Castagnini J.M.; Tappi S.; Tylewicz U.; Romani S.; Rocculi P.; Rosa M.D., Sustainable development of apple snack formulated with blueberry juice and trehalose, «SUSTAINABILITY», 2021, 13, Article number: 9204 , pp. 1 - 11 [Scientific article]Open Access
Cropotova J.; Tappi S.; Genovese J.; Rocculi P.; Dalla Rosa M.; Rustad T., The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax), «HELIYON», 2021, 7, Article number: e05947 , pp. 1 - 8 [Scientific article]Open Access
Schouten M.A.; Tappi S.; Romani S., Acrylamide in coffee: formation and possible mitigation strategies – a review, «CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION», 2020, 60, pp. 3807 - 3821 [Scientific article]Open Access
Giulia Baldi, Fabio D’Elia, Massimiliano Petracci, Silvia Tappi, Pietro Rocculi., Do pulsed electric fields modify the technological properties of chicken meat?, in: 6th International Conference on Foodomics: From knowledge to industry, from industry to knowledge, 2020, pp. 41 - 41 (atti di: 6th International Conference on Foodomics, Cesena, Italy, 14-16/10/2020) [Contribution to conference proceedings]
Schouten M.A.; Genovese J.; Tappi S.; Di Francesco A.; Baraldi E.; Cortese M.; Caprioli G.; Angeloni S.; Vittori S.; Rocculi P.; Romani S., Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2020, 64, Article number: 102397 , pp. 1 - 11 [Scientific article]
Tappi S.; Tylewicz U.; Dalla Rosa M., Effect of nonthermal technologies on functional food compounds, in: Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability, Valencia, Elsevier Inc., 2020, pp. 147 - 165 [Chapter or essay]
Tappi, Silvia; De Aguiar Saldanha Pinheiro, Ana Cristina; Mercatante, Dario; Picone, Gianfranco; Soglia, Francesca; Rodriguez Estrada, Maria Teresa; Petracci, Massimiliano; Capozzi, Francesco; Rocculi, Pietro, Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean, «FOODS», 2020, 9, Article number: 1485 , pp. 1 - 16 [Scientific article]Open Access
Mannozzi C.; Tylewicz U.; Tappi S.; Dalla Rosa M.; Rocculi P.; Romani S., The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit, «APPLIED SCIENCES», 2020, 10, Article number: 8432 , pp. 1 - 13 [Scientific article]Open Access
Tappi, Silvia; Ragni, Luigi; Tylewicz, Urszula; Romani, Santina; Ramazzina, Ileana; Rocculi, Pietro, Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2019, 53, pp. 56 - 62 [Scientific article]Open Access
Balestra F.; Verardo V.; Tappi S.; Caboni M.F.; Dalla Rosa M.; Romani S., Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2019, 56, pp. 4714 - 4721 [Scientific article]
Jessica Genovese, Urszula Tylewicz, Silvia Tappi, Santina Romani, Gabriel Oliveira, Marie Alminger, Marco Dalla Rosa, Pietro Rocculi, Combination of non-thermal technologies for the improvement of strawberry functionality, in: Biologically Active Compounds in Food - 3rd International Conference - Book of abstracts, 2019, pp. 27 - 27 (atti di: Biologically Active Compounds in Food - 3rd International Conference, Łodz - Polonia, 19 - 20 Settembre 2019) [Contribution to conference proceedings]
jessica genovese, luigi ragni, silvia tappi, santina romani, urszula tylewicz, marco dalla rosa, pietro rocculi, Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps, in: 6TH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2019 and XXXI NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2019, 2019, pp. 61 - 61 (atti di: 6TH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2019 and 31ST NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2019, Kladovo, Serbia, 7-12 Aprile 2019) [Contribution to conference proceedings]Open Access
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]
