Foto del docente

Urszula Tylewicz

Ricercatrice a tempo determinato tipo b) (senior)

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/15 SCIENZE E TECNOLOGIE ALIMENTARI

Pubblicazioni

Tylewicz, Urszula; Mannozzi, Cinzia; Castagnini, Juan Manuel; Genovese, Jessica; Romani, Santina; Rocculi, Pietro; Rosa, Marco Dalla, Application of PEF- and OD-assisted drying for kiwifruit waste valorisation, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2022, 77, pp. 102952 - 102959 [articolo]

Genovese, Jessica; Tappi, Silvia; Tylewicz, Urszula; D'Elia, Fabio; De Aguiar Saldanha Pinheiro, Ana C.; Rocculi, Pietro, Dry‐salted cod (Gadus morhua ) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2022, 1, pp. 1 - 5 [articolo]

J. Genovese, U. Tylewicz, C. Mannozzi, J.M. Castagnini, S. Romani, P. Rocculi, M. Dalla Rosa, Kiwifruit waste valorisation through innovative snack development, «ACTA HORTICULTURAE», 2022, 1, pp. 407 - 414 [articolo]

Castagnini J.M.; Tappi S.; Tylewicz U.; Laghi L.; Rocculi P., Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks, «FOODS», 2022, 11, Article number: 731, pp. 1 - 9 [articolo]

Tkacz K.; Tylewicz U.; Pietrzak-Fiecko R.; Modzelewska-Kapitula M., The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls, «FOODS», 2022, 11, Article number: 797, pp. 1 - 11 [articolo]

Urszula Tylewicz; Raffaella Inchingolo; Maria Teresa Rodriguez-Estrada, Chapter 9 - Food Aroma Compounds, in: Nutraceutical and Functional Food Components. Effects of Innovative Processing Techniques. 2a. Ed., Chania, Charis M. Galanakis, 2021, pp. 363 - 409 [capitolo di libro]

Francesco Spataro, Juan Manuel Castagnini, Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Filippo Capelli, Romolo Laurita, Matteo Gherardi, Santina romani, Pietro Rocculi, Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets, in: EFFoST, 35th EFFoST International Conference: Healthy Individuals, Resilient Communities, and Global Food Security, 2021(atti di: 35th EFFoST International Conference: Healthy Individuals, Resilient Communities, and Global Food Security, Lausanne, Switzerland, 1-4 November 2021) [atti di convegno-poster]

Capelli F.; Tappi S.; Gritti T.; De Aguiar Saldanha Pinheiro A.C.; Laurita R.; Tylewicz U.; Spataro F.; Braschi G.; Lanciotti R.; Galindo F.G.; Siracusa V.; Romani S.; Gherardi M.; Colombo V.; Sambri V.; Rocculi P., Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system, «APPLIED SCIENCES», 2021, 11, Article number: 4177, pp. 1 - 16 [articolo]Open Access

Mannozzi C.; Glicerina V.; Tylewicz U.; Castagnini J.M.; Canali G.; Rosa M.D.; Romani S., Influence of two different coating application methods on the maintenance of the nutritional quality of fresh‐cut melon during storage, «APPLIED SCIENCES», 2021, 11, Article number: 8510, pp. 1 - 12 [articolo]Open Access

Giulia Baldi, Fabio D’Elia, Urszula Tylewicz, Massimiliano Petracci, Innovative approach for the tenderization of Wooden Breast meat in broilers, in: ASPA 24th Congress Book of Abstract, 2021, pp. 37 - 37 (atti di: 24th Congress ot the Animal Science and production Association, Padova, Italy, 21-24/09/2021) [Contributo in Atti di convegno]

Neri L.; Giancaterino M.; Rocchi R.; Tylewicz U.; Valbonetti L.; Faieta M.; Pittia P., Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.), «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2021, 67, Article number: 102592, pp. 1 - 10 [articolo]

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 [articolo]Open Access

Tylewicz U.; Oliveira G.; Alminger M.; Nohynek L.; Dalla Rosa M.; Romani S., Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2020, 62, Article number: 102341, pp. 1 - 10 [articolo]

Tylewicz U.; Nowacka M.; Rybak K.; Drozdzal K.; Dalla Rosa M.; Mozzon M., Design of healthy snack based on kiwifruit, «MOLECULES», 2020, 25, Article number: 3309, pp. 1 - 12 [articolo]Open Access

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 [capitolo di libro]