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D

Davide Barbanti

university of parma

21H指数
71论文数
1.3K被引数
收录论文 25
发表时间
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Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese
errFoods
IF5.1
err2026-01-24
err0
errOAAI
errPiero Franceschi; Davide Barbanti; Paolo Formaggioni; Cristina Scotti; Paola Giambiasi; Francesca Martuzzi
err分享
err收藏
Effects of a Biobased Antioxidant Gel on Meat Shelf-Life: Oxidative Stability and Color as Quality Parameters一种生物基抗氧化凝胶对肉类货架期的影响：氧化稳定性和颜色作为质量参数
errGELS
IF5.3
err2025-04-08
err0
errOAAI
errPitirollo, Olimpia; Messinese, Edmondo; Grimaldi, Maria; Barbanti, Davide; Cavazza, Antonella
err分享
err收藏
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients
errGELS
IF5.3
err2024-05-01
err0
errOAAI
errMengozzi, Anna; Chiavaro, Emma; Barbanti, Davide; Bot, Francesca
err分享
err收藏
Modification of structural characteristics of vegetables by high-pressure processing: A review
errFOOD BIOSCIENCE
IF5.9
err2023-12-01
err2
errOAAI
errDhenge, Rohini; Rinaldi, Massimiliano; Rodolfi, Margherita; Barbanti, Davide; Ganino, Tommaso
err分享
err收藏
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-12-01
err13
PREAI
errRinaldi, Massimiliano; Littardi, Paola; Ganino, Tommaso; Aldini, Antonio; Rodolfi, Margherita; Barbanti, Davide; Chiavaro, Emma
err分享
err收藏
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2020-10-30
err22
PREAI
errRinaldi, Massimiliano; Santi, Saverio; Paciulli, Maria; Ganino, Tommaso; Pellegrini, Nicoletta; Visconti, Attilio; Vitaglione, Paola; Barbanti, Davide; Chiavaro, Emma
err分享
err收藏
Shelf life assessment of fresh green pesto using an accelerated test approach
errFOOD PACKAGING AND SHELF LIFE
IF10.6
err2020-09-01
err16
PREAI
errZardetto, Stefano; Barbanti, Davide
err分享
err收藏
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD)
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2018-03-01
err15
PREAI
errRinaldi, Massimiliano; Maiavasi, Matteo; Cordioli, Matteo; Barbanti, Davide
err分享
err收藏
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2015-04-01
err28
PREAI
errCordioli, Matteo; Rinaldi, Massimiliano; Copelli, Gabriele; Casoli, Paolo; Barbanti, Davide
err分享
err收藏
Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing
errFOOD RESEARCH INTERNATIONAL
IF8
err2014-08-01
err17
PREAI
errZardetto, Stefano; Barbanti, Davide; Dalla Rosa, Marco
err分享
err收藏
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2013-09-01
err58
PREAI
errRinaldi, Massimiliano; Caligiani, Augusta; Borgese, Rossana; Palla, Gerardo; Barbanti, Davide; Massini, Roberto
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err收藏
Effect of different air/steam convection cooking methods on turkey breast meat: Physical characterization, water status and sensory properties
errMEAT SCIENCE
IF6.1
err2011-07-01
err60
PREAI
errMora, B.; Curti, E.; Vittadini, E.; Barbanti, D.
err分享
err收藏
Food Hygiene in aseptic processing and packaging system: A survey in the Italian food industry
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2011-06-01
err16
PREAI
errBetta, Giampaolo; Barbanti, Davide; Massini, Roberto
err分享
err收藏
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2009-07-01
err69
PREAI
errChiavaro, Emma; Rinaldi, Massimiliano; Vittadini, Elena; Barbanti, Davide
err分享
err收藏
A quick method for thermal diffusivity estimation: Application to several foods
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2009-03-01
err34
PREAI
errBetta, Giampaolo; Rinaldi, Massimiliano; Barbanti, Davide; Massini, Roberto
err分享
err收藏
Flow diversion in aseptic processing and packaging systems: how guidelines allow avoiding bad design
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2009-01-01
err1
PREAI
errBetta, Giampaolo; Barbanti, Davide; Massini, Roberto
err分享
err收藏
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions
errJOURNAL OF FOOD SCIENCE
IF3.4
err2008-06-28
err14
PREAI
errMastrocola, D; Barbanti, D; Dalla Rosa, M; Pittia, P
err分享
err收藏
Effect of various thermo-hygrometric conditions on the withering kinetics of grapes used for the production of Amarone and Recioto wines
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2008-04-01
err50
PREAI
errBarbanti, Davide; Mora, Beatrice; Ferrarini, Roberto; Tornielli, Giovanni B.; Cipriani, Michela
err分享
err收藏
High pressure-induced tapioca starch gels: physico-chemical characterization and stability
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2007-04-17
err46
PREAI
errVittadini, Elena; Carini, Eleonora; Chiavaro, Emma; Rovere, Pierpaolo; Barbanti, Davide
err分享
err收藏
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata)
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2006-11-01
err36
PREAI
errChiavaro, E; Barbanti, D; Vittadini, E; Massini, R
err分享
err收藏

研究方向

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合作学者
合作期刊
N
Nicoletta Pellegrini
H 指数: 66 · 论文数: 255
M
Marco Dalla Rosa
H 指数: 53 · 论文数: 342
P
Paola Vitaglione
H 指数: 50 · 论文数: 207
P
Paola Pittia
H 指数: 46 · 论文数: 248
E
Emma Chiavaro
H 指数: 43 · 论文数: 168
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