Foto del docente

Santina Romani

Professoressa associata

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/15 SCIENZE E TECNOLOGIE ALIMENTARI

Responsabile unità organizzativa di sede (UOS) Cesena — Dipartimento di Scienze e Tecnologie Agro-Alimentari

Pubblicazioni

Schouten, Maria Alessia; Tappi, Silvia; Glicerina, Virginia; Rocculi, Pietro; Angeloni, Simone; Cortese, Manuela; Caprioli, Giovanni; Vittori, Sauro; Romani, Santina, Formation of acrylamide in biscuits during baking under different heat transfer conditions, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2022, 153, pp. 1 - 8 [articolo]

J. Genovese, U. Tylewicz, C. Mannozzi, J.M. Castagnini, S. Romani, P. Rocculi, M. Dalla Rosa, Kiwifruit waste valorisation through innovative snack development, «ACTA HORTICULTURAE», 2022, 1, pp. 407 - 414 [articolo]

Schouten M.A.; Tappi S.; Angeloni S.; Cortese M.; Caprioli G.; Vittori S.; Romani S., Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study, «FOOD CHEMISTRY», 2021, 343, pp. 1 - 9 [articolo]

Francesco Spataro, Juan Manuel Castagnini, Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Filippo Capelli, Romolo Laurita, Matteo Gherardi, Santina romani, Pietro Rocculi, Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets, 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]

Capelli F.; Tappi S.; Gritti T.; De Aguiar Saldanha Pinheiro A.C.; Laurita R.; Tylewicz U.; Spataro F.; Braschi G.; Lanciotti R.; Galindo F.G.; Siracusa V.; Romani S.; Gherardi M.; Colombo V.; Sambri V.; Rocculi P., Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system, «APPLIED SCIENCES», 2021, 11, pp. 1 - 16 [articolo]Open Access

Maria Alessia Schouten; Santina Romani; Silvia Tappi; Vincenzo Fogliano, Effects of lupine and chickpea flour on the formation of acrylamide in biscuits, in: IMARS-14 Abstracts, 2021, pp. 93 - 93 (atti di: 14th Triennial International Symposium on the Maillard Reaction (IMARS-14), Doha, Qatar, 20-24 September 2021) [atti di convegno-poster]

de Aguiar Saldanha Pinheiro A.C.; Tappi S.; Patrignani F.; Lanciotti R.; Romani S.; Rocculi P., Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2021, 56, pp. 945 - 953 [articolo]Open Access

Glicerina V.; Siroli L.; Canali G.; Chinnici F.; Capelli F.; Lanciotti R.; Colombo V.; Romani S., Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product, «FOOD CONTROL», 2021, 128, pp. 1 - 9 [articolo]

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, pp. 100648 - 100657 [articolo]

Glicerina V, Siroli L, Ticchi N, Capelli F, Accorsi R, Gherardi M, Fiorini M, Andrisano V, Colombo V, Manzini R, Lanciotti R, Romani S, INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE, in: Giancarlo Colelli E Milena Corredig, FIRST CIRCUL-A-BILITY CONFERENCE Re-thinking Packaging for Circular & Sustainable Food Supply Chains of the Future-Book of Abstract, 2021, pp. 1 - 63 (atti di: FIRST CIRCUL-A-BILITY CONFERENCE Re-thinking Packaging for Circular & Sustainable Food Supply Chains of the Future, Online, 26-29 Settembre 2021) [Contributo in Atti di convegno]

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, pp. 1 - 8 [articolo]

Schouten M.A.; Tappi S.; Romani S., Acrylamide in coffee: formation and possible mitigation strategies – a review, «CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION», 2020, 60, pp. 3807 - 3821 [articolo]Open Access

Tylewicz U.; Oliveira G.; Alminger M.; Nohynek L.; Dalla Rosa M.; Romani S., Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2020, 62, pp. 1 - 10 [articolo]

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, pp. 1 - 11 [articolo]

Canali G.; Balestra F.; Glicerina V.; Pasini F.; Caboni M.F.; Romani S., Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2020, 57, pp. 3864 - 3873 [articolo]Open Access