Chiara Cevoli
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Explore the profile of Chiara Cevoli including associated specialties, affiliations and a list of published articles.
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14
Citations
56
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Recent Articles
1.
Grigoletto I, Cevoli C, Koidis A, Gallina Toschi T, Valli E
Food Res Int
. 2024 Dec;
199:115347.
PMID: 39658151
The aim of this study was to create rapid and sustainable instrumental methods for screening virgin olive oils (VOOs) to support the Panel test. The Panel test is the official...
2.
3.
Trevisani M, Cevoli C, Ragni L, Cecchini M, Berardinelli A
Front Microbiol
. 2021 Aug;
12:653597.
PMID: 34385982
Non-thermal atmospheric plasma (NTAP) has gained attention as a decontamination and shelf-life extension technology. In this study its effect on psychrotrophic histamine-producing bacteria (HPB) and histamine formation in fish stored...
4.
Purlis E, Cevoli C, Fabbri A
Foods
. 2021 Apr;
10(4).
PMID: 33916418
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains...
5.
Palagano R, Valli E, Tura M, Cevoli C, Perez-Camino M, Moreda W, et al.
Foods
. 2020 Jul;
9(7).
PMID: 32674289
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are...
6.
Barbieri S, Cevoli C, Bendini A, Quintanilla-Casas B, Garcia-Gonzalez D, Gallina Toschi T
Foods
. 2020 Jul;
9(7).
PMID: 32630810
This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils ( = 331) analyzed by flash gas chromatography to predict...
7.
Valli E, Panni F, Casadei E, Barbieri S, Cevoli C, Bendini A, et al.
Foods
. 2020 May;
9(5).
PMID: 32443697
Sensory evaluation, carried out by panel tests, is essential for quality classification of virgin olive oils (VOOs), but is time consuming and costly when many samples need to be assessed;...
8.
Iaccheri E, Ragni L, Cevoli C, Romani S, Dalla Rosa M, Rocculi P
Food Chem
. 2019 Aug;
301:125187.
PMID: 31387041
Solid and liquid components coexist into glassy and amorphous structures of food complex matrixes. Both states admit movements, promoting physical modifications to a more thermodynamically stable system. Green and roasted...
9.
Valli E, Ayyad Z, Garcia-Salas P, Cevoli C, Afaneh I, Bendini A, et al.
Food Res Int
. 2019 Feb;
116:30-36.
PMID: 30716949
Filtration of extra virgin olive oil is a process that may improve preservation of the quality during storage. In the current study, different aliquots of extra virgin olive oils were...
10.
Rocculi P, Cevoli C, Tappi S, Genovese J, Urbinati E, Picone G, et al.
Food Res Int
. 2019 Jan;
115:234-240.
PMID: 30599937
The most commonly used method for fish freshness determination is the sensory inspection; alternative sensory methods such as the Quality Index Method (QIM), based on the significant sensory parameters of...