Francesco DONSI' | Publications
Francesco DONSI' Publications
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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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