Zardetto S.; Dalla Rosa M., Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis, «JOURNAL OF FOOD ENGINEERING», 2006, 74, pp. 402 - 409 [Scientific article]
Venturi L.; Rocculi P.; Cremonini M.A.; Cavani C.; Dalla Rosa M., Study of water mobility in chicken breast meat by the combination of DSC and NMR techniques, in: PROF. DA-WEN SUN, Proceeding of the 2nd Congress Future on Food Engineering, s.l, s.n, 2006, 2, pp. 1089 - 1090 (atti di: Future on Food Engineering, Varsavia, 26-28 Aprile, 2006) [Contribution to conference proceedings]
Rocculi P.; Del Nobile M.A.; Romani S.; Baiano A.; Dalla Rosa M., Use of a simple mathematical model to evaluate dipping and MAP effects on aerobic respiration of minimally processed apples, «JOURNAL OF FOOD ENGINEERING», 2006, 76, pp. 334 - 340 [Scientific article]
S.Romani; A.Gasparri; M.Bacchiocca; E.Cocci; P.Rocculi; M.Dalla Rosa, contenuto in acrilammide
e caratteristiche qualitative
di patate fritte
in differenti friggitrici, «INDUSTRIE ALIMENTARI», 2006, XLV, pp. 766 - 771 [Scientific article]
Rocculi P.; Romani S.; Dalla Rosa M.; Gomez F.; Sjoholm I.; Wadso L., Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo, «INDUSTRIE ALIMENTARI», 2005, 450 (44), pp. 841 - 846 [Scientific article]
Dalla Rosa M., Can food science improve marginal food production? A technological approach to enhance the valorization of marginal foods, in: SEVERINI C., DE PILLI T., GIULIANI R., Proceedings of Technologial Innovation and Enhancement of Marginal Products, FOGGIA, s.n, 2005, pp. 258 - 264 (atti di: Technologial Innovation and Enhancement of Marginal Products, Foggia, 6-8- Aprile 2005) [Contribution to conference proceedings]
S. Romani; G. Pinnavaia; M. Dalla Rosa; D. Pancaldi, Caratteristiche qualitative e presenza di micotossine in grano duro infetto da Fusarium spp., «TECNICA MOLITORIA», 2005, 6, pp. 617 - 624 [Scientific article]
A. Angioloni; M. Dalla Rosa, Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment, «JOURNAL OF CEREAL SCIENCE», 2005, (41)3, pp. 327 - 331 [Scientific article]
P. Rocculi; S. Romani; M. Dalla Rosa, Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit, «POSTHARVEST BIOLOGY AND TECHNOLOGY», 2005, 35 (3), pp. 319 - 328 [Scientific article]
S. Zardetto; M. Dalla Rosa, Effect of heat treatment on the microbiology and quality of fresh filled pasta, in: ARTHUR P. RILEY, New Issues in Food Policy, Control and Research, HAUPPAUGE NY, Arthur P. Riley Nova Science Publishers, 2005, pp. 45 - 66 [Chapter or essay]
Rocculi P.; Romani S.; Dalla Rosa M.; Bacci A.; Vallicelli M.; Bassi G.; Tonutti P., Influence of ozonated water on the structure and on some quality parameters of whole strawberries in modified atmosphere packaging, «ACTA HORTICULTURAE», 2005, 682, pp. 1781 - 1787 [Scientific article]
Rocculi P.; Gomez F.; Wadso L.; Romani S.; Dalla Rosa M.; Sjoholm I., Influence of pretreatments on metabolism and wounding response of fresh cut potatoes evaluated with isothermal calorimetry”. Acta Horticulturae, 682, vol.3: 1833-1838, 2005., «ACTA HORTICULTURAE», 2005, 682, pp. 1833 - 1838 [Scientific article]
Cocci E.; Sacchetti G.; Rocculi P.; Gasparri A.; Dalla Rosa M., Influence of processing and composition on the antioxidant activity of preserves from marginal apple varieties, in: SEVERINI C., DE PILLI T., GIULIANI R., Proceedings of Technologial Innovation and Enhancement of Marginal Products, FOGGIA, s.n, 2005, pp. 215 - 223 (atti di: Technologial Innovation and Enhancement of Marginal Products, Foggia, 6-8- Aprile 2005) [Contribution to conference proceedings]
S. Zardetto; M. Dalla Rosa; G. Placucci; F. Capozzi, Influenza dell’estrusione sulle caratteristiche chimico-fisiche della pasta fresca all’uovo, «TECNICA MOLITORIA», 2005, 5, pp. 505 - 514 [Scientific article]
Angioloni A.; Romani S.; Dalla Rosa M., Infrared oven efficiency assessment of pizza baking process by thermal (DSC) and image analysis, in: SEVERINI C., DE PILLI T., GIULIANI R., Proceedings of Technologial Innovation and Enhancement of Marginal Products, FOGGIA, s.n, 2005, pp. 187 - 190 (atti di: Technologial Innovation and Enhancement of Marginal Products, Foggia, 6-8- Aprile 2005) [Contribution to conference proceedings]
