CRIS Current Research Information System

DE AGUIAR SALDANHA PINHEIRO, ANA CRISTINA

DE AGUIAR SALDANHA PINHEIRO, ANA CRISTINA  

CIRI AGROALIMENTARE  

Assegnisti  

Ana C.A.S. Pinheiro; A.C. De Aguiar Saldanha Pinheiro; Pinheiro, Ana Cristina de Aguiar Saldana; Ana Cristina de Aguiar Saldanha Pinheiro; de Aguiar Saldanha Pinheiro A.C.  

Mostra records
Risultati 1 - 20 di 33 (tempo di esecuzione: 0.045 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) Schouten, M.A., de Aguiar Saldanha Pinheiro, U. Tylewicz, S. Tappi, B. Cellini, L. Vannini, P. Ro...cculi, S. Romani, M. Dalla Rosa 2023-01-01 - - 4.03 Poster -
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls Gottardi Davide, Amadei Solidea, Ciccone Marianna, De Aguiar Saldanha Pinheiro Ana
Cristina, Tap...pi Silvia, Barbieri Federica, Bou Ricard, Rocculi Pietro, Lanciotti Rosalba,
Patrignani Francesca 		2023-01-01 - Frontiers Media SA 4.03 Poster Effect of functional ingredients.pdf
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ Ana Cristina De Aguiar Saldanha Pinheiro; M.A. Schouten, M. Ciccone, U. Tylewicz, D. Gottardi, S.... Tappi, S. Romani, F. Patrignani; P. Rocculi 2023-01-01 - - 4.03 Poster -
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines Baris, Federico; Castro Marin, Antonio; De Aguiar Saldanha Pinheiro, Ana Cristina; Tappi, S; Chi...nnici, F 2023-01-01 INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES - 1.01 Articolo in rivista baris et al 2023.pdf
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma Maria Alessia Schouten, Ana Cristina de Aguiar Saldanha Pinheiro, Urszula Tylewicz, Beatrice Cell...ini,
Lucia Vannini, Pietro Rocculi, Santina Romani 		2023-01-01 - - 4.01 Contributo in Atti di convegno -
Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery De Aguiar Saldanha Pinheiro, Ana Cristina; Martí-Quijal, Francisco J; Barba, Francisco J; Benítez...-González, Ana M; Meléndez-Martínez, Antonio J; Castagnini, Juan Manuel; Tappi, Silvia; Rocculi, Pietro 2023-01-01 ANTIOXIDANTS - 1.01 Articolo in rivista antioxidants-12-00406.pdf
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption Saldanha Pinheiro, AC; Tappi, S; Braschi, G; Genovese, J; Patrignani, F; Rocculi, P 2023-01-01 ITALIAN JOURNAL OF FOOD SCIENCE - 1.01 Articolo in rivista IJFS_2302-35-099 (1).pdf
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate de Aguiar Saldanha Pinheiro, Tappi, S., Tylewicz, U., Schouten M.A., Gottardi D., Patrignani, F.,... Rocculi P. 2023-01-01 - - 4.03 Poster -
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate Ana Cristina Aguiar Saldanha Pinheiro, M.A. Schouten, Marianna Ciccone, U. Tylewicz, D. Gottardi,... S. Tappi , S. Romani, Francesca Patrignani, P. Rocculi 2023-01-01 - - 4.03 Poster -
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract Iaccheri E.; Siracusa V.; Ragni L.; De Aguiar Saldanha Pinheiro A.C.; Romani S.; Rocculi P.; Dall...a Rosa M.; Sobral P.J.D.A. 2023-01-01 JOURNAL OF FOOD ENGINEERING - 1.01 Articolo in rivista pagination_JFOE_111280.pdf
Corrigendum to “SELNET clinical practice guidelines for bone sarcoma” Critical reviews in oncology/hematology, vol. 174 (2022), 1–10 (Critical Reviews in Oncology / Hematology (2022) 174, (S1040842822001093), (10.1016/j.critrevonc.2022.103685)) Blay J.Y.; Palmerini E.; Bollard J.; Aguiar S.; Angel M.; Araya B.; Badilla R.; Bernabeu D.; Camp...os F.; Chs C.-S.; Carvajal Montoya A.; Casavilca-Zambrano S.; Castro-Oliden; Chacon M.; Clara-Altamirano M.A.; Collini P.; Correa Genoroso R.; Costa F.D.; Cuellar M.; Dei Tos A.P.; Dominguez Malagon H.R.; Donati D.M.; Dufresne A.; Eriksson M.; Farias-Loza M.; Frezza A.M.; Frisoni T.; Garcia-Ortega D.Y.; Gerderblom H.; Gouin F.; Gomez-Mateo M.C.; Gronchi A.; Haro J.; Hindi N.; Huanca L.; Jimenez N.; Karanian M.; Kasper B.; Lopes A.; Lopes David B.B.; Lopez-Pousa A.; Lutter G.; Maki R.G.; Martinez-Said H.; Martinez-Tlahuel J.L.; Mello C.A.; Morales Perez J.M.; Moura D.S.; Nakagawa S.A.; Nascimento A.G.; Ortiz-Cruz E.J.; Patel S.; Pfluger Y.; Provenzano S.; Righi A.; Rodriguez A.; Santos T.G.; Scotlandi K.; Mlg S.; Soule T.; Stacchiotti S.; Valverde C.M.; Waisberg F.; Zamora Estrada E.; Martin-Broto J. 2022-