D'ELIA, FABIO
D'ELIA, FABIO
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Dottorandi
High-Intensity Ultrasonication as an Innovative Approach for the Softening of Wooden Breast Meat in Broilers
2023 Giulia Baldi, Mara Antonia Gagliano, Francesca Soglia, Fabio D'Elia, Luca Laghi, Pietro Rocculi, Massimiliano Petracci
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics
2022 Genovese, Jessica; Tappi, Silvia; Tylewicz, Urszula; D'Elia, Fabio; De Aguiar Saldanha Pinheiro, Ana C.; Rocculi, Pietro
Mass transfer modulation during salting of PEF pre-treated salmon fillets
2022 Ana De Aguiar Saldanha Pinheiro, Fabio D’Elia, Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Pietro Rocculi
Pulsed electric field assisted rehydration of dry-salted cod (Gadus morhua)
2022 Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Fabio D'Elia, Ana De Aguiar Saldanha Pinheiro, Pietro Rocculi
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat
2021 Baldi, Giulia; D’Elia, Fabio; Soglia, Francesca; Tappi, Silvia; Petracci, Massimiliano; Rocculi, Pietro
Innovative approach for the tenderization of Wooden Breast meat in broilers
2021 Giulia Baldi, Fabio D’Elia, Urszula Tylewicz, Massimiliano Petracci
Do pulsed electric fields modify the technological properties of chicken meat?
2020 Giulia Baldi, Fabio D’Elia, Massimiliano Petracci, Silvia Tappi, Pietro Rocculi.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| High-Intensity Ultrasonication as an Innovative Approach for the Softening of Wooden Breast Meat in Broilers | Giulia Baldi, Mara Antonia Gagliano, Francesca Soglia, Fabio D'Elia, Luca Laghi, Pietro Rocculi, ...Massimiliano Petracci | 2023-01-01 | MEAT AND MUSCLE BIOLOGY | - | 1.01 Articolo in rivista | mmb-16092-baldi (1).pdf |
| Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics | Genovese, Jessica; Tappi, Silvia; Tylewicz, Urszula; D'Elia, Fabio; De Aguiar Saldanha Pinheiro, ...Ana C.; Rocculi, Pietro | 2022-01-01 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | - | 1.01 Articolo in rivista | Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields_ modelling of mass transfer kinetics _ Enhanced Reader.pdf |
| Mass transfer modulation during salting of PEF pre-treated salmon fillets | Ana De Aguiar Saldanha Pinheiro, Fabio D’Elia, Jessica Genovese, Silvia Tappi, Urszula Tylewicz, ...Pietro Rocculi | 2022-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Pulsed electric field assisted rehydration of dry-salted cod (Gadus morhua) | Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Fabio D'Elia, Ana De Aguiar Saldanha Pinheiro, ...Pietro Rocculi | 2022-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat | Baldi, Giulia; D’Elia, Fabio; Soglia, Francesca; Tappi, Silvia; Petracci, Massimiliano; Rocculi, ...Pietro | 2021-01-01 | FOODS | - | 1.01 Articolo in rivista | foods-10-00241-v2.pdf |
| Innovative approach for the tenderization of Wooden Breast meat in broilers | Giulia Baldi, Fabio D’Elia, Urszula Tylewicz, Massimiliano Petracci | 2021-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Do pulsed electric fields modify the technological properties of chicken meat? | Giulia Baldi, Fabio D’Elia, Massimiliano Petracci, Silvia Tappi, Pietro Rocculi. | 2020-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |