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
952016
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
592017
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
562015
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
492016
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
462017
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
372015
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
332016
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
322014
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
262015
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
252016
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
232018
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
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
172015
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
172014
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
162015
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing
RM Maggio, C Barnaba, L Cerretani, M Paciulli, E Chiavaro
Journal of Thermal Analysis and Calorimetry 115 (3), 2037-2044, 2014
152014
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 (5), 867-877, 2017
142017
Chemical and thermal evaluation of olive oil refining at different oxidative levels
F Caponio, E Chiavaro, VM Paradiso, M Paciulli, C Summo, L Cerretani, ...
European Journal of Lipid Science and Technology 115 (10), 1146-1154, 2013
142013
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil
E Chiavaro, L Cerretani, M Paciulli, S Vecchio
Journal of thermal analysis and calorimetry 108 (2), 799-806, 2012
132012
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
122020
Il sistema al momento non pu eseguire l'operazione. Riprova pi tardi.
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