Abouelenein D.; Mustafa A.M.; Nzekoue F.K.; Caprioli G.; Angeloni S.; Tappi S.; Castagnini J.M.; Dalla Rosa M.; Vittori S., The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves, «ANTIOXIDANTS», 2023, 12, Article number: 28, pp. 1 - 15 [articolo]Open Access
Antonelli G.; Chiarello E.; Picone G.; Tappi S.; Baldi G.; Di Nunzio M.; Mente E.; Karapanagiotis S.; Vasilaki P.; Petracci M.; Rocculi P.; Bordoni A.; Capozzi F., Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques, «FOODS», 2023, 12, Article number: 2991, pp. 1 - 15 [articolo]Open Access
Molina-Hernandez J.B.; Capelli F.; Laurita R.; Tappi S.; Laika J.; Gioia L.; Valbonetti L.; Chaves-Lopez C., A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2022, 82, Article number: 103194, pp. 1 - 14 [articolo]
Tylewicz, Urszula; Juan Manuel Castagnini, ; Tappi, Silvia; Romani, Santina; Rocculi, Pietro; 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, Zagreb, Faculty of Food Technology and Biotechnology, University of Zagreb, 2022, pp. 567 - 594 (FOOD ENGINEERING SERIES) [capitolo di libro]
Genovese, Jessica; Tappi, Silvia; Tylewicz, Urszula; D'Elia, Fabio; De Aguiar Saldanha Pinheiro, Ana C.; Rocculi, Pietro, Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2022, Early view, pp. 1 - 5 [articolo]Open Access
Lan Q.; Tappi S.; Braschi G.; Picone G.; Rocculi P.; Laghi L., Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage, «FOODS», 2022, 11, Article number: 3677, pp. 1 - 15 [articolo]Open Access
Accorsi, R.; Bhat, R.; Meinke, H.; Tappi, S., Food engineering strategies for sustainable food supply chains: Interdisciplinarity is the key, «JOURNAL OF FOOD ENGINEERING», 2022, 321, Article number: 110947, pp. 1 - 3 [articolo]Open Access
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
Ramazzina I.; Lolli V.; Lacey K.; Tappi S.; Rocculi P.; Rinaldi M., Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells, «NUTRIENTS», 2022, 14, Article number: 5337, pp. 1 - 14 [articolo]Open Access
Foligni R.; Mannozzi C.; Ismaiel L.; Capelli F.; Laurita R.; Tappi S.; Rosa M.D.; Mozzon M., Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids, «FOODS», 2022, 11, Article number: 419, pp. 1 - 11 [articolo]Open Access
Molina-Hernandez J.B.; Laika J.; Peralta-Ruiz Y.; Palivala V.K.; Tappi S.; Cappelli F.; Ricci A.; Neri L.; Chaves-Lopez C., Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.), «FOODS», 2022, 11, Article number: 210, pp. 1 - 14 [articolo]Open Access
Ana De Aguiar Saldanha Pinheiro, Fabio D’Elia, Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Pietro Rocculi, Mass transfer modulation during salting of PEF pre-treated salmon fillets, in: The International Society for Electroporation-Based Technologies and Treatments (ISEBTT), 4th World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, and Food & Environmental Technologies _ Book of Abstracts, Copenhagen, 2022, pp. 167 - 167 (atti di: 4th World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, and Food & Environmental Technologies, Denmark, Copenhagen, 9-13 Ottobre 2022) [Contributo in Atti di convegno]
Schouten, Maria Alessia; Fryganas, Christos; Tappi, Silvia; Fogliano, Vincenzo; Romani, Santina, 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) [atti di convegno-abstract]
Tappi, Silvia; Velickova, Elena; Mannozzi, Cinzia; Tylewicz, Urszula; Laghi, Luca; Rocculi, Pietro, Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions, «FOODS», 2022, 11, Article number: 488, pp. 1 - 18 [articolo]Open Access
Genovese, Jessica; Njieukam, Joel Armando; Schouten, Maria Alessia; Patrignani, Francesca; Tylewicz, Urszula; Tappi, Silvia; Romani, Santina; Dalla Rosa, Marco; Rocculi, Pietro, 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]
