Baldi, Giulia; Soglia, Francesca; Laghi, Luca; Tappi, Silvia; Rocculi, Pietro; Tavaniello, Siria ; Prioriello, Daniela; Mucci, Rossella; Maiorano, Giuseppe; Petracci, Massimiliano, Comparison of quality traits among breast meat affected by current muscle abnormalities, «FOOD RESEARCH INTERNATIONAL», 2019, 115, pp. 369 - 376 [Scientific article]
Luo, Wei; Tappi, Silvia; Wang, Chunfang; Yu, Yong; Zhu, Songming*; Dalla Rosa, Marco; Rocculi, Pietro, Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration, «FOOD AND BIOPROCESS TECHNOLOGY», 2019, 12, pp. 98 - 109 [Scientific article]
Maria Alessia Schouten, Silvia Tappi, Jessica Genovese, Alessandra Di Francesco, Elena Baraldi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Santina Romani, Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips, in: Abstract Book 33rd EFFoST International Conference 2019: Poster Abstracts, 2019, pp. 12 - 12 (atti di: 33rd EFFoST International Conference 2019, Rotterdam, The Netherlands, 12-14 November 2019) [Poster]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]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 [Scientific article]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) [Contribution to conference proceedings]
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) [Contribution to conference proceedings]
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 [Scientific article]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) [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 [Scientific article]
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 [Scientific article]Open Access
