2. Professors
  3. Research
  4. Publications

Publications

Francesco DONSI' Publications


2024
Articolo in rivista
Tailoring Nanostructured Cellulose for Efficient Pickering Emulsions Stabilization
MACROMOLECULAR MATERIALS AND ENGINEERING. Vol. 2024. Pag.2300451-2300463
ISSN:1438-7492.
Pirozzi, Annachiara; Bettotti, Paolo; Facchinelli, Tiziano; D'Amato, Elvira; Scarpa, Marina; Donsi', Francesco
Digital Object Identifier (DOI): 10.1002/mame.202300451
Codice identificativo ISI: WOS:001176830300001
Codice identificativo SCOPUS: 2-s2.0-85186472496
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2024
Articolo in rivista
Innovative Applications of Electrospun Nanofibers Loaded with Bacterial Cells Towards Sustainable Agri-Food Systems and Regulatory Compliance
FOOD ENGINEERING REVIEWS. Pag.1-34
ISSN:1866-7910.
Jurić, Marina; Goksen, Gulden; Donsi', Francesco; Jurić, Slaven
Digital Object Identifier (DOI): 10.1007/s12393-024-09369-3
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2024
Articolo in rivista
Enhancing Cutin Extraction Efficiency from Industrially Derived Tomato Processing Residues by High-Pressure Homogenization
FOODS. Vol. 13. Pag.1-19
ISSN:2304-8158.
Eslami, Elham; Donsi, Francesco; Ferrari, Giovanna; Pataro, Gianpiero
Digital Object Identifier (DOI): 10.3390/foods13091415
Codice identificativo SCOPUS: 2-s2.0-85192765329
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2024
Articolo in rivista
Thermophilic biocatalysts for one-step conversion of citrus waste into lactic acid
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. Vol. 108. Pag.155-166
ISSN:0175-7598.
Aulitto, Martina; Alfano, Alberto; Maresca, Emanuela; Avolio, Roberto; Errico, Maria Emanuela; Gentile, Gennaro; Cozzolino, Flora; Monti, Maria; Pirozzi, Annachiara; Donsi', Francesco; Cimini, Donatella; Schiraldi, Chiara; Contursi, Patrizia
Digital Object Identifier (DOI): 10.1007/s00253-023-12904-7
Codice identificativo ISI: WOS:001146239400002
Codice identificativo SCOPUS: 2-s2.0-85182602922
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2023
Articolo in rivista
Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients
PHARMACEUTICS. Vol. 15. Pag.927-965
ISSN:1999-4923.
Gali, Lynda; Pirozzi, Annachiara; Donsi', Francesco
Digital Object Identifier (DOI): 10.3390/pharmaceutics15030927
Codice identificativo ISI: WOS:000959083200001
Codice identificativo SCOPUS: 2-s2.0-85151385364
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2023
Articolo in rivista
Structuring Vegetable Oils Through the Formation of Capillary Suspensions: Comparison of Wheat Middlings and Pure Cellulose Processed by High-pressure Homogenization
CHEMICAL ENGINEERING TRANSACTIONS. Vol. 102. Pag.151-156
ISSN:2283-9216.
Pirozzi, Annachiara; Donsi', Francesco
Digital Object Identifier (DOI): 10.3303/CET23102026
Codice identificativo SCOPUS: 2-s2.0-85179480242
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2023
Articolo in rivista
High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion
ANTIOXIDANTS. Vol. 12. Pag.1855-1875
ISSN:2076-3921.
Carpentieri, Serena; Ferrari, Giovanna; Donsi', Francesco
Digital Object Identifier (DOI): 10.3390/antiox12101855
Codice identificativo ISI: WOS:001093817000001
Codice identificativo SCOPUS: 2-s2.0-85175341184
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2023
Articolo in rivista
Recovery of Nanocellulose from Agri-food Residues Through Chemical and Physical Processes
CHEMICAL ENGINEERING TRANSACTIONS. Vol. 102. Pag.175-180
ISSN:2283-9216.
Pirozzi, Annachiara; Pappalardo, Giovanna; Donsi', Francesco
Digital Object Identifier (DOI): 10.3303/CET23102030
Codice identificativo SCOPUS: 2-s2.0-85179495353
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2023
Articolo in rivista
Natural-based electrospun nanofibers: Challenges and potential applications in agri-food sector
FOOD BIOSCIENCE. Vol. 56. Pag.103372-103395
ISSN:2212-4292.
Jurić, Marina; Donsi', Francesco; Maslov Bandić, Luna; Jurić, Slaven
Digital Object Identifier (DOI): 10.1016/j.fbio.2023.103372
Codice identificativo ISI: WOS:001125953500001
Codice identificativo SCOPUS: 2-s2.0-85178128355
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2023
Articolo in rivista
Nanocellulose-based Aerogels for Dyes Removal
CHEMICAL ENGINEERING TRANSACTIONS. Vol. 101. Pag.115-120
ISSN:2283-9216.
Pirozzi, Annachiara; Rincon, Esther; Espinosa, Eduardo; Donsi', Francesco; SERRANO CANTADOR, Luis
Digital Object Identifier (DOI): 10.3303/CET23101020
Codice identificativo SCOPUS: 2-s2.0-85166983301
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2023
Articolo in rivista
All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction procedures
FOOD CHEMISTRY. Vol. 424. Pag.136385-136396
ISSN:0308-8146.
Carpentieri, Serena; Ferrari, Giovanna; Donsi', Francesco
Digital Object Identifier (DOI): 10.1016/j.foodchem.2023.136385
Codice identificativo ISI: WOS:001010463700001
Codice identificativo SCOPUS: 2-s2.0-85162261248
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2023
Articolo in rivista
Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues
MOLECULES. Vol. 28. Pag.5657-5676
ISSN:1420-3049.
Pirozzi, Annachiara; Donsi', Francesco
Digital Object Identifier (DOI): 10.3390/molecules28155657
Codice identificativo ISI: WOS:001045688300001
Codice identificativo SCOPUS: 2-s2.0-85167840415
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2023
Articolo in rivista
Oil structuring through capillary suspensions prepared with wheat middlings micronized directly in oil by high-pressure homogenization
FOOD HYDROCOLLOIDS. Vol. 145. Pag.109152-109165
ISSN:0268-005X.
Pirozzi, A.; Posocco, A.; Donsi', F.
Digital Object Identifier (DOI): 10.1016/j.foodhyd.2023.109152
Codice identificativo ISI: WOS:001059424200001
Codice identificativo SCOPUS: 2-s2.0-85167819507
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2023
Articolo in rivista
Cellulose Isolation from Tomato Pomace: Part II-Integrating High-Pressure Homogenization in a Cascade Hydrolysis Process for the Recovery of Nanostructured Cellulose and Bioactive Molecules
FOODS. Vol. 12. Pag.3221-3243
ISSN:2304-8158.
Pirozzi, Annachiara; Olivieri, Federico; Castaldo, Rachele; Gentile, Gennaro; Donsi', Francesco
Digital Object Identifier (DOI): 10.3390/foods12173221
Codice identificativo ISI: WOS:001070057800001
Codice identificativo SCOPUS: 2-s2.0-85170213959
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2023
Articolo in rivista
Nanostructured Cellulose-Based Aerogels: Influence of Chemical/Mechanical Cascade Processes on Quality Index for Benchmarking Dye Pollutant Adsorbents in Wastewater Treatment
GELS. Vol. 9. Pag.958-977
ISSN:2310-2861.
Pirozzi, Annachiara; Rincón, Esther; Espinosa, Eduardo; Donsi', Francesco; Serrano, Luis
Digital Object Identifier (DOI): 10.3390/gels9120958
Codice identificativo ISI: WOS:001137824800001
Codice identificativo SCOPUS: 2-s2.0-85180720634
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2022
Articolo in rivista
Application of Pulsed Electric Fields and High-Pressure Homogenization in Biorefinery Cascade of C. vulgaris Microalgae
FOODS. Vol. 11. Pag.471-486
ISSN:2304-8158.
Carullo, Daniele; Abera, Biresaw Demelash; Scognamiglio, Mariarosa; Donsi', Francesco; Ferrari, Giovanna; Pataro, Gianpiero
Digital Object Identifier (DOI): 10.3390/foods11030471
Codice identificativo ISI: WOS:000759592100001
Codice identificativo SCOPUS: 2-s2.0-85124218234
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2022
Articolo in rivista
Nanoencapsulation of Thyme Essential Oils: Formulation, Characterization, Storage Stability, and Biological Activity
FOODS. Vol. 11. Pag.1858-1882
ISSN:2304-8158.
Jayari, Asma; Donsi', Francesco; Ferrari, Giovanna; Maaroufi, Abderrazak
Versione online
Digital Object Identifier (DOI): 10.3390/foods11131858
Codice identificativo ISI: WOS:000825580100001
Codice identificativo SCOPUS: 2-s2.0-85133135867
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2022
Articolo in rivista
Food Recognition and Food Waste Estimation Using Convolutional Neural Network
ELECTRONICS. Vol. 11. Pag.3746-3763
ISSN:2079-9292.
