| 1988 | Applicazione alla riqualificazione dei vini bianchi sanniti. | Industria delle bevande, XVII, 125-129 | Donsì G., Ferrari G., Mincione B., Sigilli G. | Miscellanea | Leggi |
| 1988 | On the Segregation Mechanism of Percolating Fines in Coarse-Particle Fluidized Beds. | Powder Technology, 55, 153-158 | Donsì G., Ferrari G., Formisani B. | Tecnologia delle Polveri | Leggi |
| 1988 | Applicazione della fluidizzazione ai processi dell'industria alimentare. | Impiantistica Italiana, 3, 209-212 | Donsì G., Ferrari G. | Tecnologia delle Polveri | Leggi |
| 1988 | Congelamento di derrate alimentari: la fluidizzazione. | ICP La rivista dell'industria chimica, anno XVI n.8, 71-74 | Donsì G., Ferrari G., Olivieri L. | Tecnologia delle Polveri | Leggi |
| 1989 | Nuovi processi di essiccamento di frutti a guscio legnoso. | Industrie Alimentari, XXVIII, 113-116 | Donsì G., Ferrari G. | Essiccamento | Leggi |
| 1989 | Drying Kinetics of a Single Droplet of Skim-milk. | Journal of Food Engineering, 10, 215-230 | Ferrari G., Meerdink G., Walstra P. | Essiccamento | Leggi |
| 1989 | Expansion Behaviour of Confined Fluidized Beds of Fine Particles. | The Canadian Journal of Chemical Engineering, 67, 185-190 | Donsì G., Ferrari G., Formisani B. | Tecnologia delle Polveri | Leggi |
| 1989 | Processi di congelamento di ricotte: valutazione della conservabilità e criteri di modellazione matematica. | Il latte, XIV, 969-973 | Di Matteo M., Donsì G., Ferrari G., Mincione B., Sidari M., Spagna Musso S. | Miscellanea | Leggi |
| 1990 | Confined Fluidization of Fine Particles in a Packed Bed of Coarse Particles: Model and Experimental Description. | Powder Technology, 61, Issue 1, 75-85 | Donsì G., Ferrari G., Formisani B., Longo G. | Tecnologia delle Polveri | Leggi |
| 1990 | Sviluppo di nuove tecniche di sterilizzazione per alimenti solidi o contenenti particelle solide. | La Rivista dell'Imballaggio, 8, 4-9 | Donsì G., Ferrari G. | Pastorizzazione termica | Leggi |
| 1991 | Experimental Determination of Transport Coefficients in Two-Component Fluid Bed Driers. | Drying '91 A.S. Mujumdar and I. Filkova Eds., Elsevier Sci. Publ., 258-269 | Donsì G., Ferrari G. | Essiccamento | Leggi |
| 1991 | Improvement of Bulk Flow Properties of Powders. | Powder Technology,65, Issues 1–3, 469-476 | Donsì G., Ferrari G. | Tecnologia delle Polveri | Leggi |
| 1991 | Implicazioni tecnico-economiche dell'impiego di tecnologie combinate. | ICP, La Rivista dell'Industria Chimica, XIX, 67-73 | Donsì G., Ferrari G. | Liofilizzazione | Leggi |
| 1992 | Modelling of Two-Component Fluid Bed Driers: an Approach to the Evaluation of the Drying Time. | Drying '92, A.S. Mujumdar Ed., Elsevier Sci. Publ., 493-502 | Donsì G., Ferrari G. | Essiccamento | Leggi |
| 1995 | Heat Transfer Coefficients between Gas Fluidized Beds and Immersed Spheres: Dependence on the Sphere Size. | Powder Technology, 82 Issue 3, 293-299 | Donsì G., Ferrari G. | Tecnologia delle Polveri | Leggi |
| 1995 | Processo innovativo di tostatura basato sulla fluidizzazione a getto. | Industrie Alimentari, XXXIV, 613-616 | Di Matteo M., Donsì G., Esposito L., Ferrari G. | Tecnologia delle Polveri | Leggi |
| 1996 | Experimental Determination of Thermal Conductivity of Apple and Potato at Different Moisture Content. | Journal of Food Engineering, Volume 30, Issues 3–4, 263-268 | Donsì G., Ferrari G., Nigro R. | Miscellanea | Leggi |
| 1996 | High pressure stabilization of orange juice: evaluation of the effects of process conditions. | Italian journal of food science : IJFS, 99-106 | Di Matteo M., Donsì G., Ferrari G. | Alte Pressioni Idrostatiche | Leggi |
| 1996 | The effect of process conditions on the physical structure of dehydrated foods: an experimental analysis. | Trans. Inst. of Chem. Eng. part C, 74, No C2, 73-80 | Donsì G., Ferrari G., Nigro R. | Essiccamento | Leggi |
| 1996 | Variazione dei parametri reologici durante la conservazione di pesche in imballaggi con micro atmosfera regolata. | Rivista di Scienza dell’Alimentazione, 3, 267-274 | Di Matteo M., Donsì G., Ferrari G., Grasso G. | Confezionamento in atmosfere protettive | Leggi |
| 1996 | Proprietà reologiche dei succhi di arancia sanitizzati mediante l’alta pressione-Implicazioni strutturali. | Industria delle bevande, XXV, 5-16 | Di Matteo M., Donsì G., Ferrari G., Grasso G. | Alte Pressioni Idrostatiche | Leggi |
| 1997 | Distribution of Gas Pressure inside a hopper discharging fine powders. | Chemical Engineering Science, 52 n. 23, 4291-4302 | Donsì G., Ferrari G., Poletto M. | Tecnologia delle Polveri | Leggi |
| 1998 | Effect of aeration on the discharge behaviour of powders. | Powder Handling and Processing, Vol.10, N.3, 269-274 | Ferrari G., Bell T.A. | Tecnologia delle Polveri | Leggi |
| 1998 | A Combined Technology for the production of Dried Vegetables: Osmotic dehydration/Freeze Drying. | It. Food and Bev. Tech., XIII, 1-4 | Donsì G., Ferrari G., Nigro R. | Liofilizzazione | Leggi |
| 1998 | Combination of Mild Dehydration and Freeze-Drying Processes to Obtain High Quality Dried Vegetables and Fruits. | Food and Bioproducts Processing. Volume 76, Issue 4, 181-187 | Donsì G., Ferrari G., Nigro R., Di Matteo P. | Liofilizzazione | Leggi |
| 1998 | High Pressure Stabilization of Lemon Juice. | It. Food and Bev. Tech., XIV, 14-16 | Donsì G., Ferrari G., Di Matteo M., Bruno M.C. | Alte Pressioni Idrostatiche | Leggi |
| 1998 | Drying of Particulate Foodstuffs in a Confined Fluidized Bed. | Italian Food & Beverage Technology, XI, 20-24 | Donsì G., Ferrari G., Formisani B. | Essiccamento | Leggi |
| 2001 | Utilization of combined processes in freeze drying of shrimps. | Food and Bioproducts Processing, Volume 79, Issue 3. 152-59 | Donsì G., Ferrari G., Di Matteo P. | Liofilizzazione | Leggi |
