BALESTRA, FEDERICA
BALESTRA, FEDERICA
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
| 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.pdf; proof_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 |