Concepedia
Statistics
Publications
40
Citations
1.6K
H-Index
23
Active since
2011
Affiliations
University of Parma(Current)
University of Bari Aldo Moro
University of Bologna
University of Teramo
University of Naples Federico II
Maria Paciulli is an author at University of Parma specializing in health sciences, food chemistry, and engineering.
Top concepts
Food ChemistryHealthEngineeringFood QualityFood TechnologyFood EngineeringNutritionFood ProcessingThermodynamicsAgricultural Economics
Publications per year
2011–2023
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)
Maria Paciulli, Ilce Gabriela Medina‐Meza, Emma Chiavaro et al. · LWT · 2015 · 149 citations
Biomanufacturing, Quality Parameters, High Pressure Processing +6
Physical characterization of whole and skim dried milk powders
Alessandro Pugliese, Giovanni Cabassi, Emma Chiavaro et al. · Journal of Food Science and Technology · 2017 · 148 citations · Full text
Engineering, Mechanical Engineering, Food Structure +2
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques
Ying Li, Zhong Zhang, Maria Paciulli et al. · Journal of Food Science · 2020 · 95 citations
Spirulina Biomass, Solvent Extraction, Engineering +17
Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
Massimiliano Rinaldi, Maria Paciulli, Augusta Caligiani et al. · Food Chemistry · 2016 · 90 citations
Food Chemistry, Food Fermentation, Health Sciences +4
Chestnut flour addition in commercial gluten-free bread: A shelf-life study
Maria Paciulli, Massimiliano Rinaldi, Martina Cirlini et al. · LWT · 2016 · 81 citations
Food Chemistry, Chestnut Flour Addition, Grain Quality
1–5 of 40