Nowacka, M.; Tylewicz, U.*; Tappi, S.; Siroli, L.; Lanciotti, R.; Romani, S.; Witrowa-Rajchert, D., Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage, «FOOD CONTROL», 2018, 93, pp. 40 - 47 [articolo]Open Access
Tappi, Silvia; Rocculi, Pietro; Ciampa, Alessandra; Romani, Santina; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco, Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2017, 243, pp. 2225 - 2233 [articolo]
Tylewicz, Urszula; Tappi, Silvia; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Rocculi, Pietro; Dalla Rosa, Marco, Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries, «JOURNAL OF FOOD ENGINEERING», 2017, 213, pp. 2 - 9 [articolo]Open Access
Tappi, Silvia; Mauro, Maria A.; Tylewicz, Urszula; Dellarosa, Nicolò; Dalla Rosa, Marco; Rocculi, Pietro, Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples, «FOOD AND BIOPRODUCTS PROCESSING», 2017, 103, pp. 1 - 9 [articolo]
Nicolò Dellarosa; Urszula Tylewicz; Silvia Tappi; Luigi Ragni; Luca Laghi; Pietro Rocculi; Marco Dalla Rosa, PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 121 - 121 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]
Silvia Tappi; Virginia Glicerina; Amanda Dettori; Pietro Rocculi; Luigi Ragni; Santina Romani; Lucia Piana; Marco Dalla Rosa, STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY, in: M. Dalla Rosa, P. Fito Maupoey, FOODINNOVA Book of Abstracts, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 110 - 110 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]
Wei Luo; Silvia Tappi; Santina Romani; Urszula Tylewicz; Diana Serrazanetti; Francesca Patrignani; Marco Dalla Rosa; Pietro Rocculi, STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 158 - 158 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]
Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Dalla Rosa, Marco; Rizzi, Federica; Rocculi, Pietro, Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2017, 39, pp. 148 - 155 [articolo]
Mauro, Maria A; Dellarosa, Nicolò; Tylewicz, Urszula; Tappi, Silvia; Laghi, Luca; Rocculi, Pietro; Dalla Rosa, Marco, Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions, «FOOD CHEMISTRY», 2016, 195, pp. 19 - 28 [articolo]Open Access
Tappi, Silvia; Gozzi, Giorgia; Vannini, Lucia; Berardinelli, Annachiara; Romani, Santina; Ragni, Luigi; Rocculi, Pietro, Cold plasma treatment for fresh-cut melon stabilization, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 33, pp. 225 - 233 [articolo]Open Access
Ramazzina, I.; Tappi, S.; Rocculi, P.; Sacchetti, G.; Berardinelli, A.; Marseglia, A.; Rizzi, F., Effect of cold plasma treatment on the functional properties of fresh-cut apples., «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2016, 64, pp. 8010 - 8018 [articolo]Open Access
Dellarosa, Nicolò; Tappi, Silvia; Ragni, Luigi; Laghi, Luca; Rocculi, Pietro; DALLA ROSA, Marco, Metabolic response of fresh-cut apples induced by pulsed electric fields, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 38, pp. 356 - 364 [articolo]
Romani, Santina; Rocculi, Pietro; Tappi, Silvia; Dalla Rosa, Marco, Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method, «FOOD CHEMISTRY», 2016, 195, pp. 97 - 103 [articolo]
Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Siroli, Lorenzo; Patrignani, Francesca; DALLA ROSA, Marco; Rocculi, Pietro, Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions, «JOURNAL OF FOOD SCIENCE», 2016, 81, pp. E2734 - E2742 [articolo]
Ramazzina, Ileana; Berardinelli, Annachiara; Rizzi, Federica; Tappi, Silvia; Ragni, Luigi; Sacchetti, Giampiero; Rocculi, Pietro, Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit, «POSTHARVEST BIOLOGY AND TECHNOLOGY», 2015, 107, pp. 55 - 65 [articolo]Open Access
