2. Professors
  3. FERRARI Giovanna
  4. Research
  5. Publications

Publications

Giovanna FERRARI Publications


2021
Articolo in rivista
Pulsed electric fields- and ultrasound-assisted green extraction of valuable compounds from Origanum vulgare L. and Thymus serpyllum L.
INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. Pag.1-9
ISSN:0950-5423.
Carpentieri, Serena; Mazza, Luisa; Nutrizio, Marinela; Jambrak, Anet R.; Ferrari, Giovanna; Pataro, Gianpiero
Digital Object Identifier (DOI): 10.1111/ijfs.15159
Codice identificativo ISI: WOS:000658680800001
Codice identificativo SCOPUS: 2-s2.0-85108852435
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2021
Articolo in rivista
Extraction improvement of water-soluble compounds from Arthrospira platensis through the combination of high-shear homogenization and pulsed electric fields
ALGAL RESEARCH. Vol. 57. Pag.1-9
ISSN:2211-9264.
Carullo, Daniele; Donsi', Francesco; Ferrari, Giovanna; Pataro, Gianpiero
Digital Object Identifier (DOI): 10.1016/j.algal.2021.102341
Codice identificativo ISI: WOS:000573803200001
Codice identificativo SCOPUS: 2-s2.0-85106258339
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2021
Articolo in rivista
O/W pickering emulsions stabilized with cellulose nanofibrils produced through different mechanical treatments
FOODS. Vol. 10. Pag.1886-1895
ISSN:2304-8158.
Pirozzi, A.; Capuano, R.; Avolio, R.; Gentile, G.; Ferrari, G.; Donsi', F.
Digital Object Identifier (DOI): 10.3390/foods10081886
Codice identificativo ISI: WOS:000690471600001
Codice identificativo SCOPUS: 2-s2.0-85113697392
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2021
Articolo in rivista
Emerging green techniques for the extraction of antioxidants from agri-food by-products as promising ingredients for the food industry
ANTIOXIDANTS. Vol. 10. Pag.1417-1455
ISSN:2076-3921.
Carpentieri, S.; Soltanipour, F.; Ferrari, G.; Pataro, G.; Donsi', F.
Digital Object Identifier (DOI): 10.3390/antiox10091417
Codice identificativo ISI: WOS:000699165400001
Codice identificativo SCOPUS: 2-s2.0-85114256148
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2021
Articolo in rivista
Lycopene-rich cream obtained via high-pressure homogenisation of tomato processing residues in a water–oil mixture
INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. Vol. 56. Pag.4907-4914
ISSN:0950-5423.
Juric, S.; Juric, M.; Ferrari, G.; Rezek Jambrak, A.; Donsi', F.
Digital Object Identifier (DOI): 10.1111/ijfs.15243
Codice identificativo ISI: WOS:000675085500001
Codice identificativo SCOPUS: 2-s2.0-85110969012
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2021
Articolo in rivista
The use of nanocellulose in edible coatings for the preservation of perishable fruits and vegetables
COATINGS. Vol. 11. Pag.990-1017
ISSN:2079-6412.
Pirozzi, A.; Ferrari, G.; Donsi', F.
Digital Object Identifier (DOI): 10.3390/coatings11080990
Codice identificativo ISI: WOS:000688916200001
Codice identificativo SCOPUS: 2-s2.0-85113494563
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2021
Articolo in rivista
Ohmic heating for polyphenol extraction from grape berries:an innovative prefermentary process
OENO ONE. Vol. 3. Pag.39-51
ISSN:2494-1271.
Junqua, Rémy; Carullo, Daniele; Ferrari, Giovanna; Pataro, Gianpiero; Ghidossi, Rémy
Digital Object Identifier (DOI): 10.20870/oeno-one.2021.55.3.4647
Codice identificativo ISI: WOS:000703480000002
Codice identificativo SCOPUS: 2-s2.0-85114149625
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2021
Articolo in rivista
Effect of formulation on properties, stability, carvacrol release and antimicrobial activity of carvacrol emulsions
COLLOIDS AND SURFACES. B, BIOINTERFACES. Vol. 197. Pag.111424-111433
ISSN:0927-7765.
Mauriello, E.; Ferrari, G.; Donsi', F.
Digital Object Identifier (DOI): 10.1016/j.colsurfb.2020.111424
Codice identificativo ISI: WOS:000602409800006
Codice identificativo SCOPUS: 2-s2.0-85093671910
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2021
Articolo in rivista
Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products
FOOD ENGINEERING REVIEWS. Vol. 13. Pag.544-569
ISSN:1866-7910.
Pirozzi, A.; Pataro, G.; Donsi', F.; Ferrari, G.
Digital Object Identifier (DOI): 10.1007/s12393-020-09245-w
Codice identificativo ISI: WOS:000562340200001
Codice identificativo SCOPUS: 2-s2.0-85089783622
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2021
Articolo in rivista
Improving the Extraction of Juice And Bioactive Compounds from Blueberry Fruits and Their By-Products cy Application of Moderate Electric Field (MEF)
CHEMICAL ENGINEERING TRANSACTIONS. Pag.157-162
ISSN:2283-9216.
Pataro, G.; Ferrari, G.
Digital Object Identifier (DOI): 10.3303/CET2187027
Codice identificativo SCOPUS: 2-s2.0-85109645357
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2021
Articolo in rivista
Combination of Edible Coatings Containing Oregano Essential Oil Nanoemulsion and Pulsed Light Treatments for Improving the Shelf Life of Tomatoes
CHEMICAL ENGINEERING TRANSACTIONS. Vol. 87. Pag.61-66
ISSN:2283-9216.
Pirozzi, Annachiara; DEL GROSSO, Vittoria; Ferrari, Giovanna; Pataro, Gianpiero; Donsi', Francesco
Digital Object Identifier (DOI): 10.3303/CET2187011
Codice identificativo SCOPUS: 2-s2.0-85109785609
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2021
Articolo in rivista
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. Vol. 68. Pag.1-10
ISSN:1466-8564.
Chieregato Maniglia, Bianca; Pataro, Gianpiero; Ferrari, Giovanna; Esteves Duarte Augusto, Pedro; Le-Bail, Patricia; Le-Bail, Alain
Digital Object Identifier (DOI): 10.1016/j.ifset.2021.102602
Codice identificativo ISI: WOS:000632602100002
Codice identificativo SCOPUS: 2-s2.0-85099385557
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2021
Articolo in rivista
High-pressure homogenization for the recovery of value-added compounds from vegetable matrices
CHEMICAL ENGINEERING TRANSACTIONS. Vol. 87. Pag.235-240
ISSN:2283-9216.
Ferrari, G.; Donsi', F.
Digital Object Identifier (DOI): 10.3303/CET2187040
Codice identificativo SCOPUS: 2-s2.0-85110005154
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