angelo fabbri
angelo fabbri
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Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds
C Cevoli, L Cerretani, A Gori, MF Caboni, TG Toschi, A Fabbri
Food Chemistry 129 (3), 1315-1319, 2011
Non-destructive freshness assessment of shell eggs using FT-NIR spectroscopy
A Giunchi, A Berardinelli, L Ragni, A Fabbri, FA Silaghi
Journal of food engineering 89 (2), 142-148, 2008
Numerical modeling of heat and mass transfer during coffee roasting process
A Fabbri, C Cevoli, L Alessandrini, S Romani
Journal of Food Engineering 105 (2), 264-269, 2011
Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques
C Cevoli, F Balestra, L Ragni, A Fabbri
Food hydrocolloids 33 (1), 142-150, 2013
FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese
C Cevoli, A Gori, M Nocetti, L Cuibus, MF Caboni, A Fabbri
Food research international 52 (1), 214-220, 2013
Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off‐line quality control
S Romani, C Cevoli, A Fabbri, L Alessandrini, M Dalla Rosa
Journal of food science 77 (9), C960-C965, 2012
In-field and non-destructive monitoring of grapes maturity by hyperspectral imaging
A Benelli, C Cevoli, L Ragni, A Fabbri
Biosystems engineering 207, 59-67, 2021
Prevalence of obesity in 6‐and 9‐year‐old children living in Central‐North Italy. Analysis of determinants and indicators of risk of overweight
A Albertini, A Tripodi, A Fabbri, M Mattioli, G Cavrini, R Cecchetti, ...
Obesity reviews 9 (1), 4-10, 2008
Static measurement of the centre of gravity height on narrow-track agricultural tractors
A Fabbri, G Molari
Biosystems engineering 87 (3), 299-304, 2004
Evaluation of drying of edible coating on bread using NIR spectroscopy
SSN Chakravartula, C Cevoli, F Balestra, A Fabbri, M Dalla Rosa
Journal of Food Engineering 240, 29-37, 2019
Hot air treatment for surface decontamination of table eggs
F Pasquali, A Fabbri, C Cevoli, G Manfreda, A Franchini
Food Control 21 (4), 431-435, 2010
Potential use of ricotta cheese whey for the production of lactobionic acid by Pseudomonas taetrolens strains
S De Giorgi, N Raddadi, A Fabbri, TG Toschi, F Fava
New biotechnology 42, 71-76, 2018
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks
A Gori, C Cevoli, A Fabbri, MF Caboni, G Losi
Journal of Food Engineering 109 (3), 525-530, 2012
Influence of sodicity and salinity on the mechanical properties of two Italian soils
A Guarnieri, A Fabbri, G Molari
Biosystems engineering 91 (2), 239-243, 2005
Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography–fluorescence detection–mass spectrometry and near-infrared …
V Verardo, C Cevoli, F Pasini, AM Gómez-Caravaca, E Marconi, A Fabbri, ...
Journal of agricultural and food chemistry 63 (16), 4130-4137, 2015
Discrimination of apricot cultivars by gas multisensor array using an artificial neural network
GP Parpinello, A Fabbri, S Domenichelli, V Mesisca, L Cavicchi, A Versari
Biosystems Engineering 97 (3), 371-378, 2007
In-field hyperspectral imaging: An overview on the ground-based applications in agriculture
A Benelli, C Cevoli, A Fabbri
Journal of Agricultural Engineering 51 (3), 129-139, 2020
PM—Power and machinery: Validation of a finite element program for the design of Roll-over Protective Framed Structures (ROPS) for agricultural tractors
A Fabbri, S Ward
Biosystems Engineering 81 (3), 287-296, 2002
Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes
C Cevoli, A Gianotti, R Troncoso, A Fabbri
European Food Research and Technology 240, 1081-1089, 2015
Ripeness evaluation of kiwifruit by hyperspectral imaging
A Benelli, C Cevoli, A Fabbri, L Ragni
Biosystems Engineering 223, 42-52, 2022
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