Montanari, Chiara; Tylewicz, Urszula; Tabanelli, Giulia; Berardinelli, Annachiara; Rocculi, Pietro; Ragni, Luigi; Gardini, Fausto, Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral, «FRONTIERS IN MICROBIOLOGY», 2019, 10, Article number: 1737 , pp. 1 - 11 [Scientific article]Open Access
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 [Scientific article]Open Access
Tappi S.; Laghi L.; Dettori A.; Piana L.; Ragni L.; Rocculi P., Investigation of water state during induced crystallization of honey, «FOOD CHEMISTRY», 2019, 294, pp. 260 - 266 [Scientific article]Open Access
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 [Scientific article]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) [Contribution to conference proceedings]
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) [Contribution to conference proceedings]
De Aguiar Saldanha Pinheiro A. C., Urbinati E., Tappi S., Picone G., Patrignani F., Lanciotti R., Romani S., Rocculi P., The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage., «FOOD RESEARCH INTERNATIONAL», 2019, 115, pp. 268 - 275 [Scientific article]
Patrignani, Francesca; Mannozzi, Cinzia; Tappi, Silvia; Tylewicz, Urszula; Pasini, Federica; Castellone, Vincenzo; Riciputi, Ylenia; Rocculi, Pietro; Romani, Santina; Caboni, Maria Fiorenza; Gardini, Fausto; Lanciotti, Rosalba; Dalla Rosa, Marco, (Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice, «FRONTIERS IN MICROBIOLOGY», 2019, 10, Article number: 246 , pp. 1 - 11 [Scientific article]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) [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) [Contribution to conference proceedings]
Tappi, Silvia*; Ramazzina, Ileana; Rizzi, Federica; Sacchetti, Giampiero; Ragni, Luigi; Rocculi, Pietro, Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples, «APPLIED SCIENCES», 2018, 8, Article number: 1939 , pp. 1939 - 1939 [Scientific article]Open Access
Mannozzi, C.*; Tylewicz, U.; Chinnici, F.; Siroli, L.; Rocculi, P.; Dalla Rosa, M.; Romani, S., Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage, «FOOD CHEMISTRY», 2018, 251, pp. 18 - 24 [Scientific article]Open Access
Cevoli, Chiara; Fabbri, Angelo; Tylewicz, Urszula; Rocculi, Pietro, Finite element model to study the thawing of packed frozen vegetables as influenced by working environment temperature, «BIOSYSTEMS ENGINEERING», 2018, 170, pp. 1 - 11 [Scientific article]
Pietro Rocculi, Chiara Cevoli, Silvia Tappi, Jessica Genovese, Gianfranco Picone, Angelo Fabbri, Capozzi Francesco, Marco Dalla Rosa, Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics, in: INTERNATIONAL CONFERENCE ON FOODOMICS - 5th EDITION Foodomics 2018 - from Data to Knowledge, Università di Bologna, 2018, pp. 92 - 93 (atti di: INTERNATIONAL CONFERENCE ON FOODOMICS - 5th EDITION Foodomics 2018 - from Data to Knowledge, Cesena, 10-12 Gennaio 2018) [Poster]Open Access
Jessica Genovese; Luigi Ragni; Silvia Tappi; Santina Romani; Urszula Tylewicz; Marco Dalla Rosa; Pietro Rocculi, Important factors to consider for acrylamide mitigation in potato crisps using PEF, in: 32nd EFFoST International Conference - Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, 2018(atti di: 32nd EFFoST International Conference - Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nantes, 6 - 8 Novembre 2018) [Poster]