Lubura, J; Pezo, L; Sandu, Ma; Voronova, V; Donsi', F; Zlabur, Js; Ribic, B; Peter, A; Suric, J; Brandic, I; Kloga, M; Ostojic, S; Pataro, G; Virsta, A; Oros, Ae; Micic, D; Durovic, S; De Feo, G; Procentese, A; Voca, N
Digital Object Identifier (DOI): 10.3390/electronics11223746
Codice identificativo ISI: WOS:000887077900001
Codice identificativo SCOPUS: 2-s2.0-85142431028
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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
Sources, stability, encapsulation and application of natural pigments in foods
FOOD REVIEWS INTERNATIONAL. Vol. 38(8). Pag.1735-1790
ISSN:8755-9129.
Juric, S.; Juric, M.; Krol-Kilinska, Z.; Vlahovicek-Kahlina, K.; Vincekovic, M.; Dragovic-Uzelac, V.; Donsi', F.
Digital Object Identifier (DOI): 10.1080/87559129.2020.1837862
Codice identificativo ISI: WOS:000584840700001
Codice identificativo SCOPUS: 2-s2.0-85094635581
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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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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 ISI: WOS:000779992900005
Codice identificativo SCOPUS: 2-s2.0-85124807153
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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
Brevetto
Plant-derived iron-fortifying agent
WO2023117292A1 Unilever Ip Holdings B.V.
Donsi', Francesco; Petkov Velikov, Krassimir
Versione online
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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
A Technology Platform For the Sustainable Recovery and Advanced Use of Nanostructured Cellulose from Agri-Food Residues (PANACEA Project)
PROCEEDINGS. Pag.16-23
ISSN:2504-3900.
Donsì, Francesco; Bartolucci, Simonetta; Bettotti, Paolo; Carosio, Federico; Contursi, Patrizia; Gentile, Gennaro; Scarpa, Marina; Spigno, Giorgia
Digital Object Identifier (DOI): 10.3390/CGPM2020-07212
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2021
Articolo in rivista
Food-Grade Colloidal Systems for the Delivery of Essential Oils
FOOD REVIEWS INTERNATIONAL. Vol. 37. Pag.1-45
ISSN:8755-9129.
Fathi, M.; Vincekovic, M.; Juric, S.; Viskic, M.; Rezek Jambrak, A.; Donsi, F.
Versione online
Digital Object Identifier (DOI): 10.1080/87559129.2019.1687514
Codice identificativo ISI: WOS:000495536100001
Codice identificativo SCOPUS: 2-s2.0-85074991839
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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
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
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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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
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
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
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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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2020
Articolo in rivista
Mechanical cell disruption of mustard bran suspensions for improved dispersion properties and protein release
FOOD & FUNCTION. Vol. 11. Pag.6273-6284
ISSN:2042-650X.
Donsì, Francesco; Velikov, K. P.
Digital Object Identifier (DOI): 10.1039/d0fo00852d
Codice identificativo ISI: WOS:000551326500047
Codice identificativo SCOPUS: 2-s2.0-85088488461
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2020
Articolo in rivista
Influence of high-pressure homogenization on structural properties and enzymatic hydrolysis of milk proteins
LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. Vol. 130. Pag.109657-109657
ISSN:0023-6438.
Carullo, D.; Donsì, Francesco; Ferrari, G.
Digital Object Identifier (DOI): 10.1016/j.lwt.2020.109657
Codice identificativo ISI: WOS:000552064900065
Codice identificativo SCOPUS: 2-s2.0-85086893031
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2020
Articolo in rivista
Influence of interfacial structure on physical stability and antioxidant activity of curcumin multilayer emulsions
FOOD AND BIOPRODUCTS PROCESSING. Vol. 121. Pag.65-75
ISSN:0960-3085.
Leiva-Vega, J.; Villalobos-Carvajal, R.; Ferrari, G.; Donsi, F.; Zuniga, R. N.; Shene, C.; Beldarrain-Iznaga, T.
Digital Object Identifier (DOI): 10.1016/j.fbp.2020.01.010
Codice identificativo ISI: WOS:000555821400006
Codice identificativo SCOPUS: 2-s2.0-85078958099
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2020
Articolo in rivista
Development and Characterization of Lipid-Based Nanosystems: Effect of Interfacial Composition on Nanoemulsion Behavior
FOOD AND BIOPROCESS TECHNOLOGY. Vol. 13. Pag.67-87
ISSN:1935-5130.
Silva, H. D.; Cerqueira, M. A.; Donsi, F.; Pinheiro, A. C.; Ferrari, G.; Vicente, A. A.
Versione online
Digital Object Identifier (DOI): 10.1007/s11947-019-02372-1
Codice identificativo ISI: WOS:000510931800005
Codice identificativo SCOPUS: 2-s2.0-85076228783
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2020
Articolo in rivista
Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity
ZEITSCHRIFT FÜR NATURFORSCHUNG. C, A JOURNAL OF BIOSCIENCES. Vol. 75. Pag.279-290
ISSN:0939-5075.
Marchese, E.; D'Onofrio, N.; Balestrieri, M. L.; Castaldo, D.; Ferrari, G.; Donsi', F.
Digital Object Identifier (DOI): 10.1515/znc-2019-0229
Codice identificativo ISI: WOS:000552037800010
Codice identificativo SCOPUS: 2-s2.0-85088493087
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2020
Articolo in rivista
Pulsed Electric Fields-Assisted Extraction of Valuable Compounds From Arthrospira Platensis: Effect of Pulse Polarity and Mild Heating
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY. Vol. 8. Pag.1-15
ISSN:2296-4185.
Carullo, Daniele; Pataro, Gianpiero; Donsi', Francesco; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.3389/fbioe.2020.551272
Codice identificativo ISI: WOS:000573803200001
Codice identificativo SCOPUS: 2-s2.0-85091227465
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2020
Articolo in rivista
High-pressure homogenization-assisted extraction of bioactive compounds from Ruta chalepensis
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION. Vol. 14. Pag.2800-2809
ISSN:2193-4126.
Gali, L.; Bedjou, F.; Velikov, K. P.; Ferrari, G.; Donsi', F.
Digital Object Identifier (DOI): 10.1007/s11694-020-00525-x
Codice identificativo ISI: WOS:000543710000001
Codice identificativo SCOPUS: 2-s2.0-85087121394
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2020
Articolo in rivista
Changing the vision in smart food design utilizing the next generation of nanometric delivery systems for bioactive compounds
FOODS. Vol. 9. Pag.1100-1104
ISSN:2304-8158.
Donsi', F.; Ferrari, G.
Digital Object Identifier (DOI): 10.3390/foods9081100
Codice identificativo ISI: WOS:000567226100001
Codice identificativo SCOPUS: 2-s2.0-85092587945
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2020
Articolo in rivista
Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes
FOODS. Vol. 9. Pag.1605-1660
ISSN:2304-8158.
Pirozzi, Annachiara; Del Grosso, Vittoria; Ferrari, Giovanna; Donsì, Francesco
Digital Object Identifier (DOI): 10.3390/foods9111605
Codice identificativo ISI: WOS:000593187100001
Codice identificativo SCOPUS: 2-s2.0-85103674231
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2020
Contributo in volume (Capitolo o Saggio)
Emerging technologies for the clean recovery of antioxidants from microalgae.
In Editors: CHARIS M. GALANAKIS C. M. MICROALGAE Cultivation, Recovery of Compounds and Applications Pag.173-204 Londra Academic Press.
ISBN:978-0-12-821218-9
Donsì, Francesco; Ferrari, Giovanna; Pataro, Gianpiero
Codice identificativo SCOPUS: 2-s2.0-85140679811
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2019
Articolo in rivista
Optimization of the Extraction Process by Response Surface Methodology of Protein Isolate from Defatted Jujube (Zizyphus lotus L.) Seeds
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS. Pag.1509-1521
ISSN:1573-3149.
Chouaibi, Moncef; Boussaid, Amel; Donsì, Francesco; Ferrari, Giovanna; Hamdi, Salem
Versione online
Digital Object Identifier (DOI): 10.1007/s10989-018-9796-4
Codice identificativo ISI: WOS:000492427400026
Codice identificativo SCOPUS: 2-s2.0-85058417602
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2019
Articolo in rivista
Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects
JOURNAL OF FOOD QUALITY. Vol. 2019. Pag.1-2
ISSN:0146-9428.
Režek Jambrak, Anet; Donsì, Francesco; Paniwnyk, Larysa; Djekic, Ilija
Versione online
Digital Object Identifier (DOI): 10.1155/2019/2171375
Codice identificativo ISI: WOS:000460255300001
Codice identificativo SCOPUS: 2-s2.0-85062598075
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2019
Articolo in rivista
Effect of Nanoemulsion Formulation on Permeation of Essential Oils Through Biological Membranes
CHEMICAL ENGINEERING TRANSACTIONS. Vol. 75. Pag.247-252
ISSN:2283-9216.
Donsi, Francesco; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.3303/CET1975042
Codice identificativo SCOPUS: 2-s2.0-85067100701
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2019
Articolo in rivista
High-pressure homogenization treatment to recover bioactive compounds from tomato peels
JOURNAL OF FOOD ENGINEERING. Vol. 262. Pag.170-180
ISSN:0260-8774.
