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-Cnovas
LWT-Food Science and Technology 68, 98-104, 2016
1122016
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 (11), 3433-3442, 2017
732017
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
702017
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
682015
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
662016
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
512015
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 (10), 2969-2977, 2014
432014
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
422018
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 (3), 2583-2590, 2016
402016
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
312020
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 (5), 2443-2451, 2016
302016
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 (10), 6254-6265, 2015
302015
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 (1), 33-49, 2014
262014
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
252020
Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nucfera 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
212017
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids
P Camorani, E Chiavaro, L Cristofolini, M Paciulli, M Zaupa, A Visconti, ...
Journal of the Science of Food and Agriculture 95 (11), 2185-2191, 2015
202015
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
192020
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species
M Paciulli, M Rinaldi, M Rodolfi, T Ganino, M Morbarigazzi, E Chiavaro
Food chemistry 274, 281-290, 2019
192019
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
192015
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: Effect of fatty acid composition and phenol contents
C Lorenzo, B Alessandra, R Massimiliano, P Maria, V Stefano, C Emma
Journal of Oleo Science 61 (6), 303-309, 2012
182012
Il sistema al momento non pu eseguire l'operazione. Riprova pi tardi.
Articoli 1–20