Effect of extrusion process on properties of cooked, fresh egg pasta S Zardetto, M Dalla Rosa Journal of Food Engineering 92 (1), 70-77, 2009 | 59 | 2009 |
Effect of modified atmosphere packaging at abuse temperature on the growth of Penicillium aurantiogriseum isolated from fresh filled pasta S Zardetto Food Microbiology 22 (4), 367-371, 2005 | 53 | 2005 |
Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis S Zardetto, M Dalla Rosa Journal of Food Engineering 74 (3), 402-409, 2006 | 48 | 2006 |
Potential applications of near infrared spectroscopy for evaluating thermal treatments of fresh egg pasta S Zardetto Food Control 16 (3), 249-256, 2005 | 38 | 2005 |
Effects of different heat treatments on the furosine content in fresh filled pasta S Zardetto, M Dalla Rosa, S Di Fresco Food research international 36 (9-10), 877-883, 2003 | 34 | 2003 |
Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing S Zardetto, D Barbanti, M Dalla Rosa Food research international 62, 177-182, 2014 | 22 | 2014 |
Shelf life assessment of fresh green pesto using an accelerated test approach S Zardetto, D Barbanti Food packaging and shelf life 25, 100524, 2020 | 19 | 2020 |
Effetto di trattamenti termici sulle caratteristiche chimico-fisiche della pasta S Zardetto, S Di Fresco, M Dalla Rosa Tecnica molitoria 2, 113-130, 2002 | 19 | 2002 |
Effect of heat treatment on the microbiology and quality of fresh filled pasta S Zardetto, M Dalla Rosa New issues in food policy, control and research, 45-66, 2007 | 14 | 2007 |
Effect of different industrial pasteurization conditions on physicochemical properties of egg‐filled pasta S Zardetto, M Dalla Rosa Journal of Food Process Engineering 38 (4), 374-384, 2015 | 9 | 2015 |
Effect of temperature and modified atmosphere on the growth of Penicillium aurantiogriseum isolated from fresh filled pasta. S Zardetto | 9 | 2004 |
LA PASTORIZZATIONE NELLA PASTA FRESCA FARCITA. PARTE 2: VALUTAZIONE DELL'EFFETTO DEL TRATTAMENTO TERMICO IMPOSTATO SUI MICRORGANISMI PRESENTI E INOCU LATI S Zardetto, S Di Fresco, K Pasqualetto Tecnica Molitoria 50 (6), 643-650, 1999 | 9 | 1999 |
Effect of extrusion process on chemical and physical properties of fresh egg pasta. S Zardetto, M Rosa, G Placucci, F Capozzi | 8 | 2005 |
Measurement of the degree of starch gelatinization in fresh pasta by near infrared reflectance analysis. S Zardetto | 8 | 2004 |
Effects of modified atmospheric packaging configuration on spoilage mould growth in damaged packages of fresh pasta S Zardetto, M Fregonese, G Pasini Journal of Food Engineering 314, 110760, 2022 | 6 | 2022 |
Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures S Zardetto, G Pasini, S Romani, P Rocculi, M Dalla Rosa Food Packaging and Shelf Life 28, 100648, 2021 | 5 | 2021 |
Fresh Pasta: Heat treatment of fresh filled pasta-Part 2: Influence of heat treatment on normal microbiological content and on inoculated microorganisms S Zardetto, S Di Fresco, K Pasqualetto Tecnica Molitoria 50, 643-650, 1999 | 4 | 1999 |
Growth of Staphylococcus aureus and enterotoxin production in fresh egg pasta S Zardetto, M Basaglia Journal of food processing and preservation 42 (9), e13753, 2018 | 3 | 2018 |
Effect of modified atmosphere packaging at abuse temperature on the growth of Penicillium aurantiogriseum isolated... S Zardetto Food Microbiology 22, 367-371, 2005 | 2 | 2005 |
Effect of different heat treatments on chemical and physical properties of filled fresh pasta S Zardetto, S Di Fresco, M Dalla Rosa Tecnica Molitoria (Italy), 2002 | 2 | 2002 |