Roberto Romaniello

Application of hyperspectral imaging for prediction of physico-chemical and sensory characteristics of table grapes

Antonietta Baiano, Carmela Terracone, G. Peri et al. · Computers and Electronics in Agriculture · 2012 · 163 citations

Food Chemistry, Imaging Spectroscopy, Spectroscopy +8

Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions

C. Severini, Antonietta Baiano, Teresa De Pilli et al. · LWT · 2003 · 105 citations

Food Chemistry, Food Analysis, Enzymatic Browning +8

Specification and implementation of a continuous microwave-assisted system for paste malaxation in an olive oil extraction plant

Alessandro Leone, Antonia Tamborrino, Roberto Romaniello et al. · Biosystems Engineering · 2014 · 59 citations

Continuous Microwave-assisted System, Engineering, Paste Malaxation +7

Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process

Antonia Tamborrino, Stefania Urbani, Maurizio Servili et al. · Applied Sciences · 2019 · 54 citations · Full text

Olive Pastes, Olive Oil Extraction, Health Sciences +6

Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield

Antonia Tamborrino, Roberto Romaniello, Francesco Caponio et al. · Journal of Food Engineering · 2018 · 51 citations · Full text

Olive Oil Quality, Heat Exchange, Food Processing +3