Pubblicazioni
rom the use of the whole wastes of production of food industries” Inventori: De Pilli Teresa, Derossi Antonio, Severini Carla.
PUBBLICAZIONI SCIENTIFICHE
ATTI DI CONVEGNI ITALIANI
1) T. De Pilli, G. Di Fabio, M. Sinigaglia, R. Massini (1998) – Caratterizzazione organolettica della pasta in funzione delle modalità di essiccamento I – In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Vol. III, 346-350;
2) T. De Pilli (1999) – Use of non-conventional flours for extruded flakes: study on enzymatic pretreatments – (abstract) in “Proceedings of the 4th Workshop on Developments in the Italian PhD Research in Food Biotechnology”, 165;
3) C. Severini, T. De Pilli, T. Gomes e R. Massini (2000) – Effetti del condizionamento sulla shelf life di semi oleosi. Studio sulla Mandorla - In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Vol. IV, 311-320;
4) T. De Pilli, C. Severini, E. Guidolin, R. Massini (2000) – Studio sul processo di estrusione applicato a farina di semi oleosi - In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Vol. IV, 722-730;
5) T. De Pilli (2000) – Use of non-conventional flours for extruded flakes: influence of polyalcohols and carbohydrates on some physical and rheological characteristics of extruded products – in “Proccedings of 5th Workshop on Developments in the Italian PhD Research in Food Biotechnology”, 47-50;
6) R. Giuliani, A. Derossi, T. De Pilli, G. Colelli, C. Severini (2004) - Effetti delle alte pressioni su prodotti V gamma in olio - In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VI, 831-836;
7) C. Vecera, T. De Pilli, C. Severini (2004) - Studio sulla stabilità di prodotti carnei all’olio d’oliva - In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VI, 345-349;
8) G. Fiore, T. De Pilli, B. F. Carbone, A. Derossi, C. Severini (2004) - Ottimizzazione dei parametri del processo di estrusione-cottura applicato a farina di cocco - In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VI, 842-846;
9) F. Carbone, T. De Pilli, A. G. Fiore, C. Vecera, C. Severini (2004) - Influenza dei parametri di processo sulle caratteristiche di prodotti estrusi - In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VI, 837-841;
10) A. Derossi, T. De Pilli, R. Giuliani, C. Severini (2004) - Predizione del valore di attività dell’acqua in formulazioni alimentari complesse di origine vegetale - In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VI, 1073-1078;
11) T. De Pilli, A. G. Fiore, B. F. Carbone, A. Derossi, C. Severini (2004) - Studio sul processo di estrusione-cottura applicato a farine ricche in grasso - In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VI, 814-820;
12) M. Polignone, T. De Pilli, M. Pazienza, D. Risceglie, R. Massini (2004) - Valutazione delle condizioni igieniche di lavorazione del pescato nella Marineria di Manfredonia- In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VI, 673-678;
13) A.G. Fiore, T. De Pilli, R. Giuliani, C. Severini (2005) - Valutazione Qualitativa di prodotti estrusi a base di “Copra” durante la conservazione - Atti del convegno dal titolo “Trattamento di prodotti freschi altamente deperibili per garantirne qualità, sicurezza e salubrità” Ariano Irpino (AV), 360-363;
14) A. G. Fiore, T. De Pilli, R. Giuliani, C. Severini (2006) - Influenza di alcuni parametri di processo sulle caratteristiche fisiche di prodotti estrusi a base di farina di riso e “copra”. In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VII, 242-246;
15) B. F. Carbone, T. De Pilli, C. Severini (2006) - Effetti delle condizioni di processo sulla perdita di grasso e su alcune proprietà funzionali di estrusi a base di farina di ceci. In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VII, 765-769;
16) T. De Pilli, M. Polignone, B. F. Carbone, A. Derossi, C. Severini (2006) - Caratterizzazione del pane di Monte Sant’Angelo per l’ottenimento della Denominazione IGP. In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VII, 296-300;
17) R. Giuliani, T. De Pilli, A. G. Fiore, C. Severini (2006) - Stabilizzazione di conserve vegetali mediante microonde: studio sull’ossidazione della frazione grassa. In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VII, 177-182;
18) R. Giuliani, A. Derossi, A.G. Fiore, T. De Pilli, C. Severini (2007) – Effetti della scottatura convenzionale e a microonde sul contenuto in vitamina C e polifenoli del cavolo broccolo. Atti del V Convegno AISSA dal titolo: “Relazione Suolo, Pianta, Atmosfera: Sicurezza e Qualità delle Produzioni Agroalimentari e Tutela dell’Ambiente”, 98-99;
19) A., G. Fiore, T. De Pilli, C. Severini (2008) - Studio sulla stabilità di salami "low fat". In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VIII, 811-816;
20) A. Derossi, T.De Pilli, C.Severini (2008) – Sviluppo e validazione di un metodo di calcolo per la programmazione di trattamenti termici su conserve vegetali. In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume VIII, 827-832.
