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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]Open Access
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
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 [Scientific article]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 [Scientific article]
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 [Scientific article]
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) [Contribution to conference proceedings]
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) [Contribution to conference proceedings]Open Access
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) [Poster]
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) [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 [Scientific article]
