Foto del docente

Jessica Genovese

Assegnista di ricerca

Centro Interdipartimentale di Ricerca Industriale sull'Agroalimentare

Pubblicazioni

Cropotova J.; Tappi S.; Genovese J.; Rocculi P.; Dalla Rosa M.; Rustad T., The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax), «HELIYON», 2021, 7, Article number: e05947, pp. 1 - 8 [articolo]Open Access

Schouten M.A.; Genovese J.; Tappi S.; Di Francesco A.; Baraldi E.; Cortese M.; Caprioli G.; Angeloni S.; Vittori S.; Rocculi P.; Romani S., Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2020, 64, Article number: 102397, pp. 1 - 11 [articolo]

Jessica Genovese, Samo Mahnič-Kalamiza, Matej Kranjc, Pietro Rocculi, Damijan Miklavčič, Electrical Impedance Spectroscopy insight into plant tissues treated by Pulsed Electric Fields, in: Proceedings of the 29th International Electrotechnical and Computer Science Conference, Portorož, Andrej Žemva, Andrej Trost, 2020, pp. 384 - 387 (atti di: 29th International Electrotechnical and Computer Science Conference - ERK2020, Portorož, Slovenia, 21 - 22 Settembre 2020) [Contributo in Atti di convegno]

Jessica Genovese, Urszula Tylewicz, Silvia Tappi, Santina Romani, Gabriel Oliveira, Marie Alminger, Marco Dalla Rosa, Pietro Rocculi, Combination of non-thermal technologies for the improvement of strawberry functionality, in: Biologically Active Compounds in Food - 3rd International Conference - Book of abstracts, 2019, pp. 27 - 27 (atti di: Biologically Active Compounds in Food - 3rd International Conference, Łodz - Polonia, 19 - 20 Settembre 2019) [Contributo in Atti di convegno]

jessica genovese, luigi ragni, silvia tappi, santina romani, urszula tylewicz, marco dalla rosa, pietro rocculi, Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps, in: 6TH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2019 and XXXI NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2019, 2019, pp. 61 - 61 (atti di: 6TH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2019 and 31ST NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2019, Kladovo, Serbia, 7-12 Aprile 2019) [Contributo in Atti di convegno]Open Access

Maria Alessia Schouten, Silvia Tappi, Jessica Genovese, Alessandra Di Francesco, Elena Baraldi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Santina Romani, Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips, in: Abstract Book 33rd EFFoST International Conference 2019: Poster Abstracts, 2019, pp. 12 - 12 (atti di: 33rd EFFoST International Conference 2019, Rotterdam, The Netherlands, 12-14 November 2019) [atti di convegno-poster]

Cinzia Mannozzi, Urszula Tylewicz, Jessica Genovese, Santina Romani, Pietro Rocculi, Marco Dalla Rosa, Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips, in: 6TH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2019 and XXXI NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2019, 2019(atti di: 6TH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2019 and XXXI NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2019, Kladovo, Serbia, 7-12 Aprile 2019) [atti di convegno-poster]

Rocculi, Pietro; Cevoli, Chiara; Tappi, Silvia*; Genovese, Jessica; Urbinati, Eleonora; Picone, Gianfranco; Fabbri, Angelo; Capozzi, Francesco; Dalla Rosa, Marco, Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics, «FOOD RESEARCH INTERNATIONAL», 2019, 115, pp. 234 - 240 [articolo]

Jessica Genovese, Silvia Tappi, Wei Luo, Urszula Tylewicz, Silvia Marzocchi, Sara Marziali, Santina Romani, Luigi Ragni, Pietro Rocculi, Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2019, 55, pp. 18 - 26 [articolo]

Tylewicz, Urszula; Tappi, Silvia; Genovese, Jessica; Mozzon, Massimo; Rocculi, Pietro, Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2019, 56, Article number: 102190, pp. 1 - 8 [articolo]Open Access

Pietro Rocculi, Silvia Tappi, Urszula Tylewicz, Jessica Genovese, Santina Romani, Marco Dalla Rosa, Mild processing strategies for food fortification with biologically active compounds, in: Biologically Active Compounds in Food - 3rd International Conference, Lodz, 2019, pp. 14 - 14 (atti di: Biologically Active Compounds in Food - 3rd International Conference, Łodz - Polonia, 19 - 20 Settembre 2019) [Contributo in Atti di convegno]

Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Santina Romani, Pietro Rocculi, Pulsed Electric Fields (PEF) to enhance the desalting of cod, in: Peter Kramar, Damijan Miklavčič, Lluis M. Mir, Proceedings of the Electroporation-based Technologies and Treatments, 2019, pp. 28 - 28 (atti di: Electroporation-based Technologies and Treatments - International Scientific Workshop and Postgraduate Course, Ljubljana, 10-16 Novembre 2019) [Contributo in Atti di convegno]

Di Francesco, Alessandra; Mari, Marta; Ugolini, Luisa; Parisi, Bruno; Genovese, Jessica; Lazzeri, Luca; Baraldi, Elena, Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2019, 289, pp. 168 - 173 [articolo]Open Access

Cinzia Mannozzi, Urszula Tylewicz, Jessica Genovese, Santina Romani, Pietro Rocculi, Marco Dalla Rosa, Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality, in: Proceeding of the IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course - Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, 2018(atti di: IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course - Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, Sorrento - Salerno, 25 - 27 Settembre 2018) [atti di convegno-poster]

Genovese J., Di Francesco A., Tappi S., Rocculi P., Baraldi E., Romani S., Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps, in: Proceeding of the IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course - Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, Salerno, ProdAl Scarl, 2018, pp. 41 - 41 (atti di: IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course : Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, Sorrento - Salerno, 25 - 27 Settembre 2018) [Contributo in Atti di convegno]

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