| 2001 | Electro-spraying of a highly conductive and viscous liquid. | Journal of Electrostratics, Volumes 51–52, 494-501 | Speranza A., Ghadiri M., Newmann M., Sesti Osséo L., Ferrari G. | Essiccamento | Leggi |
| 2002 | The particle velocity field inside a two-dimensional aerated hopper. | Powder Technology, Volume 123, Issues 2–3, 242-253 | Ferrari G., Poletto M. | Tecnologia delle Polveri | Leggi |
| 2003 | Patterns of solids withdraw in the discharge of an aerated hopper: comparison with the particle velocity field. | Chemical Engineering Transactions, Vol.3, 991-996 | D’Arco A., Donsì G., Ferrari G., M. Poletto | Tecnologia delle Polveri | Leggi |
| 2003 | Aggregative behavior of cohesive magnesium carbonate powders in fluidization and aerated discharge. | KONA Powder and Particle Journal, n. 21, 54-65 | Donsì G., Ferrari G., Paletto M., Russo P. | Tecnologia delle Polveri | Leggi |
| 2003 | On the modelling of the inactivation kinetics of Saccharomices Cerevisiae by means of combined temperature and high pressure treatments. | Innovative Food Science & Emerging Technologies, Volume 4, Issue 1, 35-44 | Donsì G., Ferrari G., Maresca P. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2003 | Kinetic studies on combined high pressure and temperature inactivation of Alicyclobacillus acidoterrestris spores in orange juice. | Applied Biotechnology, Food Science and Policy, 1(3), 1-5 | Ardia A., Knorr D., Ferrari G., Heinz V. | Trattamenti combinati - Alte Pressioni Idrostatiche/Pastorizzazione termica | Leggi |
| 2003 | On the role and the origin of the gas pressure gradient in the discharge rate of fine solids from hoppers. | Chemical Engineering Science, Volume 58, Issues 23–24, 5269-5278 | Barletta D., Donsì G., Ferrari G., Poletto M. | Tecnologia delle Polveri | Leggi |
| 2003 | The role of heat and mass transfer phenomena in atmospheric freeze-drying of foods in fluidised beds. | Journal of Food Engineering, Volume 59, Issues 2–3, 267-275 | Donsì G., Ferrari G., Di Matteo P. | Liofilizzazione | Leggi |
| 2004 | Gas pressure measurements inside an aerated hopper. | Chemical Engineering Research and Design, Volume 82, Issue 1, 72-84 | Donsì G., Ferrari G., Poletto M., Russo P. | Tecnologia delle Polveri | Leggi |
| 2004 | Campi elettrici pulsati per la stabilizzazione microbiologica di alimenti. | Industrie Alimentari, XLIII, 20-24 | Donsì G., Ferrari G., Pataro G. | Campi Elettrici Pulsati | Leggi |
| 2006 | Discharge of size segregated powders from a 2d-aerated silo. | KONA, vol. 24; p. 104-118, ISSN: 0288-4534 | D'Arco A., Donsì G., Ferrari G., Montesano M., Poletto M. | Tecnologia delle Polveri | Leggi |
| 2006 | Inactivation kinetics of Saccharomyces Cerevisiae by pulsed electric fields in a batch treatment chamber: the effect of electric field uneveness and initial concentration. | Journal of Food Engineering, Volume 78, Issue 3, 784-792 | Donsì G., Ferrari G., Pataro G. | Campi Elettrici Pulsati | Leggi |
| 2007 | Pulsed high pressure treatment for the inactivation of Saccharomices Cerevisiae: the effect of process parameters. | Journal of Food Engineering, Volume 78, Issue 3; p. 984-990, ISSN: 0260-8774 | Donsì G., Ferrari G., Maresca P. | Luce Pulsata di Elevata Intensità | Leggi |
| 2007 | A rotational tester for the characterization of aerated shear flow of powders. | Particle & Particle Systems Characterization, 24, 259-270, ISSN: 0934-0866 | Barletta D., Donsì G., Ferrari G., Poletto M. | Tecnologia delle Polveri | Leggi |
| 2007 | Solid flow rate prediction in silo discharge of aerated cohesive powders. | AIChE Journal, 53, 2240-2253. ISSN: 0001-1541 | Barletta D., Donsì G., Ferrari G., Poletto M., Russo P. | Tecnologia delle Polveri | Leggi |
| 2007 | Pulse duration and efficiency of soft cellular tissue disintegration by pulsed electric fields. | Food and Bioprocess Technology Volume 1, 307–313 ISSN: 1935-5130 | De Vito F., Ferrari G., Lebovka N.I., Shynkaryk N.V., Vorobiev E. | Campi Elettrici Pulsati | Leggi |
| 2007 | Inactivation kinetics of Saccharomyces cerevisiae by pulsed electric fields in a batch treatment chamber: the effect of electric field unevenness and initial cell concentration. | Journal of Food Engineering, Volume 78, Issue 3, 784-792, ISSN: 0260-8774 | Donsì G., Ferrari G., Pataro G. | Campi Elettrici Pulsati | Leggi |
| 2008 | Microbial inactivation kinetics during high pressure carbon dioxide treatment: Nonlinear model for the combined effect of temperature and pressure in apple juice. | Journal of Food Science, Volume73, Issue 8, E389-E395, ISSN: 0022-1147 | Ferrentino G., Ferrari G., Poletto M., Balaban M.O. | Trattamento combinato - Alte Pressioni Idrostatiche/Pastorizzazione Termica | Leggi |
| 2008 | The effect of mechanical vibration on gas fluidization of a fine aeratable powder. | Chemical Engineering Research and Design, Volume 86, Issue 4, 359-369, ISSN: 0263-8762 | Barletta D., Donsì G., Ferrari G., Poletto M., Russo P. | Tecnologia delle Polveri | Leggi |
| 2009 | Main factors regulating microbial inactivation by high-pressure homogenization: operating parameters and scale of operation. | Chemical Engineering Science, Volume 64, Issue 3, 520-532 | Donsì F., Ferrari G., Lenza E., Maresca P. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2009 | Arch-free flow in aerated silo discharge of cohesive powders. | Powder Technology Volume 191, Issue 3, 272-270, ISSN: 0032-5910 | Cannavacciuolo A., Barletta D., Donsì G., Ferrari G., Poletto M. | Tecnologia delle Polveri | Leggi |
