Pirozzi, Annachiara

Pirozzi, Annachiara  

Dipartimento di Ingegneria Industriale/DIIN  

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Risultati 1 - 7 di 7 (tempo di esecuzione: 0.006 secondi).
Titolo Data di pubblicazione Autore(i) File
Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure Homogenization 1-gen-2022 Pirozzi, A.; Ferrari, G.; Donsi', F.
Combination of Edible Coatings Containing Oregano Essential Oil Nanoemulsion and Pulsed Light Treatments for Improving the Shelf Life of Tomatoes 1-gen-2021 Pirozzi, Annachiara; DEL GROSSO, Vittoria; Ferrari, Giovanna; Pataro, Gianpiero; Donsi', Francesco
Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products 1-gen-2021 Pirozzi, A.; Pataro, G.; Donsi', F.; Ferrari, G.
Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes 1-gen-2020 Pirozzi, Annachiara; Del Grosso, Vittoria; Ferrari, Giovanna; Donsì, Francesco
Effects of Pulsed Electric Fields on Vacuum Drying and Quality Characteristics of Dried Carrot 1-gen-2020 Liu, Caiyun; Pirozzi, Annachiara; Grimi, Nabil; Ferrari, Giovanna; Vorobiev, Eugene
O/W pickering emulsions stabilized with cellulose nanofibrils produced through different mechanical treatments 1-gen-2021 Pirozzi, A.; Capuano, R.; Avolio, R.; Gentile, G.; Ferrari, G.; Donsi', F.
The use of nanocellulose in edible coatings for the preservation of perishable fruits and vegetables 1-gen-2021 Pirozzi, A.; Ferrari, G.; Donsi', F.