D. Barbanti

发表

Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar

P. Casoli, M. Cordioli, M. Rinaldi, 2015 .

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

D. Barbanti, M. Pasquini, 2005 .

Physicochemical Characteristics of Dehydrated Apple Cubes Reconstituted in Sugar Solutions

P. Pittia, M. Rosa, D. Mastrocola, 1998 .

Studies on Interaction between Non Enzymatic Browning Reaction and Lipid Oxidation in Food Processing

M. Rosa, S. Pizzirani, D. Barbanti, 1994 .

Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing

E. Chiavaro, M. Rinaldi, D. Barbanti, 2020 .

Gas chromatography and high‐pressure liquid chromatography determination of resveratrol in Italian red wines

A. Versari, R. Burattini, D. Barbanti, 1996 .

Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices

A. Versari, D. Barbanti, S. Biesenbruch, 1997 .

Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing

M. Rosa, D. Barbanti, Stefano Zardetto, 2014 .

HPAEC–PAD analysis of oligogalacturonic acids in strawberry juice

A. Versari, D. Barbanti, S. Biesenbruch, 1999 .

Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation

M. Cordioli, M. Rinaldi, D. Barbanti, 2017, Journal of Food Science and Technology.

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

E. Chiavaro, M. Rinaldi, D. Barbanti, 2020, Foods.

Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

E. Chiavaro, M. Rinaldi, D. Barbanti, 2019, Foods.

Food Hygiene in aseptic processing and packaging system: A survey in the Italian food industry

R. Massini, D. Barbanti, G. Betta, 2011 .

The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content

Rossana Borgese, Davide Barbanti, Roberto Massini, 2013 .

Composition and dynamics of microbiota in different dairy ecosystems

M. Gatti, D. Barbanti, M. Santarelli, 2012 .

Early indicators of chemical changes in foods due to enzymatic or non enzymatic browning reactions. I, Study on heat treated model systems

C. Lerici, D. Barbanti, M. Manzano, 1990 .

EARLY INDICATORS OF CHEMICAL CHANGES IN FOODS DUE TO ENZYMTIC OR NON ENZYMIC BROWNING REACTIONS. II, COLOUR CHANGES IN HEAT TREATED MODEL SYSTEMS

C. Lerici, D. Mastrocola, D. Barbanti, 1990 .

The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata)

E. Chiavaro, E. Vittadini, R. Massini, 2006 .

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.

Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

E. Chiavaro, C. Dall’Asta, M. Rinaldi, 2014 .

Air drying of plums. A comparison among twelve cultivars

D. Mastrocola, D. Barbanti, C. Severini, 1994 .

Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics

M. Cordioli, M. Rinaldi, D. Barbanti, 2016 .

Adulteration of fruit juices : Dihydrochalcones as quality markers for apple juice identification

Andrea Versari, Davide Barbanti, A. Versari, 1997 .

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 .

Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.

E. Vittadini, D. Barbanti, B Mora, 2011, Meat science.

High pressure-induced tapioca starch gels: physico-chemical characterization and stability

E. Chiavaro, E. Vittadini, D. Barbanti, 2008 .

Physico‐chemical characteristics of some oenological gelatins and their action on selected red wine components

A. Versari, I. Mannazzu, D. Barbanti, 1998 .

Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection

A. Versari, D. Barbanti, S. Biesenbruch, 1997 .

Anthocyanin composition of Montepulciano d'Abruzzo must during industrial fermentation process

A. Versari, D. Barbanti, S. Galassi, 1999 .

Changes in coffee brews in relation to storage temperature

M. Rosa, C. Lerici, D. Barbanti, 1990 .

Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition

M. Cordioli, M. Rinaldi, D. Barbanti, 2018, International Journal of Food Engineering.

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.

E. Chiavaro, N. Pellegrini, P. Vitaglione, 2020, Journal of the science of food and agriculture.

Shelf life assessment of fresh green pesto using an accelerated test approach

D. Barbanti, Stefano Zardetto, 2020 .

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

M. Rinaldi, D. Barbanti, C. Corradini, 2015, Journal of food science and technology.

A quick method for thermal diffusivity estimation: application to several foods.

R. Massini, M. Rinaldi, D. Barbanti, 2009 .