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  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

  3393

  PDF: 1121

  HTML: 1400
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  Estimation of semolina dough rheological parameters by inversion of a finite elements model

  Angelo Fabbri, Chiara Cevoli

  95-99

  01-10-2015

  https://doi.org/10.4081/jae.2015.469

  2898

  PDF: 974

  HTML: 877

• Control of mixing step in the bread production with weak wheat flour and sourdough

  Alessandro Parenti, Lorenzo Guerrini, Lisa Granchi, Manuel Venturi, Stefano Benedettelli, Fabrizio Nistri

  08-09-2013

  https://doi.org/10.4081/jae.2013.307

  1510

  PDF: 850
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  Avoidable food waste in the distribution sector: quantification and valorization

  Arianna Cusmai, Abhishek Dattu Narote, Alessio Tugnolo, Roberto Beghi, Valentina Giovenzana

  26-06-2025

  https://doi.org/10.4081/jae.2025.1844

  1373

  PDF: 473

  HTML: 88