| 1 |
Engineering promising technologies for food innovation
Rosa MD, Niranjan K, Maupoey PF
Journal of Food Engineering, 259, 1, 2019 |
| 2 |
Cashew tree wood flour activated with cashew nut shell liquid for the production of functionalized composites
Mattos ALA, Lomonaco D, Rosa MD, Souza MSSM, Ito EN
Composite Interfaces, 25(2), 93, 2018 |
| 3 |
Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties
Betoret E, Mannozzi C, Dellarosa N, Laghi L, Rocculi P, Rosa MD
Journal of Food Engineering, 200, 22, 2017 |
| 4 |
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
Glicerina V, Balestra F, Rosa MD, Romani S
Journal of Food Engineering, 145, 45, 2015 |
| 5 |
Analysis of kiwifruit osmodehydration process by systematic approach systems
Tylewicz U, Fito PJ, Castro-Giraldez M, Fito P, Rosa MD
Journal of Food Engineering, 104(3), 438, 2011 |
| 6 |
Effect of extrusion process on properties of cooked, fresh egg pasta
Zardetto S, Rosa MD
Journal of Food Engineering, 92(1), 70, 2009 |
| 7 |
Spaghetti cooking by microwave oven: Cooking kinetics and product quality
Cocci E, Sacchetti G, Vallicelli M, Angioloni A, Rosa MD
Journal of Food Engineering, 85(4), 537, 2008 |
| 8 |
Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour
Angioloni A, Balestra F, Pinnavaia GG, Rosa MD
Journal of Food Engineering, 87(4), 527, 2008 |
| 9 |
Effects of cysteine and mixing conditions on white/whole dough rheological properties
Angioloni A, Rosa MD
Journal of Food Engineering, 80(1), 18, 2007 |
| 10 |
Use of a simple mathematical model to evaluate dipping and MAP effects on aerobic respiration of minimally processed apples
Rocculi P, Del Nobile MA, Romani S, Baiano A, Rosa MD
Journal of Food Engineering, 76(3), 334, 2006 |
