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What kind of coffee do you drink? An investigation on effects of eight different extraction methods

Food research international, 2019-02, Vol.116, p.1327-1335

2019

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Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Molecules (Basel, Switzerland), 2020-01, Vol.25 (2), p.420

2020

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Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability

European food research & technology, 2022, Vol.248 (1), p.163-170

2022

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The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production

Australian journal of grape and wine research, 2022-11, Vol.2022, p.1-14

2022

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The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour

Food science & technology, 2019-06, Vol.106, p.240-246

2019

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A Technological Solution to Modulate the Aroma Profile during Beer Fermentation

Food and bioprocess technology, 2018-06, Vol.11 (6), p.1259-1266

2018

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Exploiting Virgin Olive Oil By-products Using Hydrodistillation

Waste and biomass valorization, 2023-06, Vol.14 (6), p.1931-1944

2023

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Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil

Foods, 2020-08, Vol.9 (8), p.1067

2020

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A Conventional VOC-PID Sensor for a Rapid Discrimination among Aromatic Plant Varieties: Classification Models Fitted to a Rosemary Case-Study

Applied sciences, 2022-07, Vol.12 (13), p.6399

2022

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Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze

Foods, 2020-12, Vol.9 (12), p.1825

2020

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Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Foods, 2020-10, Vol.9 (10), p.1496

2020

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Stability of Volatile Compounds Recovered During the Winemaking Process

Chemical engineering transactions, 2019-06, Vol.75

2019

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Prognostic implications of high-sensitivity cardiac troponin T assay in a real-world population with non-ST-elevation acute coronary syndrome

International journal of cardiology. Heart & vasculature, 2018-09, Vol.20, p.14-19

2018

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Characterization and comparison of cold brew and cold drip coffee extraction methods

Journal of the science of food and agriculture, 2019-01, Vol.99 (1), p.391-399

2019

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The bread making process of ancient wheat: A semi-structured interview to bakers

Journal of cereal science, 2019-05, Vol.87, p.9-17

2019

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Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining

Journal of cereal science, 2018-09, Vol.83, p.229-235

2018

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Cropping Flax for Grain and Fiber: A Case-Study from Italy

Biomass (Basel, Switzerland), 2024-06, Vol.4 (2), p.599-609

2024

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Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis

Food science & technology, 2021-05, Vol.142, p.111043, Article 111043

2021

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A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers

Journal of food engineering, 2023-04, Vol.343, p.111377, Article 111377

2023

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Using a Plackett–Burman design to maximise yield of rosemary essential oil by distillation

Industrial crops and products, 2021-08, Vol.166, p.113488, Article 113488

2021

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Postextraction monitoring of dissolved oxygen in virgin olive oil

European journal of lipid science and technology, 2024-01, Vol.126 (1), p.n/a

2024

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Serum uric acid on admission predicts in-hospital mortality in patients with acute coronary syndrome

International journal of cardiology, 2017-08, Vol.240, p.25-29

2017

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Ethanol From Olive Paste During Malaxation, Exploratory Experiments

European journal of lipid science and technology, 2019-01, Vol.121 (1), p.n/a

2019

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Cross‐Batch Contamination in a Continuous Horizontal Decanter Centrifuge during Virgin Olive Oil Production

European journal of lipid science and technology, 2023-02, Vol.125 (2), p.n/a

2023

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Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil

Food and bioprocess technology, 2022-11, Vol.15 (11), p.2456-2467

2022

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What kind of coffee do you drink? An investigation on effects of eight different extraction methods

Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability

The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production

The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour

A Technological Solution to Modulate the Aroma Profile during Beer Fermentation

Exploiting Virgin Olive Oil By-products Using Hydrodistillation

Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil

A Conventional VOC-PID Sensor for a Rapid Discrimination among Aromatic Plant Varieties: Classification Models Fitted to a Rosemary Case-Study

Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze

Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Stability of Volatile Compounds Recovered During the Winemaking Process

Prognostic implications of high-sensitivity cardiac troponin T assay in a real-world population with non-ST-elevation acute coronary syndrome

Characterization and comparison of cold brew and cold drip coffee extraction methods

The bread making process of ancient wheat: A semi-structured interview to bakers

Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining

Cropping Flax for Grain and Fiber: A Case-Study from Italy

Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis

A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers

Using a Plackett–Burman design to maximise yield of rosemary essential oil by distillation

Postextraction monitoring of dissolved oxygen in virgin olive oil

Serum uric acid on admission predicts in-hospital mortality in patients with acute coronary syndrome

Ethanol From Olive Paste During Malaxation, Exploratory Experiments

Cross‐Batch Contamination in a Continuous Horizontal Decanter Centrifuge during Virgin Olive Oil Production

Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil

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