Modelling Volume Change and Deformation in Food Products/Processes: An Overview

por Purlis, Emmanuel, Cevoli, Chiara, Fabbri, Angelo
Publicado 2021

Editorial: Food engineering technologies: Solutions to build sustainable and resilient food systems, and increase food and nutrition security

por Purlis, Emmanuel, Cevoli, Chiara, Jury, Vanessa
Publicado 2022

Effect of Non-thermal Atmospheric Plasma on Viability and Histamine-Producing Activity of Psychotrophic Bacteria in Mackerel Fillets

por Trevisani, Marcello, Cevoli, Chiara, Ragni, Luigi, Cecchini, Matilde, Berardinelli, Annachiara
Publicado 2021

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

por Barbieri, Sara, Cevoli, Chiara, Bendini, Alessandra, Quintanilla-Casas, Beatriz, García-González, Diego Luis, Gallina Toschi, Tullia
Publicado 2020

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

por Valli, Enrico, Panni, Filippo, Casadei, Enrico, Barbieri, Sara, Cevoli, Chiara, Bendini, Alessandra, García-González, Diego L., Gallina Toschi, Tullia
Publicado 2020

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

por Palagano, Rosa, Valli, Enrico, Tura, Matilde, Cevoli, Chiara, Pérez-Camino, María del Carmen, Moreda, Wenceslao, Bendini, Alessandra, Gallina Toschi, Tullia
Publicado 2020