CARINI Eleonora | Teaching staff

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Prof.ssa

CARINI Eleonora

Professore di II fascia

Dipartimento di Scienze degli Alimenti e del Farmaco

Teaching
Appointments
Research

Anno accademico di erogazione: 2021/2022

Alcoholic, non Alcoholic beverage and nerve foods
Course year: 3 - First cycle degree (DM 270) - GASTRONOMIC SCIENCE - A.Y.: 2019/2020
DSC and low resolution NMR for studying food quality
Course year: 1 - - FOOD SCIENCES - A.Y.: 2021/2022
Gastronomo completion activities: COMPANY VISIT 1
Course year: 3 - First cycle degree (DM 270) - GASTRONOMIC SCIENCE - A.Y.: 2019/2020
Properties Natural and sensorial Foods
Course year: 2 - First cycle degree (DM 270) - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2020/2021
STRUCTURE AND PROPERTIES 'NATURAL FOODS
Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2021/2022

Anno accademico di erogazione: 2020/2021

Alcoholic, nonslcoholic beverage and nerve foods
Course year: 3 - First cycle degree (DM 270) - GASTRONOMIC SCIENCE - A.Y.: 2018/2019
DSC and low resolution NMR for studying food quality
Course year: 1 - - SCIENZE DEGLI ALIMENTI - A.Y.: 2020/2021
Gastronomo completion activities: COMPANY VISIT 1
Course year: 3 - First cycle degree (DM 270) - GASTRONOMIC SCIENCE - A.Y.: 2018/2019
Properties Natural and sensorial Foods
Course year: 2 - First cycle degree (DM 270) - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2019/2020
STRUCTURE AND PROPERTIES 'NATURAL FOODS
Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2020/2021

Anno accademico di erogazione: 2019/2020

Alcoholic, nonslcoholic beverage and nerve foods
Course year: 3 - First cycle degree (DM 270) - GASTRONOMIC SCIENCE - A.Y.: 2017/2018
Differential Scanning Calorimetry and 1H NMR Relaxometry as tools to food quality investigation
Course year: 1 - - SCIENZE DEGLI ALIMENTI - A.Y.: 2019/2020
FOOD PRESERVATION
Course year: 3 - First cycle degree (DM 270) - Food System: Management, Sustainability and Technologies - A.Y.: 2017/2018
STRUCTURE AND PROPERTIES 'NATURAL FOODS
Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2019/2020

Anno accademico di erogazione: 2018/2019

Alcoholic, nonslcoholic beverage and nerve foods
Course year: 3 - First cycle degree (DM 270) - GASTRONOMIC SCIENCE - A.Y.: 2016/2017
FOOD PRESERVATION
Course year: 3 - First cycle degree (DM 270) - Food System: Management, Sustainability and Technologies - A.Y.: 2016/2017
STRUCTURE AND PROPERTIES 'NATURAL FOODS
Course year: 1 - Second cycle degree - FOOD SCIENCE AND TECHNOLOGY - A.Y.: 2018/2019

Anno accademico di erogazione: 2017/2018

Alcoholic, nonslcoholic beverage and nerve foods
Course year: 3 - First cycle degree (DM 270) - GASTRONOMIC SCIENCE - A.Y.: 2015/2016

Anno accademico di erogazione: 2016/2017

Alcoholic, nonslcoholic beverage and nerve foods
Course year: 3 - First cycle degree (DM 270) - GASTRONOMIC SCIENCE - A.Y.: 2014/2015

Anno accademico di erogazione: 2015/2016

Food safety management in food service
Course year: 3 - First cycle degree (DM 270) - GASTRONOMIC SCIENCE - A.Y.: 2013/2014

Professor/Teacher

FOOD SCIENCES A.Y. 2021/2022
First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2021/2022
First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2020/2021
SCIENZE DEGLI ALIMENTI A.Y. 2020/2021
Second cycle degree FOOD SCIENCE AND TECHNOLOGY A.Y. 2019/2020
First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2018/2019

Teacher tutor

SCIENZE DEGLI ALIMENTI A.Y. 2019/2020
First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2018/2019
First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2017/2018

Publications

The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

Year: 2021

Author/s: MARCHINI, MIA, CARINI, Eleonora, BOUKID, FATMA, GANINO, Tommaso, VITTADINI, Elena Giovanna Piera, PELLEGRINI, Nicoletta
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content

Year: 2021

Author/s: GUERRINI, LUIGI, MARCHINI, MIA, TUCCIO, MARIA GRAZIA, CARINI, Eleonora
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties

Year: 2021

Author/s: CARINI, Eleonora, MARCHINI, MIA, TUCCIO, MARIA GRAZIA
Food choice determinants and perceptions of a healthy diet among Italian consumers

Year: 2021

Author/s: WONGPRAWMAS, RUNGSARAN, MORA, Cristina, PELLEGRINI, Nicoletta, CARINI, Eleonora, SOGARI, GIOVANNI, VITTADINI, Elena Giovanna Piera
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

Year: 2021

Author/s: MARCHINI, MIA, MARTI, ALESSANDRA, FOLLI, Claudia, PRANDI, Barbara, GANINO, Tommaso, MATTAROZZI, Monica, CARINI, Eleonora

Contacts

Phone number

906520

Email

eleonora.carini@unipr.it