검색결과 : 19건
| No. | Article |
|---|---|
| 1 |
Assessment of food compositional parameters by means of a Waveguide Vector Spectrometer Ragni L, Berardinelli A, Cevoli C, Filippi M, Iaccheri E, Romani A Journal of Food Engineering, 205, 25, 2017 |
| 2 |
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries Tylewicz U, Tappi S, Mannozzi C, Romani S, Dellarosa N, Laghi L, Ragni L, Rocculi P, Dalla Rosa M Journal of Food Engineering, 213, 2, 2017 |
| 3 |
Multi-analytical approach for monitoring the freezing process of a milkshake based product Ragni L, Berardinelli A, Cevoli C, Iaccheri E, Valli E, Zuffi E, Lazzarini R, Toschi TG Journal of Food Engineering, 168, 20, 2016 |
| 4 |
Spectral-sensitive Pulsed Photometry to predict the fat content of commercialized milk Ragni L, Iaccheri E, Cevoli C, Berardinelli A Journal of Food Engineering, 171, 95, 2016 |
| 5 |
Different analytical approaches for the study of water features in green and roasted coffee beans Iaccheri E, Laghi L, Cevoli C, Berardinelli A, Ragni L, Romani S, Rocculi P Journal of Food Engineering, 146, 28, 2015 |
| 6 |
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique Cevoli C, Ragni L, Iaccheri E, Gori A, Caboni MF, Guarnieri A, Berardinelli A Journal of Food Engineering, 149, 181, 2015 |
| 7 |
A capacitive technique to assess water content in extra virgin olive oils Ragni L, Iaccheri E, Cevoli C, Berardinelli A, Bendini A, Toschi TG Journal of Food Engineering, 116(1), 246, 2013 |
| 8 |
Non-destructive internal quality assessment of "Hayward" kiwifruit by waveguide spectroscopy Ragni L, Cevoli C, Berardinelli A, Silaghi FA Journal of Food Engineering, 109(1), 32, 2012 |
| 9 |
Admittance measurements to assess the total solids and fat contents in liquid whole egg products (vol 107, pg 179, 2011) Ragni L, Berardinelli A, Cevoli C, Sirri F Journal of Food Engineering, 109(3), 643, 2012 |
| 10 |
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods Ragni L, Berardinelli A, Cevoli C, Valli E Journal of Food Engineering, 111(1), 66, 2012 |