Chiara Cevoli

发表

NUMERICAL SIMULATION OF PHYSICAL SYSTEMS IN AGRI-FOOD ENGINEERING

Angelo Fabbri, Adriano Guarnieri, Chiara Cevoli, 2012 .

A method for handlebars ballast calculation in order to reduce vibrations transmissibility in walk behind tractors

Angelo Fabbri, Chiara Cevoli, Giuseppe Cantalupo, 2017 .

FRESHNESS GRADING OF SHELL EGGS USING A DIELECTRIC TECHNIQUE AND ARTIFICIAL NEURAL NETWORK METHOD

Angelo Fabbri, Adriano Guarnieri, Alessandro Giunchi, 2008 .

Assessment of food compositional parameters by means of a Waveguide Vector Spectrometer

Aldo Romani, Matteo Filippi, Eleonora Iaccheri, 2017 .

Rheological parameters estimation of non-Newtonian food fluids by finite elements model inversion

Angelo Fabbri, Chiara Cevoli, A. Fabbri, 2016 .

Screening of grated cheese authenticity by nir spectroscopy

Alessandro Gori, Angelo Fabbri, Adriano Guarnieri, 2013 .

Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics.

Angelo Fabbri, Silvia Tappi, Pietro Rocculi, 2019, Food research international.

Heat transfer finite element model of fresh fruit salad insulating packages in non-refrigerated conditions

Angelo Fabbri, Chiara Cevoli, A. Fabbri, 2017 .

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Alessandra Bendini, Enrico Valli, Chiara Cevoli, 2020, Foods.

Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry

Angelo Fabbri, Marco Dalla Rosa, Chiara Cevoli, 2011 .

In-field and non-destructive monitoring of grapes maturity by hyperspectral imaging

Angelo Fabbri, Luigi Ragni, Chiara Cevoli, 2021, Biosystems Engineering.

Simple and efficient approach for shelf-life test on frozen spinach and parsley

Angelo Fabbri, Giovanni Molari, Eleonora Iaccheri, 2021, Journal of Agricultural Engineering.

Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.

Angelo Fabbri, Chiara Cevoli, Santina Romani, 2012, Journal of food science.

Non-destructive internal quality assessment of “Hayward” kiwifruit by waveguide spectroscopy

Luigi Ragni, Annachiara Berardinelli, Chiara Cevoli, 2012 .

Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods

Luigi Ragni, Annachiara Berardinelli, Chiara Cevoli, 2012 .

Numerical modeling of heat and mass transfer during coffee roasting process

Angelo Fabbri, Chiara Cevoli, Santina Romani, 2011 .

A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks

Alessandro Gori, Angelo Fabbri, Chiara Cevoli, 2012 .

A capacitive technique to assess water content in extra virgin olive oils

Eleonora Iaccheri, Luigi Ragni, Tullia Gallina Toschi, 2013 .

Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy

Alessandro Gori, Luigi Ragni, Annachiara Berardinelli, 2012 .

Multi-analytical approach for monitoring the freezing process of a milkshake based product

Eleonora Iaccheri, Luigi Ragni, Roberto Lazzarini, 2016 .

Different analytical approaches for the study of water features in green and roasted coffee beans

Eleonora Iaccheri, Luigi Ragni, Pietro Rocculi, 2015 .

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

Lorenzo Cerretani, María Jesús Lerma-García, Chiara Cevoli, 2010 .

A waveguide technique for non-destructive determination of egg quality parameters

Luigi Ragni, Annachiara Berardinelli, Chiara Cevoli, 2010 .