Lista de obras -

A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties

artículo científico publicado en 2017

Chestnut flour addition in commercial gluten-free bread: A shelf-life study

article

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

artículo científico publicado en 2020

Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life

artículo científico publicado en 2016

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

article

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

artículo científico publicado en 2011

Durum and soft wheat flours in sourdough and straight-dough bread-making

artículo científico publicado en 2015

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

artículo científico publicado en 2020

Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads

artículo científico publicado en 2020

Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits

artículo científico publicado en 2012

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions.

artículo científico publicado en 2015

Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries.

artículo científico publicado en 2010

Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species

scientific article published on 05 September 2018

Electronic nose evaluation of volatile emission of Chinese teas: from leaves to infusions

article

Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

scholarly article published in Food and Bioprocess Technology

Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens

scientific article published on 12 December 2012

Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits

artículo científico publicado en 2022

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

artículo científico publicado en 2020

Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.

artículo científico publicado en 2014

Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

scientific article published on 21 July 2019

Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

article

Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation

artículo científico publicado en 2017

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing

artículo científico publicado en 2021

Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread

artículo científico publicado en 2014

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

artículo científico publicado en 2016

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables

artículo científico publicado en 2013

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi

artículo científico publicado en 2004

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins

artículo científico publicado en 2020

Lista de obras de

A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties

Chestnut flour addition in commercial gluten-free bread: A shelf-life study

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

Durum and soft wheat flours in sourdough and straight-dough bread-making

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads

Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions.

Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries.

Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species

Electronic nose evaluation of volatile emission of Chinese teas: from leaves to infusions

Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens

Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.

Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing

Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins