PUBBLICAZIONI / LAST WORKS

• Schiraldi, Pure Appl. Chem., 67 (1995) 1873.
• Schiraldi, L. Piazza, M. Riva, Cereal Chem., 37 (1995) 32.
• Schiraldi, L. Piazza, O. Brenna, E. Vittadini, J. Thermal Anal., 47 (1996) 1339.
• L. Piazza, A. Schiraldi, J. Text. Studies, 28 (1997) 523.
• D. Fessas, K. Ciesla, A. Schiraldi, J. Therm. Anal. Calorim., 52 (1998) 745.
• M. Riva, D. Fessas, L. Franzetti, A. Schiraldi, J. Therm. Anal. Calorim., 52 (1998) 753.
• A.Stassi, E. Zanardini, F. Capitelli, A. Schiraldi, C. Sorlini, Annal. Microbiol. Enzimol., 48 (1998) 111.
• D.Fessas, A. Schiraldi, Thermochim. Acta, 323 (1998) 17.
• A. Schiraldi, L. Piazza, D. Fessas, M. Riva, “Applications of Thermal Analysis to Foods”, Handbook of Thermal Analysis and Calorimetry, vol. 4 "From Macromolecules to Man", R. Kemp. (ed.) Elsevier Publ. (1999).
• A. Schiraldi, “Chemistry and Physiscs of Foods: Short and Long Term Trends”, J. Chem. Thermodyn., (1999) 251.
• D.Fessas, A.Schiraldi, R.Tenni, L.Vitellaro Zuccarello,A.Bairati, Thermochim. Acta, 348 (2000) 129.
• A.Schiraldi, D.Fessas, "Bread Staling: an overview" in BREAD STALING (Y.Vodovodtz and P.Chinachoti Eds., CRC Publu. (2000)
• FESSAS D., SIGNORELLI M.., SCHIRALDI A.,
  Polymorph transitions in Cocoa Butter: a quantitative DSC study.
  JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, to appear (2005)
  
  FESSAS D., SCHIRALDI A
  Water properties in Wheat Flour Dough II: classical and Knudsen Thermogravimetry approach. FOOD CHEMISTRY, 90 (2004). 61-68.
  
  YURYEV V. P., KRIVANDIN A.V., KISELEVA V.I., WASSERMAN L.A., . GENKINA N.K, FORNAL J.F, SCHIRALDI A
  Structural parameters of amylopectin clusters and semi-crystalline growth rings in wheat starches with different amylose content.
  CARBOHYDRATE RESEARCH. 339. (2004) 2683-2691
  
  BOCHARNIKOVA I., WASSERMAN L. A., . KRIVANDIN A. V, FORNAL J., BLASZCZAK W., CHERNYKH V. YA., SCHIRALDI A.
  Structure and Thermodynamic Melting Parameters of Wheat Starches with Different Amylose Content.
  JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 74, (2003) 681-695.
  
  SCHIRALDI A
  Phenomenological Kinetics: an alternative approach.
  JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. 72 . (2003) 885-900
  
  SCHIRALDI A., FESSAS D.
  Thermogravimetry to check States and Displacements of Water in Food Systems,.
  JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 71 (2003) 221-231
  
  SCHIRALDI A., FESSAS D.
  Role of water displacement in starch gelatinization and gluten reticulation in breadmaking: review research.
  In YURYEV V., TOMASIK P., RUCK H. Starch: from starch containing sources to isolation of starches and their applications. (2004). pp. 97-103. HAUPPAUGE, NEW YORK: Nova Science Publishers Inc. (UNITED STATES).
  
  SCHIRALDI A., FESSAS D.
  Bread dough as a disperse system: Water displacements and their role on starch gelatinization and gluten reticulation.
  In Bread Making: improving quality. CAUVAIN S. Ed. (2003) CAMBRIDGE: Woodhead Publishing Limited (UNITED KINGDOM).

Riva, M., Fessas, D. and Schiraldi, A.Isothermal Calorimetry approach to evaluate shelf life o foods., Thermochim. Acta 6517, 1, 2001.

M.Riva, L. Piergiovanni and A. Schiraldi “ Performances of Time-Temperature Indicators in the study of temperature exposure of packaged fresh foods”, Packag. Technol. Sci., 14 (2001) 1-9.