Concepedia

Roberto Massini

RM

25

Publications

1.2K

Citations

20

H-Index

1990

Active since

Affiliations

University of Parma(Current)

University of Udine

University of Foggia

University of Bari Aldo Moro

University of Bologna

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

Top concepts

HealthFood ChemistryFood QualityEngineeringFood SafetyHeat TransferThermodynamicsFood ProcessingAgricultural EconomicsBiochemistry

Publications per year

1990–2013

25

Publications

25

FMECA approach to product traceability in the food industry

Massimo Bertolini, Maurizio Bevilacqua, Roberto Massini · Food Control · 2004 · 211 citations · Full text

Food Traceability, Fmeca Approach, Agricultural Economics +5

Effects of drying processing on the Maillard reaction in pasta

Monica Anese, Maria Cristina Nicoli, Roberto Massini et al. · Food Research International · 1999 · 105 citations

Food Chemistry, Food Quality, Food Processing +3

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 et al. · Journal of Food Engineering · 2006 · 100 citations

Heat Transfer Process, Engineering, Heat Exchanger +9

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

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 et al. · Enzyme and Microbial Technology · 1999 · 74 citations

Food Fermentation, Biochemistry, Lactic Acid Bacteria +7

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