Stefano Zardetto

发表

Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing

M. Rosa, D. Barbanti, Stefano Zardetto, 2014 .

Effect of modified atmosphere packaging at abuse temperature on the growth of Penicillium aurantiogriseum isolated from fresh filled pasta

Stefano Zardetto, 2005 .

Effect of Different Industrial Pasteurization Conditions on Physicochemical Properties of Egg-Filled Pasta

M. Rosa, Stefano Zardetto, 2015 .

Effects of modified atmospheric packaging configuration on spoilage mould growth in damaged packages of fresh pasta

G. Pasini, Stefano Zardetto, Michele Fregonese, 2022 .

Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures

P. Rocculi, S. Romani, M. Rosa, 2021 .

Effect of heat treatment on the microbiology and quality of fresh filled pasta

M. Rosa, Stefano Zardetto, 2005 .

Growth ofStaphylococcus aureusand enterotoxin production in fresh egg pasta

M. Basaglia, Stefano Zardetto, 2018, Journal of Food Processing and Preservation.

Effect of extrusion process on properties of cooked, fresh egg pasta

Marco Dalla Rosa, M. Rosa, Stefano Zardetto, 2009 .

Shelf life assessment of fresh green pesto using an accelerated test approach

D. Barbanti, Stefano Zardetto, 2020 .

Study of the effect of lamination process on pasta by physical chemical determination and near infrared spectroscopy analysis

M. Rosa, Stefano Zardetto, 2006 .