Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruitROCCULI, Pietro; ROMANI, Santina; DALLA ROSA, Marco et al.Postharvest biology and technology. 2005, Vol 35, Num 3, pp 319-328, issn 0925-5214, 10 p.Article

Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphereROCCULI, Pietro; ROMANI, Santina; DALLA ROSA, Marco et al.Food research international. 2004, Vol 37, Num 4, pp 329-335, issn 0963-9969, 7 p.Article

Near infrared spectroscopy : An analytical tool to predict coffee roasting degreeALESSANDRINI, Laura; ROMANI, Santina; PINNAUAIA, Giangaetano et al.Analytica chimica acta. 2008, Vol 625, Num 1, pp 95-102, issn 0003-2670, 8 p.Article

Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powderBALESTRA, Federica; COCCI, Emiliano; PINNAVAIA, Giangaetano et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 700-705, issn 0023-6438, 6 p.Article

Changes in nutritional properties of minimally processed apples during storageCOCCI, Emiliano; ROCCULI, Pietro; ROMANI, Santina et al.Postharvest biology and technology. 2006, Vol 39, Num 3, pp 265-271, issn 0925-5214, 7 p.Article

Effect of frying time on acrylamide content and quality aspects of French friesROMANI, Santina; BACCHIOCCA, Mara; ROCCULI, Pietro et al.European food research & technology (Print). 2008, Vol 226, Num 3, pp 555-560, issn 1438-2377, 6 p.Article

Biodegradable polymers for food packaging : a reviewSIRACUSA, Valentina; ROCCULI, Pietro; ROMANI, Santina et al.Trends in food science & technology (Regular ed.). 2008, Vol 19, Num 12, pp 634-643, issn 0924-2244, 10 p.Article

Characteristics of bread making doughs : influence of sourdough fermentation on the fundamental rheological propertiesANGIOLONI, Alessandro; ROMANI, Santina; PINNAVAIA, Gian Gaetano et al.European food research & technology (Print). 2006, Vol 222, Num 1-2, pp 54-57, issn 1438-2377, 4 p.Article

Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roastingSEVERINI, Carla; GOMES, Tommaso; DE PILLI, Teresa et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 10, pp 4635-4640, issn 0021-8561Article

Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality ControlROMANI, Santina; CEVOLI, Chiara; FABBRI, Angelo et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, C950-C965Article

Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoesROCCULI, Pietro; GALINDO, Federico Gomez; MENDOZA, Fernando et al.Postharvest biology and technology. 2007, Vol 43, Num 1, pp 151-157, issn 0925-5214, 7 p.Article

MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh productROCCULI, Pietro; TYLEWICZ, Urszula; PEKOSLAWSKA, Agata et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 3, pp 758-762, issn 0023-6438, 5 p.Article