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  3. Research
  4. Publications

Publications

Francesco DONSI' Publications


2022
Articolo in rivista
Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure Homogenization
FOODS. Vol. 11. Pag.266-283
ISSN:2304-8158.
Pirozzi, A.; Ferrari, G.; Donsi', F.
Digital Object Identifier (DOI): 10.3390/foods11030266
Codice identificativo ISI: WOS:000755705600001
Codice identificativo SCOPUS: 2-s2.0-85123212246
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2022
Articolo in rivista
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods
FOOD ENGINEERING REVIEWS. Vol. 14. Pag.63-99
ISSN:1866-7910.
Barbosa-Canovas, G. V.; Donsi', F.; Yildiz, S.; Candogan, K.; Pokhrel, P. R.; Guadarrama-Lezama, A. Y.
Digital Object Identifier (DOI): 10.1007/s12393-021-09295-8
Codice identificativo ISI: WOS:000705996900001
Codice identificativo SCOPUS: 2-s2.0-85116916748
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2022
Articolo in rivista
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
TRENDS IN FOOD SCIENCE & TECHNOLOGY. Vol. 122. Pag.49-65
ISSN:0924-2244.
Carpentieri, S.; Larrea-Wachtendorff, D.; Donsi', F.; Ferrari, G.
Digital Object Identifier (DOI): 10.1016/j.tifs.2022.02.011
Codice identificativo SCOPUS: 2-s2.0-85124807153
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2022
Articolo in rivista
Formulation and characterization of zein/gum arabic nanoparticles for the encapsulation of a rutin-rich extract from Ruta chalepensis L
FOOD CHEMISTRY. Vol. 367. Pag.129982-129991
ISSN:0308-8146.
Gali, L.; Bedjou, F.; Ferrari, G.; Donsi', F.
Digital Object Identifier (DOI): 10.1016/j.foodchem.2021.129982
Codice identificativo ISI: WOS:000697252200002
Codice identificativo SCOPUS: 2-s2.0-85111987839
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