Jurić, Slaven; Ferrari, Giovanna; Velikov, Krassimir P.; Donsì, Francesco
Versione online
Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2019.06.011
Codice identificativo ISI: WOS:000477786100019
Codice identificativo SCOPUS: 2-s2.0-85067681410
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2019
Contributo in volume (Capitolo o Saggio)
Bioactive Compounds in Fermented Foods and Management of Depression and Anxiety..
In Functional Foods and Mental Health Pag.92-104 Food Science Publisher / Dr. Danik M. Martirosyan.
ISBN:9781704411873
Melesse, T. Y.; Donsì, F.; Bedane, T. F.
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2019
Contributo in volume (Capitolo o Saggio)
Production of food bioactive-loaded nanostructures by high-pressure homogenization..
In Nanoencapsulation in the Food Industry: Nanoencapsulation of Food Ingredients by Specialized Equipment Pag.251-340 Academic Press.
ISBN:978-0-12-815671-1
Fernandez-Avila, C.; Hebishy, E.; Donsì, F.; Arranz, E.; Trujillo, A. J.
Digital Object Identifier (DOI): 10.1016/B978-0-12-815671-1.00006-8
Codice identificativo ISI: WOS:000538774100008
Codice identificativo SCOPUS: 2-s2.0-85087902785
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2019
Contributo in volume (Capitolo o Saggio)
Encapsulation of food ingredients by single O/W and W/O nanoemulsions.
In Prof. Seid Mahdi Jafari Nanoencapsulation in the Food Industry: Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume 2 Pag.37-87 Academic Press.
Donsì, Francesco; Velikov, Krassimir P.
Digital Object Identifier (DOI): 10.1016/B978-0-12-815673-5.00002-7
Codice identificativo ISI: WOS:000588426100004
Codice identificativo SCOPUS: 2-s2.0-85078929743
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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
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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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
Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment
JOURNAL OF FOOD QUALITY. Vol. 2018. Pag.1-18
ISSN:0146-9428.
Režek Jambrak, Anet; Vukušić, Tomislava; Donsi, Francesco; Paniwnyk, Larysa; Djekic, Ilija
Versione online
Digital Object Identifier (DOI): 10.1155/2018/8619707
Codice identificativo ISI: WOS:000439969800001
Codice identificativo SCOPUS: 2-s2.0-85050932785
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2018
Articolo in rivista
Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. Vol. 17. Pag.920-936
ISSN:1541-4337.
Fathi, Milad; Donsi, Francesco; Mcclements, David Julian
Versione online
Digital Object Identifier (DOI): 10.1111/1541-4337.12360
Codice identificativo ISI: WOS:000437110500008
Codice identificativo SCOPUS: 2-s2.0-85049344796
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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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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
Brevetto
Treatment of bran from the seeds of black mustard or brown indian mustard and use of the treated bran in food products
EP3585186B1 Unilever IP Holdings BV
Petkov Velikov, Krassimir; Donsi', Francesco
Versione online
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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.
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2018
Contributo in volume (Capitolo o Saggio)
Concentration of oregano extract by nanofiltration and reverse osmosis.
In Abstract Book of FOODCONF Science, Technology & Innovation, Third International Conference on Food Science and Technology Pag.87-88 Budapest Faculty of Food Science, Szent István University.
ISBN:978-963-269-794-9
Szilvia, Bánvölgyia; D'Elia, Fabiola; Donsi', Francesco; Gyula, Vatai
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2018
Contributo in volume (Capitolo o Saggio)
Applications of Nanoemulsions in Foods.
In Nanoemulsions. Formulation, Applications, and Characterization Pag.349-377 Elsevier inc..
ISBN:978-0-12-811838-2
Donsi', Francesco
Digital Object Identifier (DOI): 10.1016/B978-0-12-811838-2.00011-4
Codice identificativo ISI: WOS:000463064300012
Codice identificativo SCOPUS: 2-s2.0-85058902909
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2017
Articolo in rivista
Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. Vol. 260. Pag.75-80
ISSN:0168-1605.
Tastan, Ozge; Pataro, Gianpiero; Donsì, Francesco; Ferrari, Giovanna; Baysal, Taner
Versione online
Digital Object Identifier (DOI): 10.1016/j.ijfoodmicro.2017.08.011
Codice identificativo ISI: WOS:000412608800010
Codice identificativo SCOPUS: 2-s2.0-85028751087
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2017
Articolo in rivista
Zein-based colloidal particles for encapsulation and delivery of epigallocatechin gallate
FOOD HYDROCOLLOIDS. Vol. 63. Pag.508-517
ISSN:0268-005X.
Donsi', Francesco; Voudouris, Panayiotis; Veen, Sandra J.; Velikov, Krassimir P.
Digital Object Identifier (DOI): 10.1016/j.foodhyd.2016.09.039
Codice identificativo ISI: WOS:000389091600055
Codice identificativo SCOPUS: 2-s2.0-84989356209
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2017
Articolo in rivista
Innovative technologies for encapsulation of Mediterranean plants extracts
TRENDS IN FOOD SCIENCE & TECHNOLOGY. Vol. 69. Pag.1-12
ISSN:0924-2244.
Vinceković, Marko; Viskić, Marko; Jurić, Slaven; Giacometti, Jasminka; Bursać Kovačević, Danijela; Putnik, Predrag; Donsì, Francesco; Barba, Francisco J.; Režek Jambrak, Anet
Versione online
Digital Object Identifier (DOI): 10.1016/j.tifs.2017.08.001
Codice identificativo ISI: WOS:000415782900001
Codice identificativo SCOPUS: 2-s2.0-85028613202
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2017
Articolo in rivista
Use of agri-food residues for oil structuring and functionalization
CHEMICAL ENGINEERING TRANSACTIONS. Vol. 57. Pag.1831-1836
ISSN:2283-9216.
Ferrari, Giovanna; AHMED ABDALGLIL MUSTAFA, Waleed; Donsì, Francesco
Versione online
Digital Object Identifier (DOI): 10.3303/CET1757306
Codice identificativo SCOPUS: 2-s2.0-85021663026
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2017
Articolo in rivista
Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger
FOOD CONTROL. Vol. 73. Pag.784-795
ISSN:0956-7135.
Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel; Ferrari, Giovanna; Donsi', Francesco
Digital Object Identifier (DOI): 10.1016/j.foodcont.2016.09.044
Codice identificativo ISI: WOS:000405537400004
Codice identificativo SCOPUS: 2-s2.0-85006305774
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2017
Brevetto
Iron-fortified savoury concentrate
WO 2017108351 A1 UNILEVER PLC
Donsì, Francesco; Velikov, K. P.; Voudouris, P.; Jansen, J. N.
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2017
Contributo in volume (Capitolo o Saggio)
Nonthermal stabilization processes.
In Engineering foods for bioactive stability and delivery Pag.341-360 New York Springer.
ISBN:9781493965399
BARBOSA-CANOVAS, GUSTAVO VICTOR; Donsì, F.; Pokhrel, P. R.; Candoğan, K.; Guadarrama-Lezama, A. Y.
Digital Object Identifier (DOI): 10.1007/978-1-4939-6595-3_13
Codice identificativo SCOPUS: 2-s2.0-85043363686
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2016
Articolo in rivista
Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions
FOOD HYDROCOLLOIDS. Vol. 61. Pag.756-771
ISSN:0268-005X.
Tastan, Özge; Ferrari, Giovanna; Baysal, Taner; Donsi', Francesco
Digital Object Identifier (DOI): 10.1016/j.foodhyd.2016.06.036
Codice identificativo ISI: WOS:000382253400083
Codice identificativo SCOPUS: 2-s2.0-84978069394
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2016
Articolo in rivista
Effect of pulsed electric fields – assisted extraction on anti-inflammatory and cytotoxic activity of brown rice bioactive compounds
FOOD RESEARCH INTERNATIONAL. Vol. 87. Pag.115-124
ISSN:0963-9969.
Quagliariello, Vincenzo; Iaffaioli, Rosario Vincenzo; Falcone, Mariangela; Ferrari, Giovanna; Pataro, Gianpiero; Donsi', Francesco
Digital Object Identifier (DOI): 10.1016/j.foodres.2016.07.005
Codice identificativo ISI: WOS:000381837400015
Codice identificativo SCOPUS: 2-s2.0-84979031553
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2016
Articolo in rivista
Essential oil nanoemulsions as antimicrobial agents in food
JOURNAL OF BIOTECHNOLOGY. Vol. 233. Pag.106-120
ISSN:0168-1656.
Donsi', Francesco; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1016/j.jbiotec.2016.07.005
Codice identificativo ISI: WOS:000380819300013
Codice identificativo SCOPUS: 2-s2.0-84978920019
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2016
Articolo in rivista
Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. Vol. 22. Pag.277-287
ISSN:1082-0132.
Mahfoudhi, Nesrine; Sessa, Mariarenata; Ferrari, Giovanna; Hamdi, Salem; Donsi', Francesco
Digital Object Identifier (DOI): 10.1177/1082013215595154
Codice identificativo ISI: WOS:000376384200001
Codice identificativo SCOPUS: 2-s2.0-84969749372
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2016
Articolo in rivista
Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds
MARINE DRUGS. Vol. 14. Pag.1-34
ISSN:1660-3397.
