Segui
Maria Paciulli
Maria Paciulli
Assistant Professor, University of Parma
Email verificata su unipr.it
Titolo
Citata da
Citata da
Anno
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)
M Paciulli, IG Medina-Meza, E Chiavaro, GV Barbosa-Cánovas
LWT-Food Science and Technology 68, 98-104, 2016
1412016
Physical characterization of whole and skim dried milk powders
A Pugliese, G Cabassi, E Chiavaro, M Paciulli, E Carini, G Mucchetti
Journal of food science and technology 54, 3433-3442, 2017
1162017
Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
M Rinaldi, M Paciulli, A Caligiani, F Scazzina, E Chiavaro
Food chemistry 224, 144-152, 2017
1002017
Chestnut flour addition in commercial gluten-free bread: A shelf-life study
M Paciulli, M Rinaldi, M Cirlini, F Scazzina, E Chiavaro
LWT 70, 88-95, 2016
932016
Impact of the industrial freezing process on selected vegetables—Part I. Structure, texture and antioxidant capacity
M Paciulli, T Ganino, N Pellegrini, M Rinaldi, M Zaupa, A Fabbri, ...
Food Research International 74, 329-337, 2015
882015
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques
Y Li, Z Zhang, M Paciulli, A Abbaspourrad
Journal of Food Science 85 (3), 727-735, 2020
732020
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage
M Paciulli, M Rinaldi, A Cavazza, T Ganino, M Rodolfi, B Chiancone, ...
Lwt 98, 451-457, 2018
722018
Impact of the industrial freezing process on selected vegetables-Part II. Colour and bioactive compounds
T Mazzeo, M Paciulli, E Chiavaro, A Visconti, V Fogliano, T Ganino, ...
Food Research International 75, 89-97, 2015
632015
A novel time/temperature approach to sous vide cooking of beef muscle
M Rinaldi, C Dall’Asta, M Paciulli, M Cirlini, C Manzi, E Chiavaro
Food and Bioprocess Technology 7, 2969-2977, 2014
632014
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry
A Pugliese, M Paciulli, E Chiavaro, G Mucchetti
Journal of Thermal Analysis and Calorimetry 123, 2583-2590, 2016
512016
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage
M Paciulli, P Littardi, E Carini, VM Paradiso, M Castellino, E Chiavaro
Lwt 133, 109888, 2020
502020
Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains
A Stelick, G Sogari, M Rodolfi, R Dando, M Paciulli
Journal of Food Science 86 (2), 531-539, 2021
472021
Effect of different cooking methods on structure and quality of industrially frozen carrots
M Paciulli, T Ganino, E Carini, N Pellegrini, A Pugliese, E Chiavaro
Journal of food science and technology 53, 2443-2451, 2016
462016
Durum and soft wheat flours in sourdough and straight-dough bread-making
M Rinaldi, M Paciulli, A Caligiani, E Sgarbi, M Cirlini, C Dall’Asta, ...
Journal of food science and technology 52, 6254-6265, 2015
442015
Quality evaluation of chestnut flour addition on fresh pasta
P Littardi, M Paciulli, E Carini, M Rinaldi, M Rodolfi, E Chiavaro
Lwt 126, 109303, 2020
362020
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers
M Rinaldi, C Dall’Asta, M Paciulli, S Guizzetti, D Barbanti, E Chiavaro
Dairy Science & Technology 94, 33-49, 2014
352014
Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nucífera L.) testa and selected bean seed coats
KA Adekola, AB Salleh, UH Zaidan, A Azlan, E Chiavaro, M Paciulli, ...
Italian Journal of Food Science 29 (4), 2017
302017
Short‐term storage evaluation of quality and antioxidant capacity in chestnut–wheat bread
M Rinaldi, M Paciulli, C Dall'Asta, M Cirlini, E Chiavaro
Journal of the Science of Food and Agriculture 95 (1), 59-65, 2015
272015
Chlorophylls and colour changes in cooked vegetables
M Paciulli, M Palermo, E Chiavaro, N Pellegrini
Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2nd Edition …, 2017
252017
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility
E Carini, E Curti, F Fattori, M Paciulli, E Vittadini
European Food Research and Technology 243, 867-877, 2017
252017
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
Articoli 1–20