Concepedia

Rohini Dhenge

RD

3

Publications

77

Citations

3

H-Index

2021

Active since

Affiliations

University of Parma(Current)

Rohini Dhenge is an author at University of Parma specializing in food processing, food technology, and health sciences.

Top concepts

HealthFood ProcessingFood TechnologyFood SafetyFood QualityHigh-pressure ProcessingHeat TransferFood ChemistryGreen ChemistryFood Engineering

Publications per year

2021–2022

3

Publications

3

Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study

Rohini Dhenge, Massimiliano Rinaldi, Tommaso Ganino et al. · Innovative Food Science & Emerging Technologies · 2022 · 35 citations

Food Chemistry, Agricultural Chemistry, Health Sciences +7

Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)

Rohini Dhenge, Paolo Langialonga, Marcello Alinovi et al. · Food Control · 2022 · 26 citations

Quality Parameters, High-pressure Processing, Orange Juice +10

Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing

Massimiliano Rinaldi, Paolo Langialonga, Rohini Dhenge et al. · European Food Research and Technology · 2021 · 16 citations

Quality Traits, Apple Puree, High-pressure Processing +7

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