21) R. Romaniello, T. De Pilli, C. Severini, G. Peri (2008) - Confronto tra test sensoriale e tecniche di visione artificiale per la valutazione delle caratteristiche cromatiche di campioni di pesto alla genovese. Atti del Convegno dal titolo “II CONVEGNO NAZIONALE della SISS: Percezione Sensoriale”, 45-50.
22) T. De Pilli, Derossi A., M.P. La Penna, C. Severini (2012) - Applicazione del metodo HACCP presso piccoli esercizi di vendita pugliesi: indagine sulle caratteristiche igienico-sanitarie di alcuni alimenti venduti e/o somministrati. In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume X, 86-90;
23) A.G. Fiore, T. De Pilli, Derossi A., C. Severini (2012) - Studio di alcune caratteristiche chimico-fisiche durante la conservazione della musciska garganica In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume X, 369-373;
24) R. Giuliani, T. De Pilli, Derossi A., C. Severini (2012) - Caratterizzazione del pomodoro secco prodotto nella provincia di Foggia per l’ottenimento di un marchio di qualità. In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume X, 532-536.
25) A. Fiore, C. Severini, L. Palmieri, I. Orlando, T. De Pilli, A. Derossi (2015) - Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. In “Ricerche ed Innovazione nell’Industria Alimentare” a cura di S. Porretta (Chiriotti Editori, Pinerolo – Italia) Volume XI (CDrom).
ATTI DI CONVEGNI INTERNAZIONALI
1) T. De Pilli, A. Derossi, G. Roma, C. Severini (2004) - Using of different emulsifiers for fatty flours extrusion – Book of abstract ICEF9 “International Conference Engineering and Food (ICEF9)”, Montpellier 7-11 March, pp. 206;
2) R. Giuliani, A. Derossi, T. De Pilli, G. Colelli, C. Severini (2004) - Application of high pressure on oil dressed vegetable food – Book of abstract “International Conference Engineering and Food (ICEF9)”, Montpellier 7-11 March, pp. 76
3) T. De Pilli, B. F. Carbone, M. Polignone, C. Severini (2005) - Characterization of the Monte Sant’Angelo bread in order to obtain protected geographical indication (P.G.I.). In “Innovations in traditional foods”, 25-28 October Valencia (Spagna), Volume I, Pedro Fito and Fidel Toldrà, Elsevier, Londra, pp. 233-236;
4) B.F. Carbone, T. De Pilli (2005) - Study of extrusion-cooking applied to chickpea flour. In “Innovations in traditional foods”, 25-28 October Valencia (Spagna), Volume I, Pedro Fito and Fidel Toldrà, Elsevier, Londra, pp. 229-232;
5) A.G. Fiore, T. De Pilli, A. Derossi, C. Severini (2005) - Effects of process conditions on physical properties of extruded based on rice flour and copra. “Innovations in traditional foods”, 25-28 October Valencia (Spagna), Volume I, Pedro Fito and Fidel Toldrà, Elsevier, Londra, pp. 301-304.
