Gabriela Zanghelini

Gabriela Zanghelini

Paris-Saclay Food and Bioproduct Engineering - Paris / France
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5268418
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person_outline Gabriela Zanghelini's MOST POPULAR ARTICLES
1-) Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and colorS Sharan, G Zanghelini, J Zotzel, D Bonerz, J Aschoff, A Saint‐Eve, ...Comprehensive Reviews in Food Science and Food Safety 20 (1), 401-428, 2021952021
2-) Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistryS Sharan, G Zanghelini, A Pernin, N Descharles, J Zotzel, D Bonerz, ...Food Research International 159, 111582, 2022102022
3-) Cold atmospheric plasma for producing antibacterial bilayer films of LLDPE/cassava starch added with ZnO-nanoparticlesL Müller, G Zanghelini, DA Laroque, JB Laurindo, GA Valencia, ...Food Packaging and Shelf Life 34, 100988, 202282022
4-) Isobaric vapour-liquid equilibrium of α-terpineol highly diluted in hydroalcoholic mixtures at 101.3 kPa: Experimental measurements and thermodynamic modelingG Zanghelini, V Athès, M Esteban-Decloux, P Giampaoli, S VituThe Journal of Chemical Thermodynamics 171, 106806, 202272022
5-) ß-Damascenone Highly Diluted in Hydroalcoholic Mixtures: Phase Equilibrium Measurements, Thermodynamic Modeling, and Simulation of a Batch DistillationG Zanghelini, M Esteban-Decloux, S Vitu, P Giampaoli, V AthèsIndustrial & Engineering Chemistry Research 61 (49), 18127-18137, 202232022