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
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]
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
Gozzi, Giorgia; Cellini, Beatrice; Laurita, Romolo; Tappi, Silvia; Abouelenein, Doaa; Vittori, Sauro; Colombo, Vittorio; Rocculi, Pietro; DALLA ROSA, Marco; Vannini, Lucia, 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) : BOok of abstracts, Coimbatore, 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]Open Access
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
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
Cropotova J.; Tappi S.; Genovese J.; Rocculi P.; Dalla Rosa M.; Rustad T., The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax), «HELIYON», 2021, 7, Article number: e05947, pp. 1 - 8 [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
Giulia Baldi, Fabio D’Elia, Massimiliano Petracci, Silvia Tappi, Pietro Rocculi., Do pulsed electric fields modify the technological properties of chicken meat?, in: 6th International Conference on Foodomics: From knowledge to industry, from industry to knowledge, 2020, pp. 41 - 41 (atti di: 6th International Conference on Foodomics, Cesena, Italy, 14-16/10/2020) [Contributo in Atti di convegno]
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
Tappi S.; Tylewicz U.; Dalla Rosa M., Effect of nonthermal technologies on functional food compounds, in: Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability, Valencia, Elsevier Inc., 2020, pp. 147 - 165 [capitolo di libro]
Gozzi G., Tappi S., Laurita R., Cellini B., Colombo V., Dalla Rosa M., Vannini L., Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value, in: Bridging high-tech, food-tech and health: Consumer-oriented innovations, 2020, pp. O02.4 - O02.4 (atti di: 34th International EFFoST Conference 2020, Online event, 10-12 November 2020) [Contributo in Atti di convegno]
Tappi, Silvia; De Aguiar Saldanha Pinheiro, Ana Cristina; Mercatante, Dario; Picone, Gianfranco; Soglia, Francesca; Rodriguez Estrada, Maria Teresa; Petracci, Massimiliano; Capozzi, Francesco; Rocculi, Pietro, Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean, «FOODS», 2020, 9, Article number: 1485, pp. 1 - 16 [articolo]Open Access