6) T. De Pilli, B.F. Carbone, A. Derossi, C. Severini (2006) - Effects of barrel temperature on quality of almond snacks - In “Technological Innovation and Enhancement of Marginal Products”, Foggia 5-7 April 2005, Carla Severini, Teresa De Pilli and Roma Giuliani, Grienzi Ed, Foggia, pp. 265-275;
7) A. Derossi, L. Palmieri, T. De Pilli, C. Severini (2006) - Pre-stabilization of Pumpkin (Cucurbita Moschata) by organic acids and humectants addiction - In “Technological Innovation and Enhancement of Marginal Products”, Foggia 5-7 April 2005, Carla Severini, Teresa De Pilli and Roma Giuliani, Grienzi Ed, Foggia, pp. 282-289;
8) A.G. Fiore, T. De Pilli, C. Severini (2006) - Extrusion cooking of rice flour and “copra” blends - In “Technological Innovation and Enhancement of Marginal Products”, Foggia 5-7 April 2005, Carla Severini, Teresa De Pilli and Roma Giuliani, Grienzi Ed, Foggia, pp.326-333;
9) R. Giuliani, T. De Pilli, A. Derossi, C. Severini (2006) - Colour measure on microwave blanched artichokes - In “Technological Innovation and Enhancement of Marginal Products”, Foggia 5-7 April 2005, Carla Severini, Teresa De Pilli and Roma Giuliani, Grienzi Ed, Foggia, pp.345-351;
10) B.F. Carbone, T. De Pilli (2006) - Influence of polyalcohols and carbohydrates on enzymatic activity and some physical and rheological characteristics of almond extrudates - In “Technological Innovation and Enhancement of Marginal Products”, Foggia 5-7 April 2005, Carla Severini, Teresa De Pilli and Roma Giuliani, Grienzi Ed, Foggia, pp.199-206;
11) T. De Pilli, R. Giuliani, A. Derossi, C. Severini (2007) - Study of Maillard reaction in pasta dried by microwaves. In “Consumer Protection through food process improvement & innovation in the real world” Vol. II, Evangelos S. Lazos Ed., Hellenic Association of Food Technologists, Thessaloniki – Grecia, pp. 291-299;
12) R. Giuliani, T. De Pilli, C. Severini (2007) - Study on microwave blanching of broccoli. In “Consumer Protection through food process improvement & innovation in the real world” Vol. II, Evangelos S. Lazos Ed., Hellenic Association of Food Technologists, Thessaloniki – Grecia, pp. 654-661.
13) T. De Pilli, A. Derossi, R. Giuliani, C. Severini (2011) – Study of an innovative combination between microwaves and enzymes applied to bakery products. Proceeding of “The 11th International Congress on Engineering and Food (ICEF11)”, 22-26 May 2011, Athens, Greece. In “Food Process Engineering in a changing world” Vol. III, Taoukis P.S., Stoforos N.G., Karathanos V.T., Saravacos G.D. Eds., Cosmosware, Athens – Grecia, pp. 1933-1934;
14) A. Derossi, T. De Pilli, M.P. La Penna, C. Severini (2011) – pH reduction of vegetables by the application of the vacuum impregnation method. Proceeding of “The 11th International Congress on Engineering and Food (ICEF11)”, 22-26 May 2011, Athens, Greece. In “Food Process Engineering in a changing world” Vol. III, Taoukis P.S., Stoforos N.G., Karathanos V.T., Saravacos G.D. Eds., Cosmosware, Athens – Grecia, pp. 179-180;
15) T. De Pilli, A. Derossi, C. Severini (2013) - Use of vegetable waste to develop innovative biodegradable packaging. Proceeding of “The FaBE 2013 - International Conference on Food and Biosystems Engineering”, 30 May-02 June 2013, Skiathos, Grece. Vol II, pp. 73-82;
16) A. Derossi, T. De Pilli, C. Severini (2013) - Characterization of food microstructure by using statistical correlation functions. Proceeding of “The FaBE 2013 - International Conference on Food and Biosystems Engineering”, 30 May-02 June 2013, Skiathos, Grece. Vol II, pp. 83-92.c
17) I. Ricci, A. Derossi, T. De Pilli, C. Severini (2015) - Study on coffee quality: from green beans to roasted coffee during short storage in coffee shop. Abstract in proceedings of the “Third International Congress on Cocoa Coffee and Tea (COCOTEA2015)”, 21-24 June 2015, Aveiro (Portugal);
