Alessandrini L.; Balestra F.; Romani S.; Rocculi P.; Dalla Rosa M., Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi), «JOURNAL OF FOOD SCIENCE», 2010, 75, pp. S542 - S547 [articolo]
L. Alessandrini; S. Romani; P. Rocculi; M. Dalla Rosa, Potato purees quality as affected by different mashing treatments, in: SOUTH AFRICAN ASSOCIATION FOR FOOD SCIENCE AND TECHNOLOGY, IUFOST 2010 15th World Congress of Food Science & Technology - ABSTRACT CD, CAPE TOWN, IUFOST-SAAFoST, 2010, pp. P1026 - P1026 (atti di: IUFOST 2010 - 15th World Congress of Food Science and Technology.
The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization., Cape Town - South Africa, 22-26 August 2010) [atti di convegno-abstract]
L.Alessandrini; P.Rocculi; F. Balestra; S.Romani; M.Dalla Rosa, Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics, in: IUFOST- SOUTH AFRICAN ASSOCIATION FOR FOOD SCIENCE & TECHNOLOGY, IUFOST 2010 - 15th World Congress of Food Science and Technology ABSTRACT CD, CAPE TOWN, IUFOST-SAAFoST, 2010, pp. P1025 - P1025 (atti di: IUFOST 2010 - 15th World Congress of Food Science and Technology The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization., Cape Town - South Africa, 22-26 August 2010) [atti di convegno-abstract]
Rocculi P.; Romani S.; Panarese V.; Tylewicz U.; Dalla Rosa M., Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma, «ITALUS HORTUS», 2010, 17, 3, pp. 43 - 45 [articolo]
Romani S.; Rocculi P.; Dalla Rosa M., Aspetti fisiologici e qualitativi di patate di IV gamma, «ITALUS HORTUS», 2009, 16, pp. 34 - 52 [articolo]
Dalla Rosa M.; Cocci E.; Rocculi P.; Romani S., Case-studies of post-harvest treatments with 1-MCP on whole and fresh-cut fruits, «PTEP. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI», 2009, 13, pp. 202 - 206 [articolo]
Rocculi P.; Romani S.; Siracusa V.; Dalla Rosa M., Effect of MAP on physico-chemical characteristics of shell hen eggs, «ITALIAN JOURNAL OF FOOD SCIENCE», 2009, Special issue, pp. 165 - 168 [articolo]
Rocculi P; Romani S.; Gomez Galindo F.; Dalla Rosa M., Effect of minimal processing on physiology and quality of fresh cut potatoes: a review, in: Potato III. Food 3, WELLINGTON, Yee N.; Bussell W.T., 2009, pp. 18 - 30 (FOOD 3) [capitolo di libro]
P. Rocculi; E. Cocci; S. Romani; G. Sacchetti; M. Dalla Rosa, Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple, «POSTHARVEST BIOLOGY AND TECHNOLOGY», 2009, 51, pp. 371 - 377 [articolo]
E. Cocci; P. Rocculi; S. Romani; M. Bacchiocca; M. Dalla Rosa, Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo
di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit, in: ANTIOSSIDANTI NATURALI TRA
INFORMAZIONE E DISINFORMAZIONE:
METODI DI ANALISI
BIODISPONIBILITÀ ED EFFETTI IN-VIVO, BERTINORO (FC), Centro Universitario Bertinoro, 2009, pp. 126 - 132 (atti di: ANTIOSSIDANTI NATURALI TRA
INFORMAZIONE E DISINFORMAZIONE:
METODI DI ANALISI
BIODISPONIBILITÀ ED EFFETTI IN-VIVO, Bertinoro (FC), 23 novembre 2007) [Contributo in Atti di convegno]
Romani S.; Rocculi P.; Mendoza F.; Dalla Rosa M., Image characterization of potato chip appearance during frying, «JOURNAL OF FOOD ENGINEERING», 2009, 93, pp. 487 - 494 [articolo]
Romani S.; Bacchiocca M.; Rocculi P.; Dalla Rosa M., Influence of frying conditions on acrylamide content and other quality characteristics of French fries, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 2009, 22, pp. 582 - 588 [articolo]
Rocculi P.; Cocci E.; Sacchetti G.; Tylewicz U.; Romani S.; Dalla Rosa M., Influence of minimal processing on the functional properties of fresh-cut fruit, in: Atti dell’International Conference on Foodomics, CESENA, sine nomine, 2009, pp. 52 - 52 (atti di: International Conference on Foodomics, Cesena, 28-29 Maggio, 2009) [atti di convegno-abstract]
P. Rocculi; U. Tylewicz; A. Pekoslawska; S. Romani; F. Sirri; V. Siracusa; M. Dalla Rosa, MAP storage of shell hen eggs, Part 1: Effect on physico-chemical
characteristics of the fresh product, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2009, 42, pp. 758 - 762 [articolo]
Rocculi P.; Piovan S.; Balestra F.; Angioloni A.; Romani S.; Dalla Rosa M., Automatic vending machine for fresh pizza making, in: Book of abstract - ICEF 10, International Congress on Engineering and Food, SINE LOCO, sine nomine, 2008, pp. J20 - J20 (atti di: ICEF 10, International Congress on Engineering and Food, Chile, 20-24 Aprile, 2008) [atti di convegno-abstract]
