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- Pietro Apicella, Process innovation in the production of chelates for agricultural uses, PhD thesis in Chemical Engineering, Supervisor: Prof. Ing. Gaetano Lamberti, Scientific Committee: Prof.ssa Lilia Ahrné (SIK, Sweden), Prof. Silvestro Caputo (presidente C.R.A.A.)
- Pietro Apicella, Effects of ultrasound assisted frying on quality characteristics of French fries, Laurea Specialistica in Ingegneria Alimentare, student ID: 620600030, defence date: 25/03/11, supervisor(s): Prof. Ing. Gaetano Lamberti, Prof. Ing. Anna Angela Barba, Prof. Dietrich Knorr, thesis extract, full thesis
- Pietro Apicella, Fenomeni di trasporto nel processo di produzione dei marrons glacés, Laurea in Ingegneria Chimica, student ID: 0610200079, defence date: 22/09/08, supervisor(s): Prof. Ing. Giuseppe Titomanlio, Prof. Ing. Gaetano Lamberti, thesis extract, full thesis
Chemical Engineering Communications, 204 (12), pp. 1333-1340, 2017, ISSN: 0098-6445.
Chemical Engineering Communications, 2016.
Chemical Engineering Communications, (0), pp. 1-9, 2015, ISSN: 0098-6445.
Hydrogels-based systems for controlled release in agricultural applications Inproceedings
42nd Annual Meeting & Exposition of the Controlled Release Society, 2015.
Chemical Engineering Transaction, 44 , pp. 235–240, 2015.
Chemical Engineering Transaction, 44 , pp. 217–222, 2015.
Micro and nano structured vectors for the drug delivery Inproceedings
21st International Congress of Chemical and Process Engineering CHISA 2014, 2014.
Optimization of chelating agents production process for agricultural administration of inorganic micronutrients Inproceedings
Proceedings of CHISA 2014, pp. 3–3, CHISA 2014, Prague, Czech Republic, 2014.
Affecting the frying behaviour and quality characteristics of French fries by PEF pre-treatment Inproceedings
Proc. of EFFOST annual meeting, November 9th-11th, Berlin, Germany, pp. 1–1, Proc. of EFFOST annual meeting, November 9th-11t, Berlin, 2011.
Influence of ultrasound-assisted par-frying on crust formation and browning during the production of French fries Inproceedings
Proc. of EFFOST annual meeting, November 9th-11th, pp. 1–1, EFFOST annual meeting, Berlin, 2011.
Canditura, dall’arte alla scienza Journal Article
Tecnologie alimentari, Gennaio-Fe , pp. 24–26, 2009.
Quantitative Characterization of Osmotic Dehydration Process of Chestnut Inproceedings
Proceedings of Effost 2008, pp. 1–4, Effost, Lubiana, Slovenia, 2008.