Francesco DONSI' | Publications
Francesco DONSI' Publications
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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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151821High Pressure Homogenization for microbial inactivation: processing and mechanistic considerations
| 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 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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