Swathi Sirisha Nallan Chakravartula; Federica Balestra; Valentina Siracusa; Santina Romani; Marco Dalla Rosa, PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 248 - 248 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]
Silvia Tappi; Virginia Glicerina; Amanda Dettori; Pietro Rocculi; Luigi Ragni; Santina Romani; Lucia Piana; Marco Dalla Rosa, STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY, in: M. Dalla Rosa, P. Fito Maupoey, FOODINNOVA Book of Abstracts, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 110 - 110 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]
Wei Luo; Silvia Tappi; Santina Romani; Urszula Tylewicz; Diana Serrazanetti; Francesca Patrignani; Marco Dalla Rosa; Pietro Rocculi, STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 158 - 158 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]
Mannozzi, C.; Cecchini, J. P.; Tylewicz, U.; Siroli, L.; Patrignani, F.; Lanciotti, R.; Rocculi, P.; Dalla Rosa, M.; Romani, S., Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2017, 85, pp. 440 - 444 [Scientific article]Open Access
Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Dalla Rosa, Marco; Rizzi, Federica; Rocculi, Pietro, Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2017, 39, pp. 148 - 155 [Scientific article]
Janiszewska-Turak, Emilia; Dellarosa, Nicolò; Tylewicz, Urszula; Laghi, Luca; Romani, Santina; Dalla Rosa, Marco; Witrowa-Rajchert, Dorota, The influence of carrier material on some physical and structural properties of carrot juice microcapsules, «FOOD CHEMISTRY», 2017, 236, pp. 134 - 141 [Scientific article]Open Access
Cropotova, Janna; Tylewicz, Urszula; Cocci, Emiliano; Romani, Santina; Dalla Rosa, Marco, A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning, «FOOD CHEMISTRY», 2016, 194, pp. 175 - 183 [Scientific article]
S. Romani; M. T. Rodriguez-Estrada, Bakery products and electronic nose, in: Electronic Nose and Tongue in Food Science, Oxford, Elsevier Inc. Academic Press, 2016, pp. 39 - 47 [Chapter or essay]
Tappi, Silvia; Gozzi, Giorgia; Vannini, Lucia; Berardinelli, Annachiara; Romani, Santina; Ragni, Luigi; Rocculi, Pietro, Cold plasma treatment for fresh-cut melon stabilization, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 33, pp. 225 - 233 [Scientific article]Open Access
Cropotova, Janna; Tylewicz, Urszula; Dellarosa, Nicolò; Laghi, Luca; Romani, Santina; Dalla Rosa, Marco, Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings, «FOOD CHEMISTRY», 2016, 195, pp. 71 - 78 [Scientific article]
Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina, Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study, «JOURNAL OF FOOD ENGINEERING», 2016, 169, pp. 165 - 171 [Scientific article]Open Access
Romani, Santina; Rocculi, Pietro; Tappi, Silvia; Dalla Rosa, Marco, Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method, «FOOD CHEMISTRY», 2016, 195, pp. 97 - 103 [Scientific article]
Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Siroli, Lorenzo; Patrignani, Francesca; DALLA ROSA, Marco; Rocculi, Pietro, Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions, «JOURNAL OF FOOD SCIENCE», 2016, 81, pp. E2734 - E2742 [Scientific article]
Janna CROPOTOVA, Urszula TYLEWICZ, Emiliano COCCI, Santina ROMANI, Marco DALLA ROSA, CHANGES IN ANTIOXIDANT ACTIVITY AND CHEMICAL COMPOSITION OF APPLE FILLLINGS AFTER THERMAL PROCESSING AND 6-MONTH STORAGE, «JOURNAL ON PROCESSING AND ENERGY IN AGRICULTURE», 2015, 19, pp. 127 - 131 [Scientific article]
Iaccheri, Eleonora; Laghi, Luca; Cevoli, Chiara; Berardinelli, Annachiara; Ragni, Luigi; Romani, Santina; Rocculi, Pietro, Different analytical approaches for the study of water features in green and roasted coffee beans, «JOURNAL OF FOOD ENGINEERING», 2015, 146, pp. 28 - 35 [Scientific article]
