Angelo Fabbri

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

Chiara Cevoli, Lorenzo Cerretani, Alessio Gori et al. · Food Chemistry · 2011 · 138 citations

Pecorino Cheeses, Volatile Compounds, Food Analysis +4

Non-destructive freshness assessment of shell eggs using FT-NIR spectroscopy

Alessandro Giunchi, Annachiara Berardinelli, Luigi Ragni et al. · Journal of Food Engineering · 2008 · 80 citations

Spectroscopy, Bioanalysis, Food Analysis +6

Ripeness evaluation of kiwifruit by hyperspectral imaging

Alessandro Benelli, Chiara Cevoli, Angelo Fabbri et al. · Biosystems Engineering · 2021 · 80 citations · Full text

Hyperspectral Imaging, Engineering, Botany +6

Numerical modeling of heat and mass transfer during coffee roasting process

Angelo Fabbri, Chiara Cevoli, Laura Alessandrini et al. · Journal of Food Engineering · 2011 · 73 citations

Heat Transfer Process, Engineering, Coffee Roasting Process +11

Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques

Chiara Cevoli, Federica Balestra, Luigi Ragni et al. · Food Hydrocolloids · 2013 · 70 citations

Food Colloid, Rheological Measurement, Biomanufacturing +5