BALESTRA, FEDERICA
BALESTRA, FEDERICA
DISTAL - DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Assegnisti
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking
2020 Canali G.; Balestra F.; Glicerina V.; Pasini F.; Caboni M.F.; Romani S.
Applications in meat products
2019 Balestra F.; Bianchi M.; Petracci M.
Characterization of composite edible films based on pectin/alginate/whey protein concentrate
2019 Chakravartula S.S.N.; Soccio M.; Lotti N.; Balestra F.; Dalla Rosa M.; Siracusa V.
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil
2019 Balestra F.; Verardo V.; Tappi S.; Caboni M.F.; Dalla Rosa M.; Romani S.
Evaluation of drying of edible coating on bread using NIR spectroscopy
2019 Nallan Chakravartula, Swathi Sirisha; Cevoli, Chiara; Balestra, Federica; Fabbri, Angelo; Dalla Rosa, Marco
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy
2019 Nallan Chakravartula S.S.; Cevoli C.; Balestra F.; Fabbri A.; Rosa M.D.
Techno-functional ingredients for meat products: current challenges
2019 Balestra F., Petracci M.
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production
2018 Tabanelli, Giulia; Pasini, Federica; Riciputi, Ylenia; Vannini, Lucia; Gozzi, Giorgia; Balestra, Federica; Caboni, Maria Fiorenza; Gardini, Fausto; Montanari, Chiara
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters
2018 Sansano, M.; Heredia, A.; Glicerina, V.; Balestra, F.; Romani, S.; Andrés, A.
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza
2018 Glicerina, Virginia; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco; Romani, Santina
Panificabilità di farine derivanti da varietà di grani antichi
2018 Balestra, Federica; Pinnavaia, Giangaetano; Montanari, Chiara; Romani, Santina
Sensory and instrumental study of Taralli, a typical Italian bakery product
2018 Barbieri, S.; · Bendini A. ; · Balestra F.; Palagano, R.; · Rocculi P.; Gallina Toschi T.
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness
2017 Tappi, Silvia; Rocculi, Pietro; Ciampa, Alessandra; Romani, Santina; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco
Design of biobased PLLA triblock copolymers for sustainable food packaging: Thermo-mechanical properties, gas barrier ability and compostability
2017 Genovese, L.; Soccio, M.; Lotti, N.; Gazzano, M.; Siracusa, V.; Salatelli, E.; Balestra, F.; Munari, A.
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough
2017 Scarnato, Lucilla; Montanari, Chiara; Serrazanetti, Diana Isabella; Aloisi, Iris; Balestra, Federica; Del Duca, Stefano; Lanciotti, Rosalba
PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS
2017 Swathi Sirisha Nallan Chakravartula; Federica Balestra; Valentina Siracusa; Santina Romani; Marco Dalla Rosa
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study
2016 Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties.
2015 Scarnato, L.; Aloisi, I.; Montanari, C.; Balestra, F.; Lanciotti, R.; Del Duca, S.
Effect of different new packaging materials on biscuit quality during accelerated storage
2015 S. Romani; S. Tappi; F. Balestra; M. T. Rodriguez-Estrada; V. Siracusa; P. Rocculi; M. Dalla Rosa
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
2015 V. Glicerina; F. Balestra; M. Dalla Rosa; S. Romani