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 [Scientific article]
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 [Scientific article]
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) [Poster]
Barbieri, S.; · Bendini A. ; · Balestra F.; Palagano, R.; · Rocculi P.; Gallina Toschi T., Sensory and instrumental study of Taralli, a typical Italian bakery product, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2018, 244, pp. 73 - 82 [Scientific article]
Luo, Wei; Tappi, Silvia; Wang, Chunfang; Yu, Yong; Zhu, Songming*; Rocculi, Pietro, Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume), «JOURNAL OF FOOD PROCESSING AND PRESERVATION», 2018, 42, Article number: e13769 , pp. e13769 - e13769 [Scientific article]
Luo, Wei; Tappi, Silvia; Wang, Chunfang; Yu, Yong; Zhu, Songming*; Rocculi, Pietro, Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume), «FOOD AND BIOPROCESS TECHNOLOGY», 2018, 11, pp. 2044 - 2054 [Scientific article]
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 [Scientific article]
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 [Scientific article]Open Access
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 [Scientific article]
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) [Contribution to conference proceedings]
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) [Poster]
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 [Scientific article]
Rocculi, Pietro, New developments in packaging of eggs to improve safety and quality, in: Rocculi, Pietro, Achieving Sustainable Production of Eggs, New England, Prof. Julie Roberts, 2017, pp. 229 - 240 [Chapter or essay]
Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro-Giraldez, Marta; Tylewicz, Urszula; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito, Pedro J., Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR, «FOOD CHEMISTRY», 2017, 236, pp. 87 - 93 [Scientific article]Open Access
Nicolò Dellarosa; Urszula Tylewicz; Silvia Tappi; Luigi Ragni; Luca Laghi; Pietro Rocculi; Marco Dalla Rosa, PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 121 - 121 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]
