Rinaldi M - Search Results

1

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

Marseglia A, Musci M, Rinaldi M, Palla G, Caligiani A. Marseglia A, et al. Among authors: rinaldi m. Food Res Int. 2020 Jun;132:109101. doi: 10.1016/j.foodres.2020.109101. Epub 2020 Feb 14. Food Res Int. 2020. PMID: 32331661

2

Durum and soft wheat flours in sourdough and straight-dough bread-making.

Rinaldi M, Paciulli M, Caligiani A, Sgarbi E, Cirlini M, Dall'Asta C, Chiavaro E. Rinaldi M, et al. J Food Sci Technol. 2015 Oct;52(10):6254-65. doi: 10.1007/s13197-015-1787-2. Epub 2015 Mar 7. J Food Sci Technol. 2015. PMID: 26396371 Free PMC article.

3

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

Rinaldi M, Paciulli M, Caligiani A, Scazzina F, Chiavaro E. Rinaldi M, et al. Food Chem. 2017 Jun 1;224:144-152. doi: 10.1016/j.foodchem.2016.12.055. Epub 2016 Dec 21. Food Chem. 2017. PMID: 28159249

4

Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.

Paciulli M, Ganino T, Pellegrini N, Rinaldi M, Zaupa M, Fabbri A, Chiavaro E. Paciulli M, et al. Among authors: rinaldi m. Food Res Int. 2015 Aug;74:329-337. doi: 10.1016/j.foodres.2014.04.019. Epub 2014 Apr 24. Food Res Int. 2015. PMID: 28411999

5

Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads.

Rinaldi M, Littardi P, Cavazza A, Santi S, Grimaldi M, Rodolfi M, Ganino T, Chiavaro E. Rinaldi M, et al. Food Res Int. 2020 Nov;137:109679. doi: 10.1016/j.foodres.2020.109679. Epub 2020 Sep 17. Food Res Int. 2020. PMID: 33233256

6

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread.

Parenti O, Assaf N, Alinovi M, Rinaldi M, Caligiani A, Chiavaro E. Parenti O, et al. Among authors: rinaldi m. Curr Res Food Sci. 2024 Aug 3;9:100816. doi: 10.1016/j.crfs.2024.100816. eCollection 2024. Curr Res Food Sci. 2024. PMID: 39220207 Free PMC article.

7

Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens.

Bignardi C, Cavazza A, Rinaldi M, Corradini C, Massini R. Bignardi C, et al. Among authors: rinaldi m. Food Chem. 2013 Oct 15;140(4):748-54. doi: 10.1016/j.foodchem.2012.12.006. Epub 2012 Dec 12. Food Chem. 2013. PMID: 23692762

8

Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life.

Bignardi C, Cavazza A, Rinaldi M, Corradini C. Bignardi C, et al. Among authors: rinaldi m. Int J Food Sci Nutr. 2016 Jun;67(4):391-9. doi: 10.3109/09637486.2016.1164671. Epub 2016 Apr 5. Int J Food Sci Nutr. 2016. PMID: 27045952

9

Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species.

Paciulli M, Rinaldi M, Rodolfi M, Ganino T, Morbarigazzi M, Chiavaro E. Paciulli M, et al. Among authors: rinaldi m. Food Chem. 2019 Feb 15;274:281-290. doi: 10.1016/j.foodchem.2018.09.021. Epub 2018 Sep 5. Food Chem. 2019. PMID: 30372940

10

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. 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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