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]
Rocculi P.; Cocci E.; Sirri F.; Romani S.; Meluzzi A., Modified atmosphere packaging for the improvement of shell egg maintenance, in: XIII European Poultry Conference, TOURS, World's poultry Science Association, 2010(atti di: XIII European Poultry Conference, Tours, France, 23-27 August 2010) [Contribution to conference proceedings]
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]
Rocculi P.; Romani S.; Panarese V.; Tylewicz U.; Dalla Rosa M., Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma, «ITALUS HORTUS», 2010, 17, 3, pp. 43 - 45 [Scientific article]
Tylewicz U.; Laghi L.; Rocculi P.; Panarese V.; Placucci G.; Dalla Rosa M., Water study by DSC and LR-NMR during osmotic dehydration of kiwifruit, in: Eurofoodwater - 6th International conference, REIMS, s.n, 2010, pp. 36 - 36 (atti di: Eurofoodwater - 6th International conference, Reims - Francia, 21-23 marzo 2010) [Abstract]
Romani S.; Rocculi P.; Dalla Rosa M., Aspetti fisiologici e qualitativi di patate di IV gamma, «ITALUS HORTUS», 2009, 16, pp. 34 - 52 [Scientific article]
Dalla Rosa M.; Cocci E.; Rocculi P.; Romani S., Case-studies of post-harvest treatments with 1-MCP on whole and fresh-cut fruits, «PTEP. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI», 2009, 13, pp. 202 - 206 [Scientific article]
Rocculi P.; Cocci E.; Sirri F.; Dalla Rosa M., CO2 MAP for the improvement of physico-chemical and technological properties of shell egg albumen, in: WPSA, TURKU, s. n., 2009, pp. 1 - 9 (atti di: XIX European symposium on the quality of poultry meat - XIII European symposium on the quality of eggs and eggs products., Turku (Finland), 21 - 25 June 2009.) [Contribution to conference proceedings]
Rocculi P.; Romani S.; Siracusa V.; Dalla Rosa M., Effect of MAP on physico-chemical characteristics of shell hen eggs, «ITALIAN JOURNAL OF FOOD SCIENCE», 2009, Special issue, pp. 165 - 168 [Scientific article]
Rocculi P; Romani S.; Gomez Galindo F.; Dalla Rosa M., Effect of minimal processing on physiology and quality of fresh cut potatoes: a review, in: Potato III. Food 3, WELLINGTON, Yee N.; Bussell W.T., 2009, pp. 18 - 30 (FOOD 3) [Chapter or essay]
P. Rocculi; E. Cocci; S. Romani; G. Sacchetti; M. Dalla Rosa, Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple, «POSTHARVEST BIOLOGY AND TECHNOLOGY», 2009, 51, pp. 371 - 377 [Scientific article]
E. Cocci; P. Rocculi; S. Romani; M. Bacchiocca; M. Dalla Rosa, Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo
di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit, in: ANTIOSSIDANTI NATURALI TRA
INFORMAZIONE E DISINFORMAZIONE:
METODI DI ANALISI
BIODISPONIBILITÀ ED EFFETTI IN-VIVO, BERTINORO (FC), Centro Universitario Bertinoro, 2009, pp. 126 - 132 (atti di: ANTIOSSIDANTI NATURALI TRA
INFORMAZIONE E DISINFORMAZIONE:
METODI DI ANALISI
BIODISPONIBILITÀ ED EFFETTI IN-VIVO, Bertinoro (FC), 23 novembre 2007) [Contribution to conference proceedings]