| 2009 | Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice. | Journal of Food Science, Volume74, Issue 6, 333-341 | Ferrentino G., Plaza M.L., Ramirez-Rodrigues M., Ferrari G., Balaban M.O. | CO2 ad Alta Pressione | Leggi |
| 2009 | Production of shelf-stable Annurca apple juice with pulp by high pressure homogenization. | International Journal of Food Engineering, Volume 5, Issue 4, Article 12 | Donsì F., Esposito L., Lenza E., Senatore B., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2009 | The effect of air humidity on the flow properties of a powder of glass beads. | International Review of Chemical Engineering, 1(1), 74-80, ISSN: 2035-1755 | Landi G., Barletta D., Donsì G., Ferrari G., Poletto M. | Tecnologia delle Polveri | Leggi |
| 2009 | Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide. | Journal of Biological Engineering, 3, 3, ISSN: 1754-1611 | Ferrentino G., Bruno M.C., Ferrari G., Poletto M., Balaban M.O. | CO2 ad Alta Pressione | Leggi |
| 2010 | Measurement and prediction of CO2 solubility in sodium phosphate monobasic solutions for food treatment with high pressure carbon dioxide. | The Journal of Supercritical Fluids, Volume 52, Issue 1, 142-150 | Ferrentino G., Barletta D., Balaban M.O., Ferrari G., Poletto M. | CO2 ad Alta Pressione | Leggi |
| 2010 | Food treatment with high pressure carbon dioxide: Saccharomyces cerevisiae inactivation kinetics expressed as a function of CO2 solubility. | The Journal of Supercritical Fluids, Volume 52, Issue 1, 151-160 | Ferrentino G., Balaban M.O., Ferrari G., Poletto M. | CO2 ad Alta Pressione | Leggi |
| 2010 | The application of high hydrostatic pressure for the stabilization of functional foods: pomegranate juice. | Journal of Food Engineering, Volume 100, Issue 2, 245-253 | Ferrari G., Maresca P., Ciccarone R. | Alte Pressioni Idrostatiche | Leggi |
| 2010 | Experimental Measurements and Thermodynamic Modeling of CO2 Solubility at High Pressure in Model Apple Juices. | Ind. Eng. Chem. Res., 49 (6), 2992-3000 | Ferrentino G., Barletta D., Donsì F., Ferrari G., Poletto M. | CO2 ad Alta Pressione | Leggi |
| 2010 | Pasteurization of fruit juices by means of a pulsed high pressure process. | Journal Food Science, Volume75, Issue3, 169-177 | Donsì G., Ferrari G., Maresca P. | Alte Pressioni Idrostatiche | Leggi |
| 2010 | Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue. | Food Engineering Reviews Volume 2, 109-130 | Donsì F., Ferrari G., Pataro G. | Campi Elettrici Pulsati | Leggi |
| 2010 | Pulsed Electric Fields – assisted vinification of Aglianico and Piedirosso grapes. | Journal of Agricultural and Food Chemistry, 58 (22), 11606-11615 | Donsì F., Ferrari G., Fruilo M., Pataro G. | Campi Elettrici Pulsati | Leggi |
| 2010 | Pulsed electric fields assisted microbial inactivation of S. cerevisiae cells by high pressure carbon dioxide. | The Journal of Supercritical Fluids, Volume 54, Issue 1, 120–128 | Pataro G., Ferrentino G., Ricciardi C., Ferrari G. | Tecniche combinate - Campi Elettrici Pulsati/CO2 ad Alta Pressione | Leggi |
| 2010 | Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals. | Journal of Agricultural and Food Chemistry, 58 (19), 10653-10660 | Donsì F., Senatore B., Huang Q., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2011 | Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices. | Journal of Food Engineering, Volume 104, Issue 3, 364-372 | Maresca P., Donsì F., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2011 | Aseptic processing of apricots in syrup by means of a continuous pilot scale ohmic unit. | LWT-Food Science and Technology, Volume 44, Issue 6, 1546-1554 | Pataro G., Donsì G., Ferrari G. | Riscaldamento Ohmico | Leggi |
| 2011 | Effect of electric and flow parameters on PEF treatment efficiency. | Journal of Food Engineering, Volume 105, Issue 1, 79–88 | Pataro G., Senatore B., Donsì G., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2011 | Nanoencapsulation of Essential Oils to Enhance Their Antimicrobial Activity in Foods. | LWT-Food Science and Technology, Volume 44, Issue 9, 1908-1914 | Donsì F., Annunziata M., Sessa M., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2011 | Free amino acid profile of Malus domestica Borkh cv. Annurca from the Campania Region and other Italian vegetables. | Australian Journal of Crop Science, 5 (2), 154-161. ISSN:1835-2707 | Di Maro A., Dosi R., Ferrara L., Rocco M., Sepe J., Ferrari G., Parente A. | Miscellanea | Leggi |
| 2011 | Encapsulation of bioactive compounds in nanoemulsion- based delivery systems. | Procedia Food Science, Volume 1, 1666-1671 | Donsì F., Sessa M., Ferrari G., Mgaidi A., Mediouni H. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2011 | Pulsed Electric Fields – assisted vinification. | Procedia Food Science, Volume 1, 780-785 | Donsì F., Ferrari G., Fruilo M., Pataro G. | Campi Elettrici Pulsati | Leggi |
| 2011 | Rheological Properties of High Pressure Milk Cream. | Procedia Food Science, Volume 1, 862-868 | Donsì G., Ferrari G., Maresca P. | Alte Pressioni Idrostatiche | Leggi |
| 2011 | The Effects of High Hydrostatic Pressure on the Polyphenols and Anthocyanins in Red Fruit Products. | Procedia Food Science, 1, 847-853 | Ferrari G., Maresca P., Ciccarone R. | Alte Pressioni Idrostatiche | Leggi |
| 2011 | Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system. | Food Research International, Volume 44, Issue 6, 1642–1648 | Pataro G., Muñoz A., Palgan I., Noci F., Ferrari G., Lyng J.G. | Luce Pulsata di Elevata Intensità | Leggi |
| 2011 | Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion. | Journal of Agricultural and Food Chemistry, 59 (23), 12352-12360 | Sessa M., Tsao R., Liu R., Ferrari G., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2012 | Nutritional composition of Zizyphus lotus L. seeds. | Journal of the Science of Food and Agriculture, Volume 92, Issue 6, 1171–1177 | Chouaibi M., Mahfoudhi N., Donsì F., Ferrari G., Hamdi S. | Miscellanea | Leggi |
