Tylewicz U.; Fito P.J.; Castro-Giraldez M.; Fito P.; Dalla Rosa M., APLICATION OF SAFES METHODOLOGY TO THE OSMOTIC DEHYDRATION OF KIWI (ACTINIDIADELICIOSA VAR. HAYWARD), in: International Conference on Food Innovation- Foodinnova2010 - Book of Abstracts, VALENCIA, Editorial Universitat Politècnica de València, 2010, 1, pp. 312 - 312 (atti di: International Conference on Food Innovation- Foodinnova2010, VALENCIA (SPAIN), 25 – 29 OCTOBER 2010) [Abstract]
dalla rosa m., ATTRACTING STUDENTS TO SCIENCE STUDIES AND SCIENCE BEHIND FOODS, in: International Conference on Food Innovation- Foodinnova2010 Book of Abstracts, VALENCIA, Editorial Universitat Politècnica de València, 2010, 1, pp. 428 - 428 (atti di: International Conference on Food Innovation- Foodinnova2010, Valencia spaiin, 25 – 29 OCTOBER 2010) [Abstract]
Tylewicz U.; Laghi L.; Panarese V.; Rocculi P.; Placucci G.; Dalla Rosa M., Changes of water state on green and yellow kiwifruit during osmotic dehydration, in: Frontier in Water Biophysics, s.l, s.n, 2010, pp. 143 - 144 (atti di: Frontiers in Water Biophysics, Trieste, May 23-26 2010) [Abstract]
P.Rocculi; E. Cocci; S. Romani; M.Dalla Rosa, CO2 MAP for the improvement of shell egg quality, in: IUFOST- SOUTH AFRICAN ASSOCIATION FOR FOOD SCIENCE & TECHNOLOGY, IUFOST 2010 - !5th World Congress of Food Science and Technology ABSTRACT CD, CAPE TOWN, IUFOST-SAAFoST, 2010, pp. P1020 - P1020 (atti di: IUFOST 2010 - !5th World Congress of Food Science and Technology
The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization., Cape Town - South Africa, 22-26 August 2010) [Abstract]
Balestra F.; Cocci E.; Pinnavaia G.; Romani S.; Dalla Rosa M., Effect of ginger powder addition on the rheological, sensorial and antioxidant
properties of wheat flour dough and bread., in: SOUTH AFRICAN ASSOCIATION FOR FOOD SCIENCE AND TECHNOLOGY, IUFOST 2010 15th World Congress of Food Science & Technology - ABSTRACT CD, CAPE TOWN, IUFOST-SAAFoST, 2010, pp. P0644 - P0644 (atti di: The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization., Cape Town South Africa, 22-26 August 2010) [Abstract]
P. Rocculi; E. Cocci; U. Tylewicz; S. Romani; M. Dalla Rosa, Effetto del trattamento con 1-MCP e del MAP con N2O sulle caratteristiche qualitative di ananas di IV
gamma, in: AA.VV., RICERCHE E INNOVAZIONI NELL'INDUSTRIA ALIMENTARE, PINEROLO, CHIRIOTTI EDITORI S.A.S., 2010, IX, pp. 521 - 525 (atti di: 9° CONGRESSO ITALIANO DI SCIENZA E TECNOLOGIA DEGLI ALIMENTI (9° CISETA), FIERA MILANO, 11-12 GIUGNO 2009) [Contribution to conference proceedings]
P. Rocculi; E. Cocci; S. Romani; V. Siracusa; M. Dalla Rosa, Effetto di differenti atmosfere protettive su alcune caratteristiche qualitative e tecnologiche di albume d’uovo, in: AA.VV., RICERCHE E INNOVAZIONI NELL'INDUSTRIA ALIMENTARE, PINEROLO, CHIRIOTTI EDITORI S.A.S., 2010, IX, pp. 515 - 520 (atti di: 9° CONGRESSO ITALIANO DI SCIENZA E TECNOLOGIA DEGLI ALIMENTI (9° CISETA), FIERA MILANO, 11-12 GIUGNO 2009) [Contribution to conference proceedings]
Tylewicz U.; Razca M.; Rocculi P.; Romani S.; Dalla Rosa M., Evolution of quality characteristics of Hayward and Hort 16A Kiwifruit during osmotic dehydration, «FRUIT PROCESSING», 2010, 4, pp. 150 - 153 [Scientific article]
P. Pittia.; M. Dalla Rosa; S. Mannino, I progetti ISEKI e la rete ISEKI_Food attività e ruolo nella formazione europea di ricercatori nel settore alimentare, «INDUSTRIE ALIMENTARI», 2010, XLIX, pp. 19 - 24 [Scientific article]
Cocci E.; Rocculi P.; Tylewicz U.; Romani S.; Panarese V.; Dalla Rosa M., Influenza delle operazioni di preparazione sulle proprietà funzionali di frutta di IV gamma, «ITALUS HORTUS», 2010, 17, pp. 55 - 58 [Scientific article]
Alessandrini L.; Balestra F.; Romani S.; Rocculi P.; Dalla Rosa M., Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi), «JOURNAL OF FOOD SCIENCE», 2010, 75, pp. S542 - S547 [Scientific article]
L. Alessandrini; S. Romani; P. Rocculi; M. Dalla Rosa, Potato purees quality as affected by different mashing treatments, in: SOUTH AFRICAN ASSOCIATION FOR FOOD SCIENCE AND TECHNOLOGY, IUFOST 2010 15th World Congress of Food Science & Technology - ABSTRACT CD, CAPE TOWN, IUFOST-SAAFoST, 2010, pp. P1026 - P1026 (atti di: IUFOST 2010 - 15th World Congress of Food Science and Technology.
The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization., Cape Town - South Africa, 22-26 August 2010) [Abstract]
L.Alessandrini; P.Rocculi; F. Balestra; S.Romani; M.Dalla Rosa, Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics, in: IUFOST- SOUTH AFRICAN ASSOCIATION FOR FOOD SCIENCE & TECHNOLOGY, IUFOST 2010 - 15th World Congress of Food Science and Technology ABSTRACT CD, CAPE TOWN, IUFOST-SAAFoST, 2010, pp. P1025 - P1025 (atti di: IUFOST 2010 - 15th World Congress of Food Science and Technology The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization., Cape Town - South Africa, 22-26 August 2010) [Abstract]
P. Rocculi; F. Balestra; M. Dalla Rosa; D. Barbanti, Study and optimization of octopus cooking, in: IUFOST- SOUTH AFRICAN ASSOCIATION FOR FOOD SCIENCE & TECHNOLOGY, IUFOST 2010 - 15th World Congress of Food Science and Technology ABSTRACT CD, CAPE TOWN, IUFOST-SAAFoST, 2010, pp. P1027 - P1027 (atti di: IUFOST 2010 - 15th World Congress of Food Science and Technology The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization., Cape Town - South Africa, 22-26 August 2010) [Abstract]
Castro-Giraldez M.; Fito P.J.; Tylewicz U.; Dalla Rosa M.; Fito P., STUDY OF THE OSMOTIC DEHYDRATION OF KIWI (ACTINIDIA DELICIOSA VAR. HAYWARD) BY DIELECTRIC SPECTROSCOPY, in: International Conference on Food Innovation- Foodinnova2010 Book of abstracts, VALENCIA, Editorial Universitat Politècnica de València, 2010, 1, pp. 315 - 315 (atti di: International Conference on Food Innovation- Foodinnova2010, Valencia Spain, 25 – 29 OCTOBER 2010) [Abstract]
