BORRIELLO, ANGELA
BORRIELLO, ANGELA
DIPARTIMENTO DI AGRARIA
Sensibilità olfattiva e percezione del sapore complessivo in prodotti alimentari formulati per il progetto Italian Taste
2017 DI MONACO, Rossella; Cavella, Silvana; Borriello, Angela; Bendini, Alessandra; Palagano, Rosa; gallina toschi, Tullia
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.
Oxidation kinetics of ready to use therapeutic food formulations
2019 Miele, N. A.; Armini, V.; Borriello, A.; Torrieri, E.; Sacchi, R.; Cavella, S.
Modeling grinding kinetics of fat based anhydrous pastes
2020 Miele, N. A.; Borriello, Angela; Fidaleo, Marcello; Masi, P.; Cavella, S.
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax
2022 Borriello, A.; Miele, N. A.; Masi, P.; Aiello, A.; Cavella, S.
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder
2022 Borriello, A.; Miele, N. A.; Masi, P.; Cavella, S.
Study on the Properties of PLA- and PP-Based Films for Food Applications Incorporating Orange Peel Extract from Agricultural by-Products
2024 Tone, Ana Maria; Herranz Solana, Nuria; Khan, Muhammad Rehan; Borriello, Angela; Torrieri, Elena; Sánchez Reig, Carmen; Monedero Prieto, F. María
Novel pumpkin seed oil-based oleogels: development and physical characterization
2021 Borriello, A.; Masi, P.; Cavella, S.
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| Sensibilità olfattiva e percezione del sapore complessivo in prodotti alimentari formulati per il progetto Italian Taste | 4.1 Articoli in Atti di convegno | 2017 | DI MONACO, Rossella; Cavella, Silvana; Borriello, Angela; Bendini, Alessandra; Palagano, Rosa; gallina toschi, Tullia | |
| 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. | |
| Oxidation kinetics of ready to use therapeutic food formulations | 1.1 Articolo in rivista | 2019 | Miele, N. A.; Armini, V.; Borriello, A.; Torrieri, E.; Sacchi, R.; Cavella, S. | |
| 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. | |
| Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax | 1.1 Articolo in rivista | 2022 | Borriello, A.; Miele, N. A.; Masi, P.; Aiello, A.; Cavella, S. | |
| Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder | 1.1 Articolo in rivista | 2022 | Borriello, A.; Miele, N. A.; Masi, P.; Cavella, S. | |
| Study on the Properties of PLA- and PP-Based Films for Food Applications Incorporating Orange Peel Extract from Agricultural by-Products | 1.1 Articolo in rivista | 2024 | Tone, Ana Maria; Herranz Solana, Nuria; Khan, Muhammad Rehan; Borriello, Angela; Torrieri, Elena; Sánchez Reig, Carmen; Monedero Prieto, F. María | |
| Novel pumpkin seed oil-based oleogels: development and physical characterization | 1.1 Articolo in rivista | 2021 | Borriello, A.; Masi, P.; Cavella, S. |