Authors: Pittia, P Dalla Rosa, M Lerici, CR

Citation: P. Pittia et al., Textural changes of coffee beans as affected by roasting conditions, LEBENSM-WIS, 34(3), 2001, pp. 168-175

Authors: Innocente, N Pittia, P Stefanuto, O Corradini, C

Citation: N. Innocente et al., Texture profile of Montasio cheese, MILCHWISSEN, 55(9), 2000, pp. 507-510

Authors: Pittia, P Nicoli, MC Comi, G Massini, R

Citation: P. Pittia et al., Shelf-life extension of fresh-like ready-to-use pear cubes, J SCI FOOD, 79(7), 1999, pp. 955-960

Authors: Iametti, S Donnizzelli, E Pittia, P Rovere, PP Squarcina, N Bonomi, F

Citation: S. Iametti et al., Characterization of high-pressure-treated egg albumen, J AGR FOOD, 47(9), 1999, pp. 3611-3616

Authors: Dalla Rosa, M Pittia, P

Citation: M. Dalla Rosa et P. Pittia, Use of different functional ingredients and physical properties of emulsified meat products (Wurstel), IND ALI, 38(383), 1999, pp. 810-814