Marco Dalla Rosa
Overview
Explore the profile of Marco Dalla Rosa including associated specialties, affiliations and a list of published articles.
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Articles
43
Citations
256
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Recent Articles
1.
Laika J, Sabatucci A, Sacchetti G, Di Michele A, Hernandez J, Ricci A, et al.
J Food Sci
. 2024 Dec;
89(12):9283-9298.
PMID: 39674814
Polyphenol oxidase (PPO) is among the most detrimental enzymes in processed plant foods, being responsible for enzymatic browning. To propose a "mild" alternative to traditional enzymatic inactivation methods, this study...
2.
Mozzon M, Foligni R, Mannozzi C, Galdenzi F, Laurita R, Tappi S, et al.
Food Res Int
. 2024 Jan;
176:113823.
PMID: 38163686
The efficacy of plasma-activated water (PAW) as a chemical-free and environmentally friendly preservative has been documented for a variety of foods, but the onset of lipid oxidation induced by plasma-reactive...
3.
Sobral P, Lenart A, Dalla Rosa M
Front Nutr
. 2023 Feb;
10:1128477.
PMID: 36814506
No abstract available.
4.
Abouelenein D, Mustafa A, Nzekoue F, Caprioli G, Angeloni S, Tappi S, et al.
Antioxidants (Basel)
. 2023 Jan;
12(1).
PMID: 36670890
Plasma activated water (PAW) recently received much attention as an alternative food preservation method. However, its effects on food quality are still scarce. This study evaluates the effect of PAW...
5.
Sobral P, Gebremariam G, Drudi F, Pinheiro A, Romani S, Rocculi P, et al.
Foods
. 2022 Sep;
11(17).
PMID: 36076877
Chitosan (Ch) is a partially crystalline biopolymer, insoluble in pure water but soluble in acid solutions. It has attracted interest from researchers to prepare solutions using different acid types and...
6.
Foligni R, Mannozzi C, Ismaiel L, Capelli F, Laurita R, Tappi S, et al.
Foods
. 2022 Feb;
11(3).
PMID: 35159569
Cold atmospheric plasma (CAP) is a non-thermal technology that could be applied for food decontamination from both biological (microorganisms) and chemical (pesticides, food allergens, mycotoxins) contaminants, thanks to the production...
7.
Glicerina V, Siroli L, Betoret E, Canali G, Dalla Rosa M, Lanciotti R, et al.
J Sci Food Agric
. 2022 Jan;
102(11):4454-4461.
PMID: 35092615
Background: Fresh-cut products are ready-to-use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf-life of fresh-cut products. One of the most promising,...
8.
Cropotova J, Tappi S, Genovese J, Rocculi P, Dalla Rosa M, Rustad T
Heliyon
. 2021 Jan;
7(1):e05947.
PMID: 33490691
A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color...
9.
Poojary M, Dellarosa N, Roohinejad S, Koubaa M, Tylewicz U, Gomez-Galindo F, et al.
Compr Rev Food Sci Food Saf
. 2020 Dec;
16(5):895-905.
PMID: 33371613
Over the last several decades, γ-aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and...
10.
Tylewicz U, Nowacka M, Rybak K, Drozdzal K, Dalla Rosa M, Mozzon M
Molecules
. 2020 Jul;
25(14).
PMID: 32708245
Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered...