Chiara Cevoli
Chiara Cevoli
Assistant professor, University of Bologna
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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
Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.)
F Pasquali, AC Stratakos, A Koidis, A Berardinelli, C Cevoli, L Ragni, ...
Food control 60, 552-559, 2016
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
Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results
MJ Lerma-García, L Cerretani, C Cevoli, EF Simó-Alfonso, A Bendini, ...
Sensors and Actuators B: Chemical 147 (1), 283-289, 2010
Sanitisation of fresh-cut celery and radicchio by gas plasma treatments in water medium
A Berardinelli, F Pasquali, C Cevoli, M Trevisani, L Ragni, R Mancusi, ...
Postharvest Biology and Technology 111, 297-304, 2016
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
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
Effects of sanitizing treatments with atmospheric cold plasma, SDS and lactic acid on verotoxin-producing Escherichia coli and Listeria monocytogenes in red chicory (radicchio)
M Trevisani, A Berardinelli, C Cevoli, M Cecchini, L Ragni, F Pasquali
Food Control 78, 138-143, 2017
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
Different analytical approaches for the study of water features in green and roasted coffee beans
E Iaccheri, L Laghi, C Cevoli, A Berardinelli, L Ragni, S Romani, ...
Journal of Food Engineering 146, 28-35, 2015
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test
E Valli, F Panni, E Casadei, S Barbieri, C Cevoli, A Bendini, ...
Foods 9 (5), 657, 2020
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
A waveguide technique for non-destructive determination of egg quality parameters
L Ragni, C Cevoli, A Berardinelli
Journal of food engineering 100 (2), 343-348, 2010
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
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
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods
L Ragni, A Berardinelli, C Cevoli, E Valli
Journal of Food Engineering 111 (1), 66-72, 2012
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
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