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 · 134 citations

Materials Science, Structure–property Relationships, Engineering +3

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

Food Chemistry, Carbohydrates Additions, Frozen Strawberry Juices +8

Sorbitol and free sugar contents in plums

E. Forni, M. L. Erba, A. Maestrelli et al. · Food Chemistry · 1992 · 72 citations

Food Chemistry, Nutrition, Food Function +4

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

Freeze-thaw Cycling, Quality Factors, Frozen Muskmelon +4

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