L. Ragni; C. Cevoli; A. Berardinelli; F. A. Silaghi, Non-destructive internal quality assessment of ‘‘Hayward’’ kiwifruit by waveguide spectroscopy., «JOURNAL OF FOOD ENGINEERING», 2012, 109, pp. 32 - 37 [Scientific article]
C. Cevoli; L. Ragni; A. Gori; A. Berardinelli; M. F. Caboni, Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy, «JOURNAL OF FOOD ENGINEERING», 2012, 113, pp. 201 - 209 [Scientific article]
Elena Guerra; Alessandro Gori; Chiara Cevoli; Angelo Fabbri; Maria Fiorenza Caboni; Giuseppe Losi, Tecniche analitiche accoppiate alle reti neurali artificiali del burro prodotto nel Consorzio di Produzione del Formaggio Parmigiano-Reggiano, in: Convegno espositivo il latte, 2012(atti di: Convegno espositivo il latte, Parma, Italia, 20 Settembre 2012) [Poster]
Fabbri A; Cevoli C; Giunchi A, Validation of a simplified numerical model hot air treatment of shell eggs surface, «JOURNAL OF FOOD PROCESS ENGINEERING», 2012, 35(5), pp. 695 - 700 [Scientific article]
L. Ragni; A. Berardinelli; C. Cevoli; F. Sirri, Admittance measurements to assess the total solids and fat contents in liquid whole egg products, «JOURNAL OF FOOD ENGINEERING», 2011, 107, pp. 179 - 185 [Scientific article]
A. Berardinelli; C. Cevoli; A. Fabbri; M. E. Guerzoni; G. Manfreda; F. Pasquali; L. Ragni; L. Vannini, Alternative egg decontamination techniques to washing, in: Improving the safety and quality of eggs and egg products. Volume 2: Egg safety and nutritional quality., CAMBRIDGE, Woodhead Publishing Limited, 2011, pp. 181 - 198 [Chapter or essay]
A. Berardinelli; L. Ragni; C. Cevoli; A. Guarnieri, Assessment of the total solids and fat contents in whole liquid egg products by electrical and thermal conductivity measurements, «JOURNAL OF AGRICULTURAL ENGINEERING», 2011, 42, pp. 41 - 47 [Scientific article]Open Access
Rocculi P.; Cocci E.; Cevoli C.; Fabbri A.; Romani S.; Dalla Rosa M., CO2 diffusivity, on shell hen's egg and effect on the quality of its constituents., in: 2011 EFFoST Annual Meeting, BERLINO, sine nomine, 2011, pp. 359 - 359 (atti di: 2011 EFFoST Annual Meeting, Berlino, 9-11 Novembre, 2011) [Abstract]
C. Cevoli; L. Cerretani; A. Gori; M.F. Caboni; T. Gallina Toschi; A. Fabbri, Classification of Pecorino cheeses using electronic nose combined with
artificial neural network and comparison with GC–MS analysis of volatile
compounds, «FOOD CHEMISTRY», 2011, 129, pp. 1315 - 1319 [Scientific article]
Fabbri A; Cevoli C; Cocci E; Rocculi P, Determination of the CO2 mass diffusivity of egg components by finite element model inversion, «FOOD RESEARCH INTERNATIONAL», 2011, 44(1), pp. 204 - 208 [Scientific article]
Alessandro Gori; Elena Guerra; Chiara Cevoli; Angelo Fabbri; Maria Fiorenza Caboni; Giuseppe Losi, Evaluation by ATR-FTIR and GC-FID coupled to artificial neural networks of butters produced in the Parmigiano Reggiano cheese area, in: Proceedings of the Summilk – FIL-IDF Word Dairy Summit., 2011(atti di: Proceedings of the Summilk – FIL-IDF Word Dairy Summit., Parma, Italia, 15-19 Ottobre, 2011) [Poster]
P. Rocculi; E. Cocci; F. Sirri; C. Cevoli; S. Romani; M. Dalla Rosa, Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen, «POULTRY SCIENCE», 2011, 90, pp. 1791 - 1798 [Scientific article]
Fabbri A.; Cevoli C.; Romani S.; Dalla Rosa M., Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry, «PROCEDIA FOOD SCIENCE», 2011, 1, pp. 742 - 746 [Scientific article]
A. Fabbri; C. Cevoli; S. Romani; M. Dalla Rosa, Numerical model of heat and mass transfer during roasting coffee using 3D digitiszed geometry, in: Food Process Engineering in a Changing World, ATENE, P.S. Taoukis, N.G. Stoforos, 2011, pp. 1423 - 1424 [Chapter or essay]
Angelo Fabbri; Chiara Cevoli; Laura Alessandrini; Santina Romani, Numerical modeling of heat and mass transfer during coffee roasting process, «JOURNAL OF FOOD ENGINEERING», 2011, 105, pp. 264 - 269 [Scientific article]
