Paola Pittia
Paola Pittia
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Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction
G Sacchetti, C Di Mattia, P Pittia, D Mastrocola
Journal of Food Engineering 90 (1), 74-80, 2009
1612009
Meat quality in male fallow deer (Dama dama): effects of age and supplementary feeding
LA Volpelli, R Valusso, M Morgante, P Pittia, E Piasentier
Meat science 65 (1), 555-562, 2003
1372003
Textural changes of coffee beans as affected by roasting conditions
P Pittia, M Dalla Rosa, CR Lerici
LWT-Food Science and Technology 34 (3), 168-175, 2001
1312001
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based …
FC da Silva, CR da Fonseca, SM de Alencar, M Thomazini, ...
Food and Bioproducts Processing 91 (1), 28-36, 2013
1172013
Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions
CD Di Mattia, G Sacchetti, D Mastrocola, P Pittia
Food research international 42 (8), 1163-1170, 2009
1162009
Molecular modifications of β-lactoglobulin upon exposure to high pressure
S Iametti, P Transidico, F Bonomi, G Vecchio, P Pittia, P Rovere, ...
Journal of Agricultural and Food Chemistry 45 (1), 23-29, 1997
1151997
Antiplasticization effect of water in amorphous foods. A review
P Pittia, G Sacchetti
Food Chemistry 106 (4), 1417-1427, 2008
942008
Functional and structural properties of β‐lactoglobulin as affected by high pressure treatment
P Pittia, PJ WILDE, FA HUSBAND, DC CLARK
Journal of Food Science 61 (6), 1123-1128, 1996
881996
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions
CD Di Mattia, G Sacchetti, D Mastrocola, DK Sarker, P Pittia
Food Hydrocolloids 24 (6-7), 652-658, 2010
792010
Assessment of production efficiency, physicochemical properties and storage stability of spray‐dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin …
TA Comunian, ES Monterrey‐Quintero, M Thomazini, JCC Balieiro, ...
International journal of food science & technology 46 (6), 1259-1265, 2011
712011
Suitability of high-dynamic-pressure-treated milk for the production of yoghurt
R Lanciotti, L Vannini, P Pittia, ME Guerzoni
Food Microbiology 21 (6), 753-760, 2004
682004
Effect of moisture and water activity on textural properties of raw and roasted coffee beans
P Pittia, MC Nicoli, G Sacchetti
Journal of texture studies 38 (1), 116-134, 2007
672007
Characterization of high-pressure-treated egg albumen
S Iametti, E Donnizzelli, P Pittia, PP Rovere, N Squarcina, F Bonomi
Journal of agricultural and food chemistry 47 (9), 3611-3616, 1999
671999
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat
G Sacchetti, C Di Mattia, P Pittia, G Martino
Meat Science 80 (4), 1081-1085, 2008
592008
Effect of fermentation and drying on procyanidins, antiradical activity and reducing properties of cocoa beans
C Di Mattia, M Martuscelli, G Sacchetti, I Scheirlinck, B Beheydt, ...
Food and Bioprocess Technology 6 (12), 3420-3432, 2013
532013
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham
M Martuscelli, P Pittia, LM Casamassima, AC Manetta, L Lupieri, L Neri
Food chemistry 116 (4), 955-962, 2009
532009
The effect of extrusion temperature and drying‐tempering on both the kinetics of hydration and the textural changes in extruded ready‐to‐eat breakfast cereals during soaking in …
G Sacchetti, P Pittia, GG Pinnavaia
International journal of food science & technology 40 (6), 655-663, 2005
522005
Kinetic modelling of textural changes in ready‐to‐eat breakfast cereals during soaking in semi‐skimmed milk
G Sacchetti, P Pittia, M Biserni, GG Pinnavaia, MD Rosa
International journal of food science & technology 38 (2), 135-143, 2003
492003
Shelf‐life extension of fresh‐like ready‐to‐use pear cubes
P Pittia, MC Nicoli, G Comi, R Massini
Journal of the Science of Food and Agriculture 79 (7), 955-960, 1999
491999
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate
C Di Mattia, M Martuscelli, G Sacchetti, B Beheydt, D Mastrocola, P Pittia
Food research international 63, 367-372, 2014
482014
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