User profiles for Donatella Albanese

Donatella ALBANESE

Associate Professor Department of Industrial Engineering, University of Salerno
Verified email at unisa.it
Cited by 2912

Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa)

G Attanasio, L Cinquanta, D Albanese, M Di Matteo - Food chemistry, 2004 - Elsevier
This work evaluated the effects of two drying temperatures (40 and 60 C) on some physical
and chemical properties of chestnuts, both dried and after their rehydration using steam at …

[HTML][HTML] Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces

L Liguori, R Califano, D Albanese, F Raimo… - Journal of food …, 2017 - hindawi.com
Five onion landraces belonging to Bianca di Pompei cv., cultivated in Campania region (Italy),
were characterized for their main quality parameters. The onion landraces were harvested …

Evolution of quality parameters during red wine dealcoholization by osmotic distillation

L Liguori, P Russo, D Albanese, M Di Matteo - Food chemistry, 2013 - Elsevier
Osmotic distillation technique was used for the total dealcoholization of a red wine (Aglianico
grape variety) up to 0.19vol.%. The dealcoholization process was performed in subsequent …

Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the …

…, A Cozzolino, T Granese, D Albanese… - Journal of functional …, 2014 - Elsevier
The phenolic contents and antioxidant activities of grass pea (Lathyrus sativus), lentil (Lens
culinaris), and chickpea (Cicer arietinum) cultivars from the Campania region of Southern …

Mathematical modeling of eggplant drying: Shrinkage effect

…, G Adiletta, P Russo, S Crescitelli, D Albanese… - Journal of food …, 2013 - Elsevier
In this paper two mathematical models with shrinkage effect describing eggplant drying are
developed and discussed. The models are both modified diffusion equations and take …

Effects of microwave and hot‐air drying methods on colour, β‐carotene and radical scavenging activity of apricots

D Albanese, L Cinquanta, G Cuccurullo… - … Journal of Food …, 2013 - Wiley Online Library
The effects of drying by microwave and convective heating at 60 and 70 C on colour change,
degradation of β‐carotene and the 2,2‐diphenyl‐1‐picrylhydrazyl radical ( DPPH ) …

Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process

A Fratianni, D Albanese, R Mignogna… - Plant foods for human …, 2013 - Springer
Carotenoids are natural compounds whose nutritional importance comes from the provitamin
A activity of some of them and their protection against several serious human disorders. …

A new label-free impedimetric aptasensor for gluten detection

F Malvano, D Albanese, R Pilloton, M Di Matteo - Food Control, 2017 - Elsevier
Celiac disease is a serious autoimmune disorder caused by the ingestion of gluten. Gliadin
is the gluten fraction responsible for the triggering of disease. The only cure for the celiac …

[HTML][HTML] Impedimetric label-free immunosensor on disposable modified screen-printed electrodes for ochratoxin A

F Malvano, D Albanese, A Crescitelli, R Pilloton… - Biosensors, 2016 - mdpi.com
An impedimetric label-free immunosensor on disposable screen-printed carbon electrodes (SPCE)
for quantitative determination of Ochratoxin A (OTA) has been developed. After …

Effect on orange juice of batch pasteurization in an improved pilot‐scale microwave oven

L Cinquanta, D Albanese, G Cuccurullo… - Journal of Food …, 2010 - Wiley Online Library
The effects on orange juice batch pasteurization in an improved pilot‐scale microwave (MW)
oven was evaluated by monitoring pectin methyl‐esterase (PME) activity, color, carotenoid …