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Marco Dalla Rosa

Showing results (1-10 of 45) with videos related to

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Materials (Basel, Switzerland)|August 5, 2017
Performance of Poly(lactic acid) Surface Modified Films for Food Packaging ApplicationValentina Siracusa, Marco Dalla Rosa, Alexey L Iordanskii
Journal of Agricultural and Food Chemistry|August 9, 2003
Influence of roasting levels on ochratoxin a content in coffeeSantina Romani, Gian Gaetano Pinnavaia, Marco Dalla Rosa
Food Chemistry|November 18, 2015
Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint methodSantina Romani, Pietro Rocculi, Silvia Tappi, et al.
Analytica Chimica Acta|August 30, 2008
Near infrared spectroscopy: an analytical tool to predict coffee roasting degreeLaura Alessandrini, Santina Romani, Giangaetano Pinnavaia, et al.
Journal of the Science of Food and Agriculture|February 12, 2014
Response of Pink Lady® apples to post-harvest application of 1-methylcyclopropene as a function of applied dose, maturity at harvest, storage time and controlled atmosphere storageEmiliano Cocci, Giampiero Sacchetti, Pietro Rocculi, et al.
Journal of Food Science|May 4, 2011
Physicochemical and sensory properties of fresh potato-based pasta (gnocchi)Laura Alessandrini, Federica Balestra, Santina Romani, et al.
Journal of the Science of Food and Agriculture|June 10, 2011
Effect of steam cooking on the residual enzymatic activity of potatoes cv. AgriaLaura Alessandrini, Santina Romani, Pietro Rocculi, et al.
Journal of Texture Studies|November 18, 2017
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizzaVirginia Glicerina, Federica Balestra, Francesco Capozzi, et al.
Foods (Basel, Switzerland)|October 20, 2019
Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from <i>In Vitro</i> Digested BerriesGabriel Oliveira, Urszula Tylewicz, Marco Dalla Rosa, et al.
Journal of Food Science|September 6, 2012
Gas permeability and thermal behavior of polypropylene films used for packaging minimally processed fresh-cut potatoes: a case studyValentina Siracusa, Ignazio Blanco, Santina Romani, et al.
Pageof 5

Showing results (1-10 of 45) with videos related to

Sort By:
Pageof 5
Materials (Basel, Switzerland)|August 5, 2017
Performance of Poly(lactic acid) Surface Modified Films for Food Packaging ApplicationValentina Siracusa, Marco Dalla Rosa, Alexey L Iordanskii
Journal of Agricultural and Food Chemistry|August 9, 2003
Influence of roasting levels on ochratoxin a content in coffeeSantina Romani, Gian Gaetano Pinnavaia, Marco Dalla Rosa
Food Chemistry|November 18, 2015
Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint methodSantina Romani, Pietro Rocculi, Silvia Tappi, et al.
Analytica Chimica Acta|August 30, 2008
Near infrared spectroscopy: an analytical tool to predict coffee roasting degreeLaura Alessandrini, Santina Romani, Giangaetano Pinnavaia, et al.
Journal of the Science of Food and Agriculture|February 12, 2014
Response of Pink Lady® apples to post-harvest application of 1-methylcyclopropene as a function of applied dose, maturity at harvest, storage time and controlled atmosphere storageEmiliano Cocci, Giampiero Sacchetti, Pietro Rocculi, et al.
Journal of Food Science|May 4, 2011
Physicochemical and sensory properties of fresh potato-based pasta (gnocchi)Laura Alessandrini, Federica Balestra, Santina Romani, et al.
Journal of the Science of Food and Agriculture|June 10, 2011
Effect of steam cooking on the residual enzymatic activity of potatoes cv. AgriaLaura Alessandrini, Santina Romani, Pietro Rocculi, et al.
Journal of Texture Studies|November 18, 2017
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizzaVirginia Glicerina, Federica Balestra, Francesco Capozzi, et al.
Foods (Basel, Switzerland)|October 20, 2019
Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from <i>In Vitro</i> Digested BerriesGabriel Oliveira, Urszula Tylewicz, Marco Dalla Rosa, et al.
Journal of Food Science|September 6, 2012
Gas permeability and thermal behavior of polypropylene films used for packaging minimally processed fresh-cut potatoes: a case studyValentina Siracusa, Ignazio Blanco, Santina Romani, et al.
Pageof 5