Concepedia

Massimiliano Rinaldi

MR

52

Publications

1.9K

Citations

26

H-Index

2004

Active since

Affiliations

University of Parma(Current)

University of Bologna

National Research Council

University of Padua

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

Top concepts

HealthFood ChemistryFood QualityFood TechnologyFood SafetyEngineeringHeat TransferFood ProcessingFood EngineeringNutrition

Publications per year

2004–2023

52

Publications

52

Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits

Antonella Castagna, Emma Chiavaro, Chiara Dall’Asta et al. · Food Chemistry · 2012 · 95 citations

Postharvest Uv-b Irradiation, Tomato Fruits, Ripening +5

Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

Chiara Dall’Asta, Martina Cirlini, E. Morini et al. · LWT · 2013 · 91 citations

Food Chemistry, Nutrition, Bread Making +8

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

Massimiliano Rinaldi, Maria Paciulli, Augusta Caligiani et al. · Food Chemistry · 2016 · 90 citations

Food Chemistry, Food Fermentation, Health Sciences +4

The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi

Elena Vittadini, Massimiliano Rinaldi, Emma Chiavaro et al. · Meat Science · 2004 · 85 citations

Instrumental Quality, Different Convection, Thermal Processing +3

Chestnut flour addition in commercial gluten-free bread: A shelf-life study

Maria Paciulli, Massimiliano Rinaldi, Martina Cirlini et al. · LWT · 2016 · 81 citations

Food Chemistry, Chestnut Flour Addition, Grain Quality

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