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  1. Comparative Environmental Impact Assessment of Resistant Starch-Rich Pastas Produced from High-Amylose Soft Wheat or Malted Bean Flour

    Article • Sustainability, October 2024, MDPI AG

    Prof Mauro MORESI

  2. Unlocking the secrets of Neapolitan pizza: A concise review of wood‐fired, electric, and gas pizza ovens

    Article • Journal of Food Science, October 2024, Wiley

    Prof Mauro MORESI

  3. Unveiling the carbon footprint of True Neapolitan Pizza: paving the way for eco-friendly practices in pizzerias

    Article • Italian Journal of Food Science, September 2024, Codon Publications

    Prof Mauro MORESI

  4. Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates

    Article • Foods, August 2024, MDPI AG

    Prof Mauro MORESI

  5. A Comprehensive Study from Cradle-to-Grave on the Environmental Profile of Malted Legumes

    Article • Foods, February 2024, MDPI AG

    Prof Mauro MORESI

  6. Use of malted pulses to formulate gluten-free fresh-egg pasta

    Article • Italian Journal of Food Science, February 2024, Codon Publications

    Prof Mauro MORESI

  7. Antinutrient removal in yellow lentils by malting

    Article • Journal of the Science of Food and Agriculture, September 2023, Wiley

    Prof Mauro MORESI

  8. Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds

    Article • Foods, August 2023, MDPI AG

    Prof Mauro MORESI

  9. Novel high‐quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment

    Article • International Journal of Food Science & Technology, June 2023, Wiley

    Prof Mauro MORESI

  10. Semiempirical modeling of a traditional wood‐fired pizza oven in quasi‐steady‐state operating conditions

    Article • Journal of Food Science, March 2023, Wiley

    Prof Mauro MORESI

  11. Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven

    Article • Foods, February 2023, MDPI AG

    Prof Mauro MORESI

  12. Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index

    Article • Foods, October 2022, MDPI AG

    Prof Mauro MORESI

  13. Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

    Article • Foods, August 2022, MDPI AG

    Prof Mauro MORESI

  14. Performance characterization of a traditional wood‐fired pizza oven

    Article • Journal of Food Science, August 2022, Wiley

    Prof Mauro MORESI

  15. Carbon Footprint of a Typical Neapolitan Pizzeria

    Article • Sustainability, March 2022, MDPI AG

    Prof Mauro MORESI

  16. Research trends in the oenological and viticulture sectors

    Article • Australian Journal of Grape and Wine Research, February 2022, Hindawi Publishing Corporation

    Prof Mauro MORESI

  17. Environmental impact of the main household cooking systems—A survey

    Article • Italian Journal of Food Science, February 2022, Codon Publications

    Prof Mauro MORESI

  18. Circular economy in the brewing chain

    Article • Italian Journal of Food Science, December 2021, Codon Publications

    Prof Mauro MORESI

  19. Carbon footprint of different methods of coffee preparation

    Article • Sustainable Production and Consumption, July 2021, Elsevier

    Prof Mauro MORESI

  20. Effect of cooking temperature on cooked pasta quality and sustainability

    Article • Journal of the Science of Food and Agriculture, February 2021, Wiley

    Prof Mauro MORESI

  21. Environmental impact of dry pasta using different standard methods

    Article • January 2021, Elsevier

    Prof Mauro MORESI

  22. Standard methods useable for mitigating the environmental impact of food industry

    Article • January 2021, Elsevier

    Prof Mauro MORESI

  23. Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone

    Article • Foods, September 2020, MDPI AG

    Prof Mauro MORESI

  24. Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta

    Article • LWT, August 2020, Elsevier

    Prof Mauro MORESI

  25. Development and assessment of a home eco-sustainable pasta cooker

    Article • Food and Bioproducts Processing, July 2020, Elsevier

    Prof Mauro MORESI

  26. Cradle‐to‐grave carbon footprint of dried organic pasta: assessment and potential mitigation measures

    Article • Journal of the Science of Food and Agriculture, May 2019, Wiley

    Prof Mauro MORESI

  27. Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio

    Article • European Food Research and Technology, December 2018, Springer Science + Business Media

