| 1 |
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems
Neri L, Pittia P, Bertolo G, Torreggiani D, Sacchetti G
Journal of Food Engineering, 101(3), 289, 2010 |
| 2 |
Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices
Rizzolo A, Nani RC, Viscardi D, Bertolo G, Torreggiani D
Journal of Food Engineering, 56(2-3), 229, 2003 |
| 3 |
Freezing effect on some quality parameters of transgenic parthenocarpic eggplants
Maestrelli A, Lo Scalzo R, Rotino GL, Acciarri N, Spena A, Vitelli G, Bertolo G
Journal of Food Engineering, 56(2-3), 285, 2003 |
| 4 |
Osmotic pre-treatments in fruit processing: chemical, physical and structural effects
Torreggiani D, Bertolo G
Journal of Food Engineering, 49(2-3), 247, 2001 |
| 5 |
Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.)
Maestrelli A, Lo Scalzo R, Lupi D, Bertolo G, Torreggiani D
Journal of Food Engineering, 49(2-3), 255, 2001 |
| 6 |
Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres
Lo Scalzo R, Papadimitriu C, Bertolo G, Maestrelli A, Torreggiani D
Journal of Food Engineering, 49(2-3), 261, 2001 |
