Marco DALLA ROSA

FULL PROFESSOR OF FOOD SCIENCE AND TECHNOLOGY

ALMA MATER STUDIORUM UNIVERSITY OF BOLOGNA

Italy

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Articles (10)

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

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2021

Year:

2021

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2021

Year:

2021

Year:

2021

Collaborators (11)

Valentina Cristiana Materia

Associate Professor in Innovation and Entrepreneurship

Wageningen University & Research

NETHERLANDS

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Urszula Tylewicz

University of Bologna

ITALY

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Magdalena Dadan

Assistant professor

Warsaw University of Life Sciences

POLAND

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Nanna Viereck

Deputy head of research, assoc prof

University of Copenhagen

DENMARK

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Timothy John Hobley

Technical University of Denmark

DENMARK

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Santina Romani

Associate Professor

University of Bologna

ITALY

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Simone Angeloni

University of Camerino

ITALY

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Sunny Mosangzi Xu

Københavns Universitet

DENMARK

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Massimo MOZZON

Marche Polytechnic University

ITALY

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Pietro Rocculi

University of Bologna

ITALY

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Dorota Witrowa-Rajchert

head of department/prof.

POLAND

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Marco DALLA ROSA

Research Interests

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Articles (10)

The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves

Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations

Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids

Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results

Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage

Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose

Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters

Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures

New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment

Collaborators (11)

Valentina Cristiana Materia

Urszula Tylewicz

Magdalena Dadan

Nanna Viereck

Timothy John Hobley

Santina Romani

Simone Angeloni

Sunny Mosangzi Xu

Massimo MOZZON

Pietro Rocculi

Dorota Witrowa-Rajchert

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