Davide Barbanti scite author profile

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Davide Barbanti

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi

Effect of various thermo-hygrometric conditions on the withering kinetics of grapes used for the production of “Amarone” and “Recioto” wines

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices

The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content

Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar

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