검색결과 : 10건
| No. | Article |
|---|---|
| 1 |
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air Zanoni B, Breschi C, Canuti V, Guerrini L, Masella P, Picchi M, Parenti A Journal of Food Engineering, 234, 57, 2018 |
| 2 |
A kinetic approach to predict the potential effect of malaxation time temperature conditions on extra virgin olive oil extraction yield Trapani S, Guerrini L, Masella P, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B Journal of Food Engineering, 195, 182, 2017 |
| 3 |
Indirect indices indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts Trapani S, Breschi C, Cecchi L, Guerrini L, Mulinacci N, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B Journal of Food Engineering, 207, 24, 2017 |
| 4 |
Possible use of Biolog methodology for monitoring yeast presence in alcoholic fermentation for wine-making DeNittis M, Querol A, Zanoni B, Minati JL, Ambrosoli R Journal of Applied Microbiology, 108(4), 1199, 2010 |
| 5 |
A model to predict shelf-life in air and darkness of cut, ready-to-use, fresh carrots under both isothermal and non-isothermal conditions Zanoni B, Lavelli V, Ambrosoli R, Garavaglia L, Minati J, Pagliarini E Journal of Food Engineering, 79(2), 586, 2007 |
| 6 |
Shelf-life prediction of fresh blood orange juice Zanoni B, Pagliarini E, Galli A, Laureati M Journal of Food Engineering, 70(4), 512, 2005 |
| 7 |
Modelling the effects of thermal sterilization on the quality of tomato puree Zanoni B, Pagliarini E, Giovanelli G, Lavelli V Journal of Food Engineering, 56(2-3), 203, 2003 |
| 8 |
Water sorption, drying and antioxidant properties of dried tomato products Giovanelli G, Zanoni B, Lavelli V, Nani R Journal of Food Engineering, 52(2), 135, 2002 |
| 9 |
Design and setting up of a water vapour pressure capacitance manometer for measurement of water activity Zanoni B, Peri C, Giovanelli G, Pagliarini E Journal of Food Engineering, 38(4), 407, 1998 |
| 10 |
DETERMINATION OF THE THERMAL-DIFFUSIVITY OF BREAD AS A FUNCTION OF POROSITY ZANONI B, PERI C, GIANOTTI R Journal of Food Engineering, 26(4), 497, 1995 |