Maria Paciulli
Maria Paciulli
Assistant Professor, University of Parma
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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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