E. Forni

The influence of sugar composition on the colour stability of osmodehydrofrozen intermediate moisture apricots

E. Forni, A. Sormani, S. Scalise et al. · Food Research International · 1997 · 126 citations

Agriculture, Food Science, Food Chemistry +13

A preliminary characterization of some pectins from quince fruit (Cydonia oblonga Mill.) and prickly pear (Opuntia ficus indica) peel

E. Forni, María Cecilia Penci, A. Polesello · Carbohydrate Polymers · 1994 · 85 citations

Agriculture, Botany, Plant Sciences +14

Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices

D. Torreggiani, E. Forni, I. Guercilena et al. · Food Research International · 1999 · 76 citations

Agriculture, Biochemistry, Food Science +17

Sorbitol and free sugar contents in plums

E. Forni, M. L. Erba, A. Maestrelli et al. · Food Chemistry · 1992 · 74 citations

Agriculture, Biochemistry, Food Science +8

INFLUENCE OF OSMOSIS TIME ON THE QUALITY OF DEHYDROFROZEN KIWI FRUIT

E. Forni, D. Torreggiani, G. Crivelli et al. · Acta Horticulturae · 1990 · 49 citations

Agriculture, Food Science, Horticultural Sciences +10