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Page 1
Modelling Volume Change and Deformation in Food Products/Processes: An Overview.
Foods. 2021 Apr 5;10(4):778. doi: 10.3390/foods10040778.
Foods. 2021.
PMID: 33916418
Free PMC article.
Review.
Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography-fluorescence detection-mass spectrometry and near-infrared methodologies.
Verardo V, Cevoli C, Pasini F, Gómez-Caravaca AM, Marconi E, Fabbri A, Caboni MF.
Verardo V, et al. Among authors: fabbri a.
J Agric Food Chem. 2015 Apr 29;63(16):4130-7. doi: 10.1021/acs.jafc.5b01425. Epub 2015 Apr 21.
J Agric Food Chem. 2015.
PMID: 25803838
Item in Clipboard
Potential use of ricotta cheese whey for the production of lactobionic acid by Pseudomonas taetrolens strains.
De Giorgi S, Raddadi N, Fabbri A, Gallina Toschi T, Fava F.
De Giorgi S, et al. Among authors: fabbri a.
N Biotechnol. 2018 May 25;42:71-76. doi: 10.1016/j.nbt.2018.02.010. Epub 2018 Feb 21.
N Biotechnol. 2018.
PMID: 29476816
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Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics.
Rocculi P, Cevoli C, Tappi S, Genovese J, Urbinati E, Picone G, Fabbri A, Capozzi F, Rosa MD.
Rocculi P, et al. Among authors: fabbri a.
Food Res Int. 2019 Jan;115:234-240. doi: 10.1016/j.foodres.2018.08.091. Epub 2018 Aug 28.
Food Res Int. 2019.
PMID: 30599937
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Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.
Romani S, Cevoli C, Fabbri A, Alessandrini L, Dalla Rosa M.
Romani S, et al. Among authors: fabbri a.
J Food Sci. 2012 Sep;77(9):C960-5. doi: 10.1111/j.1750-3841.2012.02851.x. Epub 2012 Aug 21.
J Food Sci. 2012.
PMID: 22908932
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FT-NIR spectroscopy for the quality characterization of apricots (Prunus armeniaca L.).
Berardinelli A, Cevoli C, Silaghi FA, Fabbri A, Ragni L, Giunchi A, Bassi D.
Berardinelli A, et al. Among authors: fabbri a.
J Food Sci. 2010 Sep;75(7):E462-8. doi: 10.1111/j.1750-3841.2010.01741.x. Epub 2010 Sep 2.
J Food Sci. 2010.
PMID: 21535540
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