List of works - Emma Chiavaro

A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties

scientific article published on 6 October 2017

Application of different thermal analysis techniques to characterize oxidized olive oils

Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry

Chemical and thermal evaluation of olive oil refining at different oxidative levels

Chestnut flour addition in commercial gluten-free bread: A shelf-life study

article

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

scientific article published on 15 October 2020

Correlation Between Thermal Properties and Chemical Composition of Italian Virgin Olive Oils

article

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

article

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

article

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

scientific article published on 01 January 2011

Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.

scientific article published on 29 July 2008

Durum and soft wheat flours in sourdough and straight-dough bread-making

scientific article published on 7 March 2015

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

scientific article published on 22 December 2020

Effect of Post-harvest UV-B Irradiation on Polyphenol Profile and Antioxidant Activity in Flesh and Peel of Tomato Fruits

Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads

scientific article published on 17 September 2020

Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables

scientific article published in April 2010

Effect of different cooking methods on structure and quality of industrially frozen carrots.

scientific article published on May 2016

Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits

scientific article published on 26 October 2012

Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke

scientific article published on 24 September 2008

Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables

scientific article

Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species

scientific article published on 05 September 2018

Electronic nose evaluation of volatile emission of Chinese teas: from leaves to infusions

article

Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

scholarly article published in Food and Bioprocess Technology

Evaluation of iodine content and stability in recipes prepared with biofortified potatoes.

scientific article published on 15 May 2014

Immunoaffinity clean-up and direct fluorescence measurement of aflatoxins B1 and M1 in pig liver: comparison with high-performance liquid chromatography determination

scientific article published on 01 November 2005

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

scientific article published on 11 August 2020

Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.

scientific article published on 24 April 2014

Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds.

scientific article published on 16 May 2015

Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)

Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

scientific article published on 21 July 2019

Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

article

Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil

Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

Microwave heating of different vegetable oils: Relation between chemical and thermal parameters

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

article

Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.

scientific article published in January 2008

New reversed-phase liquid chromatographic method to detect aflatoxins in food and feed with cyclodextrins as fluorescence enhancers added to the eluent.

scientific article published in December 2001

Nutritional quality of sous vide cooked carrots and brussels sprouts.

scientific article published in June 2012

Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method

scientific article published on 01 June 2002

Physical characterization of whole and skim dried milk powders

scientific article published on 13 September 2017

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing

scientific article published in 2021

Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids

scientific article published on 12 December 2014

Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”)

scientific article published in January 2008

Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread

scientific article published on 13 August 2014

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

scientific article

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables

scientific article published on 24 May 2013

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

scientific article published in September 2009

Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing

article

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

scientific article published on 01 November 2009

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

scientific article published on 15 December 2004

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study

scientific article published on 9 May 2013

Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.

scientific article

Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet-visible detection to predict the botanical origin of vegetable oils

scientific article published on 30 July 2011

List of works by Emma Chiavaro

A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties

Application of different thermal analysis techniques to characterize oxidized olive oils

Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry

Chemical and thermal evaluation of olive oil refining at different oxidative levels

Chestnut flour addition in commercial gluten-free bread: A shelf-life study

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

Correlation Between Thermal Properties and Chemical Composition of Italian Virgin Olive Oils

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.

Durum and soft wheat flours in sourdough and straight-dough bread-making

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Effect of Post-harvest UV-B Irradiation on Polyphenol Profile and Antioxidant Activity in Flesh and Peel of Tomato Fruits

Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads

Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables

Effect of different cooking methods on structure and quality of industrially frozen carrots.

Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits

Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke

Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables

Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species

Electronic nose evaluation of volatile emission of Chinese teas: from leaves to infusions

Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle

Evaluation of iodine content and stability in recipes prepared with biofortified potatoes.

Immunoaffinity clean-up and direct fluorescence measurement of aflatoxins B1 and M1 in pig liver: comparison with high-performance liquid chromatography determination

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.

Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds.

Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)

Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers

Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil

Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties

Microwave heating of different vegetable oils: Relation between chemical and thermal parameters

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.

New reversed-phase liquid chromatographic method to detect aflatoxins in food and feed with cyclodextrins as fluorescence enhancers added to the eluent.

Nutritional quality of sous vide cooked carrots and brussels sprouts.

Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method

Physical characterization of whole and skim dried milk powders

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing

Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids

Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”)

Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

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

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study

Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.

Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet-visible detection to predict the botanical origin of vegetable oils