Cavazza, Luigi; Guarnieri, Adriano; Fabbri, Angelo; Cevoli, Chiara; Molari, Giovanni, Theoretical and experimental study on mechanical characterisation of a water drop impact on a solid surface, «JOURNAL OF AGRICULTURAL ENGINEERING», 2016, 47, pp. 12 - 16 [articolo]Open Access
Fabbri, A.; Cevoli, C., 2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry, «JOURNAL OF FOOD ENGINEERING», 2015, 158, pp. 73 - 79 [articolo]
Brevetto n. International application n. PCT/IB2015/050246, pubblication n. WO/2015/107455 A1, ANALYZER OF MATERIALS BY MICROWAWE SPECTROSCOPY.
Verardo, Vito; Cevoli, Chiara; Pasini, Federica; Gómez-Caravaca, Ana María; Marconi, Emanuele; Fabbri, Angelo; Caboni, Maria Fiorenza, Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2015, 63, pp. 4130 - 4137 [articolo]Open Access
Iaccheri, Eleonora; Laghi, Luca; Cevoli, Chiara; Berardinelli, Annachiara; Ragni, Luigi; Romani, Santina; Rocculi, Pietro, Different analytical approaches for the study of water features in green and roasted coffee beans, «JOURNAL OF FOOD ENGINEERING», 2015, 146, pp. 28 - 35 [articolo]
Fabbri, Angelo; Cevoli, Chiara, Estimation of semolina dough rheological parameters by inversion of a finite elements model., «JOURNAL OF AGRICULTURAL ENGINEERING», 2015, 46, pp. 95 - 99 [articolo]Open Access
Cevoli, C.; Ragni, L.; Iaccheri, E.; Gori, A.; Caboni, M.F.; Guarnieri, A.; Berardinelli, A., Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique, «JOURNAL OF FOOD ENGINEERING», 2015, 149, pp. 181 - 187 [articolo]
Berardinelli, A; Cevoli, C; Fabbri, A; Iaccheri, E; Ragni, L, Ingegneria al servizio della qualità delle produzioni alimentari, «GRAPHIE», 2015, 71, pp. 37 - 37 [articolo]
Cevoli, C.; Gianotti, A.; Troncoso, R.; Fabbri, A., Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2015, 240, pp. 1081 - 1089 [articolo]
Marziali, Sara; Pasini, Federica; Cevoli, Chiara; Caboni, Maria Fiorenza, Study of enriched olive oil with high nutritional and biological value: olives and hazelnuts co-pressing, in: Food to Life, IV International Conference on Foodomics, 2015, pp. 87 - 87 (atti di: Food to Life, IV International Conference on Foodomics, Cesena (Italy), 8-9 ottobre 2015) [Contributo in Atti di convegno]
Brevetto n. N. brevetto: 0001421744, data di concessione: 06 aprile 2016, n. domanda: MI2014A000039, Analizzatore di materiali per spettroscopia nelle microonde.
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 [articolo]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 [articolo]
ELENA GUERRA; ALESSANDRO GORI; CHIARA CEVOLI; GIUSEPPE
LOSI; MARIA FIORENZA CABONI, Lipid fraction of creams collected in the Parmigiano-
Reggiano cheese production area in response to
extruded linseed supplementation of dairy cows’ diets:
GC-FID and FT-MIR evaluation, «INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY», 2014, 67, pp. 510 - 520 [articolo]
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 [articolo]