18) C. Severini, A. Derossi, T. De Pilli, I. Ricci, M. Marone (2015) - Aromatic profile by Electronic Nose System as affected by grinding grade of roasted coffee. Abstract in proceedings of the “Third International Congress on Cocoa Coffee and Tea (COCOTEA2015)”, 21-24 June 2015, Aveiro (Portugal);
19) A. Derossi, C. Severini, T. De Pilli (2015) - May microstructure description to be an effective tool versus the counterfeit food? A study on bread. Abstract in proceedings of the ICEF12, vol. 12, 14-18 June 2015, Quebec City (Canada);
20) T. De Pilli, A. Derossi, C. Severini (2015) - New biodegradable and compostable food packaging based on complete reuse of waste derived by industry of canned vegetables. Abstract in proceedings of the ICEF12, vol. 12, 14-18 June 2015, Quebec City (Canada);
21) A. Derossi, C. Severini, I. Ricci, M. Marone, T. De Pilli (2015) - On the inverse problem of the reconstruction of food microstructure form limited statistical information. A study on bread. Abstract in proceedings of the “6th International Symposium on Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, July 14-17, 2015, Paris (Francia);
22) A. Derossi, A. Del Mastro, T. De Pilli, C Severini (2015) - Developing innovative healthy food: vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels. Abstract in proceedings of the “Food chemistry and technology exploring the recent trends, innovation & emerging technologies for food research and development (FCT 2015)”, 16-18 November 2015, San Francisco (USA).
23) T. De Pilli, R. Giuliani, A. Derossi, C. Severini (2015) – Development of functional bread by use of non-conventional raw materials. Abstract in proceeding of the “IJFST 50th Celebration Conference”, 17 - 19 February 2015, Lincoln University, New Zealand.
24) C. Severini, A. De Filippis, R. Marino, T. De Pilli (2015) - Functional meat products with extra virgin olive oil. Abstract in proceeding of the “IJFST 50th Celebration Conference”, 17 - 19 February 2015, Lincoln University, New Zealand.
25) T. De Pilli (2018) - A new approach to design and study an innovative breakfast cereal food with balanced nutritional characteristics and high hedonistic properties. Abstract in proceeding of the “Innovation in food science and human nutrition (INNOVIC)” 13-15 September, Rome (Italy).
26) T. De Pilli, O. Alessandrino (2018) - Sponge cake of new generation with low content of calories, fat and cholesterol. Abstract in proceeding of the “Innovation in food science and human nutrition (INNOVIC)” 13-15 September, Rome (Italy).
27) T. De Pilli (2019) - New technological strategies to preserve the pasty-making confectionery food through biological material packaging. Abstract in proceeding of the “5th European Congress of Applied Biotechnology (ECAB5)” 13-15 September, Florence (Italy).
RIVISTE ITALIANE
1) R. Massini, T. De Pilli, G. Di Fabio (1998). Costituzione di un Panel Sensoriale per la valutazione delle caratteristiche organolettiche di paste alimentari. Tecnica molitoria, 1, 13-22;
2) T. Gomes, F. Caponio, A. Baiano, T. De Pilli (1998). Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari. La Rivista Italiana delle Sostanze Grasse, 75 (2), 77-78;
3) T. De Pilli, G. Di Fabio, M. Sinigaglia, R. Massini (1999). Caratterizzazione organolettica della pasta in funzione delle modalità di essiccamento. Tecnica molitoria, 3, 249 - 256;
4) T. Gomes, F. Caponio, T. De Pilli, A. Baiano (1999). Misura delle classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell’olio di sansa di oliva. La Rivista Italiana delle Sostanze Grasse, 76 (2), 69-73;
5) C. Severini, T. De Pilli, S. Romani, G.G. Pinnavaia (1999). Studio sulle caratteristiche qualitative del caffè espresso all’italiana attraverso un’indagine negli esercizi di vendita. Industrie Alimentari, XXXVIII, novembre, 1279-1284;
