ROMANO, ANNALISA
ROMANO, ANNALISA
Dipartimento di Agraria
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology
2010 Cavella, Silvana; DI MONACO, Rossella; Ercolini, Danilo; Masi, Paolo; Mauriello, Gianluigi; Romano, Annalisa; Sarghini, Fabrizio; Torrieri, Elena; Villani, Francesco
2D Structural imaging study of bubble evolution during leavening
2013 Romano, Annalisa; Cavella, Silvana; Toraldo, Gerardo; Masi, Paolo
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva
2004 Nicolais, Valeria; Maturi, Teresa; A., Langella; Romano, Annalisa; Villani, Francesco; Barbieri, Giancarlo; Masi, Paolo
A very efficient and stable supramolecular organic blend having a very high value of the optical gain for photorefractive applications
2009 Angelone, R.; Ciardelli, F.; Colligiani, Arturo; Greco, F.; Masi, Paolo; Romano, Annalisa; Ruggeri, G.; Stehlè, J. L.
An indole-based low molecular weight glass-former giving materials with high cooperative photorefractive optical gain
2006 R., Angelone; M., Angiuli; F., Ciardelli; Colligiani, Arturo; F., Greco; Romano, Annalisa
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing
2016 Manzo, Nadia; Pizzolongo, Fabiana; Montefusco, Immacolata; Romano, Annalisa; Masi, Paolo; Romano, Raffaele
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania
2008 Romano, Annalisa; Cavella, Silvana; Giancone, T.; Masi, Paolo
Caratteristiche anatomiche e chimiche di olive da mensa subito dopo la raccolta e a seguito di trattamenti di deamarizzazione - Anatomy and chemistry of olives after harvesting and debittering.
2004 Aronne, Giovanna; DE MICCO, Veronica; Adamo, R.; Romano, Annalisa; Paduano, Antonello; Sacchi, Raffaele
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients
2016 Romano, Annalisa; Farina, Alan Mackie2 Federica; Aponte, Maria; Sarghini, Fabrizio; Masi, Paolo
Chestnut as Source of Novel Ingredients for Celiac People
2018 Romano, Annalisa; Aponte, Maria
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol
2020 Santos-Hernández, M.; Alfieri, A.; Gallo, V.; Miralles, B.; Masi, P.; Romano, A.; Ferranti, P.; Recio, I.
Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment
2013 Romano, Raffaele; Manzo, Nadia; Laura Le, Grottaglie; Anella, Giordano; Romano, Annalisa; Masi, Paolo
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process
2016 Montefusco, Immacolata; Pizzolongo, Fabiana; Manzo, Nadia; Romano, Annalisa; Masi, Paolo; Romano, Raffaele
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview
2018 Shanakhat, Hina; Sorrentino, Angela; Raiola, Assunta; Romano, Annalisa; Masi, Paolo; Cavella, S.
Data-Driven Approaches to Predict States in a Food Technology Case Study
2018 Romano, Annalisa; Campagna, Rosanna; Masi, Paolo; Cuomo, Salvatore; Toraldo, Gerardo
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING
2007 Romano, Annalisa; Toraldo, Gerardo; Cavella, Silvana; Masi, Paolo
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
2020 Gallo, Veronica; Romano, Annalisa; Masi, Paolo
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product
2018 Romano, Annalisa; Masi, Paolo; Bracciale, Annachiara; Aiello, Alessandra; Nicolai, MARIA ADALGISA; Ferranti, Pasquale
Effect of different viscosity on optimal shape of static mixers for food industry
