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Massimiliano Rinaldi

Showing results (1-10 of 39) with videos related to

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Physical Review Letters|October 8, 2013
Particlelike distributions of the Higgs field nonminimally coupled to gravityAndré Füzfa, Massimiliano Rinaldi, Sandrine Schlögel
Journal of Food Science and Technology|March 1, 2017
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulationMassimiliano Rinaldi, Matteo Cordioli, Davide Barbanti
Journal of Food Science|July 13, 2026
Pulsed Electric Field-Assisted Recovery of Phenolic Compounds From Haskap (Lonicera caerulea L.) Pomace: Influence of Processing Parameters and Cell DisintegrationAlema Puzovic, Massimiliano Rinaldi, Maja Mikulic-Petkovsek
Scientific Reports|December 29, 2024
Implications of cosmologically coupled black holes for pulsar timing arraysMarco Calzà, Francesco Gianesello, Massimiliano Rinaldi, et al.
International Journal of Food Sciences and Nutrition|April 6, 2016
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-lifeChiara Bignardi, Antonella Cavazza, Massimiliano Rinaldi, et al.
Foods (Basel, Switzerland)|December 30, 2020
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free BreadPaola Littardi, Massimiliano Rinaldi, Maria Grimaldi, et al.
Journal of Food Science and Technology|November 26, 2015
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusionsClaudia Lantano, Massimiliano Rinaldi, Antonella Cavazza, et al.
Journal of the Science of Food and Agriculture|July 26, 2014
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat breadMassimiliano Rinaldi, Maria Paciulli, Chiara Dall'Asta, et al.
Food Chemistry|May 23, 2013
Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovensChiara Bignardi, Antonella Cavazza, Massimiliano Rinaldi, et al.
Food Research International (Ottawa, Ont.)|April 26, 2020
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical originsAngela Marseglia, Marilena Musci, Massimiliano Rinaldi, et al.
Pageof 4

Showing results (1-10 of 39) with videos related to

Sort By:
Pageof 4
Physical Review Letters|October 8, 2013
Particlelike distributions of the Higgs field nonminimally coupled to gravityAndré Füzfa, Massimiliano Rinaldi, Sandrine Schlögel
Journal of Food Science and Technology|March 1, 2017
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulationMassimiliano Rinaldi, Matteo Cordioli, Davide Barbanti
Journal of Food Science|July 13, 2026
Pulsed Electric Field-Assisted Recovery of Phenolic Compounds From Haskap (Lonicera caerulea L.) Pomace: Influence of Processing Parameters and Cell DisintegrationAlema Puzovic, Massimiliano Rinaldi, Maja Mikulic-Petkovsek
Scientific Reports|December 29, 2024
Implications of cosmologically coupled black holes for pulsar timing arraysMarco Calzà, Francesco Gianesello, Massimiliano Rinaldi, et al.
International Journal of Food Sciences and Nutrition|April 6, 2016
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-lifeChiara Bignardi, Antonella Cavazza, Massimiliano Rinaldi, et al.
Foods (Basel, Switzerland)|December 30, 2020
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free BreadPaola Littardi, Massimiliano Rinaldi, Maria Grimaldi, et al.
Journal of Food Science and Technology|November 26, 2015
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusionsClaudia Lantano, Massimiliano Rinaldi, Antonella Cavazza, et al.
Journal of the Science of Food and Agriculture|July 26, 2014
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat breadMassimiliano Rinaldi, Maria Paciulli, Chiara Dall'Asta, et al.
Food Chemistry|May 23, 2013
Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovensChiara Bignardi, Antonella Cavazza, Massimiliano Rinaldi, et al.
Food Research International (Ottawa, Ont.)|April 26, 2020
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical originsAngela Marseglia, Marilena Musci, Massimiliano Rinaldi, et al.
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