POMPEI, CARLO
POMPEI, CARLO
DIPARTIMENTO DI SCIENZE E TECNOLOGIE ALIMENTARI E MICROBIOLOGICHE (attivo dal 01/11/1985 al 27/04/2012)
ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science
2015 P. Fantozzi, M.F. Caboni, T. Gallina Toschi, V. Gerbi, A. Hidalgo, V. Lavelli, G. Perretti, P. Pittia, C. Pompei, K. Rantsiou, L. Rolle, M. Sinigaglia, B. Zanoni
Application of NIR and MIR spectroscopy to assess freshness in sea bream (Sparus auratus) and salmon (Salmo salar) during ice storage
2012 C. Alamprese, N. Sinelli, F. Rauzzino, E. Casiraghi, C. Pompei
Influence of technological processing on the allergenicity of tomato products
2011 L. Primavesi, V. Pravettoni, O. V. Brenna, L. Farioli, E. A. Pastorello, C. Pompei
Method for preparing hypoallergenic fruit and/or vegetable derivatives
2011 C. Pompei, O.V. Brenna
Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours
2010 A. Hidalgo, A. Brandolini, C. Pompei
Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs
2010 M. Rossi, E. Casiraghi, L. Primavesi, C. Pompei, A. Hidalgo
A method for preparing hypoallergenic fruit and/or vegetable derivatives
2009 C. Pompei, O.V. Brenna
Método para preparar derivados hipoallergénicos de frutas y/u hortalizas
2009 C. Pompei, O.V. Brenna
Operazioni unitarie della tecnologia alimentare
2009 C. Pompei
Design of high quality nectarine and peach nectars : from process optimization to predictive models for color and antioxidant variations durino long-term storage
2009 V. Lavelli, C. Pompei, M.A. Casadei
Tomato allergy : detection of IgE-binding lipid transfer proteins in tomato derivatives and in fresh tomato peel, pulp, and seeds
2009 V. Pravettoni, L. Primavesi, L. Farioli, O.V. Brenna, C. Pompei, A. Conti, J. Scibilia, M. Piantanida, A. Mascheri, E.A. Pastorello
Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content
2009 V. Lavelli, A. Hidalgo, C. Pompei, A. Brandolini
Kinetics of tocols degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L. ssp. aestivum) flours
2009 A. Hidalgo, A. Brandolini, C. Pompei
Quality of nectarine and peach nectars as affected by lye-peeling and storage
2009 V. Lavelli, C. Pompei, M.A. Casadei
Chemical and technological properties of Triticum monococcum, Triticum turgidum and Triticum aestivum
2008 A. Brandolini, M. Marturini, L. Plizzari, J.C. Hidalgo, C. Pompei, A. Hidalgo
Lipid transfer protein
2008 E.A. Pastorello, L. Farioli, A.M. Robino, V. Pravettoni, G. Scibilia, O.V. Brenna, L. Borgonovo, A. Mascheri, L. Primavesi, M. Piantanida, C. Pompei
Tomato allergy : an in vivo study in patients wth 1st grade oral allergy syndrome and systemic tomato induced symptoms
2008 V. Pravettoni, L. Primavesi, O. Brenna, L. Farioli, C. Pompei, M. Piantanida, A. Mascheri, A. Conti, E.A. Pastorello
Optimization of color and antioxidant activity of peach and nectarine puree : scale-up study from pilot to industrial plant
2008 V. Lavelli, C. Pompei, M.A. Casadei
Chemical Markers for the Evaluation of Raw Material Hygienic Quality in Egg Products
2008 A. Hidalgo, L. Franzetti, M. Rossi, C. Pompei
Cooked ham classification on the basis of brine injection level and pork breeding country
2007 E. Casiraghi, C. Alamprese, C. Pompei