Hygrometric measurements for the evaluation of the stability of model food emulsionsPITTIA, P; GAMBI, A; LERICI, C. R et al.Food research international. 1997, Vol 30, Num 3-4, pp 177-184, issn 0963-9969Article

Tecniche combinate per la stabilizzazione di frutta cubettata = Combined techniques for diced-fruits stabilizationMASSINI, R; NICOLI, M. C; PITTIA, P et al.Industrie alimentari (Pinerolo). 1994, Vol 33, Num 331, pp 1089-1093, issn 0019-901XArticle

Oxygen consuming properties of heated glucose/glycine aqueous solutions = Studio sulla capacità dei prodotti della reazione di Maillard di agire come accettori di ossigenoANESE, M; PITTIA, P; NICOLI, M. C et al.Italian journal of food science. 1993, Vol 5, Num 1, pp 75-79, issn 1120-1770Article

Strumenti termometrici per la determinazione e il controllo del processo di sterilizzazione applicato a prodotti alimentari inscatolati. I: Caratteristiche tecniche e condizioni d'impiego deisensori = Temperature-measuring devices for determining and controling heat processes for canned food productsPITTIA, P; MIGLIOLI, L; QUINTAVALA, S et al.Industria Conserve. 1990, Vol 65, Num 2, pp 115-121, issn 0019-7483, 7 p.Article

Effetto di alcune sostanze sull'attivita' delle polifenolossidasi = Effect of some substances on polyphenoloxidase activityNICOLI, M. C; ANESE, M; PITTIA, P et al.Industria Conserve. 1991, Vol 66, Num 3, pp 234-237, issn 0019-7483, SUPArticle

Effect of colloidal properties of oil-in-water emulsions on ethanol liquid-vapour partitionPITTIA, P; MASTROCOLA, D; NICOLI, M. C et al.Food research international. 2005, Vol 38, Num 5, pp 585-595, issn 0963-9969, 11 p.Article

The foaming properties of native and pressure treated β-caseinPITTIA, P; WILDE, P. J; CLARK, D. C et al.Food hydrocolloids. 1996, Vol 10, Num 3, pp 335-342, issn 0268-005XArticle

Strumenti termometrici per la determinazione e il controllo del processo di sterilizzazione applicato a prodotti alimentari inscatolati = Temperature measuring devices for determining and controlling heat processes for canned food products. II. Practical behaviourPITTIA, P; MIGLIOLI, L; QUINTAVALLA, S et al.Industria Conserve. 1991, Vol 66, Num 4, pp 273-276, issn 0019-7483Article

Meat quality in male fallow deer (Dama dama): effects of age and supplementary feedingVOLPELLI, L. A; VALUSSO, R; MORGANTE, M et al.Meat science. 2003, Vol 65, Num 1, pp 555-562, issn 0309-1740, 8 p.Article

Evoluzione di alcune caratteristiche fisiche del caffè durante la torrefazione = Modification of some physical properties of coffee during roastingPITTIA, P; DALLA ROSA, M; PINNAVAIA, G et al.Industrie alimentari (Pinerolo). 1996, Vol 35, Num 351, pp 945-950, issn 0019-901XArticle

Shelf-life extension of fresh-like ready-to-use pear cubesPITTIA, P; NICOLI, M. C; COMI, G et al.Journal of the science of food and agriculture. 1999, Vol 79, Num 7, pp 955-960, issn 0022-5142Article

Characterization of high-pressure-treated egg albumenIAMETTI, S; DONNIZZELLI, E; PITTIA, P et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 9, pp 3611-3616, issn 0021-8561Article

Interrelationship between chemico-physical variables, microstructure and growth of Listeria monocytogenes and Yarrowia lipolytica in food model systemsGUERZONI, M. E; LANCIOTTI, R; WESTALL, F et al.Sciences des aliments. 1997, Vol 17, Num 5, pp 507-522, issn 0240-8813Article

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsionsDI MATTIA, C. D; SACCHETTI, G; MASTROCOLA, D et al.Food research international. 2009, Vol 42, Num 8, pp 1163-1170, issn 0963-9969, 8 p.Article

Physical, chemical, textural and sensorial changes of portioned Parmigiano Reggiano cheese packed under different conditionsROMANI, S; SACCHETTI, G; PITTIA, P et al.Food science and technology international. 2002, Vol 8, Num 4, pp 203-211, issn 1082-0132, 9 p.Article

Molecular modifications of β-lactoglobulin upon exposure to high pressureIAMETTI, S; TRANSIDICO, P; BONOMI, F et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 1, pp 23-29, issn 0021-8561Article

Diversificazione di alcune proprieta' funzionali di frutta disidratata = Functional properties of dried fruits reconstituted in sugar solutionsMASTROCOLA, D; PITTIA, P; CENCIC, L et al.Industrie alimentari (Pinerolo). 1995, Vol 34, Num 340, pp 833-839, issn 0019-901XArticle