marco dalla rosa

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Urszula TylewiczDISTAL, Università di BolognaAdresse e-mail validée de unibo.it
Giampiero SacchettiAssociate Professor of Food Technology, University of TeramoAdresse e-mail validée de unite.it
Valentina SiracusaProfessore Associato di Chimica, Università di CataniaAdresse e-mail validée de dmfci.unict.it
Paola PittiaUniversity of teramoAdresse e-mail validée de unite.it
Dino MastrocolaProfessore di Tecnologie Alimentari, Università di TeramoAdresse e-mail validée de unite.it
Luca LaghiResearcher, Department of Agricultural and Food Sciences, Bologna UniversityAdresse e-mail validée de unibo.it
Silvia TappiUniversity of BolognaAdresse e-mail validée de unibo.it
Nicolò DellarosaCIRI AgriFood @ University of Bologna / Electrolux (actual)Adresse e-mail validée de unibo.it
Stefano ZardettoFood TechnologistAdresse e-mail validée de voltan.biz
Carla SeveriniProfessore associato, Università di FoggiaAdresse e-mail validée de unifg.it
Federico Gomez GalindoLund UniversityAdresse e-mail validée de food.lth.se
Clemencia Chaves LopezAdresse e-mail validée de unite.it
angelo fabbriuniversità di bolognaAdresse e-mail validée de agrsci.unibo.it
Ingegerd SjoholmLund UniversityAdresse e-mail validée de food.lth.se
ignazio blancoFull Professor of Chemical Foundations of Technologies, University of CataniaAdresse e-mail validée de unict.it
Francesco CapozziAlma Mater Studiorum University of BolognaAdresse e-mail validée de unibo.it
Charles MbohwaProfessor of Sustainable Engineering and Energy Systems, University of JohannesburgAdresse e-mail validée de uj.ac.za
Agata Lo GiudiceVisiting Associate Professor, University of JohannesburgAdresse e-mail validée de unict.it
Carlo IngraoFaculty of Engineering and Architecture, Kore University of Enna, ItalyAdresse e-mail validée de pec.it
Cristina L.M. SilvaUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – LaboratórioAdresse e-mail validée de porto.ucp.pt

marco dalla rosa

Full Professor of Food Technology - Dept. Agricultural and Food Science - Alma Mater Studiorum

Adresse e-mail validée de unibo.it - Page d'accueil

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Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
Biodegradable polymers for food packaging: a review V Siracusa, P Rocculi, S Romani, M Dalla Rosa Trends in Food Science & Technology 19 (12), 634-643, 2008	1674	2008
Osmotic dehydration of fruit: Influence of osmotic agents on drying behavior and product quality CR Lerici, G Pinnavaia, MD ROSA, L Bartolucci Journal of Food science 50 (5), 1217-1219, 1985	444	1985
Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products G Sacchetti, GG Pinnavaia, E Guidolin, M Dalla Rosa Food Research International 37 (5), 527-534, 2004	230	2004
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types S Romani, G Sacchetti, C Chaves López, GG Pinnavaia, M Dalla Rosa Journal of Agricultural and Food Chemistry 48 (8), 3616-3619, 2000	180	2000
Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments G Sacchetti, A Gianotti, M Dalla Rosa Journal of Food Engineering 49 (2-3), 163-173, 2001	170	2001
Changes in nutritional properties of minimally processed apples during storage E Cocci, P Rocculi, S Romani, M Dalla Rosa Postharvest Biology and Technology 39 (3), 265-271, 2006	165	2006
Osmotic treatments (OT) and problems related to the solution management M Dalla Rosa, F Giroux Journal of food engineering 49 (2-3), 223-236, 2001	165	2001
Atmospheric gas plasma treatment of fresh-cut apples S Tappi, A Berardinelli, L Ragni, M Dalla Rosa, A Guarnieri, P Rocculi Innovative Food Science & Emerging Technologies 21, 114-122, 2014	152	2014
Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration M Nowacka, U Tylewicz, L Laghi, M Dalla Rosa, D Witrowa-Rajchert Food Chemistry 144, 18-25, 2014	147	2014
Textural changes of coffee beans as affected by roasting conditions P Pittia, M Dalla Rosa, CR Lerici LWT-Food Science and Technology 34 (3), 168-175, 2001	131	2001
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit P Rocculi, S Romani, M Dalla Rosa Postharvest Biology and Technology 35 (3), 319-328, 2005	130	2005
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere P Rocculi, S Romani, M Dalla Rosa Food Research International 37 (4), 329-335, 2004	130	2004
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) V Mrkic, E Cocci, MD Rosa, G Sacchetti Journal of the Science of Food and Agriculture 86 (10), 1559-1566, 2006	103	2006
Water activity and freezing point depression of aqueous solutions and liquid foods CR Lerici, M Piva, MD ROSA Journal of food science 48 (6), 1667-1669, 1983	102	1983
Environmental assessment of a multilayer polymer bag for food packaging and preservation: An LCA approach V Siracusa, C Ingrao, AL Giudice, C Mbohwa, M Dalla Rosa Food Research International 62, 151-161, 2014	98	2014
Poly (lactic acid)‐modified films for food packaging application: Physical, mechanical, and barrier behavior V Siracusa, I Blanco, S Romani, U Tylewicz, P Rocculi, MD Rosa Journal of Applied Polymer Science 125 (S2), E390-E401, 2012	96	2012
Near infrared spectroscopy: An analytical tool to predict coffee roasting degree L Alessandrini, S Romani, G Pinnavaia, M Dalla Rosa Analytica Chimica Acta 625 (1), 95-102, 2008	96	2008
Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes P Rocculi, FG Galindo, F Mendoza, L Wadsö, S Romani, M Dalla Rosa, ... Postharvest Biology and Technology 43 (1), 151-157, 2007	95	2007
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple P Rocculi, E Cocci, S Romani, G Sacchetti, M Dalla Rosa Postharvest Biology and Technology 51 (3), 371-377, 2009	91	2009
Rheological, textural and calorimetric modifications of dark chocolate during process V Glicerina, F Balestra, M Dalla Rosa, S Romani Journal of Food Engineering 119 (1), 173-179, 2013	90	2013

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