Works by Pittia, Paola
Results: 57
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, v. 107, p. 1, doi. 10.1016/j.fbp.2017.10.003
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- Article
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 1, p. 28, doi. 10.1016/j.fbp.2012.08.006
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- Article
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7865, doi. 10.1111/ijfs.17062
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- Article
Oil-in-water Pickering Emulsions Stabilized with Starch Particles and Formulated with Olive Oil: Colloidal Properties and Stability as Affected by Olive Oil Phenolic Content.
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- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 79
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- Article
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market.
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- International Journal of Food Studies, 2015, v. 4, p. 173, doi. 10.7455/ijfs/4.2.2015.a6
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- Article
Identifying the most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders.
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- International Journal of Food Studies, 2015, v. 4, p. 163, doi. 10.7455/ijfs/4.2.2015.a5
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- Article
The Regulation of Food Science and Technology Professions in Europe.
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- International Journal of Food Studies, 2014, v. 3, p. 125, doi. 10.7455/ijfs/3.1.2014.a10
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- Article
Shelf-life extension of fresh-like ready-to-use pear cubes.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 955, doi. 10.1002/(SICI)1097-0010(19990515)79:7<955::AID-JSFA310>3.0.CO;2-3
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- Article
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers.
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- Journal of Food Products Marketing, 2019, v. 25, n. 4, p. 462, doi. 10.1080/10454446.2019.1582395
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- Article
Antioxidant activity of natural extracts measured with a novel solid‐state crocin bleaching assay by hot melt extrusion.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 6, p. 1, doi. 10.1111/jfpp.15558
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- Article
Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability.
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- Foods, 2025, v. 14, n. 1, p. 60, doi. 10.3390/foods14010060
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- Article
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae.
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- Italian Journal of Food Safety, 2017, v. 6, n. 1, p. 23, doi. 10.4081/ijfs.2017.6178
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- Article
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae.
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- Italian Journal of Food Safety, 2017, v. 6, n. 2, p. 23, doi. 10.4081/ijfs.2017.6178
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- Article
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems.
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- Food Biophysics, 2021, v. 16, n. 1, p. 84, doi. 10.1007/s11483-020-09650-y
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- Article
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract.
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- Food Biophysics, 2020, v. 15, n. 1, p. 50, doi. 10.1007/s11483-019-09602-1
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- Article
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions.
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- Food Biophysics, 2014, v. 9, n. 4, p. 396, doi. 10.1007/s11483-014-9373-0
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- Article
Multiple Effects of Viscosity, Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions.
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- Food Biophysics, 2014, v. 9, n. 3, p. 260, doi. 10.1007/s11483-014-9348-1
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- Article
Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type.
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- Food Biophysics, 2011, v. 6, n. 2, p. 295, doi. 10.1007/s11483-010-9195-7
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- Article
Influence of Water Activity and System Mobility on Peroxidase Activity in Maltodextrin Solutions.
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- Food Biophysics, 2011, v. 6, n. 2, p. 281, doi. 10.1007/s11483-011-9218-z
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- Article
Water Biophysics: How Water Interacts with Biomolecules.
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- Food Biophysics, 2011, v. 6, n. 2, p. 183, doi. 10.1007/s11483-011-9223-2
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- Article
Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry.
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- Electroanalysis, 2017, v. 29, n. 2, p. 521, doi. 10.1002/elan.201600325
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- Article
Functional and Structural Properties of β-lactoglobulin as Affected by High Pressure Treatment.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1123, doi. 10.1111/j.1365-2621.1996.tb10944.x
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- Article
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 6, p. 1259, doi. 10.1111/j.1365-2621.2011.02617.x
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- Article
The effect of extrusion temperature and drying-tempering on both the kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 6, p. 655, doi. 10.1111/j.1365-2621.2005.00976.x
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- Article
Kinetic modelling of textural changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 2, p. 135, doi. 10.1046/j.1365-2621.2003.00654.x
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- Article
Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots.
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- Food & Bioprocess Technology, 2021, v. 14, n. 7, p. 1326, doi. 10.1007/s11947-021-02637-8
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- Article
Wild and Micropropagated Artemisia eriantha Infusions: In Vitro Digestion Effects on Phenolic Pattern and Antioxidant Activity.
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- Plants (2223-7747), 2024, v. 13, n. 1, p. 85, doi. 10.3390/plants13010085
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- Article
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity.
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- Plants (2223-7747), 2022, v. 11, n. 1, p. 41, doi. 10.3390/plants11010041
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- Article
Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction.
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- Food Science & Nutrition, 2018, v. 6, n. 4, p. 1128, doi. 10.1002/fsn3.654
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- Article
Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?
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- Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 6, p. 3439, doi. 10.1111/1541-4337.12633
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- Article
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3420, doi. 10.1007/s11947-012-1028-x
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- Article
GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines.
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- Journal of Mass Spectrometry, 2018, v. 53, n. 9, p. 871, doi. 10.1002/jms.4271
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- Article
Liquid-vapour partition of ethanol in bakery products.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 3, doi. 10.1002/ffj.1694
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- Article
Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Crocus sativus L.) Extracts.
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- Molecules, 2024, v. 29, n. 21, p. 5144, doi. 10.3390/molecules29215144
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- Article
Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization.
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- Molecules, 2021, v. 26, n. 21, p. 6607, doi. 10.3390/molecules26216607
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- Article
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties.
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- Antioxidants, 2023, v. 12, n. 2, p. 442, doi. 10.3390/antiox12020442
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- Article
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach.
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- Antioxidants, 2020, v. 9, n. 10, p. 996, doi. 10.3390/antiox9100996
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- Article
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach.
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- Antioxidants, 2020, v. 9, n. 10, p. 996, doi. 10.3390/antiox9100996
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- Article
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods.
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- Foods, 2021, v. 10, n. 7, p. 1653, doi. 10.3390/foods10071653
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- Article
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders.
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- Foods, 2021, v. 10, n. 6, p. 1152, doi. 10.3390/foods10061152
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- Article
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage.
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- Foods, 2020, v. 9, n. 12, p. 1886, doi. 10.3390/foods9121886
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- Article
Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts.
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- Foods, 2020, v. 9, n. 8, p. 997, doi. 10.3390/foods9080997
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- Article
Headspace Volatile Evaluation of Carrot Samples—Comparison of GC/MS and AuNPs-hpDNA-Based E-Nose.
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- Foods, 2019, v. 8, n. 8, p. 293, doi. 10.3390/foods8080293
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- Article
Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 11, p. 9423, doi. 10.1007/s11694-024-02890-3
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- Article
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 2, p. 115, doi. 10.17221/512/2012-cjfs
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- Article
Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions: a spectroscopic and kinetic study.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 2047, doi. 10.1002/jsfa.12371
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- Article
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6620, doi. 10.1002/jsfa.9949
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- Article
Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 7, p. 3635, doi. 10.1002/jsfa.9584
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- Article
Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana).
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- Journal of Food Science & Technology, 2019, v. 56, n. 3, p. 1165, doi. 10.1007/s13197-019-03579-y
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- Article
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7771, doi. 10.1007/s13197-015-1957-2
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- Article