Francesco DONSI' | Pubblicazioni
Francesco DONSI' Pubblicazioni
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
155591Effect of Nanoemulsion Formulation on Permeation of Essential Oils Through Biological Membranes
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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. | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
| 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 | |
| Visualizza sul Database dei Prodotti (IRIS) |
