Items where Author is "Pittia, Paola"

Number of eprints: 14.

Journal paper

Nallan Chakravartula, Swathi Sirisha; Moscetti, Roberto; Farinon, Barbara; Vinciguerra, Vittorio; Merendino, Nicolò; Bedini, Giacomo; Neri, Lilia; Pittia, Paola and Massantini, Riccardo (2021) Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders. Foods, 10 (6), p. 1152.

Santarelli, Veronica; Neri, Lilia; Moscetti, Roberto; Di Mattia, C.D.; Sacchetti, G.; Massantini, Riccardo and Pittia, Paola (2021) Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots. Food and Bioprocess Technology, 14, 1326 -1340.

Santarelli, Veronica; Neri, Lilia; Sacchetti, Giampiero; Di Mattia, Carla D; Mastrocola, Dino and Pittia, Paola (2020) Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity. Food chemistry, 308, p. 125570.

Neri, Lilia; Santarelli, Veronica; Di Mattia, Carla D.; Sacchetti, Giampiero; Faieta, Marco; Mastrocola, Dino and Pittia, Paola (2019) Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits. Journal of Food Science, 84 (4), pp. 798-806.

Conference paper, poster, etc.

González, Rodrigo; Neri, Lilia; Giancaterino, Marianna; Faieta, Marco; Di Labio, Francesca and Pittia, Paola (2021) Development of dry natural additives from stinging nettle (Urtica dioica) and evaluation of their quality and stability. Poster at: 6th International ISEKI-Food Conference 2021 "Sustainable Development Goals in Food Systems: challanges and opportunities for the future", online, 23-25 June 2021. [Submitted]

Neri, Lilia; Giancaterino, Marianna; Moscetti, Roberto; Massantini, Riccardo; Faieta, Marco and Pittia, Paola (2021) Influence Of Encapsulation On The Technological Functionality And Stability Of Organic Natural Plant Extracts. Paper at: Organic World Congress 2021, Science Forum: 6th ISOFAR Conference co-organised with INRA, FiBL, Agroecology Europe, TP Organics and ITAB, Rennes, France, 8 - 10 September, 2021. [Completed]

Santarelli, Veronica; Neri, Lilia; González, Rodrigo; Faieta, Marco; Tatasciore, Simona; Di Mattia, Carla and Pittia, Paola (2021) Use of food-grade hop extracts for the development of innovative food additives. Speech at: th International ISEKI-Food Conference 2021 "Sustainable Development Goals in Food Systems: challanges and opportunities for the future", online, 23-25 June 2021. [Completed]

Neri, Lilia; Santarelli, Veronica; Moscetti, Roberto; Massantini, Riccardo and Pittia, Paola (2019) Quality and stability of frozen carrots fortified with green tea polyphenols. In: Proceedings of the 33rd EFFoST International Conference 2019, 12-14-November 2019, Rotterdam, The Netherlands.

Moscetti, Roberto; Ferri, Serena; Neri, Lilia; Santarelli, Veronica; Pittia, Paola and Massantini, Riccardo (2019) Use of blanching and vacuum impregantion with trehalose and green tea as drying pre-treatments of organic sliced carrots. In: Proceedings of the Eurodrying 2019, 10-12-July 2019, Torino, Italy, p. 108.

Report

Sturm, Barbara; Esper, Albert; Gebresenbet, Girma; Bosona, Techane; Bantle, Michael; Claussen, Ingrid C.; Tolstorebrov, Ignat; von Gersdorff, Gardis; Shrestha, Luna; Md. Saleh, R.; Pittia, Paola; Neri, L.; Santarelli, V.; Faieta, M.; Rocchi, R.; Massantini, R.; Moscetti, R.; Ferri, Serena; Raponi, Flavio and Bedini, Giacomo (2019) Processing and Quality Guidelines for Organic Food Processing. .

Thesis

Giancaterino, Marianna; Neri, Lilia; Santarelli, Veronica and Pittia, Paola (2016) CARATTERIZZAZIONE E STUDIO DELLE FUNZIONALITÀ TECNOLOGICHE DI MELE BIOLOGICHE GOLDEN DELICIOUS. [Characterization and study of the technological functionality of organic Golden Delicious apples.] Thesis, University of Teramo , Faculty of Bioscience and Technology for Food Agriculture and Environment. . [Completed]

Teaching resource

Pittia, Paola (2018) Trattamenti ad alta temperatura - aspetti generali (Modulo 5). Università degli Studi di Teramo, Facoltà di Bioscienze e Tecnologie Agroalimentari ed ambientali, Teramo, Italia .

Practice tool

{Tool} Modul 5 High temperature processing - general aspects/Verarbeitung unter hohen Temperaturen - Allgemeine Aspekte/Trattamenti ad alta temperatura - aspetti generali. Creator(s): Pittia, Paola. Issuing Organisation(s): Universität Teramo, Fakultät für Biowissenschaften und Technologie in Lebensmitteln, Landwirtschaft und Umwelt. (2018)

{Tool} Module 2.1 Food quality/Lebensmittelqualität/Qualità degli alimenti. Creator(s): Pittia, Paola. Issuing Organisation(s): Universität Teramo, Fakultät für Biowissenschaften und Technologie in Lebensmitteln, Landwirtschaft und Umwelt. (2018)

This list was generated on Sat Aug 16 14:15:22 2025 CEST.