    Prof Mauro MORESI

  28. Reducing the cooking water-to-dried pasta ratio and environmental impact of pasta cooking

    Article • Journal of the Science of Food and Agriculture, September 2018, Wiley

    Prof Mauro MORESI

  29. Towards a Kieselguhr- and PVPP-Free Clarification and Stabilization Process of Rough Beer at Room-Temperature Conditions

    Article • Journal of Food Science, November 2017, Wiley

    Prof Mauro MORESI

  30. Effect of Brewery Size on the Main Process Parameters and Cradle-to-Grave Carbon Footprint of Lager Beer

    Article • Journal of Industrial Ecology, August 2017, Wiley

    Prof Mauro MORESI

  31. Beer Clarification by Novel Ceramic Hollow-Fiber Membranes: Effect of Pore Size on Product Quality

    Article • Journal of Food Science, September 2016, Wiley

    Prof Mauro MORESI

  32. Ethyl Carbamate in Wines

    Article • Journal of Food Science, May 2016, Wiley

    Prof Mauro MORESI

  33. High Solid Loading in Dilute Acid Hydrolysis of Orange Peel Waste Improves Ethanol Production

    Article • BioEnergy Research, February 2015, Springer Science + Business Media

    Ph.D Alessandro D'Annibale, Prof Mauro MORESI

  34. Novel cold sterilization and stabilization process applied to a pale lager

    Article • Journal of Food Engineering, January 2015, Elsevier

    Prof Mauro MORESI

  35. Beer Clarification Using Ceramic Tubular Membranes

    Article • Food and Bioprocess Technology, June 2014, Springer Science + Business Media

    Prof Mauro MORESI

  36. Novel Procedure for Lager Beer Clarification and Stabilization Using Sequential Enzymatic, Centrifugal, Regenerable PVPP and Crossflow Microfiltration Processing

    Article • Food and Bioprocess Technology, April 2014, Springer Science + Business Media

    Prof Mauro MORESI

  37. Ethanol production from xerophilic and salt-resistant Tamarix jordanis biomass

    Article • Biomass and Bioenergy, February 2014, Elsevier

    Ph.D Alessandro D'Annibale, Prof Mauro MORESI

  38. Orange peel pretreatment in a novel lab-scale direct steam-injection apparatus for ethanol production

    Article • Biomass and Bioenergy, February 2014, Elsevier

    Ph.D Alessandro D'Annibale, Prof Mauro MORESI

  39. Internal and external mass transfer limitations on the activity of immobilised acid urease derivatives differing in enzyme loading

    Article • Biochemical Engineering Journal, January 2014, Elsevier

    Prof Mauro MORESI

  40. Concentration of trisodium citrate by electrodialysis

    Article • Journal of Membrane Science, November 2013, Elsevier

    Prof Mauro MORESI

  41. Corrigendum to “Development and testing of a novel lab-scale direct steam-injection apparatus to hydrolyse model and saline crop slurries” [J. Biotechnol. 157 (4) (2012) 590–597]

    Article • Journal of Biotechnology, January 2013, Elsevier

    Ph.D Alessandro D'Annibale, Prof Mauro MORESI

  42. Modellazione del trasferimento termico e della cinetica di morte termica

    Article • January 2013, Springer Science + Business Media

    Prof Mauro MORESI

  43. Assessment of quality-assured Tarocco orange fruit sorting rules by combined physicochemical and sensory testing

    Article • Journal of the Science of Food and Agriculture, October 2012, Wiley

    Prof Mauro MORESI

  44. Immobilization/stabilization of acid urease on Eupergit® supports

    Article • Biotechnology Progress, July 2012, Wiley

    Prof Mauro MORESI

  45. Soy sauce desalting by electrodialysis

    Article • Journal of Food Engineering, May 2012, Elsevier

    Prof Mauro MORESI

  46. Modelling of Soy Sauce Desalting by Electrodialysis

    Article • Food and Bioprocess Technology, March 2012, Springer Science + Business Media

    Prof Mauro MORESI

  47. Development and testing of a novel lab-scale direct steam-injection apparatus to hydrolyse model and saline crop slurries

    Article • Journal of Biotechnology, February 2012, Elsevier

    Ph.D Alessandro D'Annibale, Prof Mauro MORESI

  48. Assessment of the mechanical properties of Tarocco orange fruit under parallel plate compression

    Article • Journal of Food Engineering, April 2011, Elsevier

    Prof Mauro MORESI

  49. Viscoelastic Properties of Tarocco Orange Fruit

    Article • Food and Bioprocess Technology, February 2011, Springer Science + Business Media

