Giovanna FERRARI | Publications
Giovanna FERRARI Publications
| 2018 | |
| Articolo in rivista | |
| The Betaine Profile of Cereal Flours Unveils New and Uncommon Betaines FOOD CHEMISTRY. Vol. 239. Pag.234-241 ISSN:0308-8146. | |
| Luigi, Servillo; Nunzia, D’Onofrio; Alfonso, Giovane; Casale, Rosario; Domenico, Cautela; Ferrari, Giovanna; Domenico, Castaldo; Maria Luisa Balestrieri, | |
| Versione online | |
| Digital Object Identifier (DOI): 10.1016/j.foodchem.2017.06.111 Codice identificativo ISI: WOS:000408740200031 Codice identificativo SCOPUS: 2-s2.0-85021208556 | |
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| 2018 | |
| Articolo in rivista | |
| Improving diced tomato firmness by pulsed vacuum calcification LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. Pag.451-457 ISSN:0023-6438. | |
| L., Servillo; M. L., Balestrieri; A., Giovane; Sio, De; Cannavacciuolo, F.; Squitieri, M.; Ferrari, G.; Cautela, G.; Castaldo, D. | |
| Versione online | |
| Digital Object Identifier (DOI): 10.1016/j.lwt.2018.02.069 Codice identificativo ISI: WOS:000430770400061 Codice identificativo SCOPUS: 2-s2.0-85042855847 | |
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| 2018 | |
| Articolo in rivista | |
| Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris ALGAL RESEARCH. Vol. 31. Pag.60-69 ISSN:2211-9264. | |
| Carullo, Daniele; Abera, BIRESAW DEMELASH; Alessandro Alberto Casazza, ; Donsi', Francesco; Perego, Patrizia; Ferrari, Giovanna; Pataro, Gianpiero | |
| Digital Object Identifier (DOI): 10.1016/j.algal.2018.01.017 Codice identificativo ISI: WOS:000428687600007 Codice identificativo SCOPUS: 2-s2.0-85041623303 | |
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| 2018 | |
| Articolo in rivista | |
| Implementation of PEF Treatment at Real-Scale Tomatoes Processing Considering LCA Methodology as an Innovation Strategy in the Agri-Food Sector SUSTAINABILITY. Vol. 10. Pag.1-16 ISSN:2071-1050. | |
| Arnal, Á. J.; Royo, P.; Pataro, G.; Ferrari, Giovanna; Ferreira, V. J.; López-Sabirón, A. M.; Ferreira, G. A. | |
| Digital Object Identifier (DOI): 10.3390/su10040979 Codice identificativo ISI: WOS:000435188000083 Codice identificativo SCOPUS: 2-s2.0-85044596651 | |
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| 2018 | |
| Articolo in rivista | |
| Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion JOURNAL OF FUNCTIONAL FOODS. Vol. 48. Pag.605-613 ISSN:1756-4646. | |
| Silva, Hélder D.; Poejo, Joana; Pinheiro, Ana C.; Donsì, Francesco; Serra, Ana Teresa; Duarte, Catarina M. M.; Ferrari, Giovanna; Cerqueira, Miguel A.; Vicente, António A. | |
| Versione online | |
| Digital Object Identifier (DOI): 10.1016/j.jff.2018.08.002 Codice identificativo ISI: WOS:000447573600065 Codice identificativo SCOPUS: 2-s2.0-85051145744 | |
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| 2018 | |
| Articolo in rivista | |
| Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia ARABIAN JOURNAL OF CHEMISTRY. Pag.265-274 ISSN:1878-5352. | |
| Amel, Boussaid; Moncef, Chouaibi; Leila, Rezig; Raoudha, Hellal; Donsi', Francesco; Ferrari, Giovanna; Salem, Hamdi | |
| Digital Object Identifier (DOI): 10.1016/j.arabjc.2014.08.011 Codice identificativo ISI: WOS:000425778800013 Codice identificativo SCOPUS: 2-s2.0-84908313137 | |
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| 2018 | |
| Articolo in rivista | |
| Novel approaches to oil structuring via the addition of high-pressure homogenized agri-food residues and water forming capillary bridges JOURNAL OF FOOD ENGINEERING. Vol. 236. Pag.9-18 ISSN:0260-8774. | |
| Mustafa, Waleed; Pataro, Gianpiero; Ferrari, Giovanna; Donsì, Francesco | |
| Versione online | |
| Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2018.05.003 Codice identificativo ISI: WOS:000441116800002 Codice identificativo SCOPUS: 2-s2.0-85056331991 | |
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| 2018 | |
| Articolo in rivista | |
| Understanding the break-up phenomena in an orifice-valve high pressure homogenizer using spherical bacterial cells (Lactococcus lactis) as a model disruption indicator JOURNAL OF FOOD ENGINEERING. Vol. 236. Pag.60-71 ISSN:0260-8774. | |
| Coccaro, Nicola; Ferrari, Giovanna; Donsì, Francesco | |
| Versione online | |
| Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2018.05.011 Codice identificativo ISI: WOS:000441116800008 Codice identificativo SCOPUS: 2-s2.0-85049477734 | |
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155278Classification of southern tunisian honeys based on their physicochemical and textural properties
| 2018 | |
| Articolo in rivista | |
| Classification of southern tunisian honeys based on their physicochemical and textural properties INTERNATIONAL JOURNAL OF FOOD PROPERTIES. Vol. 21. Pag.2590-2609 ISSN:1094-2912. | |
| Boussaid, Amel; Chouaibi, Moncef; Attouchi, Samar; Hamdi, Salem; Ferrari, Giovanna | |
| Versione online | |
| Digital Object Identifier (DOI): 10.1080/10942912.2018.1540988 Codice identificativo ISI: WOS:000450446600001 Codice identificativo SCOPUS: 2-s2.0-85064140251 | |
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| 2018 | |
| Articolo in rivista | |
| Improved extractability of carotenoids from tomato peels as side benefits of PEF treatment of tomato fruit for more energy-efficient steam-assisted peeling JOURNAL OF FOOD ENGINEERING. Vol. 233. Pag.65-73 ISSN:0260-8774. | |
| Pataro, G.; Carullo, D.; Bakar Siddique, Md A.; Falcone, M.; Donsì, F.; Ferrari, G. | |
| Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2018.03.029 Codice identificativo ISI: WOS:000431938400008 Codice identificativo SCOPUS: 2-s2.0-85056212503 | |
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151821High Pressure Homogenization for microbial inactivation: processing and mechanistic considerations
| 2018 | |
| Contributo in Atti di convegno | |
| High Pressure Homogenization for microbial inactivation: processing and mechanistic considerations. In: Proceedings 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 ProdAl scarl Pag.59-59 ISBN:978-88-943844-0-6 | |
| 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-Fisciano (Italy) September, 24-28, 2018 | |
| Donsì, F.; Ferrari, G. | |
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| 2018 | |
| Contributo in Atti di convegno | |
| Valorization of tomato processing residues through HPH-assisted cell disintegration. In: Proceedings 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 ProdAl scarl Pag.134-134 ISBN:978-88-943844-0-6 | |
| 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-Fisciano (Italy) September, 24-28, 2018 | |
| Donsì, F.; Ferrari, G. | |
| Show it in Product Database (IRIS) |
