BALESTRA, FEDERICA

BALESTRA, FEDERICA  

DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI  

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Risultati 1 - 20 di 60 (tempo di esecuzione: 0.048 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking Canali G.; Balestra F.; Glicerina V.; Pasini F.; Caboni M.F.; Romani S. 2020-01-01 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1.01 Articolo in rivista Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits postprint.pdf
Applications in meat products Balestra F.; Bianchi M.; Petracci M. 2019-01-01 - Academic Press 2.01 Capitolo / saggio in libro -
Characterization of composite edible films based on pectin/alginate/whey protein concentrate Chakravartula S.S.N.; Soccio M.; Lotti N.; Balestra F.; Dalla Rosa M.; Siracusa V. 2019-01-01 MATERIALS - 1.01 Articolo in rivista materials-12-02454.pdf
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil Balestra F.; Verardo V.; Tappi S.; Caboni M.F.; Dalla Rosa M.; Romani S. 2019-01-01 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 1.01 Articolo in rivista -
Evaluation of drying of edible coating on bread using NIR spectroscopy Nallan Chakravartula, Swathi Sirisha; Cevoli, Chiara; Balestra, Federica; Fabbri, Angelo; Dalla R...osa, Marco 2019-01-01 JOURNAL OF FOOD ENGINEERING - 1.01 Articolo in rivista -
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy Nallan Chakravartula S.S.; Cevoli C.; Balestra F.; Fabbri A.; Rosa M.D. 2019-01-01 JOURNAL OF FOOD ENGINEERING - 1.01 Articolo in rivista 1-s2.0-S0260877419302432-main.pdfproof_JFOE_9625x.pdf
Techno-functional ingredients for meat products: current challenges Balestra F., Petracci M. 2019-01-01 - ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD 2.01 Capitolo / saggio in libro 3-s2.0-B9780128148747000031-main.pdf
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production Tabanelli, Giulia; Pasini, Federica; Riciputi, Ylenia; Vannini, Lucia; Gozzi, Giorgia; Balestra, ...Federica; Caboni, Maria Fiorenza; Gardini, Fausto; Montanari, Chiara 2018-01-01 JOURNAL OF FOOD SCIENCE - 1.01 Articolo in rivista -
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters Sansano, M.; Heredia, A.; Glicerina, V.; Balestra, F.; Romani, S.; Andrés, A. 2018-01-01 LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE - 1.01 Articolo in rivista -
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza Glicerina, Virginia; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco; Romani, Santina 2018-01-01 JOURNAL OF TEXTURE STUDIES - 1.01 Articolo in rivista -
Panificabilità di farine derivanti da varietà di grani antichi Balestra, Federica; Pinnavaia, Giangaetano; Montanari, Chiara; Romani, Santina 2018-01-01 - AISTEC 4.01 Contributo in Atti di convegno -
Sensory and instrumental study of Taralli, a typical Italian bakery product Barbieri, S.; · Bendini A. ; · Balestra F.; Palagano, R.; · Rocculi P.; Gallina Toschi T. 2018-01-01 EUROPEAN FOOD RESEARCH AND TECHNOLOGY - 1.01 Articolo in rivista -
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness Tappi, Silvia; Rocculi, Pietro; Ciampa, Alessandra; Romani, Santina; Balestra, Federica; Capozzi,... Francesco; Dalla Rosa, Marco 2017-01-01 EUROPEAN FOOD RESEARCH AND TECHNOLOGY - 1.01 Articolo in rivista -
Design of biobased PLLA triblock copolymers for sustainable food packaging: Thermo-mechanical properties, gas barrier ability and compostability Genovese, L.; Soccio, M.; Lotti, N.; Gazzano, M.; Siracusa, V.; Salatelli, E.; Balestra, F.; Muna...ri, A. 2017-01-01 EUROPEAN POLYMER JOURNAL - 1.01 Articolo in rivista -
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough Scarnato, Lucilla; Montanari, Chiara; Serrazanetti, Diana Isabella; Aloisi, Iris; Balestra, Feder...ica; Del Duca, Stefano; Lanciotti, Rosalba 2017-01-01 LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE - 1.01 Articolo in rivista Scarnato et al 2017 LWT Atena.pdf
PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS Swathi Sirisha Nallan Chakravartula; Federica Balestra; Valentina Siracusa; Santina Romani; Marco... Dalla Rosa 2017-01-01 - Knowledge Management for Food Innovation - KM4FI 4.01 Contributo in Atti di convegno -
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina 2016-01-01 JOURNAL OF FOOD ENGINEERING - 1.01 Articolo in rivista j.jfoodeng.2015.08.011.pdf
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. Scarnato, L.; Aloisi, I.; Montanari, C.; Balestra, F.; Lanciotti, R.; Del Duca, S. 2015-01-01 - SIMTREA 4.03 Poster -
Effect of different new packaging materials on biscuit quality during accelerated storage S. Romani; S. Tappi; F. Balestra; M. T. Rodriguez-Estrada; V. Siracusa; P. Rocculi; M. Dalla Rosa 2015-01-01 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE - 1.01 Articolo in rivista -
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate V. Glicerina; F. Balestra; M. Dalla Rosa; S. Romani 2015-01-01 JOURNAL OF FOOD ENGINEERING - 1.01 Articolo in rivista j.jfoodeng.2014.06.039.pdf