ZANONI, BRUNO
ZANONI, BRUNO
Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI)
A Computer Mathematical Model to Predict Microbial Inactivation during Blanching of Spinach
1995 B.Zanoni; E.Mayer-Miebach; W.E.L. Spiess
A Computer Model of Bread Baking Control and Optimization
1997 B.Zanoni; C.Peri
A dynamic mathematical model of microbial thermal death during Bologna sausage cooking
1997 B.Zanoni; C.Peri; S.Pierucci
A dynamic mathematical model of the thermal inactivation of Enterococcus faecium during Bologna sausage cooking
1997 B.Zanoni; C.Peri; C.Garzaroli; S.Pierucci
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield
2017 Trapani, S.; Guerrini, L.; Masella, P.; Parenti, A.; Canuti, V.; Picchi, M.; Caruso, G.; Gucci, R.; Zanoni, B.
A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation
2010 Zanoni B.; Siliani S.; Canuti V.; Rosi I.; Bertuccioli M.
A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: The case study of chianti docg
2021 Maioli F.; Picchi M.; Millarini V.; Domizio P.; Scozzafava G.; Zanoni B.; Canuti V.
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers
2023 Corti F.; Zanoni B.; Parenti A.; Masella P.; Breschi C.; Angeloni G.; Spadi A.; Guerrini L.
A model to predict microbial contamination of blanched spinach
1997 E.Mayer-Miebach; B.Zanoni; W.E.L.Spiess
A MODEL TO PREDICT SHELF-LIFE IN AIR AND DARKNESS OF CUT, READY-TO-USE, FRESH CARROTS UNDER BOTH ISOTHERMAL AND NON-ISOTHERMAL CONDITIONS
2007 B. ZANONI; V. LAVELLI; R. AMBROSOLI; J. MINATI; E. PAGLIARINI; L. GARAVAGLIA
A multivariate methodological approach to relate wine to characteristics of grape composition: The case of typicality
2017 Canuti, Valentina; Picchi, Monica; Zanoni, Bruno; Fia, Giovanna; Bertuccioli, Mario
A naive model of starch gelatinization kinetics
1995 B.Zanoni; A.Schiraldi; R.Simonetta
A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera)
2018 Giovanna Fia, Claudio Gori, Ginevra Bucalossi, Francesca Borghini, Bruno Zanoni
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products
2020 Canuti, Valentina; Cecchi, Lorenzo; Khatib, Mohamad; Guerrini, Lorenzo; Mulinacci, Nadia; Zanoni, Bruno
A new technique for exploitation of wine lees
2016 Fia, G.; Zanoni, B.; Gori, C.
A predictive bacteriology model applied to the production process of Bologna sausages
1992 B.Zanoni; C.Garzaroli; S.Anselmi
A predictive model for bread baking
1993 B. Zanoni; S. Pierucci; C. Peri
A predictive model for microbial growth and destruction in a Bologna-sausage-like mixture during cooking
1993 B. Zanoni; A. Barattini; C. Peri; S. Pierucci
A preliminary approach to predict modelling of extra virgin olive oil stability
2005 B.ZANONI; M.BERTUCCIOLI; P.ROVELLINI; F.MAROTTA; A.MATTEI
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION
2007 S. SILIANI; V. CANUTI; M. BERTUCCIOLI; B. ZANONI