Barbanti, Davide; Mucchetti, Germano