Busra Oktar, Federico Drudi, Urszula Tylewicz, Silvia Tappi, Santina Romani, Davide Gottardi, Francesca Patrignani, Pietro Rocculi, Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein, in: FOODOMICS 2024 - 7TH INTERNATIONAL CONFERENCE ON FOODOMICS 2009-2024, 2024, pp. 150 - 151 (atti di: FOODOMICS 2024 - 7TH INTERNATIONAL CONFERENCE ON FOODOMICS 2009-2024, Cesena, 14-16/02/2024) [Abstract]
Mozzon M.; Foligni R.; Mannozzi C.; Galdenzi F.; Laurita R.; Tappi S.; Dalla Rosa M., Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets, «FOOD RESEARCH INTERNATIONAL», 2024, 176, Article number: 113823 , pp. 1 - 10 [Scientific article]Open Access
Laika J.; Viteritti E.; Molina-Hernandez J.B.; Sergi M.; Neri L.; Laurita R.; Tappi S.; Ricci A.; Chaves-Lopez C., Efficiency of cold atmospheric plasma under ozone (O3) and nitrogen oxide (NOx) regimes on the degradation of aflatoxins and ochratoxin A in solid state and in spiked pistachio kernels, «FOOD CONTROL», 2024, 159, Article number: 110286 , pp. 1 - 11 [Scientific article]Open Access
Urszula Tylewicz, Pedro Xavier, Eduardo Luís Cardoso, Cristina L.M. Silva, Malgorzata Nowacka, Katarzyna Samborska, Federico Drudi, Silvia Tappi, Santina Romani, Marco Dalla Rosa, Pietro Rocculi, Advance in YOUAREIN (YOUng AgRifood European INnovators) project: Syllabus developed!, in: FOODOMICS 2024 - 7TH INTERNATIONAL CONFERENCE ON FOODOMICS 2009-2024, 2023, pp. 176 - 177 (atti di: FOODOMICS 2024 - 7TH INTERNATIONAL CONFERENCE ON FOODOMICS 2009-2024, Cesena, 14-16/02/2024) [Abstract]
Mozzon M.; Mannozzi C.; Foligni R.; Osimani A.; Galdenzi F.; Laurita R.; Tappi S.; Rosa M.D., Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW), «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2023, 188, Article number: 115401 , pp. 1 - 9 [Scientific article]Open Access
Molina-Hernandez J.B.; Tappi S.; Gherardi M.; de Flaviis R.; Laika J.; Peralta-Ruiz Y.Y.; Paparella A.; Chaves-Lopez C., Cold Atmospheric plasma treatments trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity, «FOOD CONTROL», 2023, 145, Article number: 12 , pp. 109453 - 109453 [Scientific article]Open Access
Schouten, M.A., de Aguiar Saldanha Pinheiro, U. Tylewicz, S. Tappi, B. Cellini, L. Vannini, P. Rocculi, S. Romani, M. Dalla Rosa, Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas), in: Book of abstract 37th EFFoST International Conference 2023, 2023(atti di: 37th EFFoST International Conference 2023 Sustainable Food and Industry 4.0: Towards the 2030 Agenda, Valencia, 6-8/11/2023) [Poster]
Lucia Vannini, Beatrice Cellini, Silvia Tappi, Doaa Abouelenein, Gebremedhin Gebremariam Gebremical, Federico Drudi, Filippo Capelli, Romolo Laurita, Matteo Gherardi, Giovanni Caprioli, Sauro Vittori, Santina Romani, Pietro Rocculi, Marco Dalla Rosa, Cold Plasma-Based Approaches for the Decontamination of Fresh Products, in: Abstract book 9th International Conference on Food Chemistry and Technology, 2023, pp. 61 - 62 (atti di: 9th Food Chemistry and Technology Conference 2023, Parigi, 27-29/11/2023) [Abstract]
Nowacka M.; Trusinska M.; Chraniuk P.; Drudi F.; Lukasiewicz J.; Nguyen N.P.; Przybyszewska A.; Pobiega K.; Tappi S.; Tylewicz U.; Rybak K.; Wiktor A., Developments in Plant Proteins Production for Meat and Fish Analogues, «MOLECULES», 2023, 28, Article number: 2966 , pp. 1 - 27 [Scientific article]Open Access
Silvia Tappi, Lorenzo Nissen, Flavia Casciano, Giorgia Antonelli, Elena Chiarello, Gianfranco Picone, Romolo Laurita, Filippo Capelli, Matteo Gherardi, Caterina Maccaferri, Andrea Gianotti, Alessandra Bordoni, Åsa Maria Espmark, Francesco Capozzi, Pietro Rocculi, Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2023, 89, Article number: 103477 , pp. 1 - 9 [Scientific article]Open Access
Gottardi Davide, Amadei Solidea, Ciccone Marianna, De Aguiar Saldanha Pinheiro Ana
Cristina, Tappi Silvia, Barbieri Federica, Bou Ricard, Rocculi Pietro, Lanciotti Rosalba,
Patrignani Francesca, Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls, in: 7TH International conference on microbial diversity - Agrifood microbiota as a tool for a sustainable future - Book of Abstract, 2023(atti di: 7TH International conference on microbial diversity - Agrifood microbiota as a tool for a sustainable future, Parma, Italy, September 26-29, 2023) [Poster]
Gebremedhin Gebremariam Gebremical, Silvia Tappi, Romolo Laurita, Filippo Capelli, Federico Drudi, Santina Romani, Pietro Rocculi, Effect of Plasma-Activated (PAW) Water on the Rheological, Pasting, and Thermal Properties of Potato Starch during Annealing Treatment, in: Abstract book 9th International Conference on Food Chemistry and Technology, 2023, pp. 64 - 64 (atti di: 9th Food Chemistry and Technology Conference 2023, Parigi, 27-29/11/2023) [Abstract]
Ana Cristina De Aguiar Saldanha Pinheiro; M.A. Schouten, M. Ciccone, U. Tylewicz, D. Gottardi, S. Tappi, S. Romani, F. Patrignani; P. Rocculi, Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack (Seriola dumerili) fish balls, in: Aquaculture Europe 2023 - Book of Abstracts, 2023(atti di: Aquaculture Europe 2023, Vienna, 18-21 September 2023) [Poster]
Gebremical G.G.; Tappi S.; Laurita R.; Capelli F.; Drudi F.; Rocculi P.; Cevoli C.; Romani S., Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches, «FOOD HYDROCOLLOIDS», 2023, 144, Article number: 109006 , pp. 1 - 10 [Scientific article]
Baris, Federico; Castro Marin, Antonio; De Aguiar Saldanha Pinheiro, Ana Cristina; Tappi, S; Chinnici, F, Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2023, 86, Article number: 103381 , pp. 1 - 9 [Scientific article]Open Access
