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: 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

Authors: Torreggiani, D Forni, E Maestrelli, A Quadri, F

Citation: D. Torreggiani et al., Influence of osmotic dehydration on texture and pectic composition of kiwifruit slices, DRY TECHNOL, 17(7-8), 1999, pp. 1387-1397

Authors: Di Cesare, LF Proietti, M Maestrelli, A Giombelli, R Nani, R Ferrari, V

Citation: Lf. Di Cesare et al., Study of the volatile composition in the raw, dehydrofrozen and dried leek, IND ALI, 38(385), 1999, pp. 1113-1116

Authors: Di Cesare, LF Proietti, M Maestrelli, A Giombelli, R

Citation: Lf. Di Cesare et al., Aroma composition of cauliflower submitted to technological treatments, IND ALI, 38(378), 1999, pp. 132-135