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 [articolo]
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) [atti di convegno-poster]
Mannozzi, C.; Fauster, T.; Haas, K.; Tylewicz, U.; Romani, S.; Dalla Rosa, M.; Jaeger, H., Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH), «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2018, 48, pp. 131 - 137 [articolo]
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 [articolo]Open Access
Urszula Tylewicz; Małgorzata Nowacka; Beatriz Martín-García; Artur Wiktor; Ana Maria Gómez Caravaca, 5 - Target sources of polyphenols in different food products and their processing by-products, in: Polyphenols: Properties, recovery, and applications, Amsterdam, Elsevier, 2018, pp. 135 - 175 [capitolo di libro]
Díaz-de-Cerio, Elixabet; Tylewicz, Urszula; Verardo, Vito; Fernández-Gutiérrez, Alberto; Segura-Carretero, Antonio; Romani, Santina, Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves, «FOOD ANALYTICAL METHODS», 2017, 10, pp. 2781 - 2791 [articolo]
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 [articolo]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 [articolo]
Cinzia Mannozzi; Urszula Tylewicz; Fabio Chinnici; Lorenzo Siroli; Pietro Rocculi; Marco Dalla Rosa; Santina Romani, EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 179 - 179 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]
Nicolò Dellarosa, Jessica Genovese, Urszula Tylewicz, Luca Laghi, Luigi Ragni, Pietro Rocculi, Marco Dalla Rosa, Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study, in: 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies, 2017(atti di: 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies, Norfolk (VA) USA, 24-28 Settembre 2017) [atti di convegno-poster]
U. Tylewicz; R. Inchingolo; M. T. Rodriguez-Estrada, Food Aroma Compounds, in: Charis Michel Galanakis, Nutraceutical and Functional Food Components, Oxford, Academic Press, 2017, pp. 297 - 334 [capitolo di libro]
Poojary, Mahesha M.; Dellarosa, Nicolò; Roohinejad, Shahin; Koubaa, Mohamed; Tylewicz, Urszula; Gómez-Galindo, Federico; Saraiva, Jorge A.; Rosa, Marco Dalla; Barba, Francisco J., Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials, «COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY», 2017, 16, pp. 895 - 905 [articolo]Open Access
Virginia Glicerina; Urszula Tylewicz; Lorenzo Siroli; Giada Canali; Marco Dalla Rosa; Rosalba Lanciotti; Santina Romani, INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 113 - 113 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]
Nowacka, M.; Tylewicz, U; Romani, S.; Dalla Rosa, M.; Witrowa-Rajchert, D., Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2017, 41, pp. 71 - 78 [articolo]Open Access
Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro-Giraldez, Marta; Tylewicz, Urszula; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito, Pedro J., Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR, «FOOD CHEMISTRY», 2017, 236, pp. 87 - 93 [articolo]Open Access
