Giovanelli Gabriella

Tenured Associate Professor
SSD
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Competition sector
07/F1 - FOOD SCIENCE AND TECHNOLOGY

Contacts

Workplace

Via Mangiagalli, 25
20133 MILANO (MI)

Office phone number
02503 19182
University email address

Education

Research

Publications
  • E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment : a powerful data fusion approach / S. Buratti, C. Malegori, S. Benedetti, P. Oliveri, G. Giovanelli. - In: TALANTA. - ISSN 0039-9140. - 182(2018), pp. 131-141.
  • Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems / G. Giovanelli, L. Torri, N. Sinelli, S. Buratti. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 243:9(2017 Sep), pp. 1619-1631.
  • Application of electronic senses to characterize expresso coffees brewed with different thermal profiles / S. Buratti, S. Benedetti, G. Giovanelli. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 243:3(2017), pp. 511-520.
  • Shelf life of olive oils evalutated by conventional and e-senses analyses / G. Giovanelli, S. Buratti, S. Benedetti - In: EuroFoodChem : Book of Abstracts[s.l] : Hungarian Chemical Society, 2017. - ISBN 9789639970793. - pp. 103-103 (( Intervento presentato al 19. convegno EuroFoodChem tenutosi a Budapest nel 2017.
  • Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing / G. Giovanelli, S. Buratti, M. Laureati, E. Pagliarini. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 242:7(2016), pp. 1117-1127.