marco dalla rosa
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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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
16742008
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
4441985
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
2302004
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
1802000
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
1702001
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
1652006
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
1652001
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
1522014
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
1472014
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
1312001
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
1302005
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
1302004
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
1032006
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
1021983
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
982014
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
962012
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
962008
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
952007
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
912009
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
902013
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