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Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review

Critical reviews in food science and nutrition, 2020-02, Vol.60 (4), p.556-565

2020

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Ripeness stage effects on quality characteristics of smoothies made up of sweet cherries (P. aviumL., cv. ‘Lapins’)

Emirates journal of food and agriculture, 2018-11, Vol.30 (11), p.959-967

Lopriore, Teresa De Pilli, Giuseppe

2018

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Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies

Heliyon, 2024-06, Vol.10 (11), p.e32618, Article e32618

2024

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Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods

Food control, 2020-08, Vol.114, p.107273, Article 107273

De Pilli, Teresa

2020

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Application of fuzzy logic system for the pizza production processing optimisation

Journal of food engineering, 2022-04, Vol.319, p.110906, Article 110906

De Pilli, Teresa

2022

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Combined treatments of blanching and dehydration: study on potato cubes

Journal of food engineering, 2005-06, Vol.68 (3), p.289-296

2005

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Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions

Food technology and biotechnology, 2009-10, Vol.47 (4), p.404-412

2009

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Effects of operating conditions on oil loss and structure of almond snacks

International journal of food science & technology, 2008-03, Vol.43 (3), p.430-439

2008

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Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process

Meat science, 2023-06, Vol.200, p.109147-109147, Article 109147

2023

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Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

International journal of food science & technology, 2015-02, Vol.50 (2), p.515-521

2015

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Effects of two sweet cherry cultivars (Prunus avium L., cvv. ‘Ferrovia’ and ‘Lapins’) on the shelf life of an innovative bakery product

Journal of food science and technology, 2019-01, Vol.56 (1), p.310-320

2019

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Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour

International journal of food science & technology, 2013-11, Vol.48 (11), p.2348-2355

2013

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How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops

Journal of the science of food and agriculture, 2016-07, Vol.96 (9), p.3023-3031

2016

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MICROWAVE BLANCHING OF CUBED POTATOES

Journal of food processing and preservation, 2003-12, Vol.27 (6), p.475-491

2003

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Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

International journal of food science & technology, 2016-05, Vol.51 (5), p.1063-1074

2016

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Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain

Journal of cereal science, 2015-09, Vol.65, p.162-166

2015

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Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

Journal of food engineering, 2008-08, Vol.87 (4), p.495-504

2008

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Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material

Cereal chemistry, 2015-07, Vol.92 (4), p.350-357

2015

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Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta

Journal of food engineering, 2009-12, Vol.95 (3), p.453-459

2009

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Autoxidation of packed roasted almonds as affected by two packaging films

Journal of food processing and preservation, 2003-10, Vol.27 (4), p.321-335

2003

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Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’ products: effects on chemical, physical and sensorial quality

Meat science, 2003-07, Vol.64 (3), p.323-331

2003

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Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4635-4640

2000

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Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta

Journal of the American Oil Chemists' Society, 2008-09, Vol.85 (9), p.827-834

2008

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Effect of some emulsifiers on the structure of extrudates with high content of fat

Journal of food engineering, 2007-04, Vol.79 (4), p.1351-1358

2007

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Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study

Journal of food engineering, 2005, Vol.70 (1), p.109-116

2005

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Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review

Ripeness stage effects on quality characteristics of smoothies made up of sweet cherries (P. aviumL., cv. ‘Lapins’)

Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies

Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods

Application of fuzzy logic system for the pizza production processing optimisation

Combined treatments of blanching and dehydration: study on potato cubes

Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions

Effects of operating conditions on oil loss and structure of almond snacks

Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process

Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

Effects of two sweet cherry cultivars (Prunus avium L., cvv. ‘Ferrovia’ and ‘Lapins’) on the shelf life of an innovative bakery product

Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour

How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops

MICROWAVE BLANCHING OF CUBED POTATOES

Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material

Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta

Autoxidation of packed roasted almonds as affected by two packaging films

Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’ products: effects on chemical, physical and sensorial quality

Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta

Effect of some emulsifiers on the structure of extrudates with high content of fat

Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study

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