6) T. Gomes, F. Caponio, T. De Pilli, A. Baiano, M.T. Bilancia, D. Del curatolo, F. Lamparelli (2000). Tentativi sperimentali per conoscere il contenuto di oli vergini nella classe merceologica dell’olio di sansa di oliva. La Rivista Italiana delle Sostanze Grasse, 77 (4), 389-394;
7) T. Gomes, F. Caponio, A. Baiano, T. De Pilli, M. T. Bilancia, D. Delcuratolo (2002). Percentuali di oli vergini nella classe merceologica dell’olio d’oliva. Possibilità di meglio definire le caratteristiche qualitative del prodotto. La Rivista Italiana delle Sostanze Grasse, 79 (5), 161-164;
8) C. Severini, T. De Pilli, G. Cannito, A. Baiano, G. Peri (2002). Differenti tipologie di lievito per la produzione di pane di grano duro. Tecnica Molitoria, 6, 560-574;
9) T. De Pilli, C. Severini (2002). Uso di farine non convenzionali per la realizzazione di prodotti estrusi: studio su trattamenti enzimatici. Tecnica Molitoria, 9, 865-874;
10) C. Severini, T. De Pilli, A. Derossi, E. De Lorenzo (2002). Uso di sostanze umettanti per la stabilizzazione di conserve vegetali. Ingredienti Alimentari, 4, 26-31;
11) C. Severini, T. De Pilli, A. Petruccelli, A. Baiano, P. Scapicchio (2003). Effetti del processo tecnologico sui residui di pesticidi in conserve di pomodoro I. Industrie Alimentari, 5, 487-495;
12) C. Severini, T. De Pilli, C. Vecera, A. G. Fiore (2003). Valutazione qualitativa della frazione grassa di prodotti estrusi da prima colazione. Industrie Alimentari, 431, 1241-1246;
13) A. Derossi, T. De Pilli, C. Severini (2007). Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione. Industria Conserve, 82(2), 145-150.
14) A.G. Fiore, T. De Pilli, C. Severini (2007). Studio sulla stabilità di salami ‘low fat’. Ingredienti Alimentari, 6(34), 10-17.
15) A.G. Fiore, T. De Pilli, R. Giuliani, C. Severini (2007). Influenza del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra. Tecnica Molitoria, 58(6), 626-630.
16) A. Derossi, M.P. La Penna, C. Severini, T. De Pilli (2010). Influenza della forma di differenti confezioni sull’effetto sterilizzante sufficiente. Industrie Alimentari, 49, 13-18.
17) A. Derossi, T. De Pilli, C. Severini (2010). Food processing nello spazio: applicazione dell’inflatable technologies. Industrie Alimentari, 49(6), 7-15.
18) A. Derossi, M.P. La Penna, T. De Pilli, C. Severini (2010). Studio del trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro. Industrie Alimentari, 49(10), 11-17.
19) A. G. Fiore, M. P. La Penna, L. Spremulli, T. De Pilli, A. Derossi (2011). Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali. Industria Conserve, 1(85), 45-50.
20) C. Lamacchia, G. Petrella, T. De Pilli, S. Lamparelli, B. La Gatta, S. Pati, A. Di Luccia (2012). Il sorgo nella pasta composita a basso tenore di glutine. Pasta e pastai, 104(5), 20-26.
21) T. De Pilli, A. De Filippis, A. Derossi, C. Severini (2012). Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici. Tecnica molitoria - 7, 692-706.
22) T. De Pilli, A. De Filippis, A. Derossi, C. Severini (2013). Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione. Tecnica Molitoria, 4(1), 5-15.
23) A. Derossi, T. De Pilli, C. Severini, (2013). Snacks di frutta funzionali ready to use: un'applicazione innovativa della tecnologia di impregnazione sottovuoto. Ingredienti Alimentari, 12, 6-14.
24) T. De Pilli (2018). Valutazione della shelf-life di salsicce vegetali innovative confezionate con diversi gradi di vuoto. Industrie Alimentari, 57 (6), 11-20.
CAPITOLI DI LIBRI PUBBLICATI DA CASE EDITRICI INTERNAZIONALI
1) T. De Pilli, A.G. Fiore, R. Giuliani, A. Derossi, C. Severini (2011). Functional food produced by extrusion-cooking technology. In: Food Production New Research. NOVA SCIENCE PUBLISHERS, INC., NY , U.S.A., ISBN: 978-1-61209-631-5, pp.1-44.
