Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Giacomo Bedini"'
Autor:
Marco Nardella, Roberto Moscetti, Giacomo Bedini, Andrea Bandiera, Swathi Sirisha Nallan Chakravartula, Riccardo Massantini
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100163- (2023)
Virgin olive oil (VOO) nutritional and sensory quality depends on several aspects, including mechanical extraction technology: in this regard, malaxation conditions play a pivotal role since the major transformations linked to phenolic compounds (PC)
Externí odkaz:
https://doaj.org/article/19283bad46f54de5b23528bfc9d8e5e2
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Rough beer clarification in large-sized breweries is mainly carried out using powder filters. In this work, it was attempted to explain why two rough beer samples yielded quite different filtrate volumes (~965 vs. 2,068 hL) from industrial-scale powd
Externí odkaz:
https://doaj.org/article/31e0ffb5d18e452ca110bf7e76c4c92c
Autor:
Marco Nardella, Roberto Moscetti, Swathi Sirisha Nallan Chakravartula, Giacomo Bedini, Riccardo Massantini
Publikováno v:
Foods, Vol 10, Iss 11, p 2743 (2021)
The objective of this review is to illustrate the state of the art in high-power ultrasound (HPU) application for olive oil extraction with the most recent studies about the effects of HPU treatment on oil yield, quality, chemical composition, as wel
Externí odkaz:
https://doaj.org/article/4b77b4caa055436996c1b90f78386f2a
Autor:
Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Barbara Farinon, Vittorio Vinciguerra, Nicolò Merendino, Giacomo Bedini, Lilia Neri, Paola Pittia, Riccardo Massantini
Publikováno v:
Foods, Vol 10, Iss 6, p 1152 (2021)
Stinging nettle (Urtica dioica L.) is a ubiquitous, multi-utility, and under-utilized crop with potential health benefits owing to its nutritional and bioactive components. The objective of the work is to produce powders by drying wild stinging nettl
Externí odkaz:
https://doaj.org/article/65bf688d4fd94f31b883f04b88cfb8f1
Autor:
Swathi Sirisha Nallan Chakravartula, Andrea Bandiera, Marco Nardella, Giacomo Bedini, Pietro Ibba, Riccardo Massantini, Roberto Moscetti
Publikováno v:
Computers and Electronics in Agriculture. 206:107654
Autor:
Luca Rossini, Andrea Vannini, Giacomo Bedini, Riccardo Massantini, Roberto Moscetti, Carmen Morales-Rodríguez, Swathi Sirisha Nallan Chakravartula, Giorgia Bastianelli, Stefano Speranza
Publikováno v:
Italus Hortus. 27:3-18
Authors explored the potential use of Vis/NIR hyperspectral imaging (HSI) and Fourier-transform Near-Infrared (FT-NIR) spectroscopy to be used as in-line tools for the detection of unsound chestnut fruits (i.e. infected and/or infested) in comparison
Autor:
Swathi Sirisha Nallan Chakravartula, Andrea Bandiera, Marco Nardella, Giacomo Bedini, Pietro Ibba, Riccardo Massantini, Roberto Moscetti
Publikováno v:
SSRN Electronic Journal.
Autor:
Riccardo Massantini, Carmen Morales-Rodríguez, Thomas Thomidis, Romina Caccia, Giorgia Bastianelli, Giacomo Bedini, Andrea Vannini, Roberto Moscetti
Publikováno v:
Journal of the science of food and agriculture. 102(2)
BACKGROUND The brown rot fungus, Gnomoniopsis castanea, is the main organism responsible for the outbreak of chestnut postharvest decay that is threatening the sustainability of the chestnut market in Europe. Currently, no specific strategy is availa
Autor:
Lilia Neri, Barbara Farinon, Giacomo Bedini, Swathi Sirisha Nallan Chakravartula, Vittorio Vinciguerra, Roberto Moscetti, Paola Pittia, Nicolò Merendino, Riccardo Massantini
Publikováno v:
Foods
Foods, Vol 10, Iss 1152, p 1152 (2021)
Volume 10
Issue 6
Foods, Vol 10, Iss 1152, p 1152 (2021)
Volume 10
Issue 6
Stinging nettle (Urtica dioica L.) is a ubiquitous, multi-utility, and under-utilized crop with potential health benefits owing to its nutritional and bioactive components. The objective of the work is to produce powders by drying wild stinging nettl
Autor:
Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Giacomo Bedini, Marco Nardella, Riccardo Massantini
Publikováno v:
Food Control. 135:108816