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

Maria Alessia Schouten, Ana Cristina de Aguiar Saldanha Pinheiro, Urszula Tylewicz, Beatrice Cellini, Lucia Vannini, Pietro Rocculi, Santina Romani, Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma, in: Abstracts Book Aquaculture Europe 23, 2023, pp. 1332 - 1333 (atti di: Aquaculture Europe 23, Vienna, 18-21 September 2023) [Contributo in Atti di convegno]

Ana Cristina Aguiar Saldanha Pinheiro, M.A. Schouten, Marianna Ciccone, U. Tylewicz, D. Gottardi, S. Tappi , S. Romani, Francesca Patrignani, P. Rocculi, Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate, in: EFFoST International Conference 2023, 2023(atti di: EFFoST International Conference 2023, Valencia, 6-8 November 2023) [atti di convegno-poster]

Iaccheri E.; Siracusa V.; Ragni L.; De Aguiar Saldanha Pinheiro A.C.; Romani S.; Rocculi P.; Dalla Rosa M.; Sobral P.J.D.A., Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract, «JOURNAL OF FOOD ENGINEERING», 2023, 339, Article number: 111280, pp. 1 - 25 [articolo]Open Access

Tylewicz, Urszula; Mannozzi, Cinzia; Castagnini, Juan Manuel; Genovese, Jessica; Romani, Santina; Rocculi, Pietro; Rosa, Marco Dalla, Application of PEF- and OD-assisted drying for kiwifruit waste valorisation, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2022, 77, Article number: 102952, pp. 1 - 8 [articolo]Open Access

Glicerina, Virginia; Siroli, Lorenzo; Betoret, Ester; Canali, Giada; Dalla Rosa, Marco; Lanciotti, Rosalba; Romani, Santina, Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2022, 102, pp. 4454 - 4461 [articolo]Open Access

Urszula Tylewicz, Juan Manuel Castagnini, Silvia Tappi, Santina Romani, Pietro Rocculi, Dalla Rosa. Marco, Current Validation of NTP Technologies and Overview of Their Current and Potential Implementation in the Production Chain Including Agri- food Wastes, in: Nonthermal Processing in Agri-Food-Bio Sciences. Sustainability and Future Goals, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia, A. Režek Jambrak, 2022, pp. 567 - 594 [capitolo di libro]

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, Article number: 112541, pp. 1 - 8 [articolo]Open Access

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, 1332, pp. 407 - 414 [articolo]Open Access

Maria Alessia Schouten, Christos Fryganas, Silvia Tappi, Vincenzo Fogliano, Santina Romani, Mitigation of acrylamide formation in biscuits through the use of alternative ingredients: Effect of legume flour types and preparations, in: Abstracts Book 8th International Conference on Food Chemistry & Technology, 2022, pp. 14 - 14 (atti di: 8th International Conference on Food Chemistry & Technology, Rome (Italy) and online, 12-14 October 2022) [Contributo in Atti di convegno]

Jessica Genovese, Joel Armando Njieukam, Maria Alessia Schouten, Francesca Patrignani, Urszula Tylewicz, Silvia Tappi, Santina Romani, Marco Dalla Rosa, Pietro Rocculi, Phycocyanin enrichment of minimally processed organic apples, in: Abstracts Book 8th International Conference on Food Chemistry & Technology, 2022, pp. 77 - 77 (atti di: 8th International Conference on Food Chemistry & Technology, Rome (Italy) and online, 12-14 October 2022) [atti di convegno-poster]

do Amaral Sobral, Paulo José; Gebremariam, Gebremedhin; Drudi, Federico; De Aguiar Saldanha Pinheiro, Ana Cristina; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco, Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations, «FOODS», 2022, 11, Article number: 2692, pp. 1 - 19 [articolo]Open Access

Maria Alessia Schouten; Christos Fryganas; Silvia Tappi; Santina Romani; Vincenzo Fogliano, The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits, «FOOD CONTROL», 2022, 140, Article number: 109054, pp. 1 - 10 [articolo]Open Access

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, Article number: 128514, pp. 1 - 9 [articolo]Open Access

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, Article number: 4177, pp. 1 - 16 [articolo]Open Access