Sfoglia per Autore
Improvement of “primo sale” cheese with functional food by-products and probiotic bacteria
2020-01-01 Gozzi G., Bruno V., Cellini B., Lanciotti R., Vannini
SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic
2020-01-01 Beatrice Cellini, Lorenzo Siroli, Orla Cahill, M. Chiara Leva, Micaela Demichela, Marco Gerevini, Stephane Durand, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni, Lucia Vannini
Valorisation of olive pomace and tomato by-products with selected yeasts strains
2021-01-01 Cellini Beatrice, Gozzi Giorgia, Vannini Lucia
Use of electrolysed water in sprouts production to control microbial contamination.
2021-01-01 Gozzi Giorgia, Cellini Beatrice, Vannini Lucia
Valorization of agri-food by-products as functional ingredients for soft cheeses.
2021-01-01 Vannini Lucia, Gozzi Giorgia, Bruno Veronica, Cellini Beatrice
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon
2021-01-01 Giorgia Gozzi, Beatrice Cellini, Silvia Tappi, Filippo Capelli, Romolo Laurita, Santina Romani, Matteo Gherardi, Marco Dalla Rosa, Pietro Rocculi, Lucia Vannini
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life
2021-01-01 Giorgia Gozzi, Beatrice Cellini, Romolo Laurita, Silvia Tappi, Doaa Abouelenein, Sauro Vittori, Vittorio Colombo, Pietro Rocculi, Marco Dalla Rosa, Lucia Vannini
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value
2021-01-01 Laurita R.; Gozzi G.; Tappi S.; Capelli F.; Bisag A.; Laghi G.; Gherardi M.; Cellini B.; Abouelenein D.; Vittori S.; Colombo V.; Rocculi P.; Dalla Rosa M.; Vannini L.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Improvement of “primo sale” cheese with functional food by-products and probiotic bacteria | Gozzi G., Bruno V., Cellini B., Lanciotti R., Vannini | 2020-01-01 | - | 2020 Alma Mater Studiorum - Università di Bologna | 4.01 Contributo in Atti di convegno | - |
| SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic | Beatrice Cellini, Lorenzo Siroli, Orla Cahill, M. Chiara Leva, Micaela Demichela, Marco Gerevini, Stephane Durand, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni, Lucia Vannini | 2020-01-01 | - | Alma Mater Studiorum - Università di Bologna | 4.01 Contributo in Atti di convegno | foodomics 2020.pdf |
| Valorisation of olive pomace and tomato by-products with selected yeasts strains | Cellini Beatrice, Gozzi Giorgia, Vannini Lucia | 2021-01-01 | - | SIMTREA, Società Italiana di Microbiologia Agro-Alimentare e Ambientale | 4.01 Contributo in Atti di convegno | - |
| Use of electrolysed water in sprouts production to control microbial contamination. | Gozzi Giorgia, Cellini Beatrice, Vannini Lucia | 2021-01-01 | - | National Society of Processing and Energy in Agriculture | 4.01 Contributo in Atti di convegno | - |
| Valorization of agri-food by-products as functional ingredients for soft cheeses. | Vannini Lucia, Gozzi Giorgia, Bruno Veronica, Cellini Beatrice | 2021-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Impact of SDBD plasma treatment on the safety and quality of fresh cut melon | Giorgia Gozzi, Beatrice Cellini, Silvia Tappi, Filippo Capelli, Romolo Laurita, Santina Romani, Matteo Gherardi, Marco Dalla Rosa, Pietro Rocculi, Lucia Vannini | 2021-01-01 | - | - | 4.03 Poster | - |
| Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life | Giorgia Gozzi, Beatrice Cellini, Romolo Laurita, Silvia Tappi, Doaa Abouelenein, Sauro Vittori, Vittorio Colombo, Pietro Rocculi, Marco Dalla Rosa, Lucia Vannini | 2021-01-01 | - | Sri Shakthi Nagar | 4.01 Contributo in Atti di convegno | - |
| Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value | Laurita R.; Gozzi G.; Tappi S.; Capelli F.; Bisag A.; Laghi G.; Gherardi M.; Cellini B.; Abouelenein D.; Vittori S.; Colombo V.; Rocculi P.; Dalla Rosa M.; Vannini L. | 2021-01-01 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | - | 1.01 Articolo in rivista | 865756 postprint.pdf |
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