2013 Sarghini, Fabrizio; Masi, Paolo; Romano, Annalisa
Effect of the refreshment on the liquid sourdough preparation
2022 Falciano, A.; Romano, A.; Almendárez, B. E. G.; Regalado-Gónzalez, C.; Pierro, Di; Masi, P.
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| 15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology | 8.04 Convegni organizzati dalla struttura | 2010 | Cavella, Silvana; DI MONACO, Rossella; Ercolini, Danilo; Masi, Paolo; Mauriello, Gianluigi; Romano, Annalisa; Sarghini, Fabrizio; Torrieri, Elena; Villani, Francesco | |
| 2D Structural imaging study of bubble evolution during leavening | 1.1 Articolo in rivista | 2013 | Romano, Annalisa; Cavella, Silvana; Toraldo, Gerardo; Masi, Paolo | |
| A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva | 4.1 Articoli in Atti di convegno | 2004 | Nicolais, Valeria; Maturi, Teresa; A., Langella; Romano, Annalisa; Villani, Francesco; Barbieri, Giancarlo; Masi, Paolo | |
| A very efficient and stable supramolecular organic blend having a very high value of the optical gain for photorefractive applications | 4.1 Articoli in Atti di convegno | 2009 | Angelone, R.; Ciardelli, F.; Colligiani, Arturo; Greco, F.; Masi, Paolo; Romano, Annalisa; Ruggeri, G.; Stehlè, J. L. | |
| An indole-based low molecular weight glass-former giving materials with high cooperative photorefractive optical gain | 1.1 Articolo in rivista | 2006 | R., Angelone; M., Angiuli; F., Ciardelli; Colligiani, Arturo; F., Greco; Romano, Annalisa | |
| Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing | 8.02 Comunicazioni a Convegni o Seminari | 2016 | Manzo, Nadia; Pizzolongo, Fabiana; Montefusco, Immacolata; Romano, Annalisa; Masi, Paolo; Romano, Raffaele | |
| Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania | 4.1 Articoli in Atti di convegno | 2008 | Romano, Annalisa; Cavella, Silvana; Giancone, T.; Masi, Paolo | |
| Caratteristiche anatomiche e chimiche di olive da mensa subito dopo la raccolta e a seguito di trattamenti di deamarizzazione - Anatomy and chemistry of olives after harvesting and debittering. | 1.1 Articolo in rivista | 2004 | Aronne, Giovanna; DE MICCO, Veronica; Adamo, R.; Romano, Annalisa; Paduano, Antonello; Sacchi, Raffaele | |
| Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients | 1.1 Articolo in rivista | 2016 | Romano, Annalisa; Farina, Alan Mackie2 Federica; Aponte, Maria; Sarghini, Fabrizio; Masi, Paolo | |
| Chestnut as Source of Novel Ingredients for Celiac People | 2.1 Contributo in volume (Capitolo o Saggio) | 2018 | Romano, Annalisa; Aponte, Maria | |
| Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol | 1.1 Articolo in rivista | 2020 | Santos-Hernández, M.; Alfieri, A.; Gallo, V.; Miralles, B.; Masi, P.; Romano, A.; Ferranti, P.; Recio, I. | |
| Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment | 1.1 Articolo in rivista | 2013 | Romano, Raffaele; Manzo, Nadia; Laura Le, Grottaglie; Anella, Giordano; Romano, Annalisa; Masi, Paolo | |
| Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process | 8.02 Comunicazioni a Convegni o Seminari | 2016 | Montefusco, Immacolata; Pizzolongo, Fabiana; Manzo, Nadia; Romano, Annalisa; Masi, Paolo; Romano, Raffaele | |
| Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview | 1.1 Articolo in rivista | 2018 | Shanakhat, Hina; Sorrentino, Angela; Raiola, Assunta; Romano, Annalisa; Masi, Paolo; Cavella, S. | |
| Data-Driven Approaches to Predict States in a Food Technology Case Study | 4.1 Articoli in Atti di convegno | 2018 | Romano, Annalisa; Campagna, Rosanna; Masi, Paolo; Cuomo, Salvatore; Toraldo, Gerardo | |
| DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING | 1.1 Articolo in rivista | 2007 | Romano, Annalisa; Toraldo, Gerardo; Cavella, Silvana; Masi, Paolo | |
| Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? | 1.1 Articolo in rivista | 2020 | Gallo, Veronica; Romano, Annalisa; Masi, Paolo | |
| Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product | 1.1 Articolo in rivista | 2018 | Romano, Annalisa; Masi, Paolo; Bracciale, Annachiara; Aiello, Alessandra; Nicolai, MARIA ADALGISA; Ferranti, Pasquale | |
| Effect of different viscosity on optimal shape of static mixers for food industry | 1.1 Articolo in rivista | 2013 | Sarghini, Fabrizio; Masi, Paolo; Romano, Annalisa | |
| Effect of the refreshment on the liquid sourdough preparation | 1.1 Articolo in rivista | 2022 | Falciano, A.; Romano, A.; Almendárez, B. E. G.; Regalado-Gónzalez, C.; Pierro, Di; Masi, P. |