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Stefano Zardetto
Stefano Zardetto
Food Technologist
Adresse e-mail validée de voltan.biz
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Année
Effect of extrusion process on properties of cooked, fresh egg pasta
S Zardetto, M Dalla Rosa
Journal of Food Engineering 92 (1), 70-77, 2009
592009
Effect of modified atmosphere packaging at abuse temperature on the growth of Penicillium aurantiogriseum isolated from fresh filled pasta
S Zardetto
Food Microbiology 22 (4), 367-371, 2005
532005
Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis
S Zardetto, M Dalla Rosa
Journal of Food Engineering 74 (3), 402-409, 2006
482006
Potential applications of near infrared spectroscopy for evaluating thermal treatments of fresh egg pasta
S Zardetto
Food Control 16 (3), 249-256, 2005
382005
Effects of different heat treatments on the furosine content in fresh filled pasta
S Zardetto, M Dalla Rosa, S Di Fresco
Food research international 36 (9-10), 877-883, 2003
342003
Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing
S Zardetto, D Barbanti, M Dalla Rosa
Food research international 62, 177-182, 2014
222014
Shelf life assessment of fresh green pesto using an accelerated test approach
S Zardetto, D Barbanti
Food packaging and shelf life 25, 100524, 2020
192020
Effetto di trattamenti termici sulle caratteristiche chimico-fisiche della pasta
S Zardetto, S Di Fresco, M Dalla Rosa
Tecnica molitoria 2, 113-130, 2002
192002
Effect of heat treatment on the microbiology and quality of fresh filled pasta
S Zardetto, M Dalla Rosa
New issues in food policy, control and research, 45-66, 2007
142007
Effect of different industrial pasteurization conditions on physicochemical properties of egg‐filled pasta
S Zardetto, M Dalla Rosa
Journal of Food Process Engineering 38 (4), 374-384, 2015
92015
Effect of temperature and modified atmosphere on the growth of Penicillium aurantiogriseum isolated from fresh filled pasta.
S Zardetto
92004
LA PASTORIZZATIONE NELLA PASTA FRESCA FARCITA. PARTE 2: VALUTAZIONE DELL'EFFETTO DEL TRATTAMENTO TERMICO IMPOSTATO SUI MICRORGANISMI PRESENTI E INOCU LATI
S Zardetto, S Di Fresco, K Pasqualetto
Tecnica Molitoria 50 (6), 643-650, 1999
91999
Effect of extrusion process on chemical and physical properties of fresh egg pasta.
S Zardetto, M Rosa, G Placucci, F Capozzi
82005
Measurement of the degree of starch gelatinization in fresh pasta by near infrared reflectance analysis.
S Zardetto
82004
Effects of modified atmospheric packaging configuration on spoilage mould growth in damaged packages of fresh pasta
S Zardetto, M Fregonese, G Pasini
Journal of Food Engineering 314, 110760, 2022
62022
Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures
S Zardetto, G Pasini, S Romani, P Rocculi, M Dalla Rosa
Food Packaging and Shelf Life 28, 100648, 2021
52021
Fresh Pasta: Heat treatment of fresh filled pasta-Part 2: Influence of heat treatment on normal microbiological content and on inoculated microorganisms
S Zardetto, S Di Fresco, K Pasqualetto
Tecnica Molitoria 50, 643-650, 1999
41999
Growth of Staphylococcus aureus and enterotoxin production in fresh egg pasta
S Zardetto, M Basaglia
Journal of food processing and preservation 42 (9), e13753, 2018
32018
Effect of modified atmosphere packaging at abuse temperature on the growth of Penicillium aurantiogriseum isolated...
S Zardetto
Food Microbiology 22, 367-371, 2005
22005
Effect of different heat treatments on chemical and physical properties of filled fresh pasta
S Zardetto, S Di Fresco, M Dalla Rosa
Tecnica Molitoria (Italy), 2002
22002
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