Francesco DONSI' | Pubblicazioni

38360Pulsed Electric Fields – assisted vinification

	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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38363Encapsulation of bioactive compounds in nanoemulsion-based delivery systems

	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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37621Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

	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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34302Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices

	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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34327Freeze-thaw stability of lecithin and modified starch-based nanoemulsions

	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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35188Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

	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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37725Microbial inactivation by high-pressure homogenization: effect of operating parameters, valve design and scale of operation

	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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37677Encapsulation of bioactive compounds in nanoemulsion-based delivery systems

	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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37681Nanoemulsion-based delivery systems for the encapsulation of essential oils to be used as antimicrobials in foods

	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
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37478Mass Transfer Enhancement by Means of Electroporation

	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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37675Nanoemulsions of grape marc extract as natural additives to improve hazelnut paste shelf-life

	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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37673Pulsed Electric Fields – assisted vinification

	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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32671EFFECTS OF EMERGING TECHNOLOGIES ON FOOD QUALITY

	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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