Pirozzi, Annachiara
Pirozzi, Annachiara
Dipartimento di Ingegneria Industriale/DIIN
Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients
2023-01-01 Gali, Lynda; Pirozzi, Annachiara; Donsi', Francesco
Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure Homogenization
2022-01-01 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
2021-01-01 Pirozzi, Annachiara; DEL GROSSO, Vittoria; Ferrari, Giovanna; Pataro, Gianpiero; Donsi', Francesco
Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products
2021-01-01 Pirozzi, A.; Pataro, G.; Donsi', F.; Ferrari, G.
Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes
2020-01-01 Pirozzi, Annachiara; Del Grosso, Vittoria; Ferrari, Giovanna; Donsì, Francesco
Effects of Pulsed Electric Fields on Vacuum Drying and Quality Characteristics of Dried Carrot
2020-01-01 Liu, Caiyun; Pirozzi, Annachiara; Grimi, Nabil; Ferrari, Giovanna; Vorobiev, Eugene
O/W pickering emulsions stabilized with cellulose nanofibrils produced through different mechanical treatments
2021-01-01 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
2021-01-01 Pirozzi, A.; Ferrari, G.; Donsi', F.