1. Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability. (30th October 2018) Authors: Rocchi, R.; Mascini, M.; Sergi, M.; Compagnone, D.; Mastrocola, D.; Pittia, P. Journal: Food chemistry Issue: Volume 264(2018) Page Start: 241 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials. (March 2020) Authors: Fauster, T.; Giancaterino, M.; Pittia, P.; Jaeger, H. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 121(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. (15th July 2018) Authors: Armellini, R.; Peinado, I.; Pittia, P.; Scampicchio, M.; Heredia, A.; Andres, A. Journal: Food chemistry Issue: Volume 254(2018) Page Start: 55 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength. (November 2018) Authors: Giacintucci, V.; Di Mattia, C.D.; Sacchetti, G.; Flamminii, F.; Gravelle, A.J.; Baylis, B.; Dutcher, J.R.; Marangoni, A.G.; Pittia, P. Journal: Food hydrocolloids Issue: Volume 84(2018) Page Start: 508 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays. (December 2015) Authors: Pizzoni, D.; Compagnone, D.; Di Natale, C.; D'Alessandro, N.; Pittia, P. Journal: Journal of food engineering Issue: Volume 167(2015:Dec.)Part A Page Start: 77 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract. (15th June 2019) Authors: Armellini, R.; Peinado, I.; Asensio-Grau, A.; Pittia, P.; Scampicchio, M.; Heredia, A.; Andres, A. Journal: Food chemistry Issue: Volume 283(2019) Page Start: 155 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Role of saccharides on thermal stability of phycocyanin in aqueous solutions. (June 2020) Authors: Faieta, M.; Neri, L.; Sacchetti, G.; Di Michele, A.; Pittia, P. Journal: Food research international Issue: Volume 132(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