Elisabetta Forni

Changes in the Chemical Composition of Basil Caused by Different Drying Procedures

L.F. Di Cesare, Elisabetta Forni, D. Viscardi et al. · Journal of Agricultural and Food Chemistry · 2003 · 148 citations

Food Chemistry, Different Drying Procedures, Chemical Composition +7

OSMOTIC DEHYDRATION OF FRUIT.

D. Torreggiani, Elisabetta Forni, A. Rizzolo · Journal of Food Processing and Preservation · 1988 · 69 citations

Botany, Food Preservation, Ripening +16

High-performance liquid chromatographic analysis of the pigments of blood-red prickly pear (Opuntia ficus indica)

Elisabetta Forni, A. Polesello, Dario Montefiori et al. · Journal of Chromatography A · 1992 · 61 citations

Botany, Bioanalysis, Opuntia Ficus Indica +6

Research into changes of pectic substances in apricots and peaches processed by osmotic dehydration

Elisabetta Forni, D. Torreggiani, P. Battiston et al. · Carbohydrate Polymers · 1986 · 41 citations

Engineering, Botany, Environmental Engineering +8

Functional properties of pepper osmodehydrated in hydrolyzed cheese whey permeate with or without sorbitol

D. Torreggiani, Elisabetta Forni, M. L. Erba et al. · Food Research International · 1995 · 27 citations

Functional Properties, Food Engineering, Food Processing +4