Cevoli, C.; Fabbri, A.; Marai, S.V.; Ferrari, E.; Guarnieri, A., Estimation of thermal conductivity of short pastry biscuit at different baking stages, «JOURNAL OF AGRICULTURAL ENGINEERING», 2014, 45, pp. 64 - 69 [Scientific article]Open Access
Chiara Cevoli; Angelo Fabbri; Giulia Tabanelli; Chiara Montanari; Fausto Gardini; Rosalba Lanciotti; Adriano Guarnieri, Finite element model of salami ripening process and successive storage in package, «JOURNAL OF FOOD ENGINEERING», 2014, 132, pp. 14 - 20 [Scientific article]
Fabbri, A.; Cevoli, C.; Troncoso, R., Moisture diffusivity coefficient estimation in solid food by inversion of a numerical model, «FOOD RESEARCH INTERNATIONAL», 2014, 56, pp. 63 - 67 [Scientific article]
Trevisani, A.; Iaccheri, E.; Fabbri, A.; Guarnieri, A., Pallet standards in agri-food sector: A brief survey, «JOURNAL OF AGRICULTURAL ENGINEERING», 2014, 45, pp. 90 - 95 [Scientific article]Open Access
Cevoli, C; Fabbri, A; Tabanelli, G; Gardini, F, Salami Ripening Study by 2D Finite Element Model, in: 2nd International Symposium Fermented Meat, Valencia 20-23 October 2014, 2014(atti di: 2nd International Symposium Fermented Meat, Valencia, 20-23 October 2014) [Poster]
Alessandro Gori; Chiara Cevoli; Elena Guerra; Angelo Fabbri; Maria Fiorenza Caboni, Application of infrared spectroscopy for dairy product authentication and quality assessment, in: 2013 EFFoST Annual Meeting: Bio-based Technologies in the Context of European Food Innovation Systems, 2013(atti di: 2013 EFFoST Annual Meeting: Bio-based Technologies in the Context of European Food Innovation Systems, Bologna, 12-15 Novembre 2013) [Poster]
Mohammad S. S. Tavakolian;Florina A. Silaghi;Angelo Fabbri;Giovanni Molari;Alessandro Giunchi;Adriano Guarnieri, Differentiation of post harvest date fruit varieties non-destructively using FT-NIR spectroscopy, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2013, 48, pp. 1282 - 1288 [Scientific article]
Chiara Cevoli;Alessandro Gori;Marco Nocetti;Lucian Cuibus;Maria Fiorenza Caboni;Angelo Fabbri, FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese, «FOOD RESEARCH INTERNATIONAL», 2013, 52, pp. 214 - 220 [Scientific article]
Fabbri A; Cevoli C; Tabanelli G; Gardini F; Guarnieri A, Numerical models of mass transfer during ripening and storage of salami, in: 10th AIIA Conference: “AIIA13 – Horizons in agricultural, forestry and biosystems engineering”, 2013, pp. 311 - 316 (atti di: 10th AIIA Conference: “AIIA13 – Horizons in agricultural, forestry and biosystems engineering”, Viterbo, University of Tuscia, Italy, 8-12/09/2013) [Contribution to conference proceedings]
Iaccheri E; Berardinelli A; Cevoli C; Fabbri A; Guarnieri A, Ortofrutticoli da consumo fresco: sistemi innovativi per il post-raccolta / Fruit and Vegetables for fresh market: post harvest innovations, «MONDO MACCHINA», 2013, 3-4, pp. 36 - 41 [Scientific article]
Chiara Cevoli; Federica Balestra; Luigi Ragni; Angelo Fabbri, Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques, «FOOD HYDROCOLLOIDS», 2013, 33, pp. 142 - 150 [Scientific article]
Cevoli C; Fabbri A; Gori A; Caboni MF; Guarnieri A, Screening of grated cheese authenticity by NIR spectroscopy, in: 10th Conference of the Italian Society of Agricultural Engineering AIIA “AIIA13 – Horizons in agricultural, forestry and biosystems engineering, 2013, pp. 264 - 266 (atti di: 10th Conference of the Italian Society of Agricultural Engineering AIIA “AIIA13 – Horizons in agricultural, forestry and biosystems engineering”, Viterbo, University of Tuscia, Italy, 8-12/09/2013) [Contribution to conference proceedings]
Gori A.; Cevoli C.; Fabbri A.; Caboni M.F.; Losi G., A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks, «JOURNAL OF FOOD ENGINEERING», 2012, 109(3), pp. 525 - 530 [Scientific article]
Gori A; Cevoli C; Cuibus L; Nocetti M; Fabbri A; Caboni M F, Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano, in: Terzo Congresso Lattiero Caseario “Latte e derivati: la ricerca e l’innovazione, Milano, AITEL – Associazione Italiana Tecnici del Latte, 2012(atti di: AITEL – Associazione Italiana Tecnici del Latte - Terzo Congresso Lattiero Caseario “Latte e derivati: la ricerca e l’innovazione, Milano, 27/09/2012) [Poster]
S. Romani; C. Cevoli; A. Fabbri; L. Alessandrini;M. Dalla Rosa, Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control, «JOURNAL OF FOOD SCIENCE», 2012, 77, pp. C960 - C965 [Scientific article]