2) A. Derossi, T. De Pilli and C. Severini (2012). The Application of Vacuum Impregnation Techniques in Food Industry. In: Scientific, Health and Social Aspects of the Food Industry, InTech, Slavka Krautzeka, Croazia, ISBN: 978-953-307-916-5, pp. 25-56.
RIVISTE INTERNAZIONALI
1) C. Severini, T. Gomes, T. De Pilli, S. Romani, R. Massini (2000). Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting. Journal of Agricultural and Food Chemistry, 48 (10), 4635-4640;
2) M. Anese, T. De Pilli, R. Massini, C. R. Lerici (2000). Oxidative stability of the lipid fraction in roasted coffee. Italian Journal Food Science, 4(12), 457-462;
3) C. Severini, T. De Pilli, A. Baiano, D. Mastrocola, R. Massini (2001). Preventing enzymatic browning of potato by microwave blanching. Sciences des Aliments, 21, 149-160;
4) T. De Pilli, C. Severini, A. Baiano, E. Guidolin, J. Legrand, R. Massini (2001). Application du procédé d’extrusion aux farines grasses: cas de la farine d’amande. Sciences des Aliments, 21 (5), 519-536;
5) C. Severini, T. De Pilli, A. Baiano (2003). Partial substitution of pork backfat with extra-virgin olive oil in “Salami” products: effects on chemical, physical and sensorial quality. Meat Science, 63 (3), 323-331;
6) C. Severini, A. Baiano, T. De Pilli, R. Romaniello, A. Derossi (2003). Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions. Lebensmittel Wissenschaft und Technologie, 36, 657-665.
7) C. Severini, T. Gomes, T. De Pilli, A. Baiano (2003). Autoxidation of packed roasted almonds as affected by two different packaging films. Journal Food Processing and Preservation, 27 (4), 321-335;
8) C. Severini, A. Baiano, T. De Pilli (2003). Microwave blanching of cubed potatoes. Journal Food Processing and Preservation, 27 (6), 475-491;
9) A. G. Fiore, M. Anese, M. Sinigaglia, T. De Pilli, A. Derossi (2004). Shelf life extension on the minimally processed artichokes. Italian Journal of Food Science, 4, 385-389;
10) C. Severini, A. Baiano, M. A. Del Nobile, G. Mocci, T. De Pilli (2004). Effects of blanching on firmness of sliced potatoes. Italian Journal of Food Science, 16 (1), 31-44;
11) C. Severini, A. Baiano, T. De Pilli, R. Romaniello, A. Derossi (2004). Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning. Journal of Food Biochemistry, 28 (1), 75-89;
12) C. Severini, A. Derossi, T. De Pilli, A. Baiano (2004). Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH. International Journal of Food Science and Technology, 39, 811-815;
13) C. Severini, A. Derossi, L. Palmieri, T. De Pilli, R. Loiudice (2004). Blanching acidificante in prodotti vegetali trasformati. Italus Hortus, 11 (1), 121-126;
14) T. De Pilli, C. Severini, A. Baiano, A. Arhaliass, J. Legrand (2004). Extrudabilité et stabilité des mélanges riches en matières grasses en cuisson - extrusion. Comparaison entre extrudeurs mono-vis et bi- vis. Sciences des Aliments, 24 (4), 307-322;
15) T. De Pilli, C. Severini, B.F. Carbone, R. Giuliani, A. Derossi (2004). Improving of fatty extrudate structures with amylase and protease. Journal of Food Biochemistry Journal of Food Biochemistry, 28 (5), 387-403;
16) T. De Pilli, C. Severini, A. Baiano, A. Derossi, A. Arhaliass, J. Legrand (2005). Effects of operative conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study. Journal of Food Engineering, 70 (1), 109-116;
17) C. Severini, A. Baiano, T. De Pilli, B.F. Carbone, A. Derossi (2005). Combined treatments of blanching and dehydration: study on potato cubes. Journal of Food Engineering, 68 (3), 289-296;
18) T. De Pilli, R. Giuliani, B. F. Carbone, A. Derossi, C. Severini (2005). Study on different emulsifiers to retain fatty fraction during extrusion of fatty flours. Cereal Chemistry, 82 (5), 494-498;
19) A. Derossi, T. De Pilli, C. Severini (2007). Prediction of water activity in vegetable creams: note 2. Journal of Food Engineering, 79(4), 1280-1286;
20) T. De Pilli, B. F. Carbone, A.G. Fiore, C. Severini (2007). Effect of some emulsifiers on the structure of extrudates with high content of fat. Journal of Food Engineering, 79(4), 1351-1358;
21) A.G. Fiore, M. Mastromatteo, T. De Pilli, C. Severini (2007). Study on the quality of ‘Salami’ with extra-virgin olive oil. Italian Journal of Food Science, 19, 121-127.
22) T. De Pilli, B. F. Carbone, A. Derossi, A.G. Fiore, C. Severini (2008). Effects of operating conditions on oil loss and structure of almond snacks. International Journal of Food Science and Technology, 43(3), 430-439;
23) A. Derossi, T. De Pilli, C. Severini, M.J. McCarthy (2008). Mass transfer during osmotic dehydration of apples. Journal of Food Engineering, 86, 519–528.
24) T. De Pilli, K. Jouppila, J. Ikonen, J. Kansikas, A. Derossi, C. Severini (2008). Study on formation of starch–lipid complexes during extrusion-cooking of almond flour. Journal of Food Engineering, 87, 495-504.
25) T. De Pilli, R. Lovino, S. Maenza, A. Derossi, C. Severini (2008). Study on operating conditions of orange drying processing: comparison between conventional and combined treatment. Journal of Food Processing and Preservation, 32(5), 751-759.
26) T. De Pilli, R. Giuliani, A. Derossi, C. Severini (2008). Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta. Journal of the American Oil Chemists’ Society, 85, 827–834.
27) T. De Pilli, R. Giuliani, A. Derossi, C. Severini (2009). Study of cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta. Journal of Food Engineering, 453–459.
28) T. De Pilli, J. Legrand, R. Giuliani, A. Derossi, C. Severini (2009). Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions. Food Technology Biotechnology, 47 (4) 404–412.
29) T. De Pilli, J. Legrand, A. Derossi, C. Severini (2010). Study on interaction among extrusion-cooking process variables and enzyme activity: evaluation of extrudate structure. Journal of Food Process Engineering, 33, 65–82.
30) A. Derossi, T. De Pilli, C. Severini (2010). Reduction in the pH of vegetables by vacuum impregnation: A study on pepper. Journal of Food Engineering. 99, 9–15.
31) A. Derossi, T. De Pilli, A.G. Fiore (2010). Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions. LWT - Food Science and Technology. 43, 590–595.
32) A. Derossi, T. De Pilli, R. Giuliani, I. Orlando, L. Palmieri, C. Severini (2011). Study of pre-stabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary solution. Journal of Food Processing Engineering, 34(2), 398-413.
33) A. Derossi, T. De Pilli, M.P. La Penna, C. Severini (2011). PH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification. LWT - Food Science and Technology, 44(9), 1901-1907.
34) A. Derossi, A.G. Fiore, T. De Pilli, C. Severini (2011). A review on acidifying treatments for vegetable canned food. Critical Reviews in Food Science and Nutrition, 51, 955-964.
35) T. De Pilli, A. Derossi, R.A. Talja, K. Jouppila, C. Severini (2011). Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. Innovative Food Science & Emerging Technologies, 12, 610–616
36) T. De Pilli, A. Derossi, R.A. Talja, K. Jouppila, C. Severini (2012). Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour). European Food Research and Technology, 2343(3), 517-525.
37) A. Derossi, T. De Pilli, C. Severini (2012). Statistical description of fat and meat phases of sausages by the use of lineal-path distribution function. Food Biophysics, 7(3), 258-263.
38) A. Derossi, T. De Pilli, C. Severini (2013). Prediction of heating length to obtain a definite F-value during pasteurization of canned food. Journal of Food Process Engineering, 36(2), 211-219.
39) A. Derossi, T. De Pilli, C. Severini (2013). Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants. Food and Bioprocess Technology, 6 (11), pp. 3217-3226.
40) A. Derossi, T. De Pilli, C. Severini (2013). Use of Lineal-Path Distribution Function as Statistical Descriptor of the Crumb Structure of Bread. Food Biophysics, 8, 223-232.
