GIOVANELLI, GABRIELLA
GIOVANELLI, GABRIELLA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Unveiling the potential of micronized dehulled sunflower presscake: a breakthrough in sustainable plant-based protein-rich sport beverages
2024 F. Girotto, M. Merlino, G. Giovanelli, C. Condurso, L. Piazza
Application of Ultrasonic Intensification Technology in the Extraction of Bio-actives from Spent Coffee Grounds and Spent Tea Leaves
2023 F. Girotto, L. Piazza, S.M. Ratti, G. Giovanelli
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses
2023 G. Giovanelli, A. Bresciani, S. Benedetti, G. Chiodaroli, S. Ratti, S. Buratti, A. Marti
Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat : effect on taste and flavor assessed by e-senses in relation to phenolic compounds
2022 S. Buratti, G. Giovanelli, S. Benedetti, A. Marti
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices
2021 G. Giovanelli, C. Cappa
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
2020 S. Buratti, C. Cappa, S. Benedetti, G. Giovanelli
Antioxidant capacity and anthocyanin composition of Bulgarian bilberry (Vaccinium myrtillus L.) fruits
2018 M. Georgieva, K. Mihalev, N. Yoncheva, G. Giovanelli
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment : a powerful data fusion approach
2018 S. Buratti, C. Malegori, S. Benedetti, P. Oliveri, G. Giovanelli
Shelf life of olive oils evalutated by conventional and e-senses analyses
2017 G. Giovanelli, S. Buratti, S. Benedetti
Application of electronic senses to characterize expresso coffees brewed with different thermal profiles
2017 S. Buratti, S. Benedetti, G. Giovanelli
Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems
2017 G. Giovanelli, L. Torri, N. Sinelli, S. Buratti
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing
2016 G. Giovanelli, S. Buratti, M. Laureati, E. Pagliarini
Introduzione
2015 G. Giovanelli
Operazioni di separazione
2015 G. Giovanelli
Il trasporto di calore nei processi alimentari
2015 G. Giovanelli
Evaporazione
2015 G. Giovanelli
Prefazione alla 5° edizione inglese
2015 G. Giovanelli
Processi termici di conservazione
2015 G. Giovanelli
Principi di tecnologia alimentare
2015 G. Giovanelli, R. Guidetti, M. Lucisano, B. Zanoni
Appendici
2015 G. Giovanelli