Poojary, Mahesha M.; Barba, Francisco J.; Aliakbarian, Bahar; Donsi', Francesco; Pataro, Gianpiero; Dias, Daniel A.; Juliano, Pablo
Digital Object Identifier (DOI): 10.3390/md14110214
Codice identificativo ISI: WOS:000390097800021
Codice identificativo SCOPUS: 2-s2.0-85000925723
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2016
Contributo in Atti di convegno
SUSTAINABLE VALORIZATION OF AGRI-FOOD RESIDUES BY HIGHPRESSURE HOMOGENIZATION PROCESSING TO UNLOCK HIGH-ADDED VALUEINTRACELLULAR COMPONENTS.
In: GENP2016 - Green Extraction of Natural Products II Edition. Book of Abstracts Pag.18-19
GENP2016 - Green Extraction of Natural Products II Edition
Turin (Italy) 31st May - 1st June 2016
Donsi', Francesco; Ferrari, Giovanna
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2015
Abstract in Atti di convegno
Break-up and recoalescence phenomena induced by high pressure homogenization: effect of the homogenization valve geometry.
In: 12th International Congress on Engineering and Food Pag.0-0
ICEF12 - 12th International Congress on Engineering and Food
Quebec city (Canada) 14-18 Giugno 2015
Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna
Show it in Product Database (IRIS)
2015
Abstract in Atti di convegno
Microparticles based on water insoluble proteins for delivery of micronutrients in foods.
In: 15th Conference of the International Association of Colloid and Interface Scientists Pag.0-0
IACIS 2015 - 15th Conference of the International Association of Colloid and Interface Scientists
Mainz (Germany) 24-29 Maggio 2015
Donsi', Francesco; Voudouris, P.; Velikov, K. P.
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2015
Abstract in Atti di convegno
Pulsed Electric Fields – Assisted Extraction of Chemopreventive Phenols from Brown Rice.
In: Electroporation Workshop: from basics knowledge to industry Pag.0-0
Electroporation Workshop: from basics knowledge to industry
Tolouse (France) 14-15 Aprile 2015
Quagliariello, V.; Pataro, Gianpiero; Iaffaioli, R. V.; Ferrari, Giovanna; Donsi', Francesco
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2015
Abstract in Atti di convegno
Microparticles based on water insoluble proteins for tunable delivery of micronutrients.
In: 6th International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale” Pag.0-0
DOF2015 - 6th International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”
Paris (France) 14-17 Luglio 2015
Donsi', Francesco; Voudouris, P.; Velikov, K. P.
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2015
Articolo in rivista
Submicron complex lipid carriers for curcumin delivery to intestinal epithelial cells: Effect of different emulsifiers on bioaccessibility and cell uptake
INTERNATIONAL JOURNAL OF PHARMACEUTICS. Vol. 494. Pag.357-369
ISSN:0378-5173.
Yucel, Cigdem; Quagliariello, Vincenzo; Iaffaioli, Rosario Vincenzo; Ferrari, Giovanna; Donsi', Francesco
Versione online
Digital Object Identifier (DOI): 10.1016/j.ijpharm.2015.08.039
Codice identificativo ISI: WOS:000361649300039
Codice identificativo SCOPUS: 2-s2.0-84940092870
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2015
Articolo in rivista
Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans
FOOD CONTROL. Vol. 50. Pag.215-222
ISSN:0956-7135.
Severino, Renato; Ferrari, Giovanna; Khanh Dang, Vu; Donsi', Francesco; Stéphane, Salmieri; Monique, Lacroix
Digital Object Identifier (DOI): 10.1016/j.foodcont.2014.08.029
Codice identificativo ISI: WOS:000347581100030
Codice identificativo SCOPUS: 2-s2.0-84907493982
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2015
Articolo in rivista
Physicochemical, rheological, and thermal properties of six types of honey from various floral origins in Tunisia
INTERNATIONAL JOURNAL OF FOOD PROPERTIES. Vol. 18. Pag.2624-2637
ISSN:1094-2912.
Boussaid, Amel; Chouaibi, Moncef; Rezig, Leila; Missaoui, Rafik; Donsi', Francesco; Ferrari, Giovanna; Hamdi, Salem
Versione online
Digital Object Identifier (DOI): 10.1080/10942912.2014.1001072
Codice identificativo ISI: WOS:000359160500003
Codice identificativo SCOPUS: 2-s2.0-84940676399
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2015
Articolo in rivista
Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing
POSTHARVEST BIOLOGY AND TECHNOLOGY. Vol. 106. Pag.21-32
ISSN:0925-5214.
Donsi', Francesco; Marchese, Enrico; Maresca, Paola; Pataro, Gianpiero; Vu, Khanh Dang; Salmieri, Stephane; Lacroix, Monique; Ferrari, Giovanna
Versione online
Digital Object Identifier (DOI): 10.1016/j.postharvbio.2015.02.006
Codice identificativo ISI: WOS:000357233000003
Codice identificativo SCOPUS: 2-s2.0-84927549430
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2015
Articolo in rivista
Novel Edible Coating Containing Essential Oil Nanoemulsions to Prolong the Shelf Life of Vegetable Products
CHEMICAL ENGINEERING TRANSACTIONS. Vol. 43. Pag.55-60
ISSN:2283-9216.
Sessa, Mariarenata; Ferrari, Giovanna; Donsi', Francesco
Digital Object Identifier (DOI): 10.3303/CET1543010
Codice identificativo ISI: WOS:000365994200010
Codice identificativo SCOPUS: 2-s2.0-84946083900
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2015
Contributo in Atti di convegno
Essential oil nanoemulsions to prolong the shelf life of solid food products.
In: Proceedings of the 29th EFFoST International Conference – Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society Elsevier Vol.I, Pag.278-278
ISBN:978-618-82196-1-8
29th EFFoST International Conference
Athens (Greece) 10-12 Novembre 2015
Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna
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2015
Contributo in volume (Capitolo o Saggio)
Nanoemulsion-based delivery systems.
In Microencapsulation and Microspheres for Food Applications Pag.79-94 Amsterdam Academic Press.
ISBN:9780128003503
Donsi', Francesco; Sessa, Mariarenata
Versione online
Digital Object Identifier (DOI): https://doi.org/10.1016/B978-0-12-800350-3.00007-8
Codice identificativo SCOPUS: 2-s2.0-84978845319
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2015
Contributo in volume (Capitolo o Saggio)
Encapsulation of Bioactive Compounds.
In Handbook of Encapsulation and Controlled Release Pag.765-799 CRC Press, Taylor & Francis group.
ISBN:9781482232325; 9781482232349
Donsì, F.; Sessa, M.; Ferrari, G.
Codice identificativo ISI: WOS:000381519400038
Codice identificativo SCOPUS: 2-s2.0-85015944802
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2015
Poster
Novel approaches to the preservation of vegetable products based on the combination of an edible coating, containing essential oils nanoemulsions, and non-thermal technologies.
In: 12th International Congress on Engineering and Food Pag.0-0
ICEF12 - 12th International Congress on Engineering and Food
Quebec city (Canada) 14-18 Giugno 2015
Donsi', Francesco; Severino, Renato; Vu, K. D.; Maresca, Paola; Pataro, Gianpiero; Salmieri, S.; Lacroix, M.; Ferrari, Giovanna
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2015
Poster
Enhancement of Anticancer Activity of Brown Rice Phenolic Compounds through Pulsed Electric Fields – Assisted Extraction.
In: 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies Pag.0-0
1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies
Portoroz (Slovenia) 6-10 Settembre 2015
Quagliariello, V.; Pataro, Gianpiero; Iaffaioli, R. V.; Ferrari, Giovanna; Donsi', Francesco
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2015
Poster
Antimicrobial edible films and coatings based on modified chitosan containing essential oil nanoemulsions.
In: Advances in the Packaging Industry - Product and Process (1st API 2015) Pag.1-1
Advances in the Packaging Industry - Product and Process (1st API 2015)
Napoli (Italy) 19-21 Novembre 2015
Donsi', Francesco; Sessa, Mariarenata; Tastan, Ozge; Ferrari, Giovanna
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2014
Abstract in Atti di convegno
Overview of applications of radiation processing in combination with conventional treatments to assure food safety.
In: Canadian Nuclear Association Meeting Pag.0-0
Canadian Nuclear Association Meeting
Vancouver (Canada) 24-28 Agosto 2014
Lacroix, M.; Turgis, M.; Severino, Renato; Vu, K. D.; Donsi', Francesco; Salmieri, S.; Ferrari, Giovanna
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2014
Abstract in Atti di convegno
Layer-by-layer deposition of biopolymers on curcumin nanoemulsions: an edible multi-layer system.
In: 8th International Congress on Polymer and Fiber Biotechnology Pag.0-0
IPFB 2014 - 8th International Congress on Polymer and Fiber Biotechnology
Braga (Portugal) 25-27 Maggio 2014
Silva, H.; Donsi', Francesco; Cerqueira, M.; Ferrari, Giovanna; Vicente, A.
