Publications by authors named "Chiara Cevoli"

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Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour.
Solidea Amadei, Irene Gandolfi, Davide Gottardi, Chiara Cevoli, Margherita D'Alessandro

Curr Res Food Sci· October 2025

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Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic.
Davide Addazii, Chiara Cevoli, Flavia Casciano, Federico Ferioli, Tullia Gallina Toschi

Foods· July 2025

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Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay.
Mara Antonia Gagliano, Matilde Tura, Francesca Soglia, Chiara Cevoli, Sara Barbieri

Foods· May 2025

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Changes in the Volatile Profile, Fruity Flavor, and Rancidity in Virgin Olive Oils During Storage by Targeted and Untargeted Analytical Approaches.
Rosalba Tucci, Chiara Cevoli, Alessandra Bendini, Sara Barbieri, Enrico Casadei

Foods· May 2025

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Infrared spectroscopy and chemometrics for predicting commercial categories of virgin olive oils and supporting the panel test.
Ilaria Grigoletto, Chiara Cevoli, Anastasios Koidis, Tullia Gallina Toschi, Enrico Valli

Food Res Int· January 2025

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Editorial: Food engineering technologies: Solutions to build sustainable and resilient food systems, and increase food and nutrition security.
Emmanuel Purlis, Chiara Cevoli, Vanessa Jury

Front Nutr· October 2022

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Effect of Non-thermal Atmospheric Plasma on Viability and Histamine-Producing Activity of Psychotrophic Bacteria in Mackerel Fillets.
Marcello Trevisani, Chiara Cevoli, Luigi Ragni, Matilde Cecchini, Annachiara Berardinelli

Front Microbiol· July 2021

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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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Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils.
Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Beatriz Quintanilla-Casas, Diego Luis García-González

Foods· July 2020

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Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method.
Rosa Palagano, Enrico Valli, Matilde Tura, Chiara Cevoli, María Del Carmen Pérez-Camino

Foods· July 2020

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An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test.
Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli

Foods· May 2020

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Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques.
Eleonora Iaccheri, Luigi Ragni, Chiara Cevoli, Santina Romani, Marco Dalla Rosa

Food Chem· December 2019

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Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils.
Enrico Valli, Ziad Ayyad, Patricia Garcia-Salas, Chiara Cevoli, Ibrahim Abdullah Afaneh

Food Res Int· February 2019

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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

Food Res Int· January 2019

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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

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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Cytogenetic biomonitoring on a group of petroleum refinery workers.
Emiliano Basso, Chiara Cevoli, Maddalena Papacchini, Giovanna Tranfo, Antonella Mansi

Environ Mol Mutagen· July 2011

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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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