Marco Dalla Rosa - Dissemin

Papers authored by Marco Dalla Rosa

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2019 Rosa

Advanced technologies for cherry processing and packaging

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Swathi Sirisha Nallan Chakravartula

, Chiara Cevoli, Federica Balestra, Angelo Fabbri, Marco Dalla Rosa

Evaluation of drying of edible coating on bread using NIR spectroscopy

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2018 Wei Luo, Silvia Tappi, Chunfang Wang, Yong Yu, Songming Zhu

, Marco Dalla Rosa

, Pietro Rocculi

Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration

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Elena Velickova

, Urszula Tylewicz, Marco Dalla Rosa

, Eleonora Winkelhausen, Slobodanka Kuzmanova, Santina Romani

Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries

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Amanda Dettori, Silvia Tappi, Lucia Piana, Marco Dalla Rosa

, Pietro Rocculi

Kinetic of induced honey crystallization and related evolution of structural and physical properties

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M. Nowacka, S. Tappi, U. Tylewicz

, W. Luo, P. Rocculi, M. Wesoły, P. Ciosek-Skibińśka, M. Dalla Rosa

, D. Witrowa-Rajchert

Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit

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C. Mannozzi

, T. Fauster, K. Haas, U. Tylewicz, S. Romani, M. Dalla Rosa

, H. Jaeger

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)

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Pietro Rocculi, Chiara Cevoli, Silvia Tappi, Jessica Genovese

, Eleonora Urbinati, Gianfranco Picone, Angelo Fabbri, Francesco Capozzi, Marco Dalla Rosa

Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics

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Nicolò Dellarosa, Luca Laghi

, Luigi Ragni, Marco Dalla Rosa

, Angelo Galante, Brigida Ranieri, Tiziana Marilena Florio, Marcello Alecci

Pulsed electric fields processing of apple tissue: Spatial distribution of electroporation by means of magnetic resonance imaging and computer vision system

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C. Mannozzi

, U. Tylewicz, F. Chinnici, L. Siroli, P. Rocculi, M. Dalla Rosa

, S. Romani

Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage

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Malgorzata Nowacka, Aleksandra Fijalkowska, Artur Wiktor, Magdalena Dadan, Urszula Tylewicz, Marco Dalla Rosa

, Dorota Witrowa-Rajchert

Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries

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2017 Virginia Glicerina

, Federica Balestra, Francesco Capozzi, Marco Dalla Rosa

, Santina Romani

Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza

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Emilia Janiszewska-Turak

, Nicolò Dellarosa, Urszula Tylewicz, Luca Laghi, Santina Romani, Marco Dalla Rosa

, Dorota Witrowa-Rajchert

The influence of carrier material on some physical and structural properties of carrot juice microcapsules

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Nicolò Dellarosa, Daniele Frontuto, Luca Laghi, Marco Dalla Rosa

, James G. Lyng

The impact of pulsed electric fields and ultrasound on water distribution and loss in mushrooms stalks

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Maria Victoria Traffano-Schiffo, Luca Laghi, Marta Castro-Giraldez, Urszula Tylewicz, Pietro Rocculi, Luigi Ragni, Marco Dalla Rosa

, Pedro J. Fito

Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR

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E. Betoret, L. Calabuig-Jiménez

, F. Patrignani, R. Lanciotti, M. Dalla Rosa

Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms

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Urszula Tylewicz

, Silvia Tappi, Cinzia Mannozzi

, Santina Romani, Nicolò Dellarosa, Luca Laghi, Luigi Ragni, Pietro Rocculi, Marco Dalla Rosa

Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries

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C. Mannozzi

, J. P. Cecchini, U. Tylewicz, L. Siroli, F. Patrignani, R. Lanciotti, P. Rocculi, M. Dalla Rosa

, S. Romani

Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

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This paper is made freely available by the publisher.

Katherine M. Flynn, Peter Ho, Margarida C. Vieira, Paola Pittia, Marco Dalla Rosa, Rosa

Food science and technology students self-evaluate soft and technical skills

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Janna Cropotova, Urszula Tylewicz, Pietro Rocculi, Svetlana Popel, Marco Dalla Rosa

Thermal properties of fruit fillings as a function of different formulations

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Papers authored by Marco Dalla Rosa