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2014
Articolo in rivista
Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. Vol. 22. Pag.212-220
ISSN:1466-8564.
Donsi', Francesco; Andrea, Cuomo; Marchese, Enrico; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1016/j.ifset.2014.01.008
Codice identificativo ISI: WOS:000335108700027
Codice identificativo SCOPUS: 2-s2.0-84897043922
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2014
Articolo in rivista
Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems
FOOD CHEMISTRY. Vol. 147. Pag.42-50
ISSN:0308-8146.
Sessa, Mariarenata; M. L., Balestrieri; Ferrari, Giovanna; L., Servillo; D., Castaldo; N., D'Onofrio; Donsi', Francesco; R., Tsao
Digital Object Identifier (DOI): 10.1016/j.foodchem.2013.09.088
Codice identificativo ISI: WOS:000328521900006
Codice identificativo SCOPUS: 2-s2.0-84885356762
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2014
Articolo in rivista
Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. Vol. 191. Pag.82-88
ISSN:0168-1605.
Severino, Renato; Khanh Dang, Vu; Donsi', Francesco; Stephane, Salmieri; Ferrari, Giovanna; Monique, Lacroix
Digital Object Identifier (DOI): 10.1016/j.ijfoodmicro.2014.09.007
Codice identificativo ISI: WOS:000344823900012
Codice identificativo SCOPUS: 2-s2.0-84907487083
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2014
Articolo in rivista
Antimicrobial effects of different combined non-thermal treatments against Listeria monocytogenes in broccoli florets
JOURNAL OF FOOD ENGINEERING. Vol. 124. Pag.1-10
ISSN:0260-8774.
Severino, Renato; Khanh Dang, Vu; Donsi', Francesco; Stéphane, Salmieri; Ferrari, Giovanna; Monique, Lacroix
Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2013.09.026
Codice identificativo ISI: WOS:000328181300001
Codice identificativo SCOPUS: 2-s2.0-84886246731
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2014
Articolo in rivista
Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology
FOOD HYDROCOLLOIDS. Vol. 37. Pag.49-59
ISSN:0268-005X.
N., Mahfoudhi; Sessa, Mariarenata; M., Chouaibi; Ferrari, Giovanna; Donsi', Francesco; S., Hamdi
Digital Object Identifier (DOI): 10.1016/j.foodhyd.2013.10.009
Codice identificativo ISI: WOS:000330176800007
Codice identificativo SCOPUS: 2-s2.0-84887589933
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2014
Contributo in Atti di convegno
Effect of combined treatment of pulsed light and bioactive edible coating on fresh-cut cucumbers.
In: INTERNATIONAL FOOD CONGRESS NOVEL APPROACHES IN FOOD INDUSTRY ABSTRACT BOOK Bornova, İZMİR Üniversiteliler Ofset Pag.73-73
ISBN:978-605338-069-6
International Food Congress on Novel Approaches in Food Industry (NAFI 2014)
Kuşadası (Turkey) 22-26 Maggio 2014
Baysal, T.; Donsi', Francesco; Pataro, Gianpiero; Ferrari, Giovanna; Tastan, Ozge
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2014
Contributo in Atti di convegno
Lipid-based delivery systems for poorly soluble phenolic compounds to enhance their cellular antioxidant activity.
In: International Food Congress on Novel Approaches in Food Industry Bornova, Izmir Üniversiteliler Ofset Pag.33-33
ISBN:978-605-338-069-6
International Food Congress on Novel Approaches in Food Industry
Kuşadası, Turkey 22-26 Maggio 2014
Sessa, Mariarenata; Ferrari, Giovanna; Tsao, R.; Donsi', Francesco
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2014
Contributo in Atti di convegno
Micro- and nanonization processes by high pressure homogenization: effect of valve geometry on break-up and recoalescence phenomena.
In: International Food Congress on Novel Approaches in Food Industry Bornova, Izmir Üniversiteliler Ofset Pag.68-68
ISBN:978-605-338-069-6
NAFI 2014 - International Food Congress on Novel Approaches in Food Industry
Kuşadası, Turkey 22-26 Maggio 2014
Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna
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2014
Poster
Antimicrobial Effects of Modified Chitosan-based Coating Containing Nanoemulsion of Essential Oil, Modified Atmosphere Packaging and Gamma Irradiation against Escherichia coli O157: H7 and Salmonella.
In: 17th World Congress of Food Science and Technology IUFoST (International Union of Food Science and Technology) Pag.0-0
17th World Congress of Food Science and Technology
Montreal (Canada) 17-21 Agosto 2014
Severino, Renato; Ferrari, Giovanna; Vu, K. D.; Donsi', Francesco; Salmieri, S.; Lacroix, M.
Show it in Product Database (IRIS)
2013
Abstract in Atti di convegno
Cellular antioxidant activity of resveratrol encapsulated in nanoscale lipid-based delivery systems.
In: Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements Pag.0-0
Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements
Taipei (Taiwan) 5-9 Novembre 2013
Sessa, Mariarenata; Tsao, R.; Ferrari, Giovanna; Donsi', Francesco
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2013
Abstract in Atti di convegno
Novel integrated strategies of non-thermal food preservation: combination of high hydrostatic pressure with essential oils nanoemulsions delivered through direct food infusion or biopolymeric coatings.
In: Delivery of Functionality in Complex Food Systems – Physically-Inspired Approaches from the Nanoscale to the Microscale. Pag.0-0
DOF 2013 - Delivery of Functionality in Complex Food Systems – Physically-Inspired Approaches from the Nanoscale to the Microscale.
Haifa (Israel) 30 Settembre - 3 Ottobre 2013
Donsi', Francesco; Marchese, Enrico; Maresca, Paola; Ferrari, Giovanna
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2013
Abstract in Atti di convegno
Taste masking of bitter polyphenolic compounds by rational design of nanostructured lipid particles.
In: Delivery of Functionality in Complex Food Systems – Physically-Inspired Approaches from the Nanoscale to the Microscale Pag.0-0
DOF 2013 - Delivery of Functionality in Complex Food Systems – Physically-Inspired Approaches from the Nanoscale to the Microscale
Haifa (Israel) 30 Settembre - 3 Ottobre 2013
Donsi', Francesco; Yucel, C.; Ferrari, Giovanna
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2013
Articolo in rivista
PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITIES OF ZIZYPHUS LOTUS L. SEED OIL
JOURNAL OF FOOD BIOCHEMISTRY. Vol. 37. Pag.554-563
ISSN:1745-4514.
Moncef, Chouaibi; Leila, Rezig; Nesrine, Mahfoudhi; Soumaya, Arafa; Donsi', Francesco; Ferrari, Giovanna; Salem, Hamdi
Digital Object Identifier (DOI): 10.1111/jfbc.12006
Codice identificativo ISI: WOS:000325460300006
Codice identificativo SCOPUS: 2-s2.0-84885447997
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2013
Articolo in rivista
Microbial inactivation by high pressure homogenization: effect of the disruption valve geometry
JOURNAL OF FOOD ENGINEERING. Vol. 115. Pag.362-370
ISSN:0260-8774.
Donsi', Francesco; Marianna, Annunziata; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2012.10.046
Codice identificativo ISI: WOS:000314620500012
Codice identificativo SCOPUS: 2-s2.0-84877319713
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2013
Articolo in rivista
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste
JOURNAL OF FOOD ENGINEERING. Vol. 114. Pag.207-214
ISSN:0260-8774.
Giorgia, Spigno; Donsi', Francesco; Danila, Amendola; Sessa, Mariarenata; Ferrari, Giovanna; D., Marco De Faveri
Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2012.08.014
Codice identificativo ISI: WOS:000311657900009
Codice identificativo SCOPUS: 2-s2.0-84868110612
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2013
Articolo in rivista
Exploitation of Polyphenolic Extracts from Grape Marc as Natural Antioxidants by Encapsulation in Lipid-Based Nanodelivery Systems
FOOD AND BIOPROCESS TECHNOLOGY. Vol. 6. Pag.2609-2620
ISSN:1935-5130.
Sessa, Mariarenata; Alessandro A., Casazza; Patrizia, Perego; Rong, Tsao; Ferrari, Giovanna; Donsi', Francesco
Digital Object Identifier (DOI): 10.1007/s11947-012-0911-9
Codice identificativo ISI: WOS:000323881800003
Codice identificativo SCOPUS: 2-s2.0-84883653270
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2013
Contributo in volume (Capitolo o Saggio)
Nanometric-Size Delivery Systems for Bioactive Compounds for the Nutraceutical and Food Industries.
In Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences Pag.619-666
ISBN:9780470670378
Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1002/9781118451915.ch37
Codice identificativo ISI: WOS:000431993400039
Codice identificativo SCOPUS: 2-s2.0-84887163668
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2013
Poster
Combined non-thermal treatments for food preservation: high hydrostatic pressure and essential oil nanoemulsions.
In: International Nonthermal Food Processing Workshop Pag.0-0
International Nonthermal Food Processing Workshop
Florianopolis (Brazil) 30 Settembre - 2 Ottobre 2013
Donsi', Francesco; Marchese, Enrico; Maresca, Paola; Ferrari, Giovanna
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2012
Articolo in rivista
A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils
INTERNATIONAL JOURNAL OF FOOD ENGINEERING. Vol. 8(2) - Article 11. Pag.1-20
ISSN:1556-3758.
