Zardetto S.; Pasini G.; Romani S.; Rocculi P.; Dalla Rosa M., Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures, «FOOD PACKAGING AND SHELF LIFE», 2021, 28, Article number: 100648, pp. 1 - 10 [articolo]Open Access
Baldi, Giulia; D’Elia, Fabio; Soglia, Francesca; Tappi, Silvia; Petracci, Massimiliano; Rocculi, Pietro, Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat, «FOODS», 2021, 10, Article number: 241, pp. 1 - 15 [articolo]Open Access
Giorgia Gozzi, Beatrice Cellini, Silvia Tappi, Filippo Capelli, Romolo Laurita, Santina Romani, Matteo Gherardi, Marco Dalla Rosa, Pietro Rocculi, Lucia Vannini, Impact of SDBD plasma treatment on the safety and quality of fresh cut melon, in: The 35th EFFoST International Conference: Healthy Individuals, Resilient Communities, and Global Food Security, 2021(atti di: 35th European Federation of Food Science and Technology (EFFoST) International Conference, SwissTech Convention Center, Lausanne, Switzerland, 1-4 November 2021) [atti di convegno-poster]
Pinheiro A.C.D.A.S.; Marti-Quijal F.J.; Barba F.J.; Tappi S.; Rocculi P., Innovative non-thermal technologies for recovery and valorization of value-added products from crustacean processing by-products—an opportunity for a circular economy approach, «FOODS», 2021, 10, Article number: 2030, pp. 1 - 26 [articolo]Open Access
Iaccheri E.; Castagnini J.M.; Dalla Rosa M.; Rocculi P., New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2021, 67, Article number: 102566, pp. 1 - 7 [articolo]
Jessica Genovese, Matej Kranjc, Igor Serša, Massimiliano Petracci, Pietro Rocculi, Damijan Miklavčič, Samo Mahnič-Kalamiza, PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2021, 74, Article number: 102872, pp. 1 - 9 [articolo]Open Access
Tappi S.; Glicerina V.; Ragni L.; Dettori A.; Romani S.; Rocculi P., Physical and structural properties of honey crystallized by static and dynamic processes, «JOURNAL OF FOOD ENGINEERING», 2021, 292, Article number: 110316, pp. 1 - 8 [articolo]Open Access
Giorgia Gozzi, Beatrice Cellini, Romolo Laurita, Silvia Tappi, Doaa
Abouelenein, Sauro Vittori, Vittorio Colombo, Pietro Rocculi, Marco Dalla
Rosa, Lucia Vannini, Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life, in: Dr. K. Navaneetha Pandiyaraj, Second international conference on advances in plasma science and technology (ICAPST-21), Coimbatore, Sri Shakthi Nagar, 2021, pp. 68 - 69 (atti di: 2nd International conference on Advances in plasma science and technology, ICAPST2021, online, 27-29 May 2021) [Contributo in Atti di convegno]
Janna Cropotova, Jessica Genovese, Silvia Tappi, Pietro Rocculi, Luca Laghi, Marco Dalla Rosa, Turid Rustad, Quality parameters of sea bass subjected to pulsed electric field (PEF) treatment and brine salting, in: EFFoST, 35th EFFoST International Conference: Healthy Individuals, Resilient Communities, and Global Food Security, 2021(atti di: 35th EFFoST International Conference: Healthy Individuals, Resilient Communities, and Global Food Security, Lausanne, Switzerland, 1-4 November 2021) [atti di convegno-poster]
Cropotova J.; Tappi S.; Genovese J.; Rocculi P.; Laghi L.; Dalla Rosa M.; Rustad T., Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2021, 70, Article number: 102706, pp. 1 - 12 [articolo]Open Access
Castagnini J.M.; Tappi S.; Tylewicz U.; Romani S.; Rocculi P.; Rosa M.D., Sustainable development of apple snack formulated with blueberry juice and trehalose, «SUSTAINABILITY», 2021, 13, Article number: 9204, pp. 1 - 11 [articolo]Open Access
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
Giulia Baldi, Fabio D’Elia, Massimiliano Petracci, Silvia Tappi, Pietro Rocculi., Do pulsed electric fields modify the technological properties of chicken meat?, in: 6th International Conference on Foodomics: From knowledge to industry, from industry to knowledge, 2020, pp. 41 - 41 (atti di: 6th International Conference on Foodomics, Cesena, Italy, 14-16/10/2020) [Contributo in Atti di convegno]
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]
