Mauro, Maria A; Dellarosa, Nicolò; Tylewicz, Urszula; Tappi, Silvia; Laghi, Luca; Rocculi, Pietro; Dalla Rosa, Marco, Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions, «FOOD CHEMISTRY», 2016, 195, pp. 19 - 28 [articolo]Open Access
Cropotova, Janna; Tylewicz, Urszula; Dellarosa, Nicolò; Laghi, Luca; Romani, Santina; Dalla Rosa, Marco, Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings, «FOOD CHEMISTRY», 2016, 195, pp. 71 - 78 [articolo]
Gigli, Matteo; Lotti, Nadia; Siracusa, Valentina; Gazzano, Massimo; Munari, Andrea; Dalla Rosa, Marco, Effect of molecular architecture and chemical structure on solid-state and barrier properties of heteroatom-containing aliphatic polyesters, «EUROPEAN POLYMER JOURNAL», 2016, 78, pp. 314 - 325 [articolo]
Tylewicz, Urszula; Aganovic, Kemal; Vannini, Marianna; Toepfl, Stefan; Bortolotti, Villiam; DALLA ROSA, Marco; Oey, Indrawati; Heinz, Volker, Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 37, Article number: S1466856416301175, pp. 352 - 358 [articolo]Open Access
Dellarosa, Nicolò; Ragni, Luigi; Laghi, Luca; Tylewicz, Urszula; Rocculi, Pietro; Dalla Rosa, Marco, Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry, in: IFMBE Proceedings, Portorož, Tomaz Jarm, Peter Kramar, 2016, 53, pp. 355 - 358 (atti di: st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies, Portorož, September 6 –10, 2015) [Contributo in Atti di convegno]
Traffano Schiffo, M. V.; Tylewicz, Urszula; Castro Giraldez, M.; Fito, P. J.; Ragni, Luigi; DALLA ROSA, Marco, Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 38, pp. 243 - 251 [articolo]Open Access
Dellarosa, Nicolò; Tappi, Silvia; Ragni, Luigi; Laghi, Luca; Rocculi, Pietro; DALLA ROSA, Marco, Metabolic response of fresh-cut apples induced by pulsed electric fields, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 38, pp. 356 - 364 [articolo]
Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina, Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study, «JOURNAL OF FOOD ENGINEERING», 2016, 169, pp. 165 - 171 [articolo]Open Access
Romani, Santina; Rocculi, Pietro; Tappi, Silvia; Dalla Rosa, Marco, Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method, «FOOD CHEMISTRY», 2016, 195, pp. 97 - 103 [articolo]
Santagapita, Patricio R.; Tylewicz, Urszula; Panarese, Valentina; Rocculi, Pietro; DALLA ROSA, Marco, Non-destructive assessment of kiwifruit physico-chemical parameters to optimise the osmotic dehydration process: A study on FT-NIR spectroscopy, «BIOSYSTEMS ENGINEERING», 2016, 142, pp. 101 - 109 [articolo]Open Access
Genovese, Laura; Lotti, Nadia; Gazzano, Massimo; Siracusa, Valentina; Dalla Rosa, Marco; Munari, Andrea, Novel biodegradable aliphatic copolyesters based on poly(butylene succinate) containing thioether-linkages for sustainable food packaging applications, «POLYMER DEGRADATION AND STABILITY», 2016, 132, pp. 191 - 201 [articolo]
Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Siroli, Lorenzo; Patrignani, Francesca; DALLA ROSA, Marco; Rocculi, Pietro, Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions, «JOURNAL OF FOOD SCIENCE», 2016, 81, pp. E2734 - E2742 [articolo]
Coordinamento del progetto: Study of Structure-Property-Process relations in real functional FOODs FoodSPProcess PIEF-GA-2013-626643 Marie Curie Action 7FWP.
Dellarosa, Nicolò; Ragni, Luigi; Laghi, Luca; Tylewicz, Urszula; Rocculi, Pietro; Dalla Rosa, Marco, Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 37, pp. 345 - 351 [articolo]Open Access
Betoret, E.*; Betoret, N.; Castagnini, J.M.; Rocculi, P.; Dalla Rosa, M.; Fito, P., Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects, «JOURNAL OF FOOD ENGINEERING», 2015, 147, pp. 95 - 101 [articolo]
