GIOVANELLI, GABRIELLA

GIOVANELLI, GABRIELLA  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Titolo Data di pubblicazione Autori Tipo File Abstract
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses 2023 Giovanelli, GabriellaBresciani, AndreaBenedetti, SimonaChiodaroli, GiuliaRatti, SimonaBuratti, SusannaMarti, Alessandra Article (author) -
Application of Ultrasonic Intensification Technology in the Extraction of Bio-actives from Spent Coffee Grounds and Spent Tea Leaves 2023 Girotto FrancescaPiazza LauraRatti SimonaGiovanelli Gabriella Article (author) -
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 Buratti, SGiovanelli, GMarti, A + Article (author) -
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices 2021 Giovanelli G.Cappa C. Article (author) -
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables 2020 Buratti, SusannaCappa, CarolaBenedetti, SimonaGiovanelli, Gabriella Article (author) -
Antioxidant capacity and anthocyanin composition of Bulgarian bilberry (Vaccinium myrtillus L.) fruits 2018 Gabriella Giovanelli + Article (author) -
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment : a powerful data fusion approach 2018 S. BurattiC. MalegoriS. BenedettiG. Giovanelli + Article (author) -
Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems 2017 G. GiovanelliS. Buratti + Article (author) -
Shelf life of olive oils evalutated by conventional and e-senses analyses 2017 G. GiovanelliS. BurattiS. Benedetti Book Part (author) -
Application of electronic senses to characterize expresso coffees brewed with different thermal profiles 2017 S. BurattiS. BenedettiG. Giovanelli Article (author) -
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing 2016 G. GiovanelliS. BurattiM. LaureatiE. Pagliarini Article (author) -
Processi termici di conservazione 2015 G. Giovanelli Book Part (translator) -
Prefazione alla 5° edizione inglese 2015 G. Giovanelli Book Part (translator) -
Appendici 2015 G. Giovanelli Book Part (translator) -
Principi di tecnologia alimentare 2015 G. GIovanelliR. GuidettiM. Lucisano + Book (editor) -
Introduzione 2015 G. Giovanelli Book Part (translator) -
Evaporazione 2015 G. Giovanelli Book Part (translator) -
Il trasporto di calore nei processi alimentari 2015 G. Giovanelli Book Part (translator) -
Operazioni di separazione 2015 G. Giovanelli Book Part (translator) -
Phenolic content and antioxidant activity of processed products obtained from wild bludberries (Vaccinium myrtillus) and cultivated blueberries (Vaccinium corymbosum) 2014 G. GiovanelliA. Moles Book Part (author) -