Citation Impact
Citing Papers
Fruits and vegetables quality evaluation using computer vision: A review
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Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems
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Haptoglobin and serum amyloid A in bulk tank milk in relation to raw milk quality
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Hydroxymethylfurfural and methylfurfural content of selected bakery products
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Colour Measurement and Analysis in Fresh and Processed Foods: A Review
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Hydroxymethylfurfural determination in infant milk-based formulas by micellar electrokinetic capillary chromatography
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Utility of some indicators related to the Maillard browning reaction during processing of infant formulas
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Chemical Composition and Nutritional Properties of Commercial Products of Mare Milk Powder
1998
Fuzzy inference system to modeling of crossflow milk ultrafiltration
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Protein and fat composition of mare's milk: some nutritional remarks with reference to human and cow's milk
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Comparative Study of Artificial Neural Networks (ANN) and Statistical Methods for Predicting the Performance of Ultrafiltration Process in the Milk Industry
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Evolution of non-enzymatic browning during storage of infant rice cereal
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Food Browning and Its Prevention: An Overview
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A review of Maillard reaction in food and implications to kinetic modelling
2000 Standout
Effect of heating on Maillard reactions in milk
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Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation
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Effects of drying processing on the Maillard reaction in pasta
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Intelligent Packaging: Concepts and Applications
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Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality
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Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity
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Zinc Oxide—From Synthesis to Application: A Review
2014 Standout
Relationship between haptoglobin and serum amyloid A in milk and milk quality
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Influence of drying temperature on the spaghetti cooking quality
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Phenolic compounds and their role in oxidative processes in fruits
1999 Standout
Fluorescence associated with Maillard reaction in milk and milk-resembling systems
1996
Rye Flour Extraction Rate Affects Maillard Reaction Development, Antioxidant Activity, and Acrylamide Formation in Bread Crisps
2010
Influence of High‐Temperature Drying on Structural and Textural Properties of Durum Wheat Pasta
2003
In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter)
2004 Standout
Superabsorbent hydrogels based on polysaccharides for application in agriculture as soil conditioner and nutrient carrier: A review
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Changes in antioxidant activity of dehydrated onion and garlic during storage
2006
Spaghetti cooking by microwave oven: Cooking kinetics and product quality
2007
Bioactive peptides in dairy products
2011
Maillard reaction in enteral formula processing: furosine, loss of o-phthaldialdehyde reactivity, and fluorescence
2002
Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins
1999
Intrinsic time temperature integrators for heat treatment of milk
2002
Hydroxymethylfurfural, A Versatile Platform Chemical Made from Renewable Resources
2013 Standout
Works of P. Resmini being referenced
Use of plasmin to increase the sensitivity of the detection of bovine milk in ovine cheese by gel isoelectric focusing of γ2-caseins.
1990
Ultrastructure Studies of Pasta. A Review.
1983
Formation of 2-acetyl-3-D-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying.
1993
HPLC of furosine for evaluating Maillard reaction damage in skimmilk powders during processing and storage
1994
Assessment (indices) of heat treatment of milk
1995
Accurate quantification of furosine in milk and dairy products by a direct HPLC method
1990
Coupling of lactulose and furosine indices for quality evaluation of sterilized milk
1995
Effects of heat load gradient occurring in moulding on characterization and ripening of Grana Padano
1997
OCCURRENCE OF PROTEIN-BOUND LYSYLPYRROLALDEHYDE IN DRIED PASTA
1994
Heat-induced aggregation and covalent linkages in β-casein model systems
1999
SKIM MILK PROTEIN RECOVERY AND PURIFICATION BY ULTRAFILTRATION Influence of Temperature on Permeation Rate and Retention
1973
HPLC of proteose peptones for evaluating ageing of packaged pasteurized milk
2006
Toxicological evaluation in rats and mice of the ingestion of a cheese made from milk with added formaldehyde
1983
Sensitive Determination of Lysinoalanine for Distinguishing Natural from Imitation Mozzarella Cheese
1996