41) T. De Pilli, A. Derossi, C. Severini. (2013). Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour. International Journal of Food Science and Technology, 48 (11), 2348-2355.
42) A. Derossi, T. De Pilli, C. Severini (2013). Application of pulsed vacuum acidification for the pH reduction of mushrooms. LWT - Food Science and Technology, 54 (2), 585-591.
43) A. Derossi, T. De Pilli, C. Severini (2013). Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images. Food Biophysics, 8(4), 311-320.
44) T. De Pilli, R. Giuliani, A. Derossi, C. Severini (2014). Development of Maillard reaction in pasta made up of semolina and dried by microwaves. Italian Journal of food Science, 26(2), 183-189.
45) A. Derossi, C. Severini, T. De Pilli (2014). Reconstruction of food microstructure via statistical correlation functions. the use of lineal-path distribution functions. Journal of Food Engineering, 142(12), 9-16.
46) T. De Pilli, R. Giuliani, A. Derossi, G. Lopriore, C. Severini (2014). Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar). Journal Food Process Technology, 5, 311.
47) R. Giuliani, A. De Filippis, T. De Pilli, A. Derossi, C. Severini. (2014). Vegetable “Salami” with High Nutritional and Functional Properties. Journal Food Process Technology, 5, 321.
48) T. De Pilli, J. Legrand, A. Derossi, C. Severini (2014). Effect of proteins on the formation of starch–lipid complexes during extrusion-cooking of wheat flour with the addition of oleic acid. International Journal of Food Science & Technology, 50 (2), 515-521.
49) A. Derossi, C., Severini, A., Del Mastro, T., De Pilli (2015). Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach. LWT - Food Science and Technology, 60 (2), 641-648.
50) A. Derossi, A. Iliceto, T. De Pilli, C. Severini (2015). Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. Journal of Food Science and Technology, 52 (11), 7200-7208.
51) C. Severini, I. Ricci, M. Marone, A. Derossi, T. De Pilli (2015). Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system. Journal of Agricultural and Food Chemistry, 63 (8), 2321-2327.
52) C. Severini, D. Azzollini, K. Jouppila, L. Jussi, A. Derossi, T. De Pilli (2015). Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain. Journal of Cereal Science, 65 (1), 162-166.
53) C. Severini, T. De Pilli, A. Derossi, R. Giuliani (2015). Effects of drying processing conditions on the quality of uncooked and cooked pasta made up of nonconventional raw material. Cereal Chemistry, 92 (4), 350-357.
54) C. Severini, T. De Pilli, A. Derossi (2016). Optimization of extrusion process of rice flour enriched with pistachio nut flour. Italian Journal of Food Science, 28(1), 50-56.
55) C. Severini, R. Giuliani, A. De Filippis, A. Derossi, T. De Pilli (2016). Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli. Journal of Food Science and Technology, 53(1), 501-510.
56) C. Severini, A. Derossi, A.G. Fiore, T. De Pilli, O. Alessandrino, A. Del Mastro (2016). How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops. Journal of Science Food Agriculture, 96(9), 3023-3031.
57) A. Derossi, C. Severini, T. De Pilli (2016). Measuring the food microstructure by two-point cluster function. Journal of Food Engineering, 173, 42-48.
58) T., De Pilli, R., Giuliani, A., Buléon, B., Pontoire, J., Legrand (2016). Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid. International Journal of Food Science & Technology, 51, 1063-1074.
59) T. De Pilli, G. Lopriore (2018). Ripeness stage effects on quality characteristics of smoothies made up of sweet cherries (P. AviumL., cv. 'Lapins'). Emirates Journal of Food and Agriculture, 30 (11), 959-967.
60) T. De Pilli, G. Lopriore, M. Montemitro, O. Alessandrino (2019). Effects of two sweet cherry cultivars (Prunus avium L., cvv. ‘Ferrovia’ and ‘Lapins’) on the shelf life of an innovative bakery product. Journal of Food Science and Technology, 56 (1), 310-320.
61) T. De Pilli, O. Alessandrino (2020). Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review. Critical Reviews in Food Science and Nutrition, 60(4), 556-565.
62) T. De Pilli (2020). Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods. Food Control, 114, 107273.