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 [articolo]
Rocculi, Pietro; Cevoli, Chiara; Tappi, Silvia*; Genovese, Jessica; Urbinati, Eleonora; Picone, Gianfranco; Fabbri, Angelo; Capozzi, Francesco; Dalla Rosa, Marco, Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics, «FOOD RESEARCH INTERNATIONAL», 2019, 115, pp. 234 - 240 [articolo]
Soglia, F; Silva, A K; Tappi, S; Lião, L M; Rocculi, P; Laghi, L; Petracci, M, Gaping of pectoralis minor muscles: magnitude and characterization of an emerging quality issue in broilers, «POULTRY SCIENCE», 2019, 98, pp. 6194 - 6204 [articolo]
Jessica Genovese, Silvia Tappi, Wei Luo, Urszula Tylewicz, Silvia Marzocchi, Sara Marziali,
Santina Romani, Luigi Ragni, Pietro Rocculi, Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2019, 55, pp. 18 - 26 [articolo]Open Access
Tappi S.; Laghi L.; Dettori A.; Piana L.; Ragni L.; Rocculi P., Investigation of water state during induced crystallization of honey, «FOOD CHEMISTRY», 2019, 294, pp. 260 - 266 [articolo]Open Access
Tylewicz, Urszula; Tappi, Silvia; Genovese, Jessica; Mozzon, Massimo; Rocculi, Pietro, Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2019, 56, Article number: 102190, pp. 1 - 8 [articolo]Open Access
Pietro Rocculi, Silvia Tappi, Urszula Tylewicz, Jessica Genovese, Santina Romani, Marco Dalla Rosa, Mild processing strategies for food fortification with biologically active compounds, in: Biologically Active Compounds in Food - 3rd International Conference, Lodz, 2019, pp. 14 - 14 (atti di: Biologically Active Compounds in Food - 3rd International Conference, Łodz - Polonia, 19 - 20 Settembre 2019) [Contributo in Atti di convegno]
Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Santina Romani, Pietro Rocculi, Pulsed Electric Fields (PEF) to enhance the desalting of cod, in: Peter Kramar, Damijan Miklavčič, Lluis M. Mir, Proceedings of the Electroporation-based Technologies and Treatments, 2019, pp. 28 - 28 (atti di: Electroporation-based Technologies and Treatments - International Scientific Workshop and Postgraduate Course, Ljubljana, 10-16 Novembre 2019) [Contributo in Atti di convegno]
Tylewicz U.; Tappi S.; Nowacka M.; Wiktor A., Safety, quality, and processing of fruits and vegetables, «FOODS», 2019, 8, Article number: 569, pp. 1 - 4 [articolo]Open Access
Maria Alessia Schouten, Silvia Tappi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Santina Romani, Study on acrylamide formation and antioxidant activity in coffee during roasting, in: Abstract Book 33rd EFFoST International Conference 2019: Oral Abstracts, 2019, pp. 68 - 68 (atti di: 33rd EFFoST International Conference 2019, Rotterdam, The Netherlands, 12-14 November 2019) [atti di convegno-abstract]
De Aguiar Saldanha Pinheiro A. C., Urbinati E., Tappi S., Picone G., Patrignani F., Lanciotti R., Romani S., Rocculi P., The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage., «FOOD RESEARCH INTERNATIONAL», 2019, 115, pp. 268 - 275 [articolo]
Nowacka M.; Tappi S.; Wiktor A.; Rybak K.; Miszczykowska A.; Czyzewski J.; Drozdzal K.; Witrowa-Rajchert D.; Tylewicz U., The impact of pulsed electric field on the extraction of bioactive compounds from beetroot, «FOODS», 2019, 8, Article number: 244, pp. 1 - 12 [articolo]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 [articolo]Open Access
Genovese J., Di Francesco A., Tappi S., Rocculi P., Baraldi E., Romani S., Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps, in: Proceeding of the IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course - Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, Salerno, ProdAl Scarl, 2018, pp. 41 - 41 (atti di: IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course : Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, Sorrento - Salerno, 25 - 27 Settembre 2018) [Contributo in Atti di convegno]
Tappi, Silvia*; Ramazzina, Ileana; Rizzi, Federica; Sacchetti, Giampiero; Ragni, Luigi; Rocculi, Pietro, Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples, «APPLIED SCIENCES», 2018, 8, Article number: 1939, pp. 1939 - 1939 [articolo]Open Access
