Heat treatment of fluid foods in a shell and tube heat exchanger: Comparison between smooth and helically corrugated wall tubes von Rozzi, S., Massini, R., Paciello, G., Pagliarini, G., Rainieri, S., Trifirò, A.

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Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices von Cavazza, A., Corradini, C., Rinaldi, M., Salvadeo, P., Borromei, C., Massini, R.

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PECORINO OF APPENNINO REGGIANO CHEESE: EVALUATION OF RIPENING TIME USING SELECTED PHYSICAL PROPERTIES von Rinaldi, M, Chiavaro, E, Massini, R

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FMECA approach to product traceability in the food industry von Bertolini, Massimo, Bevilacqua, Maurizio, Massini, Roberto

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Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato purees von ANESE, M, FALCONE, P, FOGLIANO, V, NICOLI, M. C, MASSINI, R

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Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting von Severini, Carla, Gomes, Tommaso, De Pilli, Teresa, Romani, Santina, Massini, Roberto

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The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology von Severini, C., Derossi, A., Falcone, P., Baiano, A., Massini, R.

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The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi von Vittadini, Elena, Rinaldi, Massimiliano, Chiavaro, Emma, Barbanti, Davide, Massini, Roberto

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Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products von Mastrocola, D, Dalla Rosa, M, Massini, R

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Effects of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus von LANCIOTTI, R, ANESE, M, SINIGAGLIA, M, SEVERINI, C, MASSINI, R

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Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree von Anese, M, Falcone, P, Fogliano, V, Nicoli, M.C, Massini, R

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The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) von Chiavaro, Emma, Barbanti, Davide, Vittadini, Elena, Massini, Roberto

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Effects of Heated Glucose-fructose-glutamic Acid Solutions on the Growth ofBacillus stearothermophilus von Lanciotti, R., Anese, M., Sinigaglia, M., Severini, C., Massini, R.

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Effects of drying processing on the Maillard reaction in pasta von Anese, Monica, Nicoli, M.Cristina, Massini, Roberto, Lerici, Carlo R.

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Ethanol vapour pressure as a control factor during alcoholic fermentation von Guerzoni, M.E, Nicoli, M.C, Massini, R, Lerici, C.R

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THE RELATIONSHIP BETWEEN ELECTROPHYSIOLOGICAL FINDINGS, UPPER LIMB GROWTH AND HISTOLOGICAL FEATURES OF MEDIAN AND ULNAR NERVES IN MAN von CARUSO, G., MASSINI, R., CRISCI, C., NILSSON, J., CATALANO, A., SANTORO, L., BATTAGLIA, F., CRISPI, F., NOLANO, M.

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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 von Gobbetti, Marco, Lanciotti, Rosalba, De Angelis, Maria, Rosaria Corbo, Maria, Massini, Roberto, F. Fox, Patrick

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Shelf-life extension of fresh-like ready-to-use pear cubes von Pittia, P, Nicoli, M.C, Comi, G, Massini, R

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Friedreich's ataxia: Electrophysiologic and histologic findings in patients and relatives von Caruso, G., Santoro, L., Perretti, A., Massini, R., Pelosi, L., Crisci, C., Ragno, M., Campanella, G., Filla, A.

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Subclinical peripheral nerve involvement in patients with rheumatoid arthritis von Lanzillo, B., Pappone, N., Crisci, C., Di Girolamo, C., Massini, R., Caruso, G.

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