GENOVESE, JESSICA
Dettaglio
GENOVESE, JESSICA
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Dottorandi
Pubblicazioni
Risultati 1 - 19 di 19 (tempo di esecuzione: 0.001 secondi).
Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File | |
---|---|---|---|---|---|---|---|
21 | Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality | Cinzia Mannozzi, Urszula Tylewicz, Jessica Genovese, Santina Romani, Pietro Rocculi, Marco Dalla ...Rosa | 2018 | 4.03 Poster | - | ||
22 | Combination of non-thermal technologies for the improvement of strawberry functionality | Jessica Genovese, Urszula Tylewicz, Silvia Tappi, Santina Romani, Gabriel Oliveira, Marie Alminge...r, Marco Dalla Rosa, Pietro Rocculi | 2019 | 4.01 Contributo in Atti di convegno | |||
23 | Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps | Genovese J., Di Francesco A., Tappi S., Rocculi P., Baraldi E., Romani S. | 2018 | ProdAl Scarl | 4.01 Contributo in Atti di convegno | ||
24 | 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) | Cropotova J.; Tappi S.; Genovese J.; Rocculi P.; Dalla Rosa M.; Rustad T. | 2021 | HELIYON | 1.01 Articolo in rivista | ||
25 | Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps | jessica genovese, luigi ragni, silvia tappi, santina romani, urszula tylewicz, marco dalla rosa, ...pietro rocculi | 2019 | 4.01 Contributo in Atti di convegno | |||
26 | Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips | Schouten M.A.; Genovese J.; Tappi S.; Di Francesco A.; Baraldi E.; Cortese M.; Caprioli G.; Angel...oni S.; Vittori S.; Rocculi P.; Romani S. | 2020 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 1.01 Articolo in rivista | ||
27 | Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips | Maria Alessia Schouten, Silvia Tappi, Jessica Genovese, Alessandra Di Francesco, Elena Baraldi, M...anuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Santina Romani | 2019 | 4.03 Poster | |||
28 | Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips | Cinzia Mannozzi, Urszula Tylewicz, Jessica Genovese, Santina Romani, Pietro Rocculi, Marco Dalla ...Rosa | 2019 | 4.03 Poster | - | ||
29 | Electrical Impedance Spectroscopy insight into plant tissues treated by Pulsed Electric Fields | Jessica Genovese, Samo Mahnič-Kalamiza, Matej Kranjc, Pietro Rocculi, Damijan Miklavčič | 2020 | Andrej Žemva, Andrej Trost | 4.01 Contributo in Atti di convegno | - | |
30 | Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study | Nicolò Dellarosa, Jessica Genovese, Urszula Tylewicz, Luca Laghi, Luigi Ragni, Pietro Rocculi, Ma...rco Dalla Rosa | 2017 | 4.03 Poster | - | ||
31 | Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics | Pietro Rocculi, Chiara Cevoli, Silvia Tappi, Jessica Genovese, Gianfranco Picone, Angelo Fabbri, ...Capozzi Francesco, Marco Dalla Rosa | 2018 | Università di Bologna | 4.03 Poster | ||
32 | Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics | Rocculi, Pietro; Cevoli, Chiara; Tappi, Silvia*; Genovese, Jessica; Urbinati, Eleonora; Picone, G...ianfranco; Fabbri, Angelo; Capozzi, Francesco; Dalla Rosa, Marco | 2019 | FOOD RESEARCH INTERNATIONAL | 1.01 Articolo in rivista | - | |
33 | Important factors to consider for acrylamide mitigation in potato crisps using PEF | Jessica Genovese; Luigi Ragni; Silvia Tappi; Santina Romani; Urszula Tylewicz; Marco Dalla Rosa; ...Pietro Rocculi | 2018 | 4.03 Poster | - | ||
34 | Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields | Jessica Genovese, Silvia Tappi, Wei Luo, Urszula Tylewicz, Silvia Marzocchi, Sara Marziali, Sant...ina Romani, Luigi Ragni, Pietro Rocculi | 2019 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 1.01 Articolo in rivista | - | |
35 | Metabolic response of organic fruits subjected to PEF assisted-osmotic dehydration | Urszula Tylewicz, Silvia Tappi, Jessica Genovese, Santina Romani, Marco Dalla Rosa, Pietro Rocculi | 2018 | 4.03 Poster | - | ||
36 | Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration | Tylewicz, Urszula; Tappi, Silvia; Genovese, Jessica; Mozzon, Massimo; Rocculi, Pietro | 2019 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 1.01 Articolo in rivista | ||
37 | Mild processing strategies for food fortification with biologically active compounds | Pietro Rocculi, Silvia Tappi, Urszula Tylewicz, Jessica Genovese, Santina Romani, Marco Dalla Rosa | 2019 | 4.01 Contributo in Atti di convegno | |||
38 | Pulsed Electric Fields (PEF) to enhance the desalting of cod | Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Santina Romani, Pietro Rocculi | 2019 | 4.01 Contributo in Atti di convegno | |||
39 | Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain | Di Francesco, Alessandra; Mari, Marta; Ugolini, Luisa; Parisi, Bruno; Genovese, Jessica; Lazzeri,... Luca; Baraldi, Elena | 2019 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1.01 Articolo in rivista |