All Stories

  1. Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review

    Article • Critical Reviews in Food Science and Nutrition, December 2018, Taylor & Francis

    Professor Teresa De Pilli, Teresa De Pilli

  2. Effects of two sweet cherry cultivars (Prunus avium L., cvv. ‘Ferrovia’ and ‘Lapins’) on the shelf life of an innovative bakery product

    Article • Journal of Food Science and Technology, November 2018, Springer Science + Business Media

    Teresa De Pilli

  3. Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

    Article • Journal of Food Science and Technology, September 2015, Springer Science + Business Media

    Teresa De Pilli

  4. Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material

    Article • Cereal Chemistry, July 2015, Wiley

    Teresa De Pilli

  5. Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles

    Article • Journal of Food Science and Technology, April 2015, Springer Science + Business Media

    Teresa De Pilli

  6. Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach

    Article • LWT, March 2015, Elsevier

    Teresa De Pilli

  7. Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System

    Article • Journal of Agricultural and Food Chemistry, February 2015, American Chemical Society (ACS)

    Teresa De Pilli

  8. Reconstruction of food microstructure via statistical correlation functions. The use of lineal-path distribution functions

    Article • Journal of Food Engineering, December 2014, Elsevier

    Teresa De Pilli

  9. Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

    Article • International Journal of Food Science & Technology, November 2014, Wiley

    Professor Teresa De Pilli, Teresa De Pilli

  10. Application of pulsed vacuum acidification for the pH reduction of mushrooms

    Article • LWT, December 2013, Elsevier

    Teresa De Pilli

  11. Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

    Article • International Journal of Food Science & Technology, August 2013, Wiley

    Teresa De Pilli

  12. Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images

    Article • Food Biophysics, June 2013, Springer Science + Business Media

    Teresa De Pilli

  13. Use of Lineal-Path Distribution Function as Statistical Descriptor of the Crumb Structure of Bread

    Article • Food Biophysics, April 2013, Springer Science + Business Media

    Teresa De Pilli

  14. Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants

    Article • Food and Bioprocess Technology, November 2012, Springer Science + Business Media

    Teresa De Pilli

  15. Statistical Description of Fat and Meat Phases of Sausages by the Use of Lineal-Path Distribution Function

    Article • Food Biophysics, July 2012, Springer Science + Business Media

    Teresa De Pilli

  16. PREDICTION OF HEATING LENGTH TO OBTAIN A DEFINITEF VALUEDURING PASTEURIZATION OF CANNED FOOD

    Article • Journal of Food Process Engineering, April 2012, Wiley

    Teresa De Pilli

  17. Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)

    Article • European Food Research and Technology, January 2012, Springer Science + Business Media

    Teresa De Pilli

  18. A Review on Acidifying Treatments for Vegetable Canned Food

    Article • Critical Reviews in Food Science and Nutrition, December 2011, Taylor & Francis

    Teresa De Pilli

  19. pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification

    Article • LWT, November 2011, Elsevier

    Teresa De Pilli

  20. Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

    Article • Innovative Food Science & Emerging Technologies, October 2011, Elsevier

    Teresa De Pilli

  21. STUDY ON PRESTABILIZATION OF PUMPKIN (CUCURBITA MOSCHATA) BY OSMOTIC DEHYDRATION IN QUATERNARY COMPLEX SOLUTION

    Article • Journal of Food Process Engineering, March 2011, Wiley

    Teresa De Pilli

  22. Reduction in the pH of vegetables by vacuum impregnation: A study on pepper

    Article • Journal of Food Engineering, July 2010, Elsevier

    Teresa De Pilli

  23. Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions

    Article • LWT, May 2010, Elsevier

    Teresa De Pilli

  24. STUDY ON INTERACTION AMONG EXTRUSION-COOKING PROCESS VARIABLES AND ENZYME ACTIVITY: EVALUATION OF EXTRUDATE STRUCTURE

    Article • Journal of Food Process Engineering, February 2010, Wiley

    Teresa De Pilli

  25. Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta

    Article • Journal of Food Engineering, December 2009, Elsevier

    Teresa De Pilli

  26. STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT

    Article • Journal of Food Processing and Preservation, October 2008, Wiley

    Teresa De Pilli

  27. Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

    Article • Journal of Food Engineering, August 2008, Elsevier

    Teresa De Pilli

  28. Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta

    Article • Journal of the American Oil Chemists Society, July 2008, Springer Science + Business Media

    Teresa De Pilli

  29. Mass transfer during osmotic dehydration of apples

    Article • Journal of Food Engineering, June 2008, Elsevier

    Teresa De Pilli

  30. Effects of operating conditions on oil loss and structure of almond snacks

    Article • International Journal of Food Science & Technology, March 2008, Wiley

    Teresa De Pilli

  31. Effect of some emulsifiers on the structure of extrudates with high content of fat

    Article • Journal of Food Engineering, April 2007, Elsevier

    Teresa De Pilli

  32. Prediction of water activity in vegetable creams: Note 2

    Article • Journal of Food Engineering, April 2007, Elsevier

    Teresa De Pilli

  33. Study on Different Emulsifiers to Retain Fatty Fraction During Extrusion of Fatty Flours

    Article • Cereal Chemistry, September 2005, Scientific Societies

    Teresa De Pilli

  34. Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study

    Article • Journal of Food Engineering, September 2005, Elsevier

    Teresa De Pilli

  35. Combined treatments of blanching and dehydration: study on potato cubes

    Article • Journal of Food Engineering, June 2005, Elsevier

    Teresa De Pilli

  36. Acidifying-blanching of 'Cicorino' leaves: effects of recycling of processing solution on product pH

    Article • International Journal of Food Science & Technology, August 2004, Wiley

    Teresa De Pilli

  37. Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions

    Article • LWT, November 2003, Elsevier

    Teresa De Pilli

  38. Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’ products: effects on chemical, physical and sensorial quality

    Article • Meat Science, July 2003, Elsevier

    Teresa De Pilli

  39. Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

    Article • Journal of Agricultural and Food Chemistry, October 2000, American Chemical Society (ACS)

    Teresa De Pilli