Mauro Moresi

Full Professor of Food Unit Operations

University of Tuscia

Italy

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About

Professor Mauro Moresi is a Full Professor of Food Unit Operations at the University of Tuscia, Italy. His research focuses on environmental profiles of food production, particularly malt and legumes, as well as sustainable practices in cooking processes. Recent publications include studies on the environmental impact of malt production, enhanced fermentation techniques, and assessments of cooking efficiency in traditional foods.

Articles (18)

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2025

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2022

Collaborators (1)

Rossella DI MONACO

Professore Associato

Università degli Studi di Napoli Federico II

ITALY

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Mauro Moresi

Research Interests

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Articles (18)

Effect of Malthouse Size and Transportation on the Environmental Profile of Malt Production

Design and Operation of a Multifunctional Pilot-Scale Bioreactor for Enhanced Aerobic Fermentation

Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates

A Comprehensive Study from Cradle-to-Grave on the Environmental Profile of Malted Legumes

A Cradle-to-Retailer Environmental Profile of Yellow Lentils (Lens culinaris ssp. Orientalis) as Such or Malted

Unlocking the secrets of Neapolitan pizza: A concise review of wood‐fired, electric, and gas pizza ovens

Comparative Environmental Impact Assessment of Resistant Starch-Rich Pastas Produced from High-Amylose Soft Wheat or Malted Bean Flour

Unveiling the carbon footprint of True Neapolitan Pizza: paving the way for eco-friendly practices in pizzerias

Novel high‐quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment

Antinutrient removal in yellow lentils by malting

Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds

Semiempirical modeling of a traditional wood‐fired pizza oven in quasi‐steady‐state operating conditions

Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven

Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index

Performance characterization of a traditional wood‐fired pizza oven

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

Carbon Footprint of a Typical Neapolitan Pizzeria

Research trends in the oenological and viticulture sectors

Collaborators (1)

Rossella DI MONACO

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