Impact of traditional and innovative malaxation techniques and technologies on nutritional and sensory quality of virgin olive oil – A review
Nardella, Marco, Moscetti, Roberto, Bedini, Giacomo, Bandiera, Andrea, Chakravartula, Swathi Sirisha Nallan, Massantini, Riccardo
Published in Food chemistry advances (01.10.2023)
Published in Food chemistry advances (01.10.2023)
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Journal Article
A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception
Nardella, Marco, Moscetti, Roberto, Nallan Chakravartula, Swathi Sirisha, Bedini, Giacomo, Massantini, Riccardo
Published in Foods (09.11.2021)
Published in Foods (09.11.2021)
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Journal Article
Use of convolutional neural network (CNN) combined with FT-NIR spectroscopy to predict food adulteration: A case study on coffee
Nallan Chakravartula, Swathi Sirisha, Moscetti, Roberto, Bedini, Giacomo, Nardella, Marco, Massantini, Riccardo
Published in Food control (01.05.2022)
Published in Food control (01.05.2022)
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Journal Article
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract
Flamminii, Federica, Di Mattia, Carla D., Nardella, Marco, Chiarini, Marco, Valbonetti, Luca, Neri, Lilia, Difonzo, Graziana, Pittia, Paola
Published in Food hydrocolloids (01.11.2020)
Published in Food hydrocolloids (01.11.2020)
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Journal Article
Computer vision-based smart monitoring and control system for food drying: A study on carrot slices
Chakravartula, Swathi Sirisha Nallan, Bandiera, Andrea, Nardella, Marco, Bedini, Giacomo, Ibba, Pietro, Massantini, Riccardo, Moscetti, Roberto
Published in Computers and electronics in agriculture (01.03.2023)
Published in Computers and electronics in agriculture (01.03.2023)
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Journal Article