Massimiliano Rinaldi

Author

University of Parma ORCID

Also Known As

M Rinaldi, M. Rinaldi, M.T.C. Rinaldi, Massimiliano Rinaldi, Muhammad Sam Rinaldi

119

Publications

2.1K

Citations

H-Index

Concepts

All Affiliations

University of Parma University of Bologna National Research Council University of Padua

About

Massimiliano Rinaldi is an author at University of Parma specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	25	866
2	Engineering	10	10	245
3	Medicine	3	3	87
4	Natural Sciences	2	2	48
5	Education	1	1	40

Massimiliano Rinaldi

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits Antonella Castagna, Emma Chiavaro, Chiara Dall’Asta, Food Chemistry Postharvest Uv-b IrradiationTomato FruitsRipeningPost-harvest PhysiologyFood Quality	2012	95
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making Chiara Dall’Asta, Martina Cirlini, E. Morini, LWT Food ChemistryNutritionBread MakingFood CompositionFood Analysis	2013	91
Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation Massimiliano Rinaldi, Maria Paciulli, Augusta Caligiani, Food Chemistry Food ChemistryFood FermentationHealth SciencesSourdough FermentationGluten-free Bread	2016	90
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi Elena Vittadini, Massimiliano Rinaldi, Emma Chiavaro, Meat Science Instrumental QualityDifferent ConvectionThermal ProcessingMeat QualityFood Quality	2004	85
Chestnut flour addition in commercial gluten-free bread: A shelf-life study Maria Paciulli, Massimiliano Rinaldi, Martina Cirlini, LWT Food ChemistryChestnut Flour AdditionGrain Quality	2016	81
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties Emma Chiavaro, Massimiliano Rinaldi, Elena Vittadini, Journal of Food Engineering Food ChemistryMeat PackagingFood PhysicMeat QualityFood Quality	2009	78
Impact of the industrial freezing process on selected vegetables — Part I. Structure, texture and antioxidant capacity Maria Paciulli, Tommaso Ganino, Nicoletta Pellegrini, Food Research International Vegetable ProductionNutritionAgricultural EconomicsIndustrial Freezing ProcessFood Processing	2014	76
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins Angela Marseglia, M. Musci, Massimiliano Rinaldi, Food Research International Theobroma Cacao L.Food ForensicsBotanyVolatile FingerprintRoasted Cocoa Beans	2020	76
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content Massimiliano Rinaldi, Augusta Caligiani, Rossana Borgese, LWT Food ChemistryNutritionPomegranate Juice CompositionFood Bioactive CompoundPolyphenols Content	2013	71
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage Maria Paciulli, Massimiliano Rinaldi, Antonella Cavazza, LWT Food ChemistryNutritionAgricultural ChemistryFood AnalysisChestnut Flour Supplementation	2018	61

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