P. Falcone

发表

A novel approach to the study of bread porous structure: Phase-contrast X-ray microtomography

P. Falcone, A. Baiano, F. Zanini, 2004 .

Imaging techniques for the study of food microstructure: a review.

P. Falcone, A. Baiano, F. Zanini, 2006, Advances in food and nutrition research.

Color Changes of Tomato Purees During Storage at Freezing Temperatures

P. Falcone, M. Anese, S. Calligaris, 2002 .

Polysaccharide extracted from Althaea officinalis L. root: New studies of structural, rheological and antioxidant properties.

P. Falcone, L. Roufegarinejad, B. Ghanbarzadeh, 2021, Carbohydrate research.

A study on the antimicrobial activity of thymol intended as a natural preservative.

P. Falcone, M. D. Del Nobile, M. Sinigaglia, 2005, Journal of food protection.

EFFECT OF EQUIVALENT THERMAL TREATMENTS ON THE COLOR AND THE ANTIOXIDANT ACTIVITY OF TOMATO PUREES

P. Falcone, V. Fogliano, M. Nicoli, 2002 .

Evaluating in vitro antimicrobial activity of thymol toward hygiene-indicating and pathogenic bacteria.

P. Falcone, M. D. Del Nobile, M. Sinigaglia, 2007, Journal of food protection.

The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic

P. Falcone, Behzad Ebrahimi, Aziz Homayouni Rad, 2020, Food science & nutrition.

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

P. Falcone, M. A. Nobile, J. Laverse, 2008 .

Effect of Ageing on Rheological Properties and Quality of Shanxi Aged Vinegar

P. Falcone, Zaigui Li, Hong Zhu, 2020, IOP Conference Series: Earth and Environmental Science.

Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar : Description and preliminary evaluation of a model

Paolo Giudici, Matteo Alessandro Del Nobile, P. Falcone, 2007 .

Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition

P. Falcone, E. Boselli, N. Frega, 2011 .

Molecular size and molecular size distribution affecting traditional balsamic vinegar aging.

P. Falcone, Paolo Giudici, 2008, Journal of agricultural and food chemistry.

Traditional balsamic vinegar: the role of the viscosity on the objective and perceived quality.

P. Falcone, P. Giudici, F. Lemmetti, 2013 .

Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties.

Paolo Giudici, P. Falcone, L. Solieri, 2009, Advances in food and nutrition research.

Crystallization and jamming in the traditional balsamic vinegar

P. Falcone, 2010 .

Development of a Novel Low-Calorie Lime Juice-Based Prebiotic Beverage Using a Combined Design Optimization Methodology

P. Falcone, B. Ghanbarzadeh, L. A. Fakhri, 2023, Foods.

The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films

P. Falcone, B. Ghanbarzadeh, J. Dehghannya, 2020, Food science & nutrition.

Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives

P. Falcone, M. Gullo, P. Giudici, 2018, Applied Microbiology and Biotechnology.

Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments

P. Falcone, L. Torri, B. Ghanbarzadeh, 2021, Foods.

Textural changes of Canestrello Pugliese cheese measured during storage

P. Falcone, A. Baiano, M. A. Nobile, 2007 .

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

P. Falcone, P. Lucci, D. Pacetti, 2021, Antioxidants.

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

P. Falcone, P. Lucci, D. Fiorini, 2023, Current research in food science.

Physicochemical and rheological characterization of a novel hydrocolloid extracted from Althaea officinalis root

P. Falcone, L. Roufegarinejad, B. Ghanbarzadeh, 2022, LWT.

Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives

P. Falcone, M. Gullo, P. Giudici, 2018, Applied Microbiology and Biotechnology.

Use of entrapped microorganisms as biological oxygen scavengers in food packaging applications

P. Falcone, M. A. Nobile, M. Sinigaglia, 2004 .

Study of mechanical properties, oxygen permeability and AFM topography of zein films plasticized by polyols

Babak Ghanbarzadeh, P. Falcone, Z. E. Djomeh, 2007 .

Food Quality and Functionality

P. Falcone, S. Castiglioni, B. Mezzetti, 2020 .

Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

P. Falcone, M. A. Nobile, J. Laverse, 2008 .

Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti

P. Falcone, M. A. Nobile, J. Laverse, 2007 .

A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality

P. Falcone, Elena Verzelloni, D. Tagliazucchi, 2008 .

Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases

P. Falcone, P. Lucci, D. Pacetti, 2023, Antioxidants.

Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality

P. Falcone, P. Giudici, F. Lemmetti, 2017 .

Oral Session I Traditional Vinegar Fermentation I-1: Traditional Rice Vinegars That Are Considered to Have Health Benefit

P. Falcone, L. Solieri, Y. Murooka, 2008 .

Application of mixture design methodology for development of high antioxidant fruity functional beverage

P. Falcone, B. Ghanbarzadeh, Samar Sahraee, 2022, Food Science & Nutrition.

Three-dimensional quantitative analysis of bread crumb by X-ray microtomography.

Lucia Mancini, Antonietta Baiano, Giuliana Tromba, 2006 .

Structure–composition relationships of the traditional balsamic vinegar of Modena close to jamming transition (part II): Threshold control parameters

P. Falcone, M. Mozzon, N. Frega, 2012 .

The Gelatin-Coated Nanostructured Lipid Carrier (NLC) Containing Salvia officinalis Extract: Optimization by Combined D-Optimal Design and Its Application to Improve the Quality Parameters of Beef Burger

P. Falcone, H. Samadi kafil, B. Ghanbarzadeh, 2023, Foods.

New Healthy Low-Sugar and Carotenoid-Enriched/High-Antioxidant Beverage: Study of Optimization and Physicochemical Properties

P. Falcone, B. Ghanbarzadeh, L. A. Fakhri, 2023, Foods.