Sfoglia per Autore
ExpIoitation of technoIogical innovations along the olive oiI milling processr an optimization of the pIant performance
2017 Roberto, Beghi; Valentina, Giovenzana; Riccardo, Guidetti; Alessio, Cappelli; Alessandro, D'Antoni; Nicola, Menditto; Cini, Enrico
Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining
2018 Alessio Cappelli, Enrico Cini, Lorenzo Guerrini, Piernicola Masella, Giulia Angeloni, Alessandro Parenti
Strategies to improve the performances of bakery products made from ancient wheat’s
2019 alessio cappelli, enrico cini, lorenzo guerrini, piernicola masella, alessandro parenti
Improving whole wheat dough tenacity and extensibility: A new kneading process
2019 alessio cappelli, lorenzo guerrini, enrico cini, alessandro parenti
Development of a new washing machine in olive oil extraction plant: A first application of usability-based approach
2019 alessio cappelli, chiara parretti, enrico cini, paolo citti
Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains
2019 Lucia Recchia, Alessio Cappelli, Enrico Cini, Francesco Garbati Pegna, Paolo Boncinelli
Cross‐flow filtration of lees grape juice for non‐aromatic white wine production: a case study on an Italian PDO
2019 lorenzo guerrini, luca calamai, alessio cappelli, giulia angeloni, piernicola masella, alessandro parenti
L’importanza della ricerca e dell’innovazione tecnologica nelle produzioni locali di filiera corta durante la pandemia COVID-19
2020 alessio cappelli; enrico cini
The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies
2020 alessio cappelli, lorenzo bettaccini, enrico cini
Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?
2020 alessio cappelli; Enrico cini
Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation
2020 alessio cappelli, marco mugnaini, enrico cini
L'arte della macinazione - Tecniche, effetti sui prodotti e strategie di miglioramento
2020 alessio cappelli
Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics
2020 alessio cappelli, noemi oliva, enrico cini
Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars. [Effets de l'ajout de neige carbonique pendant le pétrissage sur la thermorégulation, sur les propriétés rhéologiques de la pâte et sur les caractéristiques du pain: focus sur les cultivars de blé anciens et modernes]
2020 alessio cappelli, Jessica canessa, enrico cini
Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?
2020 Alessio Cappelli, Noemi Oliva, Guglielmo Bonaccorsi, Chiara Lorini, Enrico Cini
Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density
2020 Lorenzo Guerrini, Marco Napoli, Marco Mancini, Piernicola Masella, Alessio Cappelli, Alessandro Parenti, Simone Orlandini
Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour
2020 alessio cappelli, lorenzo guerrini, alessandro parenti, gennaro palladino, enrico cini
Insects as food: A review on risks assessments of Tenebrionidae and Gryllidae in relation to a first machines and plants development
2020 cappelli alessio, enrico cini, chiara lorini, noemi oliva, guglielmo bonaccorsi
A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies
2020 alessio cappelli, noemi oliva, enrico cini
Innovations and improvements in flours production chains: a focus on machinery and plants
2021 alessio cappelli
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