CRIS Current Research Information System
IRIS è la soluzione IT che facilita la raccolta e la gestione dei dati relativi alle attività e ai prodotti della ricerca. Fornisce a ricercatori, amministratori e valutatori gli strumenti per monitorare i risultati della ricerca, aumentarne la visibilità e allocare in modo efficace le risorse disponibili.
ItalianoTAPPI, SILVIA
Dettaglio
TAPPI, SILVIA
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Ricercatori a tempo determinato
Pubblicazioni
Risultati 1 - 20 di 63 (tempo di esecuzione: 0.002 secondi).
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File | |
|---|---|---|---|---|---|---|---|
| 1 | Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study | Schouten M.A.; Tappi S.; Angeloni S.; Cortese M.; Caprioli G.; Vittori S.; Romani S. | 2021 | FOOD CHEMISTRY | 1.01 Articolo in rivista | ||
| 2 | Acrylamide in coffee: formation and possible mitigation strategies – a review | Schouten M.A.; Tappi S.; Romani S. | 2020 | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1.01 Articolo in rivista | ||
| 3 | Atmospheric gas plasma treatment of fresh-cut apples | Silvia Tappi;Annachiara Berardinelli;Luigi Ragni;Marco Dalla Rosa;Adriano Guarnieri;Pietro Rocculi | 2014 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 1.01 Articolo in rivista | - | |
| 4 | Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment | Tappi, Silvia; Ragni, Luigi; Tylewicz, Urszula; Romani, Santina; Ramazzina, Ileana; Rocculi, Pietro | 2019 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 1.01 Articolo in rivista | - | |
| 5 | Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions | Mauro, Maria A; Dellarosa, Nicolò; Tylewicz, Urszula; Tappi, Silvia; Laghi, Luca; Rocculi, Pietro...; Dalla Rosa, Marco | 2016 | FOOD CHEMISTRY | 1.01 Articolo in rivista | - | |
| 6 | Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil | Balestra F.; Verardo V.; Tappi S.; Caboni M.F.; Dalla Rosa M.; Romani S. | 2019 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1.01 Articolo in rivista | - | |
| 7 | Cold plasma treatment for fresh-cut melon stabilization | Tappi, Silvia; Gozzi, Giorgia; Vannini, Lucia; Berardinelli, Annachiara; Romani, Santina; Ragni, ...Luigi; Rocculi, Pietro | 2016 | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 1.01 Articolo in rivista | - | |
| 8 | 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 | |||
| 9 | 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 | ||
| 10 | 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 | ||
| 11 | Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments | MUDALAL S.; PETRACCI M.; TAPPI S.; ROCCULI P.; CAVANI C. | 2014 | FOOD AND NUTRITION SCIENCES | 1.01 Articolo in rivista | - | |
| 12 | 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 | |||
| 13 | Comparison of quality traits among breast meat affected by current muscle abnormalities | Baldi, Giulia; Soglia, Francesca; Laghi, Luca; Tappi, Silvia; Rocculi, Pietro; Tavaniello, Siria ...; Prioriello, Daniela; Mucci, Rossella; Maiorano, Giuseppe; Petracci, Massimiliano | 2019 | FOOD RESEARCH INTERNATIONAL | 1.01 Articolo in rivista | - | |
| 14 | Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness | Tappi, Silvia; Rocculi, Pietro; Ciampa, Alessandra; Romani, Santina; Balestra, Federica; Capozzi,... Francesco; Dalla Rosa, Marco | 2017 | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 1.01 Articolo in rivista | - | |
| 15 | Do pulsed electric fields modify the technological properties of chicken meat? | Giulia Baldi, Fabio D’Elia, Massimiliano Petracci, Silvia Tappi, Pietro Rocculi. | 2020 | 4.01 Contributo in Atti di convegno | - | ||
| 16 | Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit | Ramazzina, Ileana; Berardinelli, Annachiara; Rizzi, Federica; Tappi, Silvia; Ragni, Luigi; Sacche...tti, Giampiero; Rocculi, Pietro | 2015 | POSTHARVEST BIOLOGY AND TECHNOLOGY | 1.01 Articolo in rivista | - | |
| 17 | Effect of cold plasma treatment on the functional properties of fresh-cut apples. | Ramazzina, I.; Tappi, S.; Rocculi, P.; Sacchetti, G.; Berardinelli, A.; Marseglia, A.; Rizzi, F. | 2016 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1.01 Articolo in rivista | - | |
| 18 | Effect of different new packaging materials on biscuit quality during accelerated storage | S. Romani; S. Tappi; F. Balestra; M. T. Rodriguez-Estrada; V. Siracusa; P. Rocculi; M. Dalla Rosa | 2015 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1.01 Articolo in rivista | - | |
| 19 | Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration | Luo, Wei; Tappi, Silvia; Wang, Chunfang; Yu, Yong; Zhu, Songming*; Dalla Rosa, Marco; Rocculi, Pi...etro | 2019 | FOOD AND BIOPROCESS TECHNOLOGY | 1.01 Articolo in rivista | - | |
| 20 | 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 |
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