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Testing of ultrasonic vibration to speed up the remuage operation in sparkling wine production
Published: 16 April 2024225PDF: 159HTML: 10 -
Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy
Published: 4 October 20133379PDF: 1088HTML: 986 -
Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation
Published: 12 May 20231185PDF: 412Supplementary Materials: 51HTML: 12 -
The use of hyperspectral imaging in the visible and near infrared region to discriminate between table grapes harvested at different times
Published: 4 October 20133268PDF: 1154HTML: 600 -
Technological innovation in the winery addressing oenology 4.0: testing of an automated system for the alcoholic fermentation management
Published: 23 December 2021674PDF: 448Appendix: 125HTML: 101 -
Spectra evolution over on-vine holding of Italia table grapes: prediction of maturity and discrimination for harvest times using a Vis-NIR hyperspectral device
Published: 1 June 20171662PDF: 847HTML: 393 -
What’s now, what’s new and what’s next in virgin olive oil elaboration systems? A perspective on current knowledge and future trends
Published: 2 October 20142558PDF: 1118HTML: 3233 -
The design of a force feedback soft gripper for tomato harvesting
Published: 18 March 20214403PDF: 1594HTML: 683 -
Should extra virgin olive oil production change the approach? A systematic review of challenges and opportunities to increase sustainability, productivity, and product quality
Published: 22 March 20231339PDF: 709HTML: 102 -
Hyperspectral imaging system to online monitoring the soy flour content in a functional pasta
Published: 4 August 20231054PDF: 271HTML: 22 -
Closed tank pneumatic press application to improve Sauvignon Blanc wine quality and nutraceutical properties
Published: 27 November 20191286PDF: 1222HTML: 584 -
Reduction of odorous compounds emissions from swine slurry by electrolytic treatments and copper addition
Published: 17 February 20171644PDF: 880HTML: 542 -
Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons
Published: 14 June 20133606PDF: 1107HTML: 838 -
Thermo-fluid-dynamic modelling of a cold store for cheese maturation
Published: 26 March 20132565PDF: 726HTML: 429 -
Avocado oil extraction processes: method for cold-pressed high-quality edible oil production versus traditional production
Published: 16 October 201566905PDF: 9298HTML: 111002 -
Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process
Published: 18 June 2020673PDF: 444HTML: 30 -
Simple and efficient approach for shelf-life test on frozen spinach and parsley
Published: 30 September 20211040PDF: 527HTML: 1021 -
Thin-layer catalytic far-infrared radiation drying and flavour of tomato slices
Published: 20 June 20142181PDF: 825HTML: 1135
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