Roma Giuliani

Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

C. Severini, Roma Giuliani, Anna De Filippis et al. · Journal of Food Science and Technology · 2015 · 92 citations · Full text

Agriculture, Food Science, Food Analysis +13

Use of microwave processing to reduce the initial contamination by Alicyclobacillus acidoterrestris in a cream of asparagus and effect of the treatment on the lipid fraction

Roma Giuliani, Antonio Bevilacqua, Maria Rosaria Corbo et al. · Innovative Food Science & Emerging Technologies · 2009 · 36 citations

Agriculture, Food Science, Microbiology +11

Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

Teresa De Pilli, Roma Giuliani, Alain Buléon et al. · International Journal of Food Science & Technology · 2016 · 34 citations

Agriculture, Biochemistry, Food Science +17

Use of humectants for the stabilization of pesto sauce

C. Severini, Maria Rosaria Corbo, Antonio Derossi et al. · International Journal of Food Science & Technology · 2008 · 26 citations

Agriculture, Food Science, Microbiology +17

Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta

Teresa De Pilli, Roma Giuliani, Antonio Derossi et al. · Journal of Food Engineering · 2009 · 21 citations

Agriculture, Food Science, Nutrition +10