Francesco DONSI' | Publications
Francesco DONSI' Publications
| 2025 | |
| Articolo in rivista | |
| Techno-economic evaluation of pulsed electric field technology in polyphenol extraction from red grape pomace FOOD AND BIOPRODUCTS PROCESSING. Vol. 153. Pag.185-199 ISSN:0960-3085. | |
| Soltanipour, F; Donsi', F; Ferrari, G | |
| Digital Object Identifier (DOI): 10.1016/j.fbp.2025.06.012 Codice identificativo ISI: WOS:001526897500001 Codice identificativo SCOPUS: 2-s2.0-105009301375 | |
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| 2025 | |
| Articolo in rivista | |
| Poly(butylene succinate-co-adipate)/Croatina Grape Skin Biocomposites with Antioxidant Properties and Enhanced Biodegradation Rate ACS SUSTAINABLE CHEMISTRY & ENGINEERING. Vol. 13. Pag.5121-5130 ISSN:2168-0485. | |
| Olivieri, F; Capuano, R; Pirozzi, A; Castaldo, R; Avolio, R; Errico, Me; Licini, C; Garzoli, S; Spigno, G; Donsi', F; Gentile, G | |
| Digital Object Identifier (DOI): 10.1021/acssuschemeng.5c00459 Codice identificativo ISI: WOS:001451679200001 Codice identificativo SCOPUS: 2-s2.0-105002315364 | |
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396818Modeling microbial inactivation by high-pressure homogenization with a machine learning approach
| 2025 | |
| Articolo in rivista | |
| Modeling microbial inactivation by high-pressure homogenization with a machine learning approach JOURNAL OF FOOD ENGINEERING. Vol. 391. Pag.112426-112443 ISSN:0260-8774. | |
| Pezo, L.; Donsi', F. | |
| Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2024.112426 Codice identificativo ISI: WOS:001374627500001 Codice identificativo SCOPUS: 2-s2.0-85211014209 | |
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| 2025 | |
| Articolo in rivista | |
| Digitalisation, bioinformatics, and delivery systems in sustainable nonthermal extraction of proteins INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. Vol. 60. Pag.38-61 ISSN:0950-5423. | |
| Rezek Jambrak, A.; Nutrizio, M.; Dukic, J.; Djekic, I.; Vincekovic, M.; Juric, S.; Pataro, G.; Tiwari, B.; Goksen, G.; Semencic, M. C.; Slavica, A.; Sabljak, I.; Diminic, J.; Pecina, E.; Sabol, A.; Tixier, A. -S. F.; Donsi', F. | |
| Digital Object Identifier (DOI): 10.1093/ijfood/vvae038 Codice identificativo ISI: WOS:001425990000002 Codice identificativo SCOPUS: 2-s2.0-85218939380 | |
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