    Prof Mauro MORESI

  50. Electrodialytic desalting of model concentrated NaCl brines as such or enriched with a non-electrolyte osmotic component

    Article • Journal of Membrane Science, February 2011, Elsevier

    Prof Mauro MORESI

  51. Urea Degradation in Some White Wines by Immobilized Acid Urease in a Stirred Bioreactor

    Article • Journal of Agricultural and Food Chemistry, June 2010, American Chemical Society (ACS)

    Prof Mauro MORESI

  52. Urea degradation kinetics in model wine solutions by acid urease immobilised onto chitosan-derivative beads of different sizes

    Article • Enzyme and Microbial Technology, April 2010, Elsevier

    Prof Mauro MORESI

  53. Application of the Nernst–Planck approach to model the electrodialytic recovery of disodium itaconate

    Article • Journal of Membrane Science, March 2010, Elsevier

    Prof Mauro MORESI

  54. Urea Degradation in Model Wine Solutions by Free or Immobilized Acid Urease in a Stirred Bioreactor

    Article • Journal of Agricultural and Food Chemistry, May 2009, American Chemical Society (ACS)

    Prof Mauro MORESI

  55. Experimental strategy to assess the main engineering parameters characterizing sodium alginate recovery from model solutions by ceramic tubular ultrafiltration membrane modules

    Article • Journal of Membrane Science, January 2009, Elsevier

    Prof Mauro MORESI

  56. Role of constituents on the network formation of hydrocolloid edible films

    Article • Journal of Food Engineering, November 2008, Elsevier

    Prof Mauro MORESI

  57. Pectin recovery from model solutions using a laboratory-scale ceramic tubular UF membrane module

    Article • Journal of Membrane Science, September 2008, Elsevier

    Prof Mauro MORESI

  58. Engineering Properties of Edible Transglutaminase Cross-Linked Caseinate-Based Films

    Article • Food and Bioprocess Technology, November 2007, Springer Science + Business Media

    Prof Mauro MORESI

  59. Characterisation of alginate gels using quasi-static and dynamic methods

    Article • Journal of Food Engineering, October 2007, Elsevier

    Prof Mauro MORESI

  60. Production of alizarin extracts from Rubia tinctorum and assessment of their dyeing properties

    Article • Industrial Crops and Products, August 2007, Elsevier

    Prof Mauro MORESI

  61. Enhanced production of β-glucan from Botryosphaeria rhodina using emulsified media or fan impellers

    Article • Enzyme and Microbial Technology, July 2007, Elsevier

    Prof Mauro MORESI

  62. Modelling of multiple-effect falling-film evaporators

    Article • International Journal of Food Science & Technology, June 2007, Wiley

    Prof Mauro MORESI

  63. Prediction of kLa in conventional stirred fermenters

    Article • Journal of Chemical Technology & Biotechnology, April 2007, Wiley

    Prof Mauro MORESI

  64. Modeling of Urea Degradation in White and Rosé Wines by Acid Urease

    Article • Journal of Agricultural and Food Chemistry, April 2007, American Chemical Society (ACS)

    Prof Mauro MORESI

  65. Production of ?-glucan and related glucan-hydrolases by Botryosphaeria rhodina

    Article • Journal of Applied Microbiology, March 2007, Wiley

    Prof Mauro MORESI

  66. Assessment of the main engineering parameters controlling the electrodialytic recovery of sodium propionate from aqueous solutions

    Article • Journal of Food Engineering, September 2006, Elsevier

    Prof Mauro MORESI

  67. Assessment of Urea Degradation Rate in Model Wine Solutions by Acid Urease fromLactobacillus fermentum

    Article • Journal of Agricultural and Food Chemistry, August 2006, American Chemical Society (ACS)

