Publications by authors named "Angelo Fabbri"

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Modelling Volume Change and Deformation in Food Products/Processes: An Overview.
Emmanuel Purlis, Chiara Cevoli, Angelo Fabbri

Foods· April 2021

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Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics.
Pietro Rocculi, Chiara Cevoli, Silvia Tappi, Jessica Genovese, Eleonora Urbinati, Angelo Fabbri

Food Res Int· January 2019

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Potential use of ricotta cheese whey for the production of lactobionic acid by Pseudomonas taetrolens strains.
Stefania De Giorgi, Noura Raddadi, Angelo Fabbri, Tullia Gallina Toschi, Fabio Fava

N Biotechnol· May 2018

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Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography-fluorescence detection-mass spectrometry and near-infrared methodologies.
Vito Verardo, Chiara Cevoli, Federica Pasini, Ana María Gómez-Caravaca, Emanuele Marconi, Angelo Fabbri

J Agric Food Chem· April 2015

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Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.
Santina Romani, Chiara Cevoli, Angelo Fabbri, Laura Alessandrini, Marco Dalla Rosa

J Food Sci· September 2012

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FT-NIR spectroscopy for the quality characterization of apricots (Prunus armeniaca L.).
Annachiara Berardinelli, Chiara Cevoli, Florina Aurelia Silaghi, Angelo Fabbri, Luigi Ragni

J Food Sci· September 2010

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