Teresa De Pilli - Concepedia

Author

Teresa De Pilli

Also Known As

Antonio Derossi, De Pilli T., Derossi, Antonio, Roma Giuliani, T De Pilli, T. DE PILLI, T. De Pilli, TERESA DE PILLI, Teresa De Pilli, Teresa de Pilli

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

University of Foggia University of Helsinki Nantes Université Centre National de la Recherche Scientifique Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire

About

Teresa De Pilli is an author at University of Foggia specializing in health sciences, food chemistry, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	23	1.1K
2	Engineering	12	12	504
3	Public Health	2	2	74
4	Medicine	1	1	15
5	Natural Sciences	1	1	12

Teresa De Pilli

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology Teresa De Pilli, Antonio Derossi, Riku Talja, Innovative Food Science & Emerging Technologies EngineeringBiotechnologyExtrusion-cooking TechnologyFood EngineeringFood Processing	2011	115
Study on formation of starch–lipid complexes during extrusion-cooking of almond flour Teresa De Pilli, Kirsi Jouppila, Jarno Ikonen, Journal of Food Engineering Food ChemistryStarch–lipid ComplexesBiochemistryFood EngineeringFood Processing	2008	113
Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions C. Severini, Antonietta Baiano, Teresa De Pilli, LWT Food ChemistryFood AnalysisEnzymatic BrowningFood PreservationSaline Solutions	2003	105
Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’ products: effects on chemical, physical and sensorial quality C. Severini, Teresa De Pilli, Antonietta Baiano Meat Science Food ChemistryNutritionHealth SciencesFood CompositionFood Analysis	2003	102
Combined treatments of blanching and dehydration: study on potato cubes C. Severini, Antonietta Baiano, Teresa De Pilli, Journal of Food Engineering Potato CubesWater TreatmentFood EngineeringFood ProcessingPost-harvest Physiology	2004	95
Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli C. Severini, Roma Giuliani, Anna De Filippis, Journal of Food Science and Technology Food ChemistryAscorbic AcidHealth SciencesFood AnalysisPost-harvest Physiology	2015	91
Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System C. Severini, Ilde Ricci, Mauro Marone, Journal of Agricultural and Food Chemistry Food ChemistryAromatic ProfileRegular CoffeeElectronic Nose SystemEspresso Coffee	2015	75
Mass transfer during osmotic dehydration of apples Antonio Derossi, Teresa De Pilli, C. Severini, Journal of Food Engineering EngineeringOsmosisBiotechnologyMass TransferPlant Physiology	2007	74
Reduction in the pH of vegetables by vacuum impregnation: A study on pepper Antonio Derossi, Teresa De Pilli, C. Severini Journal of Food Engineering Food ChemistryVegetable ProductionEngineeringVacuum ImpregnationBotany	2010	57
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach Antonio Derossi, C. Severini, Arcangela Del Mastro, LWT Food ChemistrySodium ChlorideEngineeringHealth SciencesCherry Tomatoes	2014	57

Page 1