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
Patrignani, Francesca; Mannozzi, Cinzia; Tappi, Silvia; Tylewicz, Urszula; Pasini, Federica; Castellone, Vincenzo; Riciputi, Ylenia; Rocculi, Pietro; Romani, Santina; Caboni, Maria Fiorenza; Gardini, Fausto; Lanciotti, Rosalba; Dalla Rosa, Marco, (Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice, «FRONTIERS IN MICROBIOLOGY», 2019, 10, Article number: 246 , pp. 1 - 11 [Scientific article]Open Access
Genovese J., Di Francesco A., Tappi S., Rocculi P., Baraldi E., Romani S., Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps, in: Proceeding of the IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course - Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, Salerno, ProdAl Scarl, 2018, pp. 41 - 41 (atti di: IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course : Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, Sorrento - Salerno, 25 - 27 Settembre 2018) [Contribution to conference proceedings]
Tappi, Silvia*; Ramazzina, Ileana; Rizzi, Federica; Sacchetti, Giampiero; Ragni, Luigi; Rocculi, Pietro, Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples, «APPLIED SCIENCES», 2018, 8, Article number: 1939 , pp. 1939 - 1939 [Scientific article]Open Access
Pietro Rocculi, Chiara Cevoli, Silvia Tappi, Jessica Genovese, Gianfranco Picone, Angelo Fabbri, Capozzi Francesco, Marco Dalla Rosa, Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics, in: INTERNATIONAL CONFERENCE ON FOODOMICS - 5th EDITION Foodomics 2018 - from Data to Knowledge, Università di Bologna, 2018, pp. 92 - 93 (atti di: INTERNATIONAL CONFERENCE ON FOODOMICS - 5th EDITION Foodomics 2018 - from Data to Knowledge, Cesena, 10-12 Gennaio 2018) [Poster]Open Access
Jessica Genovese; Luigi Ragni; Silvia Tappi; Santina Romani; Urszula Tylewicz; Marco Dalla Rosa; Pietro Rocculi, Important factors to consider for acrylamide mitigation in potato crisps using PEF, in: 32nd EFFoST International Conference - Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, 2018(atti di: 32nd EFFoST International Conference - Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nantes, 6 - 8 Novembre 2018) [Poster]
Dettori, Amanda; Tappi, Silvia*; Piana, Lucia; Dalla Rosa, Marco; Rocculi, Pietro, Kinetic of induced honey crystallization and related evolution of structural and physical properties, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2018, 95, pp. 333 - 338 [Scientific article]
Nowacka, M.; Tappi, S.; Tylewicz, U.*; Luo, W.; Rocculi, P.; Wesoły, M.; Ciosek-Skibińska, P.; Dalla Rosa, M.; Witrowa-Rajchert, D., Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2018, 50, pp. 26 - 33 [Scientific article]
Urszula Tylewicz, Silvia Tappi, Jessica Genovese, Santina Romani, Marco Dalla Rosa, Pietro Rocculi, Metabolic response of organic fruits subjected to PEF assisted-osmotic dehydration, in: 5th ISEKI_Food CONFERENCE 2018 “The Food System Approach: New Challenges for Education, Research and Industry”, 2018(atti di: 5th ISEKI_Food CONFERENCE 2018 “The Food System Approach: New Challenges for Education, Research and Industry”, Stoccarda, 3-7 luglio 2018) [Poster]
Luo, Wei; Tappi, Silvia; Wang, Chunfang; Yu, Yong; Zhu, Songming*; Rocculi, Pietro, Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume), «JOURNAL OF FOOD PROCESSING AND PRESERVATION», 2018, 42, Article number: e13769 , pp. e13769 - e13769 [Scientific article]
Luo, Wei; Tappi, Silvia; Wang, Chunfang; Yu, Yong; Zhu, Songming*; Rocculi, Pietro, Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume), «FOOD AND BIOPROCESS TECHNOLOGY», 2018, 11, pp. 2044 - 2054 [Scientific article]