    Prof Mauro MORESI

  68. Electrodialysis Applications in The Food Industry

    Article • January 2006, Elsevier

    Prof Mauro MORESI

  69. Optimal strategy to model the electrodialytic recovery of a strong electrolyte

    Article • Journal of Membrane Science, September 2005, Elsevier

    Prof Mauro MORESI

  70. INTERRELATIONSHIP BETWEEN THE TRANSIENT FUNCTIONS OF BOLOGNA USING FRIEDRICH AND HEYMANN THEORY

    Article • Journal of Texture Studies, February 2005, Wiley

    Prof Mauro MORESI

  71. Modeling of sodium acetate recovery from aqueous solutions by electrodialysis

    Article • Biotechnology and Bioengineering, January 2005, Wiley

    Prof Mauro MORESI

  72. Assessment of the dyeing properties of pigments fromMonascus purpureus

    Article • Journal of Chemical Technology & Biotechnology, January 2005, Wiley

    Prof Mauro MORESI

  73. Modelling the electrodialytic recovery of sodium lactate

    Article • Biotechnology and Applied Biochemistry, October 2004, Wiley

    Prof Mauro MORESI

  74. Overall volumetric oxygen transfer coefficient in an aerated bench-top stirred fermenter in aqueous dispersions of sodium alginate

    Article • Biotechnology and Applied Biochemistry, October 2004, Wiley

    Prof Mauro MORESI

  75. Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests

    Article • Journal of Food Engineering, September 2004, Elsevier

    Prof Mauro MORESI

  76. Viscoelastic properties of Bologna sausages by dynamic methods

    Article • Journal of Food Engineering, August 2004, Elsevier

    Prof Mauro MORESI

  77. Modelling of ammonium fumarate recovery from model solutions by nanofiltration and reverse osmosis

    Article • Journal of Membrane Science, November 2002, Elsevier

    Prof Mauro MORESI

  78. Ammonium fumarate production by free or immobilisedRhizopus arrhizus in bench- and laboratory-scale bioreactors

    Article • Journal of Chemical Technology & Biotechnology, January 2002, Wiley

    Prof Mauro MORESI

  79. Production of luteolin extracts fromReseda luteola and assessment of their dyeing properties

    Article • Journal of the Science of Food and Agriculture, January 2002, Wiley

    Prof Mauro MORESI

  80. Rheology of scleroglucan dispersions

    Article • Journal of Food Engineering, December 2001, Elsevier

    Prof Mauro MORESI

  81. Study and application of a mathematical model for the provisional assessment of areas and nasal resistance, obtained using acoustic rhinometry and active anterior rhinomanometry

    Article • Clinical Otolaryngology, August 2001, Wiley

    Prof Mauro MORESI

  82. Effect of pH and stirring rate on itaconate production by Aspergillus terreus

    Article • Journal of Biotechnology, October 2000, Elsevier

    Prof Mauro MORESI

  83. Recovery of selected microbial metabolites from model solutions by reverse osmosis

    Article • Journal of Membrane Science, July 2000, Elsevier

    Prof Mauro MORESI

  84. Rheological behaviour of baker’s yeast suspensions

    Article • Journal of Food Engineering, June 2000, Elsevier

    Prof Mauro MORESI

  85. Recovery of sodium gluconate from model solutions by reverse osmosis

    Article • Journal of Food Engineering, May 2000, Elsevier

    Prof Mauro MORESI

  86. Article • Biotechnology Letters, January 2000, Springer Science + Business Media

    Prof Mauro MORESI

  87. Electrodialytic recovery of some fermentation products from model solutions: techno-economic feasibility study

    Article • Journal of Membrane Science, January 2000, Elsevier

    Prof Mauro MORESI

  88. Production and characterisation of alginate fromAzotobacter vinelandii

    Article • Journal of the Science of Food and Agriculture, March 1999, Wiley

    Prof Mauro MORESI

  89. Mechanical properties of alginate gels: empirical characterisation

    Article • Journal of Food Engineering, March 1999, Elsevier

    Prof Mauro MORESI

  90. Alginate from Azotobacter vinelandii

    Article • January 1999, Springer Science + Business Media

    Prof Mauro MORESI

  91. FERMENTATION (INDUSTRIAL) | Production of Organic Acids

    Article • January 1999, Elsevier

    Prof Mauro MORESI

  92. Effect of some operating variables on citrate recovery from model solutions by electrodialysis

    Article • Biotechnology and Bioengineering, August 1998, Wiley

    Prof Mauro MORESI

  93. Economic feasibility study of citrate recovery by electrodialysis

    Article • Journal of Food Engineering, January 1998, Elsevier

    Prof Mauro MORESI

  94. Effect of dissolved oxygen concentration on pH-controlled fed- batch gluconate production by immobilised Aspergillus niger

