Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product QualityC.R. Lerici, L. BARTOLUCCI, G.G. Pinnavaia et al.|Journal of Food Science|1985Cited by 302
Textural Changes of Coffee Beans as Affected by Roasting ConditionsPaola Pittia, C.R. Lerici, Marco Dalla Rosa|LWT|2001Cited by 119
Water Activity and Freezing Point Depression of Aqueous Solutions and Liquid FoodsC.R. Lerici, Marco Dalla Rosa, M. Piva|Journal of Food Science|1983Cited by 97
Effect of maillard reaction volatile products on lipid oxidationBeatriz Elizalde, C.R. Lerici, Marco Dalla Rosa|Journal of the American Oil Chemists Society|1991Cited by 62
Changes in coffee brews in relation to storage temperatureMarco Dalla Rosa, C.R. Lerici, Davide Barbanti|Journal of the Science of Food and Agriculture|1990Cited by 29