Chouaibi, M; Mahfoudhi, N.; Rezig, L.; Donsi', Francesco; Ferrari, Giovanna; Hamdi, S.
Digital Object Identifier (DOI): 10.1515/1556-3758.2759
Codice identificativo ISI: WOS:000305090300011
Codice identificativo SCOPUS: 2-s2.0-84870567359
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2012
Articolo in rivista
Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH. Vol. 51. Pag.7606-7618
ISSN:0888-5885.
Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1021/ie2017898
Codice identificativo ISI: WOS:000304837500019
Codice identificativo SCOPUS: 2-s2.0-84858862612
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2012
Articolo in rivista
Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier.
JOURNAL OF BIOTECHNOLOGY. Vol. 159. Pag.342-350
ISSN:0168-1656.
Donsi', Francesco; Marianna, Annunziata; Mariarosaria, Vincensi; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1016/j.jbiotec.2011.07.001
Codice identificativo ISI: WOS:000304251400011
Codice identificativo SCOPUS: 2-s2.0-84861228320
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2012
Articolo in rivista
Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis)
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. Vol. 18. Pag.241-250
ISSN:1082-0132.
Mahfoudhi, N; Chouaibi, M; Donsi', Francesco; Ferrari, Giovanna; Hamdi, S.
Digital Object Identifier (DOI): 10.1177/1082013211415173
Codice identificativo ISI: WOS:000305208200005
Codice identificativo SCOPUS: 2-s2.0-84862298087
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2012
Articolo in rivista
Nutritional composition of Zizyphus lotus L. seeds
SCIENCE OF FOOD AND AGRICULTURE. Vol. 92. Pag.1171-1177
ISSN:0738-9310.
Moncef, Chouaibi; Nesrine, Mahfoudhi; Leila, Rezig; Donsi', Francesco; Ferrari, Giovanna; Salem, Hamdi
Digital Object Identifier (DOI): 10.1002/jsfa.4659
Codice identificativo ISI: WOS:000301645900003
Codice identificativo SCOPUS: 2-s2.0-84858708794
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2012
Contributo in Atti di convegno
Impatto delle Tecnologie Innovative sulla qualità di un succo di mela modello: PEF, HPH e HHP a confronto.
In: CONVEGNO GRICU 2012-Ingegneria Chimica: dalla nanoscala alla macroscala Pag.583-586
CONVEGNO GRICU 2012-Ingegneria Chimica: dalla nanoscala alla macroscala
Montesilvano (Italy) 16-19 Settembre 2012
Donsi', Francesco; Ferrari, Giovanna; M., Arbi; Paola, Maresca; Pataro, Gianpiero; Maria Rosaria, Vincensi; H., Lefires
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2012
Contributo in Atti di convegno
Infusione di oli essenziali in alimenti solidi attraverso l’incapsulamento in nanoemulsioni.
In: Atti del Convegno GRICU 2012 - Ingegneria Chimica: dalla nanoscala alla macroscala Pag.49-52

Montesilvano (PE) - Italy 16-19 Settembre 2012
Donsi', Francesco; A., Cuomo; Ferrari, Giovanna
Show it in Product Database (IRIS)
2012
Contributo in Atti di convegno
Estrazione di succo di mirtillo mediante pressatura assistita da PEF.
In: Convegno GRICU2012-Ingnegneria Chmica: dalla nanoscala alla macroscala Pag.579-582
Convegno GRICU2012-Ingnegneria Chmica: dalla nanoscala alla macroscala
Montesilvano (Italy) 16-19 Settembre 2012
Pataro, Gianpiero; Donsi', Francesco; Ferrari, Giovanna
Show it in Product Database (IRIS)
2012
Contributo in Atti di convegno
Pulsed Electric Fields on texture and diffusive properties of pork meat tissue.
In: Proceeding of the International Conference Bio & Food Electrotechnologies BFE 2012 - Book of Abstracts Fisciano (SA) ProdAl Scarl Pag.72-72

Fisciano (SA) - Italy September 26-28, 2012
Wittner, M.; Murgueito, N.; Schulz, M.; Knorr, D.; Pataro, Gianpiero; Donsi', Francesco; Ferrari, Giovanna
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2012
Contributo in volume (Capitolo o Saggio)
PEF-assisted juice extraction from different grape varieties.
In Proceeding of the International Conference Bio & Food Electrotechnologies BFE 2012 - Book of Full Papers Pag.111-115 Fisciano (SA) ProdAl Scarl.
ISBN:9788890326189
Pataro, Gianpiero; Ferrari, Giovanna; Donsi', Francesco
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2011
Articolo in rivista
Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices
JOURNAL OF FOOD ENGINEERING. Vol. 104. Pag.364-372
ISSN:0260-8774.
Maresca, Paola; Donsi', Francesco; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1016/j.jfoodeng.2010.12.030
Codice identificativo ISI: WOS:000289021100006
Codice identificativo SCOPUS: 2-s2.0-79952042540
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2011
Articolo in rivista
Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Vol. 59. Pag.12352-12360
ISSN:0021-8561.
Sessa, Mariarenata; Rong, Tsao; Ronghua, Liu; Ferrari, Giovanna; Donsi', Francesco
Digital Object Identifier (DOI): 10.1021/jf2031346
Codice identificativo ISI: WOS:000297608400011
Codice identificativo SCOPUS: 2-s2.0-83055165711
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2011
Articolo in rivista
Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. Vol. 44. Pag.1908-1914
ISSN:0023-6438.
Donsi', Francesco; Marianna, Annunziata; Sessa, Mariarenata; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1016/j.lwt.2011.03.003
Codice identificativo ISI: WOS:000292792400011
Codice identificativo SCOPUS: 2-s2.0-79959257164
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2011
Articolo in rivista
Pulsed Electric Fields – assisted vinification
PROCEDIA FOOD SCIENCE. Vol. 1. Pag.780-785
ISSN:2211-601X.
Donsi', Francesco; Ferrari, Giovanna; Marina, Fruilo; Pataro, Gianpiero
Versione online
Digital Object Identifier (DOI): 10.1016/j.profoo.2011.09.118
Codice identificativo ISI: WOS:000314355500117
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2011
Articolo in rivista
Encapsulation of bioactive compounds in nanoemulsion-based delivery systems
PROCEDIA FOOD SCIENCE. Vol. 1. Pag.1666-1671
ISSN:2211-601X.
Donsi', Francesco; Sessa, Mariarenata; Houda, Mediouni; Arbi, Mgaidi; Ferrari, Giovanna
Versione online
Digital Object Identifier (DOI): 10.1016/j.profoo.2011.09.246
Codice identificativo ISI: WOS:000314355500244
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2011
Articolo in rivista
Freeze-thaw stability of lecithin and modified starch-based nanoemulsions
FOOD HYDROCOLLOIDS. Vol. 25. Pag.1327-1336
ISSN:0268-005X.
Donsi', Francesco; Yuwen, Wang; Qingrong, Huang
Digital Object Identifier (DOI): 10.1016/j.foodhyd.2010.12.008
Codice identificativo ISI: WOS:000288247300061
Codice identificativo SCOPUS: 2-s2.0-79952533968
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2011
Contributo in Atti di convegno
Microbial inactivation by high-pressure homogenization: effect of operating parameters, valve design and scale of operation.
In: Innovation Food Conference 2011, NPDWORKSHOP (Non-thermal processing division of IFT) Quakenbrück (Germany) DEUTSCHES INSTITUT FÜR LEBENSMITTELTECHNIK E.V. (DIL) Pag.1-1
Innovation Food Conference 2011
Osnabruck October 12-14
Donsi', Francesco; Marianna, Annunziata; Lenza, Ermelinda; Ferrari, Giovanna
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2011
Contributo in volume (Capitolo o Saggio)
Encapsulation of bioactive compounds in nanoemulsion-based delivery systems.
In Editors: Taoukis, P. S., Stoforos, N. G., Karathanos, V. T., Saravacos, G. D. Proceedings of the 11th International Congress on Engineering and Food (ICEF11) Pag.681-682 Athens Cosmoware Publisher.
ISBN:9789608978935
Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna; Houda, Mediouni; Arbi, Mgaidi
Codice identificativo ISI: WOS:000314355500244
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2011
Contributo in volume (Capitolo o Saggio)
Nanoemulsion-based delivery systems for the encapsulation of essential oils to be used as antimicrobials in foods.
In Editors: TAVMAN, S., ÖTLEŞ, S., BAYSAL, T., GÖKSUNGUR, Y., KIŞLA, D., DİRİM, N., KOCA, N. PROCEEDINGS OF THE INTERNATIONAL FOOD CONGRESS NOVEL APPROACHES IN FOOD INDUSTRY (NAFI 2011) Pag.16-21 Izmir Meta Basim Publisher.
ISBN:9789754839029
Donsi', Francesco; Marianna, Annunziata; Sessa, Mariarenata; Ferrari, Giovanna
Show it in Product Database (IRIS)
2011
Contributo in volume (Capitolo o Saggio)
Nanoemulsions of grape marc extract as natural additives to improve hazelnut paste shelf-life.