    Article • January 1996, Elsevier

    Prof Mauro MORESI

  95. Optimal conditions for alginate production by Azotobacter vinelandii

    Article • Enzyme and Microbial Technology, November 1995, Elsevier

    Prof Mauro MORESI

  96. Effect of glucose concentration on citric acid production byYarrowia lipolytica

    Article • Journal of Chemical Technology & Biotechnology, August 1994, Wiley

    Prof Mauro MORESI

  97. Effect of temperature and yeast concentration on the autolysis of Kluyverommyces fragilis grown on lactose-based media

    Article • Journal of Food Engineering, January 1994, Elsevier

    Prof Mauro MORESI

  98. Effect of dissolved oxygen concentration on repeated production of gluconic acid by immobilised mycelia of Aspergillus niger

    Article • Applied Microbiology and Biotechnology, December 1991, Springer Science + Business Media

    Prof Mauro MORESI

  99. Optimization of fumaric acid production from potato flour by Rhizopus arrhizus

    Article • Applied Microbiology and Biotechnology, October 1991, Springer Science + Business Media

    Prof Mauro MORESI

  100. Scaling-up of a batch whey fermentation by Kluyveromyces fragilis

    Article • Applied Microbiology and Biotechnology, October 1989, Springer Science + Business Media

    Prof Mauro MORESI

  101. Fermenter Design for Alcoholic Beverage Production

    Article • January 1989, Springer Science + Business Media

    Prof Mauro MORESI

  102. Optimal Fermenter Design for White Wine Production

    Article • January 1989, Springer Science + Business Media

    Prof Mauro MORESI

  103. Kinetics of potato starch fermentation by Schwanniomyces castellii

    Article • Bioprocess Engineering, January 1989, Springer Science + Business Media

    Prof Mauro MORESI

  104. Production of biomass from untreated orange peel by Fusarium avenaceum

    Article • Applied Microbiology and Biotechnology, October 1987, Springer Science + Business Media

    Prof Mauro MORESI

  105. Optimal batch hydroliquefaction of sulcis coal

    Article • Fuel, May 1985, Elsevier

    Prof Mauro MORESI

  106. Study on the operating variables of sulcis coal hydroliquefaction

    Article • Fuel Processing Technology, April 1985, Elsevier

    Prof Mauro MORESI

  107. The ejector-loop fermenter: Description and performance of the apparatus

    Article • Biotechnology and Bioengineering, December 1983, Wiley

    Prof Mauro MORESI

  108. Investigation on the operating, variables of potato starch fermentation by Schwanniomyces castellii

    Article • European Journal of Applied Microbiology and Biotechnology, January 1983, Springer Science + Business Media

    Prof Mauro MORESI

  109. Optimal design of airlift fermenters

    Article • Biotechnology and Bioengineering, November 1981, Wiley

    Prof Mauro MORESI

  110. Modelling of the process yields of a whey fermentation

    Article • European Journal of Applied Microbiology and Biotechnology, September 1981, Springer Science + Business Media

    Prof Mauro MORESI

  111. Scale-up of whey fermentation in a pilot-scale fermenter

    Article • European Journal of Applied Microbiology and Biotechnology, September 1981, Springer Science + Business Media

    Prof Mauro MORESI

  112. Yeast Production from Whey

    Article • January 1981, Elsevier

    Prof Mauro MORESI

  113. Chemical oxygen demand reduction in a whey fermentation

    Article • January 1980, Springer Science + Business Media

    Prof Mauro MORESI

  114. Optimization of whey fermentation in a jar fermenter

    Article • European Journal of Applied Microbiology and Biotechnology, January 1980, Springer Science + Business Media

    Prof Mauro MORESI

  115. Strategy to obtain semi-empirical correlations for deterministic systems

    Article • Chemical Engineering Science, January 1980, Elsevier

    Prof Mauro MORESI

  116. Optimization of whey fermentation in a shaken-flask fermenter

    Article • January 1979, Springer Science + Business Media

    Prof Mauro MORESI

  117. Factor analysis in a whey fermentation by Kluyveromyces fragilis

    Article • European Journal of Applied Microbiology and Biotechnology, January 1979, Springer Science + Business Media

    Prof Mauro MORESI