| 2012 | Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization. | I&EC research, 51, 7606-7618 | Donsì F., Sessa M., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2012 | Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication. | Food Research International, Volume 45, Issue 1, 299–305 | Muñoz A., Caminiti I.M., Palgan I., Pataro G., Noci F., Morgan D.J., Cronin D.A., Whyte P., Ferrari G., Lyng J.G. | Tecniche combinate - Luce Pulsata di Elevata Intensità/Ultrasuoni | Leggi |
| 2012 | Occurrence of pipecolic acid and pipecolic acid betaine (homostachydrine) in Citrus genus plants. | Journal of Agricultural and Food Chemistry, 60, 315-321 | Servillo L., Giovane A., Balestrieri M.L., Ferrari G., Cautela D., Castaldo D. | Miscellanea | Leggi |
| 2012 | Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier. | Journal of Biotechnology, Volume 159, Issue 4, 342–350 | Donsì F., Annunziata M., Vincensi M., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2012 | Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis). | Food Science and Technology International, 18(3), 241-50 | Mahfoudhi N., Chouaibi M., Donsì F., Ferrari G., Hamdi S. | Miscellanea | Leggi |
| 2012 | A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils. | International Journal of Food Engineering, Volume 8, Issue 2, Article 11 | Chouaibi M., Mahfoudhi N., Rezig L., Donsì F., Ferrari G., Hamdi S. | Miscellanea | Leggi |
| 2013 | Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems. | Food Chemistry, Volume 147, 42-50 | Sessa M., Balestrieri M.L., Ferrari G., Servillo L., Castaldo D., D'Onofrio N., Donsì F., Tsao R. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2013 | Optimal kinetic parameters and batch modeling for pectin hydrolysis to galacturonic acid with Pectinex Ultra SP-L enzyme. | Chemical Engineering Communications, Volume 200, Issue 10, 1334-1346 | Ghorbanpour K.A.A., Miccio M., Ferrari G. | Miscellanea | Leggi |
| 2013 | Exploitation of Polyphenolic Extracts from Grape Marc as Natural Antioxidants by Encapsulation in Lipid-Based Nanodelivery Systems. | Food and Bioprocess Technology, Volume 6, (10), 2609-2620 | Sessa M., Casazza A.A., Perego P., Tsao R., Ferrari G., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2013 | Physicochemical Characteristics and Antioxidant Activities of Zizyphus lotus L. Seed Oil. | Journal of Food Biochemistry, 37 (5), 554-563 | Chouaibi M., Rezig L., Mahfoudhi N., Arafa S., Donsì F., Ferrari G., Hamdi S. | Miscellanea | Leggi |
| 2013 | Microbial inactivation by high pressure homogenization: effect of the disruption valve geometry. | Journal of Food Engineering, Volume 115, Issue 3, 362-370 | Donsì F., Annunziata M., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2013 | Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste. | Journal of Food Engineering, Volume 114, Issue 2, 207-214 | Spigno G., Donsì F., Amendola D., Sessa M., Ferrari G., De Faveri D.M. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2013 | The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads. | LWT - Food Science and Technology, Volume 53, Issue 2, 569-579 | Guida V., Ferrari G., Pataro G., Chambery A., Di Maro A. Parente A. | Riscaldamento Ohmico | Leggi |
| 2014 | Microbial inactivation of E. coli cells by a combined PEF-HPCD treatment in a continuous flow system. | Innovative Food Science & Emerging Technologies, Volume 22, 102-109 | Pataro G., De Lisi M., Donsì G., Ferrari G. | Trattamenti combinati - Campi Elettrici Pulsati/CO2 ad Alta Pressione | Leggi |
| 2014 | Metal release from stainless steel electrodes of a PEF treatment chamber: Effects of electrical parameters and food composition. | Innovative Food Science & Emerging Technologies, Volume 22, 58-65 | Pataro G., Falcone M., Donsì G., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2014 | Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. | Arabian Journal of Chemistry Volume 11, Issue 2, 265-274 | Boussaid A., Chouaibi M., Rezig L., Hellal R., Donsì F., Ferrari G., Hamdi S. | Miscellanea | Leggi |
| 2014 | N-Methylated Derivatives of Tyramine in Citrus Genus Plants: Identification of N, N , N -Trimethyltyramine (Candicine). | Journal of Agricultural and Food Chemistry, 62, 2679-2684 | Servillo L., Giovane A., D’Onofrio N., Casale R., Cautela D., Ferrari G., Balestrieri M.L., Castaldo D. | Miscellanea | Leggi |
| 2014 | Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating. | Innovative Food Science & Emerging Technologies, Volume 21, 66-73 | Pataro G., Barca G.M.J., Pereira R.N., Vicente A.A., Teixeira J.A., Ferrari G. | Riscaldamento Ohmico | Leggi |
| 2014 | Antimicrobial effects of different combined non-thermal treatments against Listeria monocytogenes in broccoli florets. | Journal of Food Engineering, Volume 124, 1-10 | Severino R., Vu K.D., Donsì F., Salmieri S., Ferrari G., Lacroix M. | Trattamenti combinati - Omogeneizzazione ad Alta Pressione/UV-C irradiazione | Leggi |
