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• Testing of ultrasonic vibration to speed up the remuage operation in sparkling wine production

  Alessio Tugnolo, Roberto Beghi, Valentina Giovenzana, Alessia Pampuri, Simone Virginio Marai, Andrea Casson, Enrico Ferrari, Riccardo Guidetti

  16-04-2024

  202

  PDF: 134

  HTML: 5
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  Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy

  Roberto Beghi, Valentina Giovenzana, Raffaele Civelli, Enrico Cini, Riccardo Guidetti

  e8

  04-10-2013

  3366

  PDF: 1081

  HTML: 981
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  Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation

  Valentina Giovenzana, Roberto Beghi, Riccardo Guidetti, Massimiliano Luison, Tiziana Nardi

  12-05-2023

  1178

  PDF: 384

  Supplementary Materials: 49

  HTML: 9
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  The use of hyperspectral imaging in the visible and near infrared region to discriminate between table grapes harvested at different times

  Francesca Piazzolla, Maria Luisa Amodio, Giancarlo Colelli

  e7

  04-10-2013

  3258

  PDF: 1147

  HTML: 600
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  Spectra evolution over on-vine holding of Italia table grapes: prediction of maturity and discrimination for harvest times using a Vis-NIR hyperspectral device

  Francesca Piazzolla, Maria Luisa Amodio, Giancarlo Colelli

  109-116

  01-06-2017

  1635

  PDF: 839

  HTML: 393
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  What’s now, what’s new and what’s next in virgin olive oil elaboration systems? A perspective on current knowledge and future trends

  Maria Lisa Clodoveo, Tiziana Dipalmo, Cristina Schiano, Domenico La Notte, Sandra Pati

  49-59

  02-10-2014

  2535

  PDF: 1106

  HTML: 3232
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  The design of a force feedback soft gripper for tomato harvesting

  Asiwan Kultongkham, Supakit Kumnon, Tawan Thintawornkul, Teeranoot Chanthasopeephan

  18-03-2021

  4387

  PDF: 1522

  HTML: 665
• 

  Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality

  Alessio Cappelli, Lucrezia Lupori, Enrico Cini

  22-03-2023

  1318

  PDF: 668

  HTML: 90
• 

  Hyperspectral imaging system to online monitoring the soy flour content in a functional pasta

  Roberto Romaniello, Antonietta Eliana Barrasso, Antonio Berardi, Claudio Perone, Antonia Tamborrino, Filippo Catalano, Antonietta Baiano

  04-08-2023

  1034

  PDF: 265

  HTML: 20
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  Closed tank pneumatic press application to improve Sauvignon Blanc wine quality and nutraceutical properties

  Pietro Catania, Filippa Bono, Claudio De Pasquale, Mariangela Vallone

  159-165

  27-11-2019

  1283

  PDF: 1206

  HTML: 577
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  Reduction of odorous compounds emissions from swine slurry by electrolytic treatments and copper addition

  Mauro Podrecca, Alessandro Chiumenti, Francesco Da Borso, Marco Contin, Maria De Nobili

  12-20

  17-02-2017

  1641

  PDF: 877

  HTML: 541
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  Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons

  Maria Luisa Amodio, Antonio Derossi, Giancarlo Colelli

  e6

  14-06-2013

  3577

  PDF: 1093

  HTML: 836
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  Thermo-fluid-dynamic modelling of a cold store for cheese maturation

  Ferruccio Giametta, Flavio Fucci, Pasquale Catalano, Giovanna La Fianza

  e26

  26-03-2013

  2557

  PDF: 701

  HTML: 427
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  Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production

  Giacomo Costagli, Matteo Betti

  115-122

  16-10-2015

  66856

  PDF: 9124

  HTML: 109915
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  Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process

  Antonia Tamborrino, Alessandro Leone, Roberto Romaniello, Simone Grasso, Alessandro Zompanti, Maurizio Servili, Pablo Juliano, Marco Santonico

  73-79

  18-06-2020

  669

  PDF: 435

  HTML: 30
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  Technological innovation in the winery addressing oenology 4.0: testing of an automated system for the alcoholic fermentation management

  Valentina Giovenzana, Stefano Baroffio, Roberto Beghi, Andrea Casson, Alessia Pampuri, Alessio Tugnolo, Diego De Filippi, Riccardo Guidetti

  23-12-2021

  668

  PDF: 429

  Appendix: 120

  HTML: 80
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  Simple and efficient approach for shelf-life test on frozen spinach and parsley

  Eleonora Iaccheri, Chiara Cevoli, Santina Romani, Marco Dalla Rosa, Giovanni Molari, Angelo Fabbri

  30-09-2021

  1028

  PDF: 513

  HTML: 962
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  Thin-layer catalytic far-infrared radiation drying and flavour of tomato slices

  Ernest Ekow Abano, Hai Le Ma, Wenjuan Qu

  37-45

  20-06-2014

  2159

  PDF: 820

  HTML: 1135