Giovanna FERRARI | Publications
Giovanna FERRARI Publications
| 2013 | |
| Articolo in rivista | |
| Optimal kinetic parameters and batch modeling for pectin hydrolysis to galacturonic acid with Pectinex Ultra SP-L enzyme CHEMICAL ENGINEERING COMMUNICATIONS. Vol. 200. Pag.1334-1346 ISSN:0098-6445. | |
| GHORBANPOUR KHAMSEH, ALI' ASGHAR; Miccio, Michele; Ferrari, Giovanna | |
| Versione online | |
| Digital Object Identifier (DOI): 10.1080/00986445.2012.746673 Codice identificativo ISI: WOS:000320644800004 Codice identificativo SCOPUS: 2-s2.0-84879535981 | |
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| 2013 | |
| Articolo in rivista | |
| Exploitation of Polyphenolic Extracts from Grape Marc as Natural Antioxidants by Encapsulation in Lipid-Based Nanodelivery Systems FOOD AND BIOPROCESS TECHNOLOGY. Vol. 6. Pag.2609-2620 ISSN:1935-5130. | |
| Sessa, Mariarenata; Alessandro A., Casazza; Patrizia, Perego; Rong, Tsao; Ferrari, Giovanna; Donsi', Francesco | |
| Digital Object Identifier (DOI): 10.1007/s11947-012-0911-9 Codice identificativo ISI: WOS:000323881800003 Codice identificativo SCOPUS: 2-s2.0-84883653270 | |
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| 2013 | |
| Articolo in rivista | |
| The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. Vol. 53. Pag.569-579 ISSN:0023-6438. | |
| Vincenzo, Guida; Ferrari, Giovanna; Pataro, Gianpiero; Angela, Chambery; Antimo Di, Maro; Augusto, Parente | |
| Codice identificativo ISI: 000320213400025 Codice identificativo SCOPUS: 2-s2.0-84878106005 | |
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| 2013 | |
| Articolo in rivista | |
| PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITIES OF ZIZYPHUS LOTUS L. SEED OIL JOURNAL OF FOOD BIOCHEMISTRY. Vol. 37. Pag.554-563 ISSN:1745-4514. | |
| Moncef, Chouaibi; Leila, Rezig; Nesrine, Mahfoudhi; Soumaya, Arafa; Donsi', Francesco; Ferrari, Giovanna; Salem, Hamdi | |
| Digital Object Identifier (DOI): 10.1111/jfbc.12006 Codice identificativo ISI: WOS:000325460300006 Codice identificativo SCOPUS: 2-s2.0-84885447997 | |
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53480Microbial inactivation by high pressure homogenization: effect of the disruption valve geometry
| 2013 | |
| Articolo in rivista | |
| Microbial inactivation by high pressure homogenization: effect of the disruption valve geometry JOURNAL OF FOOD ENGINEERING. Vol. 115. Pag.362-370 ISSN:0260-8774. | |
| Donsi', Francesco; Marianna, Annunziata; Ferrari, Giovanna | |
| Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2012.10.046 Codice identificativo ISI: WOS:000314620500012 Codice identificativo SCOPUS: 2-s2.0-84877319713 | |
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| 2013 | |
| Articolo in rivista | |
| Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste JOURNAL OF FOOD ENGINEERING. Vol. 114. Pag.207-214 ISSN:0260-8774. | |
| Giorgia, Spigno; Donsi', Francesco; Danila, Amendola; Sessa, Mariarenata; Ferrari, Giovanna; D., Marco De Faveri | |
| Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2012.08.014 Codice identificativo ISI: WOS:000311657900009 Codice identificativo SCOPUS: 2-s2.0-84868110612 | |
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