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Page 1
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions.
Foods. 2023 Jun 22;12(13):2447. doi: 10.3390/foods12132447.
Foods. 2023.
PMID: 37444185
Free PMC article.
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.
Rinaldi M, Santi S, Paciulli M, Ganino T, Pellegrini N, Visconti A, Vitaglione P, Barbanti D, Chiavaro E.
Rinaldi M, et al. Among authors: barbanti d.
J Sci Food Agric. 2021 Apr;101(6):2534-2541. doi: 10.1002/jsfa.10880. Epub 2020 Oct 30.
J Sci Food Agric. 2021.
PMID: 33063346
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Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing.
Paciulli M, Medina Meza IG, Rinaldi M, Ganino T, Pugliese A, Rodolfi M, Barbanti D, Morbarigazzi M, Chiavaro E.
Paciulli M, et al. Among authors: barbanti d.
Foods. 2019 Jul 21;8(7):272. doi: 10.3390/foods8070272.
Foods. 2019.
PMID: 31330884
Free PMC article.
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Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup.
Rinaldi M, Littardi P, Paciulli M, Ganino T, Cocconi E, Barbanti D, Rodolfi M, Aldini A, Chiavaro E.
Rinaldi M, et al. Among authors: barbanti d.
Foods. 2020 Aug 11;9(8):1093. doi: 10.3390/foods9081093.
Foods. 2020.
PMID: 32796512
Free PMC article.
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Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions.
Lantano C, Rinaldi M, Cavazza A, Barbanti D, Corradini C.
Lantano C, et al. Among authors: barbanti d.
J Food Sci Technol. 2015 Dec;52(12):8276-83. doi: 10.1007/s13197-015-1971-4. Epub 2015 Jul 29.
J Food Sci Technol. 2015.
PMID: 26604404
Free PMC article.
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Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation.
Rinaldi M, Cordioli M, Barbanti D.
Rinaldi M, et al. Among authors: barbanti d.
J Food Sci Technol. 2017 Jan;54(1):18-25. doi: 10.1007/s13197-016-2397-3. Epub 2017 Jan 10.
J Food Sci Technol. 2017.
PMID: 28242899
Free PMC article.
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The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi.
Vittadini E, Rinaldi M, Chiavaro E, Barbanti D, Massini R.
Vittadini E, et al. Among authors: barbanti d.
Meat Sci. 2005 Apr;69(4):749-56. doi: 10.1016/j.meatsci.2004.11.005. Epub 2004 Dec 15.
Meat Sci. 2005.
PMID: 22063153
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