224 results on '"Guidetti, Riccardo"'
Search Results
2. An autonomous Internet of Things spectral sensing system for in-situ optical monitoring of grape ripening: design, characterization, and operation
3. Testing a coated PE-based mono-material for food packaging applications: an in-depth performance comparison with conventional multi-layer configurations
4. Simplified environmental impact tools for agri-food system: A systematic review on trends and future prospective
5. Optimization of the Olive Production Chain through Optical Techniques and Development of New Cost-Effective Optical Systems Inspired by Agriculture 4.0
6. Optical specifications for a proximal sensing approach to monitor the vine water status in a distributed and autonomous fashion
7. Testing of ultrasonic vibration to speed up the remuage operation in sparkling wine production
8. Evaluation of consumer domestic habits on the environmental impact of ready-to-eat and minimally processed fresh-cut lamb's lettuce
9. Design of cost-effective LED based prototypes for the evaluation of grape (Vitis vinifera L.) ripeness
10. Environmental impact of a new concept of food service: A case study for the re-use of naval shipping containers
11. Environmental advantages of visible and near infrared spectroscopy for the prediction of intact olive ripeness
12. Assessing the Environmental and Nutritional Performance of Legume-Based Burger Patties Compared to Meat Alternatives
13. Eco‐design influence on the life cycle assessment of frozen cauliflower gnocchi: a comprehensive cradle‐to‐grave analysis
14. Eco‐design influence on the life cycle assessment of frozen cauliflower gnocchi: a comprehensive cradle‐to‐grave analysis.
15. Use of visible and near infrared spectroscopy with a view to on-line evaluation of oil content during olive processing
16. Comparison of two immersion probes coupled with visible/near infrared spectroscopy to assess the must infection at the grape receiving area
17. Grape and juice handling: Assessing the use of visible and near infrared spectroscopy to rapidly evaluate the health status of grapes entering wineries
18. Hyperspectral Imaging for Fresh-Cut Fruit and Vegetable Quality Assessment: Basic Concepts and Applications
19. Rapid evaluation of grape phytosanitary status directly at the check point station entering the winery by using visible/near infrared spectroscopy
20. Electronic nose and visible-near infrared spectroscopy in fruit and vegetable monitoring
21. Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation
22. Evaluation of environmental impacts in the catering sector: the case of pasta
23. GLCM, an image analysis technique for early detection of biofilm
24. Dizziness and Cognitive Processes
25. Evaluation of energy savings in white winemaking: impact of temperature management combined with specific yeasts choice on required heat dissipation during industrial-scale fermentation.
26. Are Mono-Materials a Suitable Alternative to Multi-Layer Configurations? An In-Depth Performance Comparison
27. Impact of fermentation-temperature management combined with specific yeast choice on energy savings in white winemaking
28. Is there mutual methodology among the environmental impact assessment studies of wine production chain? A systematic review
29. Testing of a simplified LED based vis/NIR system for rapid ripeness evaluation of white grape (Vitis vinifera L.) for Franciacorta wine
30. Beyond the eco-design of case-ready beef packaging: The relationship between food waste and shelf-life as a key element in life cycle assessment
31. Rapid evaluation of craft beer quality during fermentation process by vis/NIR spectroscopy
32. Recurrence of benign paroxysmal positional vertigo: experience in 3042 patients
33. Test of a light emitting diode fully integrated pre-prototype spectrometer for rapid evaluation of table tomato (Solanum lycopersicum L., Marinda F1) quality
34. A multidisciplinary approach to assess environmental and economic impact of conventional and innovative vineyards management systems in Northern Italy
35. Setting-up of a simplified handheld optical device for decay detection in fresh-cut Valerianella locusta L.
36. Monitoring of fresh-cut Valerianella locusta Laterr. shelf life by electronic nose and VIS–NIR spectroscopy
37. The environmental impact of the production of fresh cut salad: a case study in Italy
38. Application of a Cost-Effective Visible/Near Infrared Optical Prototype for the Measurement of Qualitative Parameters of Chardonnay Grapes
39. The Navigation Ability Test (NAT 2.0): From Football Player Performance to Balance Rehabilitation in Chronic Unilateral Vestibular Loss
40. Technological innovation in the winery addressing oenology 4.0: Testing of an automated system for the alcoholic fermentation management
41. A reliable tool based on near-infrared spectroscopy for the monitoring of moisture content in roasted and ground coffee: A comparative study with thermogravimetric analysis
42. Testing of a VIS-NIR System for the Monitoring of Long-Term Apple Storage
43. Corrigendum to “Setting up of a cost-effective continuous desalination plant based on coupling solar and geothermal energy” [Desalination, Volume 500 (2021), 114854]
44. Assessment of an expanded-polypropylene isothermal box to improve logistic sustainability of catering services
45. Sport as a Factor in Improving Visual Spatial Cognitive Deficits in Patients with Hearing Loss and Chronic Vestibular Deficit
46. Near-infrared spectroscopy as a green technology for more sustainable analyses on intact olive and olive oil
47. Stand-alone LED sensors for future field monitoring of grape (Vitis vinifera L.) ripeness
48. Experimentation of an optical prototype for monitoring the ripening of table tomatoes (Solanum lycopersicum L., Marinda F1) and oil olives (Olea europaea L.)
49. Automatic Identification of Defects on Eggshell Through a Multispectral Vision System
50. Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste
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