ALESSANDRINI, LAURA
ALESSANDRINI, LAURA
DIP. DI SCIENZE DEGLI ALIMENTI
Application of FT-NIR technique for the discrimination and quality evaluation of differently roasted coffee beans
2006-01-01 ALESSANDRINI L.; ROMANI S.; ROCCULI P.; DALLA ROSA M.
Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria
2011-01-01 Alessandrini L.; Romani S.; Rocculi P.; Sjoholm I.; Dalla Rosa M.
Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control
2012-01-01 S. Romani; C. Cevoli; A. Fabbri; L. Alessandrini;M. Dalla Rosa
Impiego di spettroscopia FT-NIR nella valutazioni del livello di tostatura del caffé in grani
2006-01-01 Alessandrini L.; Romani S.; Giunchi A.; Gradari P.; Dalla Rosa M.
Near Infrared Spectroscopy: an analytical tool to predict coffee roasting degree
2008-01-01 Alessandrini L.; Romani S.; Pinnavaia G.G.; Dalla Rosa M.
Numerical modeling of heat and mass transfer during coffee roasting process
2011-01-01 Angelo Fabbri; Chiara Cevoli; Laura Alessandrini; Santina Romani
PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA
2008-01-01 L. Alessandrini; F. Balestra; G. Pinnavaia; M. Dalla Rosa; S. Romani
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi)
2010-01-01 Alessandrini L.; Balestra F.; Romani S.; Rocculi P.; Dalla Rosa M.
Potato purees quality as affected by different mashing treatments
2010-01-01 L. Alessandrini; S. Romani; P. Rocculi; M. Dalla Rosa
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics
2010-01-01 L.Alessandrini; P.Rocculi; F. Balestra; S.Romani; M.Dalla Rosa
Prediction of coffee roasting degree by near infrared spectroscopy
2006-01-01 Alessandrini L.; Romani S.; Dalla Rosa M.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Application of FT-NIR technique for the discrimination and quality evaluation of differently roasted coffee beans | ALESSANDRINI L.; ROMANI S.; ROCCULI P.; DALLA ROSA M. | 2006-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria | Alessandrini L.; Romani S.; Rocculi P.; Sjoholm I.; Dalla Rosa M. | 2011-01-01 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | - | 1.01 Articolo in rivista | - |
| Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control | S. Romani; C. Cevoli; A. Fabbri; L. Alessandrini;M. Dalla Rosa | 2012-01-01 | JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
| Impiego di spettroscopia FT-NIR nella valutazioni del livello di tostatura del caffé in grani | Alessandrini L.; Romani S.; Giunchi A.; Gradari P.; Dalla Rosa M. | 2006-01-01 | - | S. Porretta | 4.01 Contributo in Atti di convegno | - |
| Near Infrared Spectroscopy: an analytical tool to predict coffee roasting degree | Alessandrini L.; Romani S.; Pinnavaia G.G.; Dalla Rosa M. | 2008-01-01 | ANALYTICA CHIMICA ACTA | - | 1.01 Articolo in rivista | - |
| Numerical modeling of heat and mass transfer during coffee roasting process | Angelo Fabbri; Chiara Cevoli; Laura Alessandrini; Santina Romani | 2011-01-01 | JOURNAL OF FOOD ENGINEERING | - | 1.01 Articolo in rivista | - |
| PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA | L. Alessandrini; F. Balestra; G. Pinnavaia; M. Dalla Rosa; S. Romani | 2008-01-01 | - | sine nomine | 4.02 Riassunto (Abstract) | - |
| Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) | Alessandrini L.; Balestra F.; Romani S.; Rocculi P.; Dalla Rosa M. | 2010-01-01 | JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
| Potato purees quality as affected by different mashing treatments | L. Alessandrini; S. Romani; P. Rocculi; M. Dalla Rosa | 2010-01-01 | - | IUFOST-SAAFoST | 4.02 Riassunto (Abstract) | - |
| Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics | L.Alessandrini; P.Rocculi; F. Balestra; S.Romani; M.Dalla Rosa | 2010-01-01 | - | IUFOST-SAAFoST | 4.02 Riassunto (Abstract) | - |
| Prediction of coffee roasting degree by near infrared spectroscopy | Alessandrini L.; Romani S.; Dalla Rosa M. | 2006-01-01 | - | sine nomine | 4.01 Contributo in Atti di convegno | - |