In Editors: Taoukis, P. S., Stoforos, N. G., Karathanos, V. T., Saravacos, G. D. Proceedings of the 11th International Congress on Engineering and Food (ICEF11) Pag.165-166 Athens Cosmoware Publisher.
ISBN:9789608978935
Danila, Amendola; Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna; Dante Marco De, Faveri; Giorgia, Spigno
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2011
Contributo in volume (Capitolo o Saggio)
Mass Transfer Enhancement by Means of Electroporation.
In Editor: Jozef Markoš Mass Transfer in Chemical Engineering Processes Pag.151-176 InTech.
ISBN:9789533076195
Pataro, Gianpiero; Ferrari, Giovanna; Donsi', Francesco
Digital Object Identifier (DOI): 10.5772/659
Codice identificativo ISI: WOS:000385162300009
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2011
Contributo in volume (Capitolo o Saggio)
EFFECTS OF EMERGING TECHNOLOGIES ON FOOD QUALITY.
In EDITORS: Daniel A. Medina and Amanda M. Laine Food Quality: Control, Analysis and Consumer Concerns Pag.505-554 Nova Science Publishers, Inc..
ISBN:9781611229172
Donsi', Francesco; Ferrari, Giovanna; Paola, Maresca; Pataro, Gianpiero
Codice identificativo SCOPUS: 2-s2.0-84895334325
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2011
Contributo in volume (Capitolo o Saggio)
Pulsed Electric Fields – assisted vinification.
In Editors: Taoukis, P. S., Stoforos, N. G., Karathanos, V. T., Saravacos, G. D. Proceedings of the 11th International Congress on Engineering and Food (ICEF11) Pag.349-350 Athens Cosmoware publisher.
ISBN:9789608978935
Donsi', Francesco; Ferrari, Giovanna; Fruilo, Marina; Pataro, Gianpiero
Codice identificativo ISI: WOS:000314355500117
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2010
Articolo in rivista
Preparation of Curcumin Sub-micrometer Dispersions by High-Pressure Homogenization
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Vol. 58. Pag.2848-2853
ISSN:0021-8561.
Donsi', Francesco; Yuwen, Wang; Ji, Li; Qingrong, Huang
Digital Object Identifier (DOI): 10.1021/jf903968x
Codice identificativo ISI: WOS:000275087600036
Codice identificativo SCOPUS: 2-s2.0-77949416419
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2010
Articolo in rivista
Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue
FOOD ENGINEERING REVIEWS. Vol. 2. Pag.109-130
ISSN:1866-7910.
Donsi', Francesco; Ferrari, Giovanna; Pataro, Gianpiero
Digital Object Identifier (DOI): 10.1007/s12393-010-9015-3
Codice identificativo ISI: WOS:000286813000005
Codice identificativo SCOPUS: 2-s2.0-78651578518
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2010
Articolo in rivista
Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
JOURNAL OF BIOTECHNOLOGY. Vol. 150. Pag.S67-S67
ISSN:0168-1656.
Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1016/j.jbiotec.2010.08.175
Codice identificativo ISI: WOS:000288873400159
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2010
Articolo in rivista
Olefins production by catalytic partial oxidation of ethane and propane over Pt/LaMnO3 catalyst
CATALYSIS TODAY. Vol. 157 (1-4). Pag.310-314
ISSN:0920-5861.
Stefano, Cimino; Donsi', Francesco; Gennaro, Russo; Domenico, Sanfilippo
Digital Object Identifier (DOI): 10.1016/j.cattod.2010.01.066
Codice identificativo ISI: WOS:000284502000052
Codice identificativo SCOPUS: 2-s2.0-78049289007
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2010
Articolo in rivista
Experimental Measurements and Thermodynamic Modeling of CO2 Solubility at High Pressure in Model Apple Juices
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH. Vol. 49. Pag.2992-3000
ISSN:0888-5885.
Ferrentino, Giovanna; Barletta, Diego; Donsi', Francesco; Ferrari, Giovanna; Poletto, Massimo
Digital Object Identifier (DOI): 10.1021/ie9009974
Codice identificativo ISI: WOS:000275379400056
Codice identificativo SCOPUS: 2-s2.0-77949360566
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2010
Articolo in rivista
Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Vol. 58 (19). Pag.10653-10660
ISSN:0021-8561.
Donsi', Francesco; Senatore, Beatrice; Qingrong, Huang; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.1021/jf101804g
Codice identificativo ISI: WOS:000282545000049
Codice identificativo SCOPUS: 2-s2.0-78049291493
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2010
Articolo in rivista
Pulsed Electric Fields – assisted vinification of Aglianico and Piedirosso grapes
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Vol. 58 (22). Pag.11606-11615
ISSN:0021-8561.
Donsi', Francesco; Ferrari, Giovanna; Fruilo, Marina; Pataro, Gianpiero
Digital Object Identifier (DOI): 10.1021/jf102065v
Codice identificativo ISI: WOS:000284203000013
Codice identificativo SCOPUS: 2-s2.0-79952279275
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2010
Brevetto
Gas burner for mounting in a cooking range or in a stove
EP 2 144 004 A3 E.G.O. Elektro-Gerätebau GmbH
Friedrichs, J.; Riffel, M.; Cimino, S.; Donsi', Francesco; Russo, G.
Versione online
Codice identificativo ISI: WOS:000279182300023
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2009
Abstract in Atti di convegno
Enhancing acid stability of citral using solid lipid nanoparticles.
In: ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETYVol.238, Pag.271-271
Yuwen, Wang; Donsi', Francesco; Qingrong, Huang
Codice identificativo ISI: WOS:000207861900263
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2009
Articolo in rivista
Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation
CHEMICAL ENGINEERING SCIENCE. Vol. 64. Pag.520-532
ISSN:0009-2509.
Donsi', Francesco; Ferrari, Giovanna; Lenza, Ermelinda; Maresca, Paola
Digital Object Identifier (DOI): 10.1016/j.ces.2008.10.002
Codice identificativo ISI: WOS:000263014300011
Codice identificativo SCOPUS: 2-s2.0-58149289829
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2009
Articolo in rivista
Production of shelf-stable Annurca apple juice with pulp by high pressure homogenization
INTERNATIONAL JOURNAL OF FOOD ENGINEERING. Vol. 5(4). Pag.1-15
ISSN:1556-3758.
Donsi', Francesco; Esposito, Luigi; Lenza, Ermelinda; Senatore, Beatrice; Ferrari, Giovanna
Digital Object Identifier (DOI): 10.2202/1556-3758.1602
Codice identificativo ISI: WOS:000273564300009
Codice identificativo SCOPUS: 2-s2.0-70449440739
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2009
Articolo in rivista
Solubility of carbon dioxide in ternary and quaternary mixtures of water, CO2, malic acid and glucose: experimental results and phase equilibrium modeling
CHEMICAL ENGINEERING TRANSACTIONS. Vol. 17. Pag.1053-1058
ISSN:2283-9216.
Gallo, L; Ferrentino, Giovanna; Barletta, Diego; Donsi', Francesco; Ferrari, Giovanna; Poletto, Massimo
Versione online
Digital Object Identifier (DOI): 10.3303/CET0917176
Codice identificativo ISI: WOS:000270930200176
Codice identificativo SCOPUS: 2-s2.0-76149110814
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2009
Brevetto
Hybrid combustion boiler
EP 2 045 522 A1 Riello Spa
Accordini, C.; Toniato, G.; Cimino, S.; Donsi', Francesco; Russo, G.
Versione online
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2009
Contributo in Atti di convegno
Enhancement of polyphenols extraction from involucral bracts of artichokes.
In: Bio & Food Electrotechnologies (BFE2009) E. Vorobiev, N. Lebovka, E. Van Hecke & J.L. Lanoisellé Pag.40-44
ISBN:9782913923317
Bio & Food Electrotechnologies (BFE2009)
Compiègne, France 22-23 October
Battipaglia, G; DE VITO, F; Donsi', Francesco; Ferrari, Giovanna; Pataro, Gianpiero
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2009
Contributo in volume (Capitolo o Saggio)
Enhancement of polyphenols extraction from involucral bracts of artichokes.
In E. Vorobiev et al. Bio & Food Electrotechnologies (BFE2009) Pag.40-44 Compiegne UTC-Compiegne.
ISBN:9782913923317
Battipaglia, G; DE VITO, F; Donsi', Francesco; Ferrari, Giovanna; Pataro, Gianpiero
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2009
Contributo in volume (Capitolo o Saggio)
High-Pressure Homogenization for Food Sanitization.
In Global Issues in Food Science and Technology Pag.309-352 Elsevier Inc..
ISBN:9780123741240; 9780123741240
Donsi', Francesco; Ferrari, Giovanna; Maresca, Paola
Versione online
Digital Object Identifier (DOI): 10.1016/B978-0-12-374124-0.00019-3
Codice identificativo SCOPUS: 2-s2.0-72049118084
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2008
Altro
Mechanistic investigation of high pressure homogenization for microbial inactivation. Pag.357-361
Donsi', Francesco; Bruno, Maria Carmela; Lenza, Ermelinda; Maresca, Paola; Senatore, Beatrice; Ferrari, Giovanna
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2008
Articolo in rivista
Optimization of ethylene production via catalytic partial oxidation of ethane on Pt–LaMnO3 catalyst
CATALYSIS LETTERS. Vol. 122. Pag.228-237
ISSN:1011-372X.
