Concepedia

Maria Paciulli

MP

40

Publications

1.6K

Citations

23

H-Index

2011

Active since

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

40

Publications

40

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

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