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
Abouelenein D.; Angeloni S.; Caprioli G.; Genovese J.; Mustafa A.M.; Nzekoue F.K.; Petrelli R.; Rocculi P.; Sagratini G.; Tappi S.; Torregiani E.; Vittori S., Effect of plasma activated water on selected chemical compounds of rocket-salad (Eruca sativa mill.) leaves, «MOLECULES», 2021, 26, Article number: 7691, pp. 1 - 17 [articolo]Open Access
Laurita R.; Gozzi G.; Tappi S.; Capelli F.; Bisag A.; Laghi G.; Gherardi M.; Cellini B.; Abouelenein D.; Vittori S.; Colombo V.; Rocculi P.; Dalla Rosa M.; Vannini L., Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2021, 73, Article number: 102805, pp. 1 - 8 [articolo]Open Access
Maria Alessia Schouten; Santina Romani; Silvia Tappi; Vincenzo Fogliano, Effects of lupin and chickpea flour on the formation of acrylamide in biscuits, in: Abstracts Book IMARS-14 International Conference, 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
Baldi, Giulia; D’Elia, Fabio; Soglia, Francesca; Tappi, Silvia; Petracci, Massimiliano; Rocculi, Pietro, Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat, «FOODS», 2021, 10, Article number: 241, pp. 1 - 15 [articolo]Open Access
Giorgia Gozzi, Beatrice Cellini, Silvia Tappi, Filippo Capelli, Romolo Laurita, Santina Romani, Matteo Gherardi, Marco Dalla Rosa, Pietro Rocculi, Lucia Vannini, 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]
Pinheiro A.C.D.A.S.; Marti-Quijal F.J.; Barba F.J.; Tappi S.; Rocculi P., Innovative non-thermal technologies for recovery and valorization of value-added products from crustacean processing by-products—an opportunity for a circular economy approach, «FOODS», 2021, 10, Article number: 2030, pp. 1 - 26 [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
Giorgia Gozzi, Beatrice Cellini, Romolo Laurita, Silvia Tappi, Doaa
Abouelenein, Sauro Vittori, Vittorio Colombo, Pietro Rocculi, Marco Dalla
Rosa, Lucia Vannini, Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life, in: Dr. K. Navaneetha Pandiyaraj, Second international conference on advances in plasma science and technology (ICAPST-21), Coimbatore, Sri Shakthi Nagar, 2021, pp. 68 - 69 (atti di: 2nd International conference on Advances in plasma science and technology, ICAPST2021, online, 27-29 May 2021) [Contributo in Atti di convegno]
Janna Cropotova, Jessica Genovese, Silvia Tappi, Pietro Rocculi, Luca Laghi, Marco Dalla Rosa, Turid Rustad, Quality parameters of sea bass subjected to pulsed electric field (PEF) treatment and brine salting, 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]
Cropotova J.; Tappi S.; Genovese J.; Rocculi P.; Laghi L.; Dalla Rosa M.; Rustad T., Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2021, 70, Article number: 102706, pp. 1 - 12 [articolo]Open Access
