Emma Chiavaro

发表

Recent and New Perspectives from DSC Application on Vegetable Oils and Fats

Emma Chiavaro, 2014 .

PRODUCTION BY DIFFERENT PORK CUTS UTILIZATION OF AN ALGORITHM PROCEDURE FOR THE ESTIMATION OF THE FINAL QUALITY

Silvia Martelli, Roberto Massini, Emma Chiavaro, 2008 .

Cooking of pork longissimus dorsi at different temperature and relative humidity values: effects on selected physico-chemical properties.

Elena Vittadini, Davide Barbanti, Emma Chiavaro, 2009 .

Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

Lorenzo Cerretani, María Jesús Lerma-García, Ernesto F. Simó-Alfonso, 2009 .

Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments: Thermal diffusivity and cooking modelling

Roberto Massini, Emma Chiavaro, Massimiliano Rinaldi, 2010 .

Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil

Lorenzo Cerretani, Alessandra Bendini, Emma Chiavaro, 2011 .

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

Elena Vittadini, Maria Teresa Rodriguez-Estrada, Lorenzo Cerretani, 2008, Food chemistry.

Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI

Roberto Massini, Emma Chiavaro, Elisa Gozzi, 2011 .

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

Lorenzo Cerretani, María Jesús Lerma-García, Alessandra Bendini, 2009, Journal of agricultural and food chemistry.

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi.

Elena Vittadini, Davide Barbanti, Roberto Massini, 2005, Meat science.

Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil

Lorenzo Cerretani, Tullia Gallina Toschi, Emma Chiavaro, 2011 .

Immunoaffinity clean-up and direct fluorescence measurement of aflatoxins B1 and M1 in pig liver: Comparison with high-performance liquid chromatography determination

Emma Chiavaro, E. Chiavaro, Cristina Cacchioli, 2005, Food additives and contaminants.

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

Lorenzo Cerretani, Alessandra Bendini, Emma Chiavaro, 2010 .

Characterisation of Italian vinegar by pyrolysis–mass spectrometry and a sensor device (‘electronic nose’)

Markus Lipp, Elke Anklam, Emma Chiavaro, 1998 .

Chiral indicators of ageing in balsamic vinegars of Modena

Emma Chiavaro, E. Chiavaro, A. Caligiani, 1998 .

Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments.

Roberto Massini, Emma Chiavaro, Massimiliano Rinaldi, 2010 .