| 2014 | Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology. | Food Hydrocolloids, Volume 37, 49-59 | Mahfoudhi N., Sessa M., Chouaibi M., Ferrari G., Donsì F., Hamdi S. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2014 | 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, Volume 22,, 212-220 | Donsì F., Cuomo A., Marchese E., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2014 | Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems. | Food Chemistry, Volume 147, 42-50 | Sessa M., Balestrieri M.L., Ferrari G., Servillo L., Castaldo D., D’Onofrio N., Donsì F., Tsao R. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2014 | 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, Volume 191, 82-88 | Severino R., Vu K.D., Donsì F., Salmieri S., Ferrari G., Lacroix M. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2015 | Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans. | Food Control, Volume 50, 215-222 | Severino R., Ferrari G., Vu K.D., Donsì F., Salmieri S., Lacroix M. | Trattamenti combinati - Omogeneizzazione ad Alta Pressione/γ irradiazione | Leggi |
| 2015 | Rheological characterization and modelling of high pressure processed Bovine Serum Albumin. | Journal of Food Engineering, Volume 153, 39-44 | De Maria S., Ferrari G., Maresca P. | Alte Pressioni Idrostatiche | Leggi |
| 2015 | Rheological characterization of Bovine Serum Albumin gels induced by high hydrostatic pressure. | Food and Nutrition Science, Vol. 6, No.9, 770-779 | De Maria S., Ferrari G., Maresca P. | Alte Pressioni Idrostatiche | Leggi |
| 2015 | On the modeling of electrochemical phenomena at the electrode-solution interface in a PEF treatment chamber: Methodological approach to describe the phenomenon of metal release. | Journal of Food Engineering, Volume 165, 34-44 | Pataro G., Barca G.M.J., Donsì G., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2015 | On the modeling of electrochemical phenomena at the electrode-solution interface in a PEF treatment chamber: Effect of electrical parameters and chemical composition of model liquid food. | Journal of Food Engineering, Volume 165, 45-51 | Pataro G., Barca G.M.J., Donsì G., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2015 | Pulsed electric field-assisted juice extraction of frozen/thawed blueberries. | Zemdirbyste-Agriculture, Vol. 102, No. 1, 59-66. ISSN 1392-3196 / e-ISSN 2335-8947 | Lamanauskas N., Bobinaitė R., Šatkauskas S., Viškelis P., Pataro G., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2015 | Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. | Journal of Food Science and Technology volume 52, (9), 5898-5905. ISSN 0022-1155 | Bobinaitė R., Pataro G., Lamanauskas N., Šatkauskas S., Viškelis P., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2015 | Physicochemical, Rheological, and Thermal Properties of Six Types of Honey from Various Floral Origins in Tunisia. | International Journal of Food Properties, Volume 18, Issue 12, 2624-2637 | Boussaid A., Chouaibi M., Rezig L., Missaoui R., Donsì F., Ferrari G., Hamdi S. | Miscellanea | Leggi |
| 2015 | Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing. | Postharvest Biology and Technology, Volume 106, 21–32 | Donsì F., Marchese E., Maresca P., Pataro G., Vu K.D., Salmieri S., Lacroix M., Ferrari G. | Trattamenti combinati - Luce Pulsata di Elevata Intensità/Alte Pressioni Idrostatiche | Leggi |
| 2015 | Novel edible coating containing essential oil nanoemulsions to prolong the shelf life of vegetable products. | Chemical Engineering Transactions 43: 55-60. ISBN 978-88-95608-34-1; ISSN 2283-9216 | Donsì F., Sessa M., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2015 | Submicron complex lipid carriers for curcumin delivery to intestinal epithelial cells: Effect of different emulsifiers on bio accessibility and cell uptake. | International Journal of Pharmaceutics, Volume 494, Issue 1, 357–369 | Yucel C., Quagliariello V., Iaffaioli R.V., Ferrari G., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2015 | Combined Effect of High Hydrostatic Pressure and Pulsed Light on Protein Hydrolysis. | Chemical Engineering Transaction, 43, 91-96. ISBN 978-88-95608-34-1; ISSN 2283-9216 | De Maria S., Maresca P., Ferrari G., Pataro G. | Trattamenti combinati - Luce Pulsata di Elevata Intensità/Alte Pressioni Idrostatiche | Leggi |
| 2015 | Post-harvest UV-C and PL Irradiation of Fruits and Vegetables. | Chemical Engineering Transaction, 44, 31-36. ISBN 978-88-95608-35-8,;ISSN 2283-9216. | Pataro G., Donsì G., Ferrari G. | Trattamenti combinati - Luce Pulsata di Elevata Intensità/UV-C irradiazioni | Leggi |
| 2015 | Serotonin 5Oβ-Glucoside and Its NMethylated Forms in Citrus Genus Plant. | Journal of Agricultural and Food Chemistry, 63, 4220-4227 | Servillo L., Giovane A., Casale R., D’Onofrio N., Ferrari G., Cautela D., Balestrieri M.L., Castaldo D. | Miscellanea | Leggi |
| 2015 | Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp. | Bioresource Technology, Volume 198, 262–267 | Parniakov O., Apicella E., Koubaa M., Barba F.J., Grimi N., Lebovka N., Pataro G., Ferrari G., Vorobiev E. | Ultrasuoni | Leggi |
| 2015 | Selective extraction of intracellular components from the microalga Chlorella vulgaris by combined pulsed electric field–temperature treatment. | Bioresource Technology, Volume 203, 80–88 | Postma P.R., Pataro G., Capitoli M., Barbosa M.J., Wijffels R.H., Eppink M.H.M., Olivieri G., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2015 | The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage. | Innovative Food Science and Emerging Technologies, Volume 30, 103-111 | Pataro G., Sinik M., Capitoli M., Donsì G., Ferrari G. | Trattamenti combinati - Luce Pulsata di Elevata Intensità//UV-C irradiazioni | Leggi |
| 2016 | Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin. | Innovative Food Science and Emerging Technologies 33: 67-75 | De Maria S., Ferrari G., Maresca P. | Alte Pressioni Idrostatiche | Leggi |
