Francesco DONSI' | Pubblicazioni

91572Layer-by-layer deposition of biopolymers on curcumin nanoemulsions: an edible multi-layer system

	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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91571Overview of applications of radiation processing in combination with conventional treatments to assure food safety

	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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63263Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity

	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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59960Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

	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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63179Antimicrobial effects of different combined non-thermal treatments against Listeria monocytogenes in broccoli florets

	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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59961Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems

	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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63264Antibacterial 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

	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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91566Effect of combined treatment of pulsed light and bioactive edible coating on fresh-cut cucumbers

	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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91570Lipid-based delivery systems for poorly soluble phenolic compounds to enhance their cellular antioxidant activity

	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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91569Micro- and nanonization processes by high pressure homogenization: effect of valve geometry on break-up and recoalescence phenomena

	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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91565Antimicrobial Effects of Modified Chitosan-based Coating Containing Nanoemulsion of Essential Oil, Modified Atmosphere Packaging and Gamma Irradiation against Escherichia coli O157: H7 and Salmonella

	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.
	Visualizza sul Database dei Prodotti (IRIS)