Authors: Torreggiani, D Bertolo, G

Citation: D. Torreggiani et G. Bertolo, Osmotic pre-treatments in fruit processing: chemical, physical and structural effects, J FOOD ENG, 49(2-3), 2001, pp. 247-253

Authors: Maestrelli, A Lo Scalzo, R Lupi, D Bertolo, G Torreggiani, D

Citation: A. Maestrelli et al., Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.), J FOOD ENG, 49(2-3), 2001, pp. 255-260

Authors: Lo Scalzo, R Papadimitriu, C Bertolo, G Maestrelli, A Torreggiani, D

Citation: R. Lo Scalzo et al., Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres, J FOOD ENG, 49(2-3), 2001, pp. 261-264

Authors: Paleari, MA Beretta, G Colombo, F Foschini, S Bertolo, G Camisasca, S

Citation: Ma. Paleari et al., Buffalo meat as a salted and cured product, MEAT SCI, 54(4), 2000, pp. 365-367

Authors: Sormani, A Maffi, D Bertolo, G Torreggiani, D

Citation: A. Sormani et al., Textural and structural changes of dehydrofreeze-thawed strawberry slices:Effects of different dehydration pretreatments, FOOD SC TEC, 5(6), 1999, pp. 479-485

Authors: Torreggiani, D Forni, E Guercilena, I Maestrelli, A Bertolo, G Archer, GP Kennedy, CJ Bone, S Blond, G Contreras-Lopez, E Champion, D

Citation: D. Torreggiani et al., Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices, FOOD RES IN, 32(6), 1999, pp. 441-446