1. Application of PEF- and OD-assisted drying for kiwifruit waste valorisation. (May 2022) Authors: Tylewicz, Urszula; Mannozzi, Cinzia; Castagnini, Juan Manuel; Genovese, Jessica; Romani, Santina; Rocculi, Pietro; Rosa, Marco Dalla Journal: Innovative food science & emerging technologies Issue: Volume 77(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics. (15th March 2022) Authors: Genovese, Jessica; Tappi, Silvia; Tylewicz, Urszula; D'Elia, Fabio; De Aguiar Saldanha Pinheiro, Ana C.; Rocculi, Pietro Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 11(2022) Page Start: 4961 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips. (August 2020) Authors: Schouten, Maria Alessia; Genovese, Jessica; Tappi, Silvia; Di Francesco, Alessandra; Baraldi, Elena; Cortese, Manuela; Caprioli, Giovanni; Angeloni, Simone; Vittori, Sauro; Rocculi, Pietro; Romani, Santina Journal: Innovative food science & emerging technologies Issue: Volume 64(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics. (January 2019) Authors: Rocculi, Pietro; Cevoli, Chiara; Tappi, Silvia; Genovese, Jessica; Urbinati, Eleonora; Picone, Gianfranco; Fabbri, Angelo; Capozzi, Francesco; Rosa, Marco Dalla Journal: Food research international Issue: Volume 115(2019) Page Start: 234 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields. (July 2019) Authors: Genovese, Jessica; Tappi, Silvia; Luo, Wei; Tylewicz, Urszula; Marzocchi, Silvia; Marziali, Sara; Romani, Santina; Ragni, Luigi; Rocculi, Pietro Journal: Innovative food science & emerging technologies Issue: Volume 55(2019) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration. (August 2019) Authors: Tylewicz, Urszula; Tappi, Silvia; Genovese, Jessica; Mozzon, Massimo; Rocculi, Pietro Journal: Innovative food science & emerging technologies Issue: Volume 56(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. PEF treatment effect on plant tissues of heterogeneous structure no longer an enigma: MRI insights beyond the naked eye. (30th March 2023) Authors: Genovese, Jessica; Stručić, Marko; Serša, Igor; Novickij, Vitalij; Rocculi, Pietro; Miklavčič, Damijan; Mahnič-Kalamiza, Samo; Kranjc, Matej Journal: Food chemistry Issue: Volume 405:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods. (December 2021) Authors: Genovese, Jessica; Kranjc, Matej; Serša, Igor; Petracci, Massimiliano; Rocculi, Pietro; Miklavčič, Damijan; Mahnič-Kalamiza, Samo Journal: Innovative food science & emerging technologies Issue: Volume 74(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. (June 2021) Authors: Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Laghi, Luca; Dalla Rosa, Marco; Rustad, Turid Journal: Innovative food science & emerging technologies Issue: Volume 70(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax). Issue 1 (January 2021) Authors: Cropotova, Janna; Tappi, Silvia; Genovese, Jessica; Rocculi, Pietro; Dalla Rosa, Marco; Rustad, Turid Journal: Heliyon Issue: Volume 7:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