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Santina Romani

Showing results (1-10 of 32) with videos related to

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Critical Reviews in Food Science and Nutrition|January 7, 2020
Acrylamide in coffee: formation and possible mitigation strategies - a reviewMaria Alessia Schouten, Silvia Tappi, Santina Romani
Journal of Agricultural and Food Chemistry|August 9, 2003
Influence of roasting levels on ochratoxin a content in coffeeSantina Romani, Gian Gaetano Pinnavaia, Marco Dalla Rosa
Food Chemistry|November 18, 2015
Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint methodSantina Romani, Pietro Rocculi, Silvia Tappi, et al.
Analytica Chimica Acta|August 30, 2008
Near infrared spectroscopy: an analytical tool to predict coffee roasting degreeLaura Alessandrini, Santina Romani, Giangaetano Pinnavaia, et al.
Journal of Food Science|September 6, 2012
Gas permeability and thermal behavior of polypropylene films used for packaging minimally processed fresh-cut potatoes: a case studyValentina Siracusa, Ignazio Blanco, Santina Romani, et al.
Journal of Food Science|August 23, 2012
Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality controlSantina Romani, Chiara Cevoli, Angelo Fabbri, et al.
Journal of Food Science|May 4, 2011
Physicochemical and sensory properties of fresh potato-based pasta (gnocchi)Laura Alessandrini, Federica Balestra, Santina Romani, et al.
Journal of the Science of Food and Agriculture|June 10, 2011
Effect of steam cooking on the residual enzymatic activity of potatoes cv. AgriaLaura Alessandrini, Santina Romani, Pietro Rocculi, et al.
Journal of Texture Studies|November 18, 2017
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizzaVirginia Glicerina, Federica Balestra, Francesco Capozzi, et al.
Food Chemistry|October 17, 2015
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browningJanna Cropotova, Urszula Tylewicz, Emiliano Cocci, et al.
Pageof 4

Showing results (1-10 of 32) with videos related to

Sort By:
Pageof 4
Critical Reviews in Food Science and Nutrition|January 7, 2020
Acrylamide in coffee: formation and possible mitigation strategies - a reviewMaria Alessia Schouten, Silvia Tappi, Santina Romani
Journal of Agricultural and Food Chemistry|August 9, 2003
Influence of roasting levels on ochratoxin a content in coffeeSantina Romani, Gian Gaetano Pinnavaia, Marco Dalla Rosa
Food Chemistry|November 18, 2015
Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint methodSantina Romani, Pietro Rocculi, Silvia Tappi, et al.
Analytica Chimica Acta|August 30, 2008
Near infrared spectroscopy: an analytical tool to predict coffee roasting degreeLaura Alessandrini, Santina Romani, Giangaetano Pinnavaia, et al.
Journal of Food Science|September 6, 2012
Gas permeability and thermal behavior of polypropylene films used for packaging minimally processed fresh-cut potatoes: a case studyValentina Siracusa, Ignazio Blanco, Santina Romani, et al.
Journal of Food Science|August 23, 2012
Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality controlSantina Romani, Chiara Cevoli, Angelo Fabbri, et al.
Journal of Food Science|May 4, 2011
Physicochemical and sensory properties of fresh potato-based pasta (gnocchi)Laura Alessandrini, Federica Balestra, Santina Romani, et al.
Journal of the Science of Food and Agriculture|June 10, 2011
Effect of steam cooking on the residual enzymatic activity of potatoes cv. AgriaLaura Alessandrini, Santina Romani, Pietro Rocculi, et al.
Journal of Texture Studies|November 18, 2017
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizzaVirginia Glicerina, Federica Balestra, Francesco Capozzi, et al.
Food Chemistry|October 17, 2015
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browningJanna Cropotova, Urszula Tylewicz, Emiliano Cocci, et al.
Pageof 4