| 2016 | Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions. | Food Hydrocolloids Volume 61, 756-771 | Tastan Ö., Ferrari G., Baysal T., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2016 | Effect of pulsed electric fields – assisted extraction on anti-inflammatory and cytotoxic activity of brown rice bioactive compounds. | Food Research International, Volume 87, 115-124 | Quagliariello V., Iaffaioli R.V., Falcone M., Ferrari G., Pataro G., Donsì F. | Campi Elettrici Pulsati | Leggi |
| 2016 | Essential oil nanoemulsions as antimicrobial agents in food. | Journal of Biotechnology, Volume 233, 106-120 | Donsì F., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2016 | Effect of pulsed electric fields – assisted extraction on anti-infiammatory and cytotoxic activity of brown rice bioactive compounds. | Food Research International, Volume 87, 115-124 | Quagliariello V., Iaffoli V.R., Falcone M., Ferrari G., Pataro G., Donsì F. | Campi Elettrici Pulsati | Leggi |
| 2016 | Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes. | Innovative Food Science and Emerging Technologies, Volume 37, Part C, 312–321. | Raso J., Frey W., Ferrari G., Pataro G., Knorr D., Teissie J., Miklavčič D. | Campi Elettrici Pulsati | Leggi |
| 2016 | Effect of pulsed light treatment on structural and functional properties of whey protein isolate. | Food Research International, Volume 87, 189–196 | Siddique Md A. B., Maresca P., Pataro G., Ferrari G. | Luce Pulsata di Elevata Intensità | Leggi |
| 2016 | High hydrostatic pressure assisted enzymatic hydrolysis of whey protein. | Innovative Food Science & Emerging Technologies, Volume 38, Part B, 294-301 | Ambrosi V., Polenta G., González C., Ferrari G., Maresca P. | Alte Pressioni Idrostatiche | Leggi |
| 2016 | Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum Arabic. | Food Science and Technology International 22 (4), 277-287 | Mahfoudhi N., Sessa M., Ferrari G., Hamdi S., Donsì F. | Miscellanea | Leggi |
| 2017 | Modelling of the Microbial inactivation by high pressure freezing | Food Control, Volume 73, Part A, 8-17 | Maresca P., Ferrari G. | Alte Pressioni Idrostatiche | Leggi |
| 2017 | Improving the Extraction of Juice and Anthocyanins from Blueberry Fruits and Their By-products by Application of Pulsed Electric Fields. | Food and Bioprocess Technology volume 10, pages1595–1605 | Pataro G., Bobinaitė R., Bobinas Č., Šatkauskas S., Raudonis R., Visockis M., Ferrari G., Viškelis P. | Campi Elettrici Pulsati | Leggi |
| 2017 | Effect of dynamic high pressure on functional and structural properties of bovine serum albumin. | Food Research International, Volume 99, Part 1, 748–754 | Maresca P., Ferrari G., de Castro Leite Júniorc R.B., Zanphorlin M.L., Rossi Ribeiro L., Murakami M.T., Cristianini M. | Alte Pressioni Idrostatiche | Leggi |
| 2017 | Effect of PEF Treatment on Extraction of Valuable Compounds from Microalgae C. vulgaris. | Chemical Engineering Transactions, Vol. 57, 67-72. ISBN 978-88-95608- 48-8; ISSN 2283-9216 | Pataro, G., Goettel, M., Straessner, R.,Gusbeth, C., Ferrari, G., Frey, W. | Campi Elettrici Pulsati | Leggi |
| 2017 | Improving the Extraction Yield of Juice and Bioactive Compounds from Sweet Cherries and their by-products by Pulsed Electric Fields. | Chemical Engineering Transactions, Vol. 57, 1717-1722 | Pataro G., Carullo D., Bobinaite R., Donsi G., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2017 | Influence of pulsed light treatment on the aggregation of whey protein isolate. | Food Research International, Volume 99, Part 1, 419-425 | Siddique Md A. B., Maresca P., Pataro G., Ferrari G. | Luce Pulsata di Elevata Intensità | Leggi |
| 2017 | Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger. | Food Control, Volume 73, Part B, 784-795 | Ribes S., Fuentes A., Talens P., Barat J.M., Ferrari G., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2017 | Use of Agri-Food Residues for Oil Structuring and Functionalization. | Chemical Engineering Transactions, Vol. 57: 1831-1836 | Ferrari G., Mustafa W., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2017 | Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light. | International Journal of Food Microbiology, Volume 260, 75-80 | Taştan Ö., Pataro G., Donsì F., Ferrari G., Baysal T. | Luce Pulsata di Elevata Intensità | Leggi |
| 2017 | Effect of high hydrostatic pressure on the enzymatic hydrolysis of bovine serum albumin. | Journal of the Science of Food and Agriculture, Volume97, Issue10 | De Maria S., Ferrari G., Maresca P. | Alte Pressioni Idrostatiche | Leggi |
| 2017 | Modelling of the kinetics of Bovine Serum Albumin enzymatic hydrolysis assisted by high hydrostatic pressure. | Food and Bioproducts Processing, Volume 105, 1-11 | Maresca P., Ferrari G. | Alte Pressioni Idrostatiche | Leggi |
| 2017 | The betaine profile of cereal flours unveils new and uncommon betaines. | Food Chemistry, Volume 239, 234–241 | Servillo L., D’Onofrio N., Giovane A., Casale A., Cautela D., Ferrari G., Castaldo D., Balestrieri M.L. | Miscellanea | Leggi |
| 2017 | Zein-based colloidal particles for encapsulation and delivery of epigallocatechin gallate. | Food Hydrocolloids, Volume 63, 508-517 | Donsì F., Voudouris P., Veen S. J., Velikov K. P. | Miscellanea | Leggi |
| 2017 | Influence of pulsed light treatment on the aggregation of whey protein isolate. | Food Research International, Volume 99, Part 1, 419-425 | Siddique Md A. B., Maresca P., Pataro G., Ferrari G. | Luce Pulsata di Elevata Intensità | Leggi |
| 2017 | Innovative technologies for encapsulation of Mediterranean plants extracts. | Trends in Food Science & Technology, Volume 69, Part A, 1-125 | Vincekovic M., Viskic M., Juric S., Giacometti J., Bursac Kovacevic D., Putnik P., Donsì F., Barba F.J., Rezek Jambrak A. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2017 | Improving the Extraction of Juice and Anthocyanins from Blueberry Fruits and Their By-products by Application of Pulsed Electric Fields. | Food Bioprocess Technology, 10, 1595–1605 | Pataro G., Bobinaitė R., Bobinas Č, Šatkauskas S., Raudonis R., Visockis M., Ferrari G., Viškelis P. | Campi Elettrici Pulsati | Leggi |
