| 1 |
Prediction of the salt content from water activity analysis in dry-cured ham
Martuscelli M, Lupieri L, Sacchetti G, Mastrocola D, Pittia P
Journal of Food Engineering, 200, 29, 2017 |
| 2 |
Responsible research and innovation in the food value chain
Silva CLM, Costa R, Pittia P
Journal of Food Engineering, 213, 1, 2017 |
| 3 |
Use of vacuum impregnation for the production of high quality fresh-like apple products
Neri L, Di Biase L, Sacchetti G, Di Mattia C, Santarelli V, Mastrocola D, Pittia P
Journal of Food Engineering, 179, 98, 2016 |
| 4 |
Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays
Pizzoni D, Compagnone D, Di Natale C, D'Alessandro N, Pittia P
Journal of Food Engineering, 167, 77, 2015 |
| 5 |
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems
Neri L, Pittia P, Bertolo G, Torreggiani D, Sacchetti G
Journal of Food Engineering, 101(3), 289, 2010 |
| 6 |
Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction
Sacchetti G, Di Mattia C, Pittia P, Mastrocola D
Journal of Food Engineering, 90(1), 74, 2009 |
| 7 |
Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction (vol 90, pg 74, 2009)
Sacchetti G, Di Mattia C, Pittia P, Mastrocola D
Journal of Food Engineering, 91(2), 372, 2009 |
