Pietro Rocculi, Chiara Cevoli, Silvia Tappi, Jessica Genovese, Gianfranco Picone, Angelo Fabbri, Capozzi Francesco, Marco Dalla Rosa, Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics, in: INTERNATIONAL CONFERENCE ON FOODOMICS - 5th EDITION Foodomics 2018 - from Data to Knowledge, Università di Bologna, 2018, pp. 92 - 93 (atti di: INTERNATIONAL CONFERENCE ON FOODOMICS - 5th EDITION Foodomics 2018 - from Data to Knowledge, Cesena, 10-12 Gennaio 2018) [atti di convegno-poster]Open Access
Jessica Genovese; Luigi Ragni; Silvia Tappi; Santina Romani; Urszula Tylewicz; Marco Dalla Rosa; Pietro Rocculi, Important factors to consider for acrylamide mitigation in potato crisps using PEF, in: 32nd EFFoST International Conference - Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, 2018(atti di: 32nd EFFoST International Conference - Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nantes, 6 - 8 Novembre 2018) [atti di convegno-poster]
Nowacka, Malgorzata*; Fijalkowska, Aleksandra; Wiktor, Artur; Dadan, Magdalena; Tylewicz, Urszula; Dalla Rosa, Marco; Witrowa-Rajchert, Dorota, Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries, «ULTRASONICS», 2018, 83, pp. 33 - 41 [articolo]
Glicerina, Virginia; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco; Romani, Santina, Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza, «JOURNAL OF TEXTURE STUDIES», 2018, 49, pp. 415 - 423 [articolo]
Dettori, Amanda; Tappi, Silvia*; Piana, Lucia; Dalla Rosa, Marco; Rocculi, Pietro, Kinetic of induced honey crystallization and related evolution of structural and physical properties, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2018, 95, pp. 333 - 338 [articolo]
Nowacka, M.; Tappi, S.; Tylewicz, U.*; Luo, W.; Rocculi, P.; Wesoły, M.; Ciosek-Skibińska, P.; Dalla Rosa, M.; Witrowa-Rajchert, D., Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2018, 50, pp. 26 - 33 [articolo]
Urszula Tylewicz, Silvia Tappi, Jessica Genovese, Santina Romani, Marco Dalla Rosa, Pietro Rocculi, Metabolic response of organic fruits subjected to PEF assisted-osmotic dehydration, in: 5th ISEKI_Food CONFERENCE 2018 “The Food System Approach: New Challenges for Education, Research and Industry”, 2018(atti di: 5th ISEKI_Food CONFERENCE 2018 “The Food System Approach: New Challenges for Education, Research and Industry”, Stoccarda, 3-7 luglio 2018) [atti di convegno-poster]
Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Dalla Rosa, Marco; Galante, Angelo; Ranieri, Brigida; Florio, Tiziana Marilena; Alecci, Marcello, Pulsed electric fields processing of apple tissue: Spatial distribution of electroporation by means of magnetic resonance imaging and computer vision system, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2018, 47, pp. 120 - 126 [articolo]Open Access
Mannozzi, C.; Fauster, T.; Haas, K.; Tylewicz, U.; Romani, S.; Dalla Rosa, M.; Jaeger, H., Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH), «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2018, 48, pp. 131 - 137 [articolo]
Valentina Siracusa; Marco Dalla Rosa, Sustainable Packaging, in “Sustainable Food Systems from Agriculture to Industry”, in: Sustainable Food Systems from Agriculture to Industry, London, Academic Press, 2018, pp. 275 - 307 [capitolo di libro]
Tappi, Silvia; Rocculi, Pietro; Ciampa, Alessandra; Romani, Santina; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco, Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2017, 243, pp. 2225 - 2233 [articolo]
E., Betoret; Calabuig-Jiménez, L.; Patrignani, F.; Lanciotti, R.; Dalla Rosa, M., Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2017, 85, pp. 418 - 422 [articolo]
Laura Calabuig-Jiménez; Ester Betoret; Francesca Patrignani; Noelia Betoret; Rosalba Lanciotti; Marco Dalla Rosa, EFFECT OF HOT AIR DRYING ON THE PROBIOTIC SURVIVAL AND IN VITRO DIGESTION OF L. SALIVARIUS SPP SALIVARIUS ENCAPSULATED WITH HIGH PRESSURES HOMOGENIZATION AND INCORPORATED INTO A FOOD MATRIX, in: M. Dalla Rosa, P. Fito Maupoey, FOODINNOVA Book of Abstracts, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 70 - 70 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]
Tylewicz, Urszula; Tappi, Silvia; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Rocculi, Pietro; Dalla Rosa, Marco, Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries, «JOURNAL OF FOOD ENGINEERING», 2017, 213, pp. 2 - 9 [articolo]Open Access
PATRIGNANI F., CASTELLONE V., SIROLI L., SERRAZANETTI D.I., BRASCHI G., MANOZZI C., DALLA ROSA M., LANCIOTTI R., Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life., in: Proceeding of International Conference on Food Innovation, 2017, pp. 61 - 61 (atti di: FoodInnova 2017, Cesena, 31 gennaio-3 febbraio 2017) [Contributo in Atti di convegno]