| 2017 | Modelling of the microbial inactivation by high hydrostatic pressure freezing. | Food Control, Volume 73, Part A, 8-17 | Maresca P., Ferrari G. | Alte Pressioni Idrostatiche | Leggi |
| 2018 | Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris. | Algal Research, Volume 31, 60–69 | Carullo D., Demelash Abera B., Casazza B. B., Donsì F., Perego P., Ferrari G., Pataro G. | Trattamenti combinati - Campi Elettrici Pulsati/Omogeneizzazione ad Alta Pressione | Leggi |
| 2018 | Implementation of PEF Treatment at Real-Scale Tomatoes Processing Considering LCA Methodology as an Innovation Strategy in the Agri-Food Sector. | Sustainability, 10 (4), 979 | Arnal Á.J., Royo P., Pataro G., Ferrari G., Ferreira V.J., López-Sabirón A.M., Ferreira G.A. | Campi Elettrici Pulsati | Leggi |
| 2018 | Novel approaches to oil structuring via the addition of high-pressure homogenized agri-food residues and water forming capillary bridges. | Journal of Food Engineering, Volume 236, 9-18 | Mustafa W., Pataro G., Ferrari G., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2018 | 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, Volume 233, 65-73 | Pataro G., Carullo D., Siddique Md A. B., Falcone M., Donsì F., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2018 | 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, Volume 236, 60–71 | Coccaro N., Ferrari G., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2018 | Classification of southern tunisian honeys based on their physicochemical and textural properties. | International Journal of Food Properties, Volume 21, Issue 1, 2590-2609 | Boussaid A., Chouaibi M., Attouchi S., Hamdi S., Ferrari G. | Miscellanea | Leggi |
| 2018 | Improving diced tomato firmness by pulsed vacuum calcification. | LWT, Volume 92, 451-457 | Servillo L., Balestrieri M.L., Giovane A., De Sio F., Cannavacciuolo M., Squitieri S., Ferrari G., Cautela D., Castaldo D. | Miscellanea | Leggi |
| 2018 | The betaine profile of cereal flours unveils and uncommon betaines. | Food Chemistry, Volume 239, 234-241 | Servillo L., D’Onofrio N., Giovane A., Casale R., Cautela D., Ferrari G., Castaldo D., Balestrieri M.L. | Miscellanea | Leggi |
| 2018 | Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion. | Journal of Functional Foods, Volume 48, 605-613 | Silva H.D., Poejo J., Pinheiro A.C., Donsì F., Serra A.T., Duarte C.M.M., Ferrari G., Cerqueira M.A., Vicente A.A. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2018 | Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. | Arabian Journal of Chemistry, Volume 11, Issue 2, 265-274 | Boussaid A., Moncef C., Leila R., Raoudha H., Donsì F., Ferrari G., Salem H. | Miscellanea | Leggi |
| 2018 | Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment. | Journal of Food Quality, Article ID 8619707 | Režek Jambrak A., Vukusic T., Donsi F., Paniwnyk L., Djekic I. | Miscellanea | Leggi |
| 2019 | PEF-assisted Supercritical CO2 Extraction of Pigments from Microalgae Nannochloropsis oceanica in a Continuous Flow System. | Chemical Engineering Transactions, Vol. 74, 97-102. ISBN 978-88-95605-71-6 ISNN 2283-9216 | Pataro G., Carullo D., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2019 | 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 25, 1509-1521 | Chouaibi M., Boussaid A., Donsì F., Ferrari G., Hamdi S. | Miscellanea | Leggi |
| 2019 | High-pressure homogenization treatment to recover bioactive compounds from tomato peels. | Journal of Food Engineering, Volume 262, 170-180 | Jurić S., Ferrari G., Velikov K. P., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2019 | Effect of Nanoemulsion Formulation on Permeation of Essential Oils Through Biological Membranes. | Chemical Engineering Transactions, Volume 75, 247-252. ISBN 978-88-95608-72-3 ISSN 2283-9216 | Donsì F., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2019 | Exploring potential new galactomannan source of Retama reatam seeds for food, cosmetic and pharmaceuticals: Characterization and physical, emulsifying and antidiabetic properties. | International Journal of Biological Macromolecules, Volume 124, 1167-1176 | Chouaibi M., Rezig L., Lakoud A., Boussaid A., Hassouna M., Ferrari G., Hamdi S. | Miscellanea | Leggi |
| 2019 | Chemical characteristics and compositions of red pepper seed oils extracted by different methods. | Industrial Crops and Products, volume 128,(2019) 363-370 | Chouaibi M., Rezig L., Hamdi S., Ferrari G. | Microonde / CO2 ad Alta Pressione | Leggi |
| 2019 | Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology. | Food and Bioprocess Technology, 12, 1708-1720 | Frontuto D., Carullo D, Harrison S.M., Brunton N.P., Ferrari, G., Lyng J.G., Pataro G. | Campi Elettrici Pulsati | Leggi |
| 2019 | Effect of PEF pre-treatment and extraction temperature on the recovery of carotenoids from tomato wastes. | Chemical Engineering Transactions, Vol. 75, 139-144. ISBN 978-95608-72-3 ISSN 2283-9216 | Pataro G., Carullo D., Ferrari, G. | Campi Elettrici Pulsati | Leggi |
| 2019 | Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach. | Polymers (Basel), 11, 1673 | Larrea-Wachtendorff D., Tabilo-Munizaga G., Giovanna Ferrari G. | Alte Pressioni Idrostatiche | Leggi |
| 2019 | Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects. | Journal of Food Quality, Volume 2019, Article ID 2171375, Article ID 2171375 | Režek Jambrak A., Donsì F., Paniwnyk L., Djekic I. | Miscellanea | Leggi |
