FMECA approach to product traceability in the food industry

Massimo Bertolini, Maurizio Bevilacqua, Roberto Massini

Food Control

Food TraceabilityFmeca ApproachAgricultural EconomicsFood Quality AssuranceTraceability +3

Effects of drying processing on the Maillard reaction in pasta

Monica Anese, Maria Cristina Nicoli, Roberto Massini, +1

Food Research International

Food ChemistryFood QualityFood ProcessingMaillard ReactionFood Technology +1

Heat treatment of fluid foods in a shell and tube heat exchanger: Comparison between smooth and helically corrugated wall tubes

S. Rozzi, Roberto Massini, G. Paciello, +3

Journal of Food Engineering

Heat Transfer ProcessEngineeringHeat ExchangerHeat Transfer EnhancementTube Heat Exchanger +7

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

Elena Vittadini, Massimiliano Rinaldi, Emma Chiavaro, +2

Meat Science

Instrumental QualityDifferent ConvectionThermal ProcessingMeat QualityFood Quality +1

Study of the effects of temperature, pH, NaCl, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology

Marco Gobbettia, Rosalba Lanciotti, Maria De Angelis, +3

Enzyme and Microbial Technology

Food FermentationBiochemistryLactic Acid BacteriaLipolytic ActivitiesBiotechnology +5

The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content

Massimiliano Rinaldi, Augusta Caligiani, Rossana Borgese, +3

LWT

Food ChemistryNutritionPomegranate Juice CompositionFood Bioactive CompoundPolyphenols Content +3

Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology

Marco Gobbetti, Rosalba Lanciotti, Maria De Angelis, +3

International Dairy Journal

Peptidase ActivitiesBiochemistryLactic Acid BacteriaBacteriologyMicrobial Physiology +4

Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree

Monica Anese, Pasquale M. Falcone, Vincenzo Fogliano, +2

Journal of Food Science

Food ChemistryTomato PureesEngineeringEquivalent Thermal TreatmentsEnvironmental Engineering +13

The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata)

Emma Chiavaro, Davide Barbanti, Elena Vittadini, +1

Journal of Food Engineering

Food ChemistryInstrumental QualityFood CompositionFood AnalysisSustainable Agriculture +5

Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

C. Severini, Tommaso Gomes, Teresa De Pilli, +2

Journal of Agricultural and Food Chemistry

Food ChemistryLipid AnalysisPacked AlmondsFood AnalysisItalian Varieties +6