Addazii, Davide; Nissen, Lorenzo; De Aguiar Saldanha Pinheiro, Ana Cristina; Tappi, Silvia; Bordoni, Alessandra; Rocculi, Pietro; Gianotti, Andrea, In vitro functional assessment of food texturizers on the human gut microbiota, a focus on chitosan and (hydroxypropyl) methyl-cellulose, in: FEMS MICRO Milan 2025: Congress - Exhibition. Abstract book, 2025, pp. 1042 - 1043 (atti di: FEMS MICRO Milan 2025, Milano, 14-17 July 2025) [Contribution to conference proceedings]Open Access
Molina-Hernandez, Junior Bernardo; Cellini, Beatrice; Shanbeh Zadeh, Fatemeh; Vannini, Lucia; Rocculi, Pietro; Tappi, Silvia, Inactivation of Emerging Opportunistic Foodborne Pathogens Cronobacter spp. and Arcobacter spp. on Fresh Fruit and Vegetable Products: Effects of Emerging Chemical and Physical Methods in Model and Real Food Systems—A Review, «FOODS», 2025, 14, Article number: 2463 , pp. 1 - 22 [Scientific article]Open Access
SHANBEH ZADEH, Fatemeh; Cellini, Beatrice; Gebremical, GEBREMEDHIN GEBREMARIAM; MOLINA HERNANDEZ, JUNIOR BERNARDO; Rocculi, Pietro; Tappi, Silvia; Gardini, Fausto; Romani, Santina; Vannini, Lucia, INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES, in: BOOK OF ABSTRACTS ZBORNIK APSTRAKATA, Novi Sad, National Society of Processing and Energy in Agriculture, 2025, pp. 1 - 122 (atti di: 9th INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES - INOPTEP 2025, Zlatibor, Serbia, April 07th – 10th, 2025) [Contribution to conference proceedings]Open Access
Bashiri, B.; De Aguiar Saldanha Pinheiro, A. C.; Tappi, S.; Rocculi, P.; Kaleda, A.; Vilu, R., Life cycle assessment of laboratory-scale chitosan production: comparison of high-pressure processing-assisted and conventional methods, «PROCEEDINGS OF THE ESTONIAN ACADEMY OF SCIENCES», 2025, 74, pp. 1 - 14 [Scientific article]Open Access
Tappi, Silvia; Nissen, Lorenzo; De Aguiar Saldanha Pinheiro, Ana Cristina; D’Elia, Fabio; Casciano, Flavia; Antonelli, Giorgia; Chiarello, Elena; Soglia, Francesca; Baldi, Giulia; Capelli, Filippo; Gianotti, Andrea; Bordoni, Alessandra; Petracci, Massimiliano; Capozzi, Francesco; Dalla Rosa, Marco; Rocculi, Pietro, Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage, «FOODS», 2025, 14, Article number: 1443 , pp. 1 - 14 [Scientific article]Open Access
Dalla Rosa, Marco; Romani, Santina; Rocculi, Pietro; Tylewicz, Urszula; Tappi, Silvia, Progress in Low-Impact Processing Technologies to Deliver More Sustainable and Healthy Food Tomorrow, «FOODS», 2025, 14, Article number: 2332 , pp. 1 - 21 [Scientific article]Open Access
Schouten, M. A.; D'Alessandro, M.; De Aguiar Saldanha Pinheiro, A. C.; Rocculi, P.; Tappi, S.; Tylewicz, U.; Gottardi, D.; Patrignani, F.; Romani, S., Quality improvement of refrigerated sardine fillets using shrimp waste-based edible coatings, «FOOD PACKAGING AND SHELF LIFE», 2025, 52, Article number: 101659 , pp. 1 - 12 [Scientific article]Open Access
Giannini, Giulio; Molina Hernandez, Junior Bernardo; Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Dalla Rosa, Marco; Rocculi, Pietro, Valorization of Avocado By-Products: Ultrasound-Assisted NaDES-Based Antioxidant Extraction, in: ., 2025(atti di: SISTAL - CONVEGNO NAZIONALE DI SCIENZE E TECNOLOGIE ALIMENTARI - Gli alimenti del futuro, Bologna, 9-10 June 2025) [Poster]
Molina Hernandez, Junior Bernardo; Gebremical, Gebremedhin Gebremariam; Schouten, Maria Alessia; Drudi, Federico; Romani, Santina; Tappi, Silvia; Tylewicz, Urszula; Dalla Rosa, Marco; Rocculi, Pietro, Characterisation of Water Interactions and Microstructure of Grated Parmigiano-Reggiano Cheese, in: Abstract book of 22nd World Congress of Food Science and Technology (IUFoST 2024), 2024, pp. 311 - 312 (atti di: 22nd World Congress of Food Science and Technology, Rimini, Italy, 8/9/2024-12/9/2024) [Contribution to conference proceedings]Open Access
Tappi S., Cellini B., Giordano E., Shanbeh Zadeh F., Molina Hernandez J.B., Laurita R., Caprioli G., Vannini L., Tylewicz U., Rocculi P., Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products., in: 22nd World Congress of Food Science and Technology (IUFoST 2024), 2024, pp. 340 - 341 (atti di: 22nd World Congress of Food Science and Technology (IUFoST 2024), Rimini (Italy), 8-12 September 2024) [Contribution to conference proceedings]
Lan, Qiuyu; Tappi, Silvia; Braschi, Giacomo; Picone, Gianfranco; Rocculi, Pietro; Laghi, Luca, Comparative metabolomic analysis of minced grey mullet (Mugil cephalus) pasteurized by high hydrostatic pressure (HHP) during chilled storage, «FOOD BIOSCIENCE», 2024, 61, Article number: 104539 , pp. 1 - 12 [Scientific article]Open Access
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
Schouten, Maria Alessia; De Aguiar Saldanha Pinheiro, Ana Cristina; Rocculi, Pietro; Tappi, Silvia; Tylewicz, Urszula; Dalla Rosa, Marco; D’Alessandro, Margherita; Gottardi, Davide; Romani, Santina, Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets, in: Abstract Book of the 22nd World Congress of Food Science and Technology (IUFoST 2024), 2024, pp. 104 - 105 (atti di: IUFoST - 22nd World Congress of Food Science and Technology, Rimini, Italy, 8-12 September 2024) [Contribution to conference proceedings]
Gebremical G.G.; Tappi S.; Laurita R.; Capelli F.; Drudi F.; Romani S.; Rocculi P., Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch, «FOOD BIOSCIENCE», 2024, 59, Article number: 104247 , pp. 1 - 8 [Scientific article]Open Access