| 2019 | Food-Grade Colloidal Systems for the Delivery of Essential Oils. | Food Reviews International, 1-45 | Fathi M., Vinceković M., Jurić S., Viskić M., Režek Jambrak A., Donsì F. | Miscellanea | Leggi |
| 2020 | Effects of processing conditions and glycerol concentration on rheological and texture properties of starch-based hydrogels produced by high pressure processing (HPP). | International Journal of Biological Macromolecules, Volume 159, 590-597 | Larrea-Wachtendorff D., Di Nobile G., Ferrari G. | Alte Pressioni Idrostatiche | Leggi |
| 2020 | Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. | Food Engineering Reviews (AoP) | Pirozzi A., Pataro G., Donsì F., Ferrari G. | Luce Pulsata di Elevata Intensità | Leggi |
| 2020 | Pulsed Electric Fields-Assisted Extraction of Valuable Compounds from Arthrospira Platensis: Effect of pulse polarity and mild heating. | Frontiers in Bioengineering and Biotechnology, Volume 8, Article 551272 | Carullo D., Pataro G., Donsì F., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2020 | Limitations of pulsed electric field utilization in food industry. | Pulsed Electric Fields to Obtain Healtheir and Sustainable Food for Tomorrow, 283-310 | Pataro G., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2020 | Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage. | Postharvest Biology and Technology, Volume 160, 11055 | Denoya G.I., Pataro G., Ferrari G. | Luce Pulsata di Elevata Intensità | Leggi |
| 2020 | An efficient optimization methodology of respiration rate parameters coupled with transport properties in mass balances to describe modified atmosphere packaging systems. | Inverse Problems in Science and Engineering, Volume 28, Issue 10, 1361-1383. ISSN:1741-5977 | Badillo G., Cumsille P., Segura-Ponce L., Pataro G., Ferrari G. | Confezionamento in atmosfere protettive | Leggi |
| 2020 | High Voltage Electrical Discharges as an Alternative Extraction Process of Phenolic and Volatile Compounds from Wild Thyme (Thymus serpyllum L.): In Silico and Experimental Approaches for Solubility Assessment. | Molecules, Volume 25, Issue 18, 4131 | Nutrizio M., Pataro G., Carullo D., Carpentieri S., Mazza L., Ferrari G., Chemat F., Banovíc M., Režek Jambrak A. | Scariche Elettriche ad Elevata Tensione | Leggi |
| 2020 | Recovery of lycopene from industrially derived tomato processing byproducts by pulsed electric fields-assisted extraction. | Innovative Food Science and Emerging Technologies, Volume 63, 102369 | Pataro G., Carullo D., Falcone M., Ferrari G. | Campi Elettrici Pulsati | Leggi |
| 2020 | Development and Characterization of Lipid-Based Nanosystems: Effect of Interfacial Composition on Nanoemulsion Behavior. | Food and Bioprocess Technology 13, 67-87 | Silva H.D., Cerqueira M.A., Donsì F., Pinheiro A.C., Ferrari G., Vicente A.A. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2020 | Influence of Interfacial Structure on Physical Stability and Antioxidant Activity of Curcumin Multilayer Emulsions. | Food and Bioproducts Processing, Volume 121, 65-757 | Leiva-Vega J., Villalobos-Carvajal R., Ferrari G., Donsì F., Zuniga R., Shene C., Beldarrain-Iznaga T. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2020 | Influence of high-pressure homogenization on structural properties and enzymatic hydrolysis of milk proteins. | LWT, Volume 130, 109657 | Carullo D., Donsì F., Ferrari G. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2020 | Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity. | Zeitschrift für Naturforschung C, 279-290 | Marchese E., D’onofrio N., Balestrieri M.L., Castaldo D., Ferrari G., Donsì F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2020 | High-pressure homogenization-assisted extraction of bioactive compounds from Ruta chalepensis. | Journal of Food Measurement and Characterization 14, 2800–2809 | Gali, L., Bedjou, F., Velikov, K. P., Ferrari, G., Donsì, F. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2020 | Mechanical cell disruption of mustard bran suspensions for improved dispersion properties and protein release. | Food & Function, Issue 7, 6273 – 6284 | Donsì F., Velikov K. P. | Omogeneizzazione ad Alta Pressione | Leggi |
| 2020 | Changing the Vision in Smart Food Design Utilizing the Next Generation of Nanometric Delivery Systems for Bioactive Compounds. | Foods, Volume 9, Issue 8, 1100 | Donsì F., Ferrari G. | Miscellanea | Leggi |
| 2021 | Changes of structural and techno-functional properties of high hydrostatic pressure (HHP) treated whey protein isolate over refrigerated storage. Food science and Technology. | LWT, Volume 137, Article 110436 | Carullo D., Barbosa-Cánovas G.V., Ferrari G. | Alte Pressioni Idrostatiche | Leggi |
| 2021 | Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongena L.). | Journal of Food Processing and Preservation, Volume 45, Issue 6, Article 15460 | Chouaibi M., Snoussi A., Attouchi S., Ferrari G. | Essiccamento | Leggi |
| 2021 | Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. | Innovative Food Science & Emerging Technologies, Volume 68, 102602 | Chieregato Maniglia B., Pataro G., Ferrari G., Esteves P., Augusto D., Le-Bail P., Le-Bail A. | Campi Elettrici Pulsati | Leggi |
| 2021 | Extraction improvement of water-soluble compounds from Arthrospira platensis through the combination of high-shear homogenization and pulsed electric fields. | Algal Research, Volume 57, 102341 | Carullo D., Donsì F., Ferrari G., Pataro G. | Campi Elettrici Pulsati | Leggi |
| 2021 | Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process. | OENO One, Volume 55, No. 3, 39-51 | Junqua R., Carullo D., Ferrari G., Pataro G., Ghidossi R. | Riscaldamento Ohmico | Leggi |
