Massimiliano RINALDI

Professor

University of Parma

Italy

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About

Professor Massimiliano Rinaldi is a faculty member at the University of Parma, Italy. His research areas encompass food technology and processing, focusing on the effects of various treatments on food quality and safety. Recent publications include studies on the impacts of pectinases in apple juice, high-pressure processing in fruit juice production, and the utilization of biochar on tomato plant performance.

Articles (11)

Year:

2025

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2024

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2024

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2024

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2023

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2023

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2022

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2022

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2020

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2020

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2020

Collaborators (9)

Camilla Lazzi

University of Parma

ITALY

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Emma Chiavaro

University of Parma

ITALY

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Marcello Alinovi

Assistant professor

University of Parma

ITALY

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Anna Agosti

University of Parma

ITALY

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Ileana Ramazzina

University of Parma

ITALY

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Tommaso GANINO

Professore Associato

University of Parma

ITALY

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Valentina Bernini

University of Parma

ITALY

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B. Chiancone

University of Parma

ITALY

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Pietro Rocculi

University of Bologna

ITALY

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Massimiliano RINALDI

Research Interests

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Articles (11)

Effect of Non-Thermal Treatments of Clear Apple Juice on Exogenous Pectinases

The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production

Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (<i>Solanum lycopersicum</i> L.) Plants, var. Solarino, Grown in Soilless Conditions

Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes

Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells

Semi-Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain Banana Slices

Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage

Quality evaluation of chestnut flour addition on fresh pasta

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins

Collaborators (9)

Camilla Lazzi

Emma Chiavaro

Marcello Alinovi

Anna Agosti

Ileana Ramazzina

Tommaso GANINO

Valentina Bernini

B. Chiancone

Pietro Rocculi

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