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Publications by Antonio Derossi
Modelling Sensorial and Nutritional Changes to Better Define Quality and Shelf Life of Fresh-Cut Melons
Journal of Agricultural Engineering
Bioengineering
Industrial
Mechanical Engineering
Manufacturing Engineering
Roasting Conditions, Grinding Level and Brewing Method Highly Affect the Healthy Benefits of a Coffee Cup
International Journal of Clinical Nutrition & Dietetics
Related publications
Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life
Comprehensive Reviews in Food Science and Food Safety
Food Science
Integrated Effect of Ascorbic Acid, Citric Acid and Calcium Lactate on Quality and Shelf-Life of Fresh-Cut Papaya Cubes
Pakistan Journal of Agricultural Sciences
Plant Science
Agronomy
Soil Science
Crop Science
Food Science
Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus Vulgaris L. Cv. Polista) Using Edible Coatings
Suez Canal University Journal of Food Sciences
Shelf Life of Fresh-Cut Spinach as Affected by Chemical Treatment and Type of Packaging Film
Brazilian Journal of Chemical Engineering
Chemical Engineering
Whey Permeate as a Bio-Preservative for Shelf Life Maintenance of Fresh-Cut Vegetables
Innovative Food Science and Emerging Technologies
Chemistry
Manufacturing Engineering
Food Science
Industrial
Effect of Cutting and Storage on Acetate and Nonacetate Esters in Convenient, Ready-To-Eat Fresh-Cut Melons and Apples
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
The Application of Slightly Acidic Electrolyzed Water as a Potential Washing Agent on Shelf-Life and Quality of Fresh Cut Vegetables (Lettuce and Carrot)
International Proceedings of Chemical, Biological and Environmental Engineering
Functional Quality, Sensorial and Shelf Life Characteristics of Agathi (Sesbania Grandiflora (L).Poir Leaves Enriched Breads
Functional Foods in Health and Disease
Shelf-Life of Halal Fresh Sliced Beef and Minced Meat
Italian Journal of Food Safety
Food Science
