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
Gozzi, Giorgia; Cellini, Beatrice; Tappi, Silvia; Capelli, Filippo; Laurita, Romolo; Romani, Santina; Gherardi, Matteo; DALLA ROSA, Marco; Rocculi, Pietro; Vannini, Lucia, 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]
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. 32 - 32 (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]Open Access
Mannozzi C.; Glicerina V.; Tylewicz U.; Castagnini J.M.; Canali G.; Rosa M.D.; Romani S., Influence of two different coating application methods on the maintenance of the nutritional quality of fresh‐cut melon during storage, «APPLIED SCIENCES», 2021, 11, Article number: 8510, pp. 1 - 12 [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
Iaccheri, Eleonora; Cevoli, Chiara; Romani, Santina; Dalla Rosa, Marco; Molari, Giovanni; Fabbri, Angelo, Simple and efficient approach for shelf-life test on frozen spinach and parsley, «JOURNAL OF AGRICULTURAL ENGINEERING», 2021, 52, Article number: 1199, pp. 262 - 270 [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
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, Article number: 102341, pp. 1 - 10 [articolo]Open Access
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]Open Access
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
Mannozzi C.; Tylewicz U.; Tappi S.; Dalla Rosa M.; Rocculi P.; Romani S., The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit, «APPLIED SCIENCES», 2020, 10, Article number: 8432, pp. 1 - 13 [articolo]Open Access
Tappi, Silvia; Ragni, Luigi; Tylewicz, Urszula; Romani, Santina; Ramazzina, Ileana; Rocculi, Pietro, Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2019, 53, pp. 56 - 62 [articolo]Open Access
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, Article number: 108377, pp. 1 - 8 [articolo]
