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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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Relationship between Height and Exposure in Multispectral Vegetation Index Response and Product Characteristics in a Traditional Olive Orchard

Sensors (Basel, Switzerland), 2024-04, Vol.24 (8), p.2557

2024

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Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments

Food control, 2022-07, Vol.137, p.108931, Article 108931

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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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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Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Agronomy (Basel), 2020-02, Vol.10 (2), p.233

2020

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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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Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition

Applied sciences, 2023-10, Vol.13 (19), p.11084

2023

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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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A Plackett-Burman Design to Optimize Wood Chipper Settings

Croatian journal of forest engineering, 2019-01, Vol.40 (1), p.81-87

2019

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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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A Comparative Cradle-to-Gate Life Cycle Study of Bio-Energy Feedstock from Camelina sativa, an Italian Case Study

Sustainability, 2020-11, Vol.12 (22), p.9590

2020

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Environmental impact assessment of three packages for high-quality extra-virgin olive oil

Journal of agricultural engineering (Pisa, Italy), 2016-12, Vol.47 (4), p.191

2016

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Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation

Journal of the science of food and agriculture, 2024-10, Vol.104 (13), p.8143-8149

2024

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Performance of a driven hitch-cart for draft animal power under different power take-off torque and ballast levels condition

Journal of agricultural engineering (Pisa, Italy), 2016-12, Vol.47 (4), p.230

2016

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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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Comparison of grape harvesting and sorting methods on factors affecting the must quality

Journal of agricultural engineering (Pisa, Italy), 2015-01, Vol.46 (1), p.19

2015

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Energetic and economic viability of olive stone recovery as a renewable energy source: a Southern Italy case study

Journal of agricultural engineering (Pisa, Italy), 2014-10, Vol.45 (2), p.60

2014

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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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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

Relationship between Height and Exposure in Multispectral Vegetation Index Response and Product Characteristics in a Traditional Olive Orchard

Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments

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

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

Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

A Technological Solution to Modulate the Aroma Profile during Beer Fermentation

Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition

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

A Plackett-Burman Design to Optimize Wood Chipper Settings

Stability of Volatile Compounds Recovered During the Winemaking Process

A Comparative Cradle-to-Gate Life Cycle Study of Bio-Energy Feedstock from Camelina sativa, an Italian Case Study

Environmental impact assessment of three packages for high-quality extra-virgin olive oil

Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation

Performance of a driven hitch-cart for draft animal power under different power take-off torque and ballast levels condition

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

Comparison of grape harvesting and sorting methods on factors affecting the must quality

Energetic and economic viability of olive stone recovery as a renewable energy source: a Southern Italy case study

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

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