Francesco MARRA | Publications
Francesco MARRA Publications
| 2022 | |
| Articolo in rivista | |
| Computer-aided food engineering NATURE FOOD. Vol. 3. Pag.894-904 ISSN:2662-1355. | |
| Datta, Ashim; Nicolaï, Bart; Vitrac, Olivier; Verboven, Pieter; Erdogdu, Ferruh; Marra, Francesco; Sarghini, Fabrizio; Koh, Chris | |
| Digital Object Identifier (DOI): 10.1038/s43016-022-00617-5 Codice identificativo ISI: WOS:000878475500002 Codice identificativo SCOPUS: 2-s2.0-85141217428 | |
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| 2022 | |
| Articolo in rivista | |
| Morphology predictions in molded parts: a multiphysics approach CHEMICAL ENGINEERING RESEARCH & DESIGN. Vol. 183. Pag.368-381 ISSN:0263-8762. | |
| Marra, F; Liparoti, S; Speranza, V; Pantani, R | |
| Digital Object Identifier (DOI): 10.1016/j.cherd.2022.05.015 Codice identificativo ISI: WOS:000811717800003 Codice identificativo SCOPUS: 2-s2.0-85131386161 | |
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| 2022 | |
| Articolo in rivista | |
| Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz FOODS. Vol. 11. Pag.1-18 ISSN:2304-8158. | |
| Goni, Sm; D'Amore, M; Della Valle, M; Olivera, Df; Salvadori, Vo; Marra, F | |
| Digital Object Identifier (DOI): 10.3390/foods11081096 Codice identificativo ISI: WOS:000786192900001 Codice identificativo SCOPUS: 2-s2.0-85129023867 | |
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| 2022 | |
| Articolo in rivista | |
| Food modelling strategies and approaches for knowledge transfer TRENDS IN FOOD SCIENCE & TECHNOLOGY. Pag.1-2 ISSN:0924-2244. | |
| Kansou, Kamal; Laurier, Wim; Charalambides, Maria N.; Della-Valle, Guy; Djekic, Ilija; Feyissa, Aberham Hailu; Marra, Francesco; Thomopoulos, Rallou; Bredeweg, Bert | |
| Digital Object Identifier (DOI): 10.1016/j.tifs.2022.01.021 Codice identificativo ISI: WOS:000792605100006 Codice identificativo SCOPUS: 2-s2.0-85122955261 | |
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| 2022 | |
| Articolo in rivista | |
| Food Products and Digital Tools: The Unexpected Interconnections FRONTIERS IN NUTRITION. Vol. 9. Pag.1-5 ISSN:2296-861X. | |
| Marra, Francesco | |
| Versione online | |
| Digital Object Identifier (DOI): 10.3389/fnut.2022.847038 Codice identificativo ISI: WOS:000769399100001 Codice identificativo SCOPUS: 2-s2.0-85125871836 | |
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250927Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization
| 2022 | |
| Articolo in rivista | |
| Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization FOODS. Vol. 11. Pag.1-13 ISSN:2304-8158. | |
| Malvano, Francesca; Laudisio, Mariachiara; Albanese, Donatella; D'Amore, Matteo; Marra, Francesco | |
| Digital Object Identifier (DOI): 10.3390/foods11172643 Codice identificativo ISI: WOS:000851203900001 Codice identificativo SCOPUS: 2-s2.0-85137805289 | |
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| 2022 | |
| Articolo in rivista | |
| Computational study for natural convection effects on temperature during batch and continuous industrial scale radio frequency tempering/thawing processes JOURNAL OF FOOD ENGINEERING. Vol. 312. Pag.1-17 ISSN:0260-8774. | |
| Altin, O; Marra, F; Erdogdu, F | |
| Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2021.110743 Codice identificativo ISI: WOS:000690379800005 Codice identificativo SCOPUS: 2-s2.0-85111561357 | |
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