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]
Tappi, Silvia; Mauro, Maria A.; Tylewicz, Urszula; Dellarosa, Nicolò; Dalla Rosa, Marco; Rocculi, Pietro, Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples, «FOOD AND BIOPRODUCTS PROCESSING», 2017, 103, pp. 1 - 9 [articolo]
Cinzia Mannozzi; Urszula Tylewicz; Fabio Chinnici; Lorenzo Siroli; Pietro Rocculi; Marco Dalla Rosa; Santina Romani, EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 179 - 179 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]
Nicolò Dellarosa, Jessica Genovese, Urszula Tylewicz, Luca Laghi, Luigi Ragni, Pietro Rocculi, Marco Dalla Rosa, Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study, in: 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies, 2017(atti di: 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies, Norfolk (VA) USA, 24-28 Settembre 2017) [atti di convegno-poster]
Katherine M. Flynn, Peter Ho, Margarida C. Vieira, Paola Pittia, Marco Dalla Rosa, Food science and technology students self-evaluate soft and technical skills, «INTERNATIONAL JOURNAL OF FOOD STUDIES», 2017, 6, pp. 129 - 138 [articolo]Open Access
Marco Dalla Rosa, FOODINNOVA CONFERENCE AND THE PARADIGM OF THE INNOVATION IN TRADITIONAL FOOD PRODUCTION, in: SI, FOODINNOVA Book of Abstracts, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, 4, pp. 26 - 26 (atti di: FOODINNOVA international conference on Food Innovaton, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [atti di convegno-abstract]
Gigli, Matteo; Genovese, Laura; Lotti, Nadia; Munari, Andrea; Dalla Rosa, Marco; Siracusa, Valentina, Gas Barrier and Thermal Behavior of Long Chain Aliphatic Polyesters after Stressed Treatments, «POLYMER-PLASTICS TECHNOLOGY AND ENGINEERING», 2017, 56, pp. 71 - 82 [articolo]
Laura Calabuig-Jiménez; Ester Betoret;Francesca Patrignani; Noelia Betoret; Rosalba Lanciotti; Marco Dalla Rosa, HIGH PRESSURES HOMOGENIZATION TO MICROENCAPSULATE L. SALIVARIUS spp. SALIVARIUS IN MANDARIN JUICE. PROBIOTIC SURVIVAL AND IN VITRO DIGESTION, in: Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 131 - 131 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]
Poojary, Mahesha M.; Dellarosa, Nicolò; Roohinejad, Shahin; Koubaa, Mohamed; Tylewicz, Urszula; Gómez-Galindo, Federico; Saraiva, Jorge A.; Rosa, Marco Dalla; Barba, Francisco J., Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials, «COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY», 2017, 16, pp. 895 - 905 [articolo]Open Access
Virginia Glicerina; Urszula Tylewicz; Lorenzo Siroli; Giada Canali; Marco Dalla Rosa; Rosalba Lanciotti; Santina Romani, INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 113 - 113 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]
Nowacka, M.; Tylewicz, U; Romani, S.; Dalla Rosa, M.; Witrowa-Rajchert, D., Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2017, 41, pp. 71 - 78 [articolo]Open Access
Betoret, E.*; Mannozzi, C.; Dellarosa, N.; Laghi, L.; Rocculi, P.; Dalla Rosa, M., Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties, «JOURNAL OF FOOD ENGINEERING», 2017, 200, pp. 22 - 28 [articolo]
