Gianpiero PATARO | Pubblicazioni
Gianpiero PATARO Pubblicazioni
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
206714Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering
| 2021 | |
| Articolo in rivista | |
| Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering CHEMICAL ENGINEERING TRANSACTIONS. Vol. 87. Pag.595-600 ISSN:2283-9216. | |
| Poletto, Massimo; Albanese, Donatella; Cardea, Stefano; Donsi', Francesco; Marra, Francesco; Miccio, Michele; Pataro, Gianpiero | |
| Digital Object Identifier (DOI): 10.3303/CET2187100 Codice identificativo SCOPUS: 2-s2.0-85109735164 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
206946Ohmic heating for polyphenol extraction from grape berries:an innovative prefermentary process
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 2021 | |
| Articolo in rivista | |
| Guidelines on reporting treatment conditions for emerging technologies in food processing CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. Pag.1-24 ISSN:1040-8398. | |
| Gómez-López, Vicente M.; Pataro, Gianpiero; Tiwari, Brijesh; Gozzi, Mario; Meireles, María Ángela A.; Wang, Shaojin; Guamis, Buenaventura; Pan, Zhongli; Ramaswamy, Hosahalli; Sastry, Sudhir; Kuntz, Florent; Cullen, Patrick J.; Vidyarthi, Sriram K.; Ling, Bo; Miquel Quevedo, Joan; Strasser, Alain; Vignali, Giuseppe; Veggi, Priscilla C.; Gervilla, Ramon; Maria Kotilainen, Heidi; Pelacci, Massimiliano; Viganó &, Juliane; Morata, Antonio | |
| Digital Object Identifier (DOI): 10.1080/10408398.2021.1895058 Codice identificativo ISI: WOS:000632846000001 Codice identificativo SCOPUS: 2-s2.0-85103198333 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