Cimino, S; Donsi', Francesco; Russo, G; Sanfilippo, D.
Codice identificativo ISI: WOS:000255987300005
Codice identificativo SCOPUS: 2-s2.0-43049172298
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2008
Brevetto
Brenner fur den Einsatz in einem Gaskochfeld oder in einem Backofen (Catalytic burner for cooking applications)
102008036566.1 (2008) E.G.O.
Cimino, S; Donsi', Francesco; Russo, G; Riffel, M; Friedrichs, J.
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2007
Brevetto
Bruciatore ibrido
590-2007 Riello
Accordini, C; Toniato, G; Cimino, S; Donsi', Francesco; Russo, G.
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2007
Brevetto
Bruciatore catalitico atmosferico di tipo ibrido funzionante a gas con elevata efficienza e bassissime emissioni
FI 2007 A 51 Enel produzione S.p.a.
Cimino, S; Donsi', Francesco; Russo, G; Gasperetti, S.
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2006
Articolo in rivista
Transport phenomena in a catalytic monolith: effect of the superficial reaction
AICHE JOURNAL. Vol. 52. Pag.911-923
ISSN:0001-1541.
DI BENEDETTO, A; Donsi', Francesco; Marra, F. S.; Russo, G.
Digital Object Identifier (DOI): 10.1002/aic.10680
Codice identificativo ISI: WOS:000235512600004
Codice identificativo SCOPUS: 2-s2.0-33645568175
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2006
Articolo in rivista
Effect of the Re number on heat and mass transport in a catalytic monolith
CATALYSIS TODAY. Vol. 117. Pag.498-505
ISSN:0920-5861.
Donsi', Francesco; DI BENEDETTO, A; Marra, F. S.; Russo, G.
Digital Object Identifier (DOI): 10.1016/j.cattod.2006.06.005
Codice identificativo ISI: WOS:000241085000016
Codice identificativo SCOPUS: 2-s2.0-33748456219
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2006
Contributo in Atti di convegno
High-Pressure Homogenisation for Food Sanitisation.
In: Proceedings of 13th world congress of food science and technology "food is life" IUFoST Pag.1811-1822
13th world congress of food science and technology
Nantes (France) 17-21 september 2006
Donsi', Francesco; Ferrari, Giovanna; Maresca, P.
Digital Object Identifier (DOI): 10.1051/IUFoST:20060497
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2006
Contributo in volume (Capitolo o Saggio)
Rapid on-line detection of microbial inactivation.
In Proceedings of 10th International Conference on MULTIPHASE FLOW IN INDUSTRIAL PLANT Pag.409-419 UNICAL, CS.
ISBN:9788874580491
Maresca, P; Donsi', Francesco; Esposito, L; Ferrari, Giovanna
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2005
Articolo in rivista
Heat and mass fluxes in presence of fast exothermic superficial reaction
COMBUSTION THEORY AND MODELLING. Vol. 9. Pag.463-477
ISSN:1364-7830.
DI BENEDETTO, A.; Donsi', Francesco; Marra, F. S.; Russo, G.
Digital Object Identifier (DOI): 10.1080/13647830500255296
Codice identificativo ISI: WOS:000233431500006
Codice identificativo SCOPUS: 2-s2.0-27844478250
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2005
Articolo in rivista
The effect of support morphology on the reaction of oxidative dehydrogenation of ethane to ethylene at short contact times
CATALYSIS TODAY. Vol. 105. Pag.551-559
ISSN:0920-5861.
Donsi', Francesco; Cimino, S.; DI BENEDETTO, A.; Pirone, R.; Russo, G.
Digital Object Identifier (DOI): 10.1016/j.cattod.2005.06.016
Codice identificativo ISI: WOS:000231399800038
Codice identificativo SCOPUS: 2-s2.0-23044453296
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2005
Articolo in rivista
A multistep surface mechanism for ethane oxidative dehydrogenation on Pt- and Pt/Sn-coated monoliths
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH. Vol. 44. Pag.3453-3470
ISSN:0888-5885.
Donsi', Francesco; Williams, K. A.; Schmidt, L. D.
Digital Object Identifier (DOI): 10.1021/ie0493356
Codice identificativo ISI: WOS:000228982400011
Codice identificativo SCOPUS: 2-s2.0-19844374721
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2005
Articolo in rivista
Crossing the breakthrough line of ethylene production by short contact time catalytic partial oxidation
CATALYSIS TODAY. Vol. 106. Pag.72-76
ISSN:0920-5861.
Donsi', Francesco; Cimino, S.; Pirone, R.; Russo, G.; Sanfilippo, D.
Digital Object Identifier (DOI): 10.1016/j.cattod.2005.07.158
Codice identificativo ISI: WOS:000232507800012
Codice identificativo SCOPUS: 2-s2.0-27744528952
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2005
Articolo in rivista
CFD simulation of heat transfer in a circular channel: effect of the Pe number
INTERNATIONAL JOURNAL OF CHEMICAL REACTOR ENGINEERING. Vol. 3, A36. Pag.1-18
ISSN:1542-6580.
Donsi', Francesco; DI BENEDETTO, A; Marra, F. S.; Russo, G.
Digital Object Identifier (DOI): 10.2202/1542-6580.1222
Codice identificativo ISI: WOS:000232308100002
Codice identificativo SCOPUS: 2-s2.0-25644455187
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2005
Articolo in rivista
Autothermal oxidative dehydrogenation of ethane on LaMnO3- and Pt-Based monoliths: H2 and CO addition
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH. Vol. 44. Pag.285-295
ISSN:0888-5885.
Donsi', Francesco; Cimino, S.; Pirone, R.; Russo, G.
Digital Object Identifier (DOI): 10.1021/ie0492911
Codice identificativo ISI: WOS:000226349200007
Codice identificativo SCOPUS: 2-s2.0-11844257683
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2005
Contributo in Atti di convegno
HEAT AND MASS TRANSFER IN MONOLITHS IN THEPRESENCE OF AN EXOTHERMIC SUPERFICIAL REACTION.
In: Proceedings of 7th World Congress of Chemical Engineering Institution of Chemical Engineers Pag.1-10
ISBN:9780852954942

Glasgow (UK) 10-14 July 2005
Almerinda Di, Benedetto; Donsi', Francesco; Francesco Saverio, Marra; Gennaro, Russo
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2005
Contributo in volume (Capitolo o Saggio)
Development of high temperature catalytic reactors for oxidative conversion of natural gas.
In DEROUANE E.G.; PARMON V.; LEMOS F.; RIBEIRO F.R. Sustainable Strategies for the Upgrading of Natural Gas: Fundamentals, Challenges, and Opportunities Pag.377-382 Springer.
ISBN:9781402033087
Cimino, S.; Donsi', Francesco; Pirone, R.; Russo, G.
Codice identificativo ISI: WOS:000231416900028
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2004
Articolo in rivista
Catalyst investigation for applications of oxidative dehydrogenation of ethane in short contact time reactors
CATALYSIS TODAY. Vol. 91-92C. Pag.285-288
ISSN:0920-5861.
Donsi', Francesco; Pirone, R.; Russo, G.
Digital Object Identifier (DOI): 10.1016/j.cattod.2004.03.045
Codice identificativo ISI: WOS:000222691000053
Codice identificativo SCOPUS: 2-s2.0-2942648600
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2004
Articolo in rivista
Modeling ethane oxy-dehydrogenation over monolithic combustion catalysts
AICHE JOURNAL. Vol. 50. Pag.2233-2245
ISSN:0001-1541.
Donsi', Francesco; Caputo, Tiziana; DI BENEDETTO, Almerinda; Pirone, Raffaele; Russo, Gennaro
Digital Object Identifier (DOI): 10.1002/aic.10180
Codice identificativo ISI: WOS:000223521000018
Codice identificativo SCOPUS: 2-s2.0-4243125287
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2004
Brevetto
Multilayer catalyst, process for the preparation and use thereof in the partial oxidation of hydrocarbons in gaseous phase
WO 2004/105937A1 Snamprogetti
Cimino, S; Donsi', Francesco; Pirone, R; Russo, G.
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2003
Brevetto
Catalizzatore multistrato, procedimento per la sua preparazione e suo uso per l’ossidazione parziale di idrocarburi in fase gassosa
RM2003A000259 CNR
Cimino, S; Donsi', Francesco; Pirone, R; Russo, G.
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2002
Articolo in rivista
Oxidative Dehydrogenation of Ethane over a Perovskite-Based Monolithic Reactor
JOURNAL OF CATALYSIS. Vol. 209. Pag.51-61
ISSN:0021-9517.
Donsi', Francesco; Pirone, R.; Russo, G.
Digital Object Identifier (DOI): 10.1006/jcat.2002.3636
Codice identificativo ISI: WOS:000176501100007
Codice identificativo SCOPUS: 2-s2.0-0036309569
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