Lista de obras - Marco Dalla Rosa - Dominio Público Uruguay

Absorption of maillard reaction volatiles by polymers

article

Atmospheric gas plasma treatment of fresh-cut apples

article by Silvia Tappi et al published January 2014 in Innovative Food Science and Emerging Technologies

Biodegradable Long Chain Aliphatic Polyesters Containing Ether-Linkages: Synthesis, Solid-State, and Barrier Properties

scholarly article by Laura Genovese et al published 24 June 2014 in Industrial & Engineering Chemistry Research

Biodegradable aliphatic copolyesters containing PEG-like sequences for sustainable food packaging applications

scholarly article by Matteo Gigli et al published July 2014 in Polymer Degradation and Stability

Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions

artículo científico publicado en 2015

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

artículo científico publicado en 2019

Drying trials and protein enrichment by microbial growth on cane and beet molasses distillery stillage

artículo científico publicado en 1985

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

artículo científico publicado en 2020

Effect of different new packaging materials on biscuit quality during accelerated storage

artículo científico publicado en 2014

Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings

artículo científico publicado en 2015

Effect of frying time on acrylamide content and quality aspects of French fries

article

Effect of molecular architecture and chemical structure on solid-state and barrier properties of heteroatom-containing aliphatic polyesters

Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques

article by Urszula Tylewicz et al published October 2016 in Innovative Food Science and Emerging Technologies

Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria

artículo científico publicado en 2011

Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration.

artículo científico publicado en 2013

Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from In Vitro Digested Berries

artículo científico publicado en 2019

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

artículo científico publicado en 2018

Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

article

Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control

artículo científico publicado en 2012

Evaluation of drying of edible coating on bread using NIR spectroscopy

Fully Aliphatic Copolyesters Based on Poly(butylene 1,4-cyclohexanedicarboxylate) with Promising Mechanical and Barrier Properties for Food Packaging Applications

Gas permeability and thermal behavior of polypropylene films used for packaging minimally processed fresh-cut potatoes: a case study.

artículo científico publicado en 2012

High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion

Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

artículo científico publicado en 2019

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

artículo científico publicado en 2017

Influence of roasting levels on ochratoxin a content in coffee

article by Santina Romani et al published 13 August 2003 in Journal of Agricultural and Food Chemistry

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

artículo científico publicado en 2017

Metabolic response of fresh-cut apples induced by pulsed electric fields

article

Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method

artículo científico publicado en 2015

Near infrared spectroscopy: an analytical tool to predict coffee roasting degree

artículo científico publicado en 2008

Novel biodegradable aliphatic copolyesters based on poly(butylene succinate) containing thioether-linkages for sustainable food packaging applications

scholarly article by Laura Genovese et al published October 2016 in Polymer Degradation and Stability

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

artículo científico publicado en 2017

Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR

Performance of Poly(lactic acid) Surface Modified Films for Food Packaging Application

artículo científico

Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi)

article by Laura Alessandrini et al published 15 October 2010 in Journal of Food Science

Poly(butylene succinate) and poly(butylene succinate-co-adipate) for food packaging applications: Gas barrier properties after stressed treatments

Poly(lactic acid)-modified films for food packaging application: Physical, mechanical, and barrier behavior

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

scholarly article by Nicolò Dellarosa et al published June 2018 in Innovative Food Science and Emerging Technologies

Response of Pink Lady® apples to post-harvest application of 1-methylcyclopropene as a function of applied dose, maturity at harvest, storage time and controlled atmosphere storage

artículo científico publicado en 2014

Role of water state and mobility on the antiplasticization of green and roasted coffee beans

artículo científico publicado en 2011

Salting by Vacuum Brine Impregnation in Nitrite-Free Lonza: Effect on Enterobacteriaceae

artículo científico publicado en 2017

Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage

article by Silvia Tappi et al published February 2017 in Innovative Food Science and Emerging Technologies

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

artículo científico publicado en 2017

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

artículo científico publicado en 2017

The influence of different processing stages on particle size, microstructure, and appearance of dark chocolate

artículo científico publicado en 2014

Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields

article by Nicolò Dellarosa et al published October 2016 in Innovative Food Science and Emerging Technologies

Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance

artículo científico publicado en 2007

Lista de obras de Marco Dalla Rosa

Absorption of maillard reaction volatiles by polymers

Atmospheric gas plasma treatment of fresh-cut apples

Biodegradable Long Chain Aliphatic Polyesters Containing Ether-Linkages: Synthesis, Solid-State, and Barrier Properties

Biodegradable aliphatic copolyesters containing PEG-like sequences for sustainable food packaging applications

Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

Drying trials and protein enrichment by microbial growth on cane and beet molasses distillery stillage

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Effect of different new packaging materials on biscuit quality during accelerated storage

Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings

Effect of frying time on acrylamide content and quality aspects of French fries

Effect of molecular architecture and chemical structure on solid-state and barrier properties of heteroatom-containing aliphatic polyesters

Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques

Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria

Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration.

Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from In Vitro Digested Berries

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

Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes

Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control

Evaluation of drying of edible coating on bread using NIR spectroscopy

Fully Aliphatic Copolyesters Based on Poly(butylene 1,4-cyclohexanedicarboxylate) with Promising Mechanical and Barrier Properties for Food Packaging Applications

Gas permeability and thermal behavior of polypropylene films used for packaging minimally processed fresh-cut potatoes: a case study.

High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion

Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

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

Influence of roasting levels on ochratoxin a content in coffee

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

Metabolic response of fresh-cut apples induced by pulsed electric fields

Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method

Near infrared spectroscopy: an analytical tool to predict coffee roasting degree

Novel biodegradable aliphatic copolyesters based on poly(butylene succinate) containing thioether-linkages for sustainable food packaging applications

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

Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR

Performance of Poly(lactic acid) Surface Modified Films for Food Packaging Application

Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi)

Poly(butylene succinate) and poly(butylene succinate-co-adipate) for food packaging applications: Gas barrier properties after stressed treatments

Poly(lactic acid)-modified films for food packaging application: Physical, mechanical, and barrier behavior

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

Response of Pink Lady® apples to post-harvest application of 1-methylcyclopropene as a function of applied dose, maturity at harvest, storage time and controlled atmosphere storage

Role of water state and mobility on the antiplasticization of green and roasted coffee beans

Salting by Vacuum Brine Impregnation in Nitrite-Free Lonza: Effect on Enterobacteriaceae

Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage

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

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

The influence of different processing stages on particle size, microstructure, and appearance of dark chocolate

Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields

Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance