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  Pallet standards in agri-food sector: a brief survey

  Alessandro Trevisani, Eleonora Iaccheri, Angelo Fabbri, Adriano Guarnieri

  90-95

  02-10-2014

  https://doi.org/10.4081/jae.2014.220

  3526

  PDF: 1451

  HTML: 3980
• 

  Editorial

  Adriano Guarnieri

  e1

  30-06-2012

  https://doi.org/10.4081/jae.2012.e1

  1641

  PDF: 570

  HTML: 161
• 

  Estimation of thermal conductivity of short pastry biscuit at different baking stages

  Chiara Cevoli, Angelo Fabbri, Simone Virginio Marai, Enrico Ferrari, Adriano Guarnieri

  64-69

  02-10-2014

  https://doi.org/10.4081/jae.2014.232

  3230

  PDF: 1053

  HTML: 1395
• 

  Theoretical and experimental study on mechanical characterisation of a water drop impact on a solid surface

  Luigi Cavazza, Adriano Guarnieri, Angelo Fabbri, Chiara Cevoli, Giovanni Molari

  12-16

  08-03-2016

  https://doi.org/10.4081/jae.2016.487

  2471

  PDF: 1051

  HTML: 1235

• Numerical models of mass transfer during ripening and storage of salami

  Angelo Fabbri, Chiara Cevoli, Giulia Tabanelli, Fausto Gardini, Adriano Guarnieri

  08-09-2013

  https://doi.org/10.4081/jae.2013.304

  1316

  PDF: 713

• HOT AIR TREATMENT, IN NATURAL CONVECTION CONDITIONS, FOR EGG SURFACE DECONTAMINATION

  Chiara Cevoli, Angelo Fabbri, Frédérique Pasquali, Annachiara Berardinelli, Adriano Guarnieri

  23-27

  26-06-2012

  https://doi.org/10.4081/jae.2010.4.23

  1972

  PDF: 1039

• Screening of grated cheese authenticity by nir spectroscopy

  Chiara Cevoli, Angelo Fabbri, Alessandro Gori, Maria Fiorenza Caboni, Adriano Guarnieri

  08-09-2013

  https://doi.org/10.4081/jae.2013.295

  1507

  PDF: 877

• FIRST RESULTS FROM OEDOTENSIOMETRIC TESTS

  Luigi Cavazza, Adriano Guarnieri, Antonia Patruno, Giulio Lorenzini, Elio Cirillo

  11-25

  30-09-2008

  https://doi.org/10.4081/jae.2008.3.11

  2321

  PDF: 726

• NUMERICAL SIMULATION OF PHYSICAL SYSTEMS IN AGRI-FOOD ENGINEERING

  Angelo Fabbri, Chiara Cevoli, Florina Aurelia Silaghi, Adriano Guarnieri

  1-8

  22-06-2012

  https://doi.org/10.4081/jae.2011.4.1

  2124

  PDF: 1461

• ASSESSMENT OF THE TOTAL SOLIDS AND FAT CONTENTS IN WHOLE LIQUID EGG PRODUCTS BY ELECTRICAL AND THERMAL CONDUCTIVITY MEASUREMENTS

  Annachiara Berardinelli, Luigi Ragni, Chiara Cevoli, Adriano Guarnieri

  41-47

  30-06-2012

  https://doi.org/10.4081/jae.2011.1.40

  2180

  PDF: 1383

• PRELIMINARY INVESTIGATION OF PASTA EXTRUSION PROCESS: RHEOLOGICAL CHARACTERIZATION OF SEMOLINA DOUGH

  Angelo Fabbri, Alessandro Angioloni, Andrea Di Stefano, Enrico Fava, Adriano Guarnieri, Giulio Lorenzini

  21-24

  30-06-2007

  https://doi.org/10.4081/jae.2007.2.21

  1807

  PDF: 1310

• FRESHNESS GRADING OF SHELL EGGS USING A DIELECTRIC TECHNIQUE AND ARTIFICIAL NEURAL NETWORK METHOD

  Angelo Fabbri, Luigi Ragni, Annachiara Berardinelli, Chiara Cevoli, Alessandro Giunchi, Adriano Guarnieri

  49-54

  30-09-2008

  https://doi.org/10.4081/jae.2008.3.49

  1695

  PDF: 846