Virginia Glicerina

Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study

Virginia Glicerina, Federica Balestra, Marco Dalla Rosa et al. · Journal of Food Engineering · 2015 · 129 citations · Full text

Rheological Measurement, Rheological Property, Food Microstructure +6

Rheological, textural and calorimetric modifications of dark chocolate during process

Virginia Glicerina, Federica Balestra, Marco Dalla Rosa et al. · Journal of Food Engineering · 2013 · 124 citations

Food Chemistry, Food Physic, Functional Property +3

Effect of manufacturing process on the microstructural and rheological properties of milk chocolate

Virginia Glicerina, Federica Balestra, Marco Dalla Rosa et al. · Journal of Food Engineering · 2014 · 62 citations · Full text

Materials Science, Engineering, Milk Chocolate +10

Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

Vito Verardo, Virginia Glicerina, Emiliano Cocci et al. · LWT · 2017 · 42 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +6

Formation of acrylamide in biscuits during baking under different heat transfer conditions

Maria Alessia Schouten, Silvia Tappi, Virginia Glicerina et al. · LWT · 2021 · 37 citations · Full text

Food Chemistry, Engineering, Food Physic +11