Mauro Moresi

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 17

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Journal of food science

University of Tuscia

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Tuscia Nov 01 1990

Italy

Full Professor of Food Unit Operations :: Department for Innovation in Biological, Agro-Food, and Forest Systems

Publications

Mauro Moresi, Alessio Cimini
A Comprehensive Study from Cradle-to-Grave on the Environmental Profile of Malted Legumes. Foods (Basel, Switzerland) 13 (5) (2024)
Mauro Moresi, Alessio Cimini
A Comprehensive Study from Cradle-to-Grave on the Environmental Profile of Malted Legumes. Foods (Basel, Switzerland) 13 (5) (2024)
Alessio Cimini, Lorenzo Morgante, Mauro Moresi
Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates. Foods (Basel, Switzerland) 13 (16) (2024)
Alessio Cimini, Lorenzo Morgante, Mauro Moresi
Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates. Foods (Basel, Switzerland) 13 (16) (2024)
Aniello Falciano, Mauro Moresi, Paolo Masi
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven. Foods (Basel, Switzerland) 12 (4) (2023)
Aniello Falciano, Mauro Moresi, Paolo Masi
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven. Foods (Basel, Switzerland) 12 (4) (2023)
Alessio Cimini, Alessandro Poliziani, Lorenzo Morgante, Mauro Moresi
Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds. Foods (Basel, Switzerland) 12 (17) (2023)
Aniello Falciano, Paolo Masi, Mauro Moresi
Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions. Journal of food science (2023)
Alessio Cimini, Alessandro Poliziani, Lorenzo Morgante, Mauro Moresi
Antinutrient removal in yellow lentils by malting. Journal of the science of food and agriculture (2023)
Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra, Mauro Moresi
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures. Foods (Basel, Switzerland) 11 (16) (2022)
Aniello Falciano, Paolo Masi, Mauro Moresi
Performance characterization of a traditional wood-fired pizza oven. Journal of food science 87 (9) (2022)
Alessio Cimini, Francesco Sestili, Mauro Moresi
Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index. Foods (Basel, Switzerland) 11 (20) (2022)
Alessio Cimini, Matteo Cibelli, Anna R Taddei, Mauro Moresi
Effect of cooking temperature on cooked pasta quality and sustainability. Journal of the science of food and agriculture 101 (12) (2021)
Alessio Cimini, Mauro Moresi
Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone. Foods (Basel, Switzerland) 9 (9) (2020)
Alessio Cimini, Matteo Cibelli, Mauro Moresi
Cradle-to-grave carbon footprint of dried organic pasta: assessment and potential mitigation measures. Journal of the science of food and agriculture 99 (12) (2019)
Alessio Cimini, Matteo Cibelli, Mauro Moresi
Reducing the cooking water-to-dried pasta ratio and environmental impact of pasta cooking. Journal of the science of food and agriculture 99 (3) (2018)
Alessio Cimini, Mauro Moresi
Towards a Kieselguhr- and PVPP-Free Clarification and Stabilization Process of Rough Beer at Room-Temperature Conditions. Journal of food science 83 (1) (2017)

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Publication Activity (10 Years)

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Mauro Moresi