Paola Pittia

Associate Professor
Faculty of Bioscience and Technology for Food, Agriculture and Environment
University of Teramo

Fields of interest:

Food processing, Food quality, Bioactivity, Physical properties food components, ingredients and formulations, aroma compounds, emulsions, education and curriculum development

Recent publications:

Neri L., Hernando Hernando I. ,Perez-Munuera I., Sacchetti G., Pittia P. 2011. Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. Journal of Food Science, 76 (1), E23-E30.

Pittia P., Sacchetti G., Mancini L., Voltolini M., Tromba G., Zanini F. 2011. Evaluation of microstructural properties of coffee beans by synchrotron X-ray microtomography: a methodological approach. Journal of Food Science, 76 (2), E222-E231.

Comunian T. A.,1 Monterrey-Quintero E.S., Thomazini M. Balieiro J.C.C., Piccone P., Pittia P., Favaro-Trindade C.S. 2011. Assessment of production efficiency, physicochemical properties and storage stability of spray dried chlorophyllide, a natural food colourant, using Gum Arabic, maltodextrin and soy protein isolate based carrier systems. International Journal of Food Science and Technology, 46, 1259–1265.

Piccone P., Lonzarich V., Navarini L., Fusella G.C., Pittia P. 2012. Effect of sugars on liquid-vapour partition of volatile compounds in ready-to-drink coffee beverages. Journal of Mass Spectrometry, 47, 1120–1131.

Compagnone D., Fusella G.C., Del Carlo M., Pittia P., Di Natale C., Tortora L., Paolesse R. 2013. Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas. Biosensors and Bioelectronics, 42, 618-625.

Neri L., Hernando I., Perez-Munuera I., Sacchetti G., Mastrocola D., Pittia P. 2014. Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. Food Chemistry, 144, 65–73

Costa R., Smole Mozina S., Pittia P. 2014. The Regulation of Food Science and Technology Professions in Europe. International Journal of Food Studies, 3, 125-135.

Giacintucci V., Guardeño L., Puig A., Hernand o I., Sacchetti G., Pittia P. 2014. Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type. Czech Journal of Food Science, 32, 2, 115–121.

Di Mattia C., Martuscelli M., Sacchetti G., Beheydt B., Mastrocola D., Pittia P. (2014) Effect of conching on procyanidins and functional properties of chocolate. Food Research International, 63, 367-372.

Di Mattia C. Balestra F., Sacchetti G., Neri L., Mastrocola D., Pittia P. (2015). Physical and structural properties of extra-virgin olive-oil based mayonnaise. LWT-Food Science and Technology (accepted for publication 30.09.2014, online 16 Oct 2014, DOI: 10.1016/j.lwt.2014.09.065)

Di Mattia C., Paradiso V., Andrich L., Giarnetti M., Caponio F., Pittia P. (2014). Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions. Food Biophysics, 9 (4), 396-405.

Gonzalez-Martinez C., Ho P., Cunha L., Schluter O., Pittia P. Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders. International Journal of Food Studies (accepted for publication, 2015).

Mayor L., Flynn K., Dermesonluoglu, Pittia P., Baderstedt E., Ruiz-Bejaramo B., Geicu M., Quintas M., Lakner Z., Costa R. (2015). Skill development in food professionals: a European study. European Food Research Technology (published online 7/12/2014) (doi: 10.1007/s00217-014-2400-z)