1. A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers. (April 2023) Authors: Corti, Ferdinando; Zanoni, Bruno; Parenti, Alessandro; Masella, Piernicola; Breschi, Carlotta; Angeloni, Giulia; Spadi, Agnese; Guerrini, Lorenzo Journal: Journal of food engineering Issue: Volume 343(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An effective HPLC‐based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process. (20th February 2018) Authors: Cecchi, Lorenzo; Migliorini, Marzia; Zanoni, Bruno; Breschi, Carlotta; Mulinacci, Nadia Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 10(2018) Page Start: 3636 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions. (March 2018) Authors: Fia, Giovanna; Millarini, Valentina; Granchi, Lisa; Bucalossi, Ginevra; Guerrini, Simona; Zanoni, Bruno; Rosi, Iolanda Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 89(2018) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality. (March 2020) Authors: Parenti, Ottavia; Guerrini, Lorenzo; Cavallini, Benedetta; Baldi, Fabio; Zanoni, Bruno 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) ↗
5. Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion. (15th March 2023) Authors: Cecchi, Lorenzo; Balli, Diletta; Urciuoli, Silvia; Urciuolo, Angelica; Bordiga, Matteo; Travaglia, Fabiano; Zanoni, Bruno; Mulinacci, Nadia Journal: Food chemistry Issue: Volume 404:Part B(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil. Issue 4 (15th March 2023) Authors: Breschi, Carlotta; Ferraro, Giovanni; Guerrini, Lorenzo; Fratini, Emiliano; Calamai, Luca; Parenti, Alessandro; Lunetti, Lorenzo; Zanoni, Bruno Journal: European journal of lipid science and technology Issue: Volume 125:Issue 4(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Cross‐Batch Contamination in a Continuous Horizontal Decanter Centrifuge during Virgin Olive Oil Production. Issue 2 (18th December 2022) Authors: Guerrini, Lorenzo; Corti, Ferdinando; Masella, Piernicola; Calamai, Luca; Angeloni, Giulia; Spadi, Agnese; Zanoni, Bruno; Parenti, Alessandro Journal: European journal of lipid science and technology Issue: Volume 125:Issue 2(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Direct quantitative indices for ripening of olive oil fruits to predict harvest time. Issue 8 (27th November 2015) Authors: Trapani, Serena; Migliorini, Marzia; Cherubini, Chiara; Cecchi, Lorenzo; Canuti, Valentina; Fia, Giovanna; Zanoni, Bruno Journal: European journal of lipid science and technology Issue: Volume 118:Issue 8(2016) Page Start: 1202 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers. (25th June 2018) Authors: Husein, Yara; Secci, Giulia; Dinnella, Caterina; Parisi, Giuliana; Fusi, Renzo; Monteleone, Erminio; Zanoni, Bruno Journal: International journal of food science & technology Issue: Volume 54:Number 3(2019) Page Start: 593 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Ethanol From Olive Paste During Malaxation, Exploratory Experiments. Issue 1 (23rd November 2018) Authors: Masella, Piernicola; Guerrini, Lorenzo; Angeloni, Giulia; Zanoni, Bruno; Parenti, Alessandro Journal: European journal of lipid science and technology Issue: Volume 121:Issue 1(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