A. Maestrelli

Structure–property relationships in osmo-air-dehydrated apricot cubes

Marco Andrea Riva, Stefano Campolongo, Alexa Avitabile Leva et al. · Food Research International · 2005 · 135 citations

Natural Sciences, Materials Engineering, Materials Science +8

Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices

D. Torreggiani, E. Forni, I. Guercilena et al. · Food Research International · 1999 · 76 citations

Agriculture, Biochemistry, Food Science +17

Sorbitol and free sugar contents in plums

E. Forni, M. L. Erba, A. Maestrelli et al. · Food Chemistry · 1992 · 74 citations

Agriculture, Biochemistry, Food Science +8

Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.)

A. Maestrelli, Roberto Lo Scalzo, Daniela Lupi et al. · Journal of Food Engineering · 2001 · 66 citations

Agriculture, Crop Sciences, Plant Sciences +13

Open field trial of genetically modified parthenocarpic tomato: seedlessness and fruit quality

Giuseppe Leonardo Rotino, Nazareno Acciarri, E. Sabatini et al. · BMC Biotechnology · 2005 · 65 citations · Full text

Agriculture, Crop Sciences, Plant Sciences +17