Fidaleo, Marcello
Fidaleo, Marcello
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Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill
2017 Fidaleo, Marcello; Miele, NICOLETTA ANTONELLA; Mainardi, Stefania; Armini, Vincenzo; Nardi, Roberto; Cavella, Silvana
Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste
2020 Cavella, S.; Miele, N. A.; Fidaleo, M.; Borriello, A.; Masi, P.
Modeling grinding kinetics of fat based anhydrous pastes
2020 Miele, N. A.; Borriello, Angela; Fidaleo, Marcello; Masi, P.; Cavella, S.
Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review
2024 Russo, Giovanni Luca; Puleo, Sharon; Cavella, Silvana; Scala, Iris; Fidaleo, Marcello; Di Monaco, Rossella
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill | 1.1 Articolo in rivista | 2017 | Fidaleo, Marcello; Miele, NICOLETTA ANTONELLA; Mainardi, Stefania; Armini, Vincenzo; Nardi, Roberto; Cavella, Silvana | |
| Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste | 1.1 Articolo in rivista | 2020 | Cavella, S.; Miele, N. A.; Fidaleo, M.; Borriello, A.; Masi, P. | |
| Modeling grinding kinetics of fat based anhydrous pastes | 1.1 Articolo in rivista | 2020 | Miele, N. A.; Borriello, Angela; Fidaleo, Marcello; Masi, P.; Cavella, S. | |
| Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review | 1.2 Recensione in rivista | 2024 | Russo, Giovanni Luca; Puleo, Sharon; Cavella, Silvana; Scala, Iris; Fidaleo, Marcello; Di Monaco, Rossella |