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

Balestra F.; Verardo V.; Tappi S.; Caboni M.F.; Dalla Rosa M.; Romani S., Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2019, 56, pp. 4714 - 4721 [articolo]

Tylewicz U.; Mannozzi C.; Romani S.; Castagnini J.M.; Samborska K.; Rocculi P.; Dalla Rosa M., Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2019, 114, pp. 1 - 8 [articolo]

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]

Luo W.; Tappi S.; Patrignani F.; Romani S.; Lanciotti R.; Rocculi P., Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2019, 56, pp. 4404 - 4416 [articolo]

Iaccheri E.; Ragni L.; Cevoli C.; Romani S.; Dalla Rosa M.; Rocculi P., Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques, «FOOD CHEMISTRY», 2019, 301, pp. 1 - 6 [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]

Mannozzi C.; Rompoonpol K.; Fauster T.; Tylewicz U.; Romani S.; Rosa M.D.; Jaeger H., Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices, «FOODS», 2019, 8, pp. 247 - 258 [articolo]Open Access

Glicerina, Virginia; Tylewicz, Urszula; Canali, Giada; Siroli, Lorenzo; Dalla Rosa, Marco; Lanciotti, Rosalba; Romani, Santina, Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2019, 101, pp. 152 - 160 [articolo]

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]

Maria Alessia Schouten, Silvia Tappi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Santina Romani, Study on acrylamide formation and antioxidant activity in coffee during roasting, in: Abstract Book 33rd EFFoST International Conference 2019: Oral Abstracts, 2019, pp. 68 - 68 (atti di: 33rd EFFoST International Conference 2019, Rotterdam, The Netherlands, 12-14 November 2019) [atti di convegno-abstract]

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 [articolo]