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]
Nowacka, M.; Tylewicz, U.*; Tappi, S.; Siroli, L.; Lanciotti, R.; Romani, S.; Witrowa-Rajchert, D., Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage, «FOOD CONTROL», 2018, 93, pp. 40 - 47 [Scientific article]Open Access
Tappi, Silvia; Rocculi, Pietro; Ciampa, Alessandra; Romani, Santina; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco, Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2017, 243, pp. 2225 - 2233 [Scientific article]
Tylewicz, Urszula; Tappi, Silvia; Mannozzi, Cinzia; Romani, Santina; Dellarosa, Nicolò; Laghi, Luca; Ragni, Luigi; Rocculi, Pietro; Dalla Rosa, Marco, Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries, «JOURNAL OF FOOD ENGINEERING», 2017, 213, pp. 2 - 9 [Scientific article]Open Access
Tappi, Silvia; Mauro, Maria A.; Tylewicz, Urszula; Dellarosa, Nicolò; Dalla Rosa, Marco; Rocculi, Pietro, Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples, «FOOD AND BIOPRODUCTS PROCESSING», 2017, 103, pp. 1 - 9 [Scientific article]
Nicolò Dellarosa; Urszula Tylewicz; Silvia Tappi; Luigi Ragni; Luca Laghi; Pietro Rocculi; Marco Dalla Rosa, PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 121 - 121 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]
Silvia Tappi; Virginia Glicerina; Amanda Dettori; Pietro Rocculi; Luigi Ragni; Santina Romani; Lucia Piana; Marco Dalla Rosa, STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY, in: M. Dalla Rosa, P. Fito Maupoey, FOODINNOVA Book of Abstracts, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 110 - 110 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]
Wei Luo; Silvia Tappi; Santina Romani; Urszula Tylewicz; Diana Serrazanetti; Francesca Patrignani; Marco Dalla Rosa; Pietro Rocculi, STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 158 - 158 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]
Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Dalla Rosa, Marco; Rizzi, Federica; Rocculi, Pietro, Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2017, 39, pp. 148 - 155 [Scientific article]
Mauro, Maria A; Dellarosa, Nicolò; Tylewicz, Urszula; Tappi, Silvia; Laghi, Luca; Rocculi, Pietro; Dalla Rosa, Marco, Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions, «FOOD CHEMISTRY», 2016, 195, pp. 19 - 28 [Scientific article]Open Access
Tappi, Silvia; Gozzi, Giorgia; Vannini, Lucia; Berardinelli, Annachiara; Romani, Santina; Ragni, Luigi; Rocculi, Pietro, Cold plasma treatment for fresh-cut melon stabilization, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 33, pp. 225 - 233 [Scientific article]Open Access
Ramazzina, I.; Tappi, S.; Rocculi, P.; Sacchetti, G.; Berardinelli, A.; Marseglia, A.; Rizzi, F., Effect of cold plasma treatment on the functional properties of fresh-cut apples., «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2016, 64, pp. 8010 - 8018 [Scientific article]Open Access
Dellarosa, Nicolò; Tappi, Silvia; Ragni, Luigi; Laghi, Luca; Rocculi, Pietro; DALLA ROSA, Marco, Metabolic response of fresh-cut apples induced by pulsed electric fields, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2016, 38, pp. 356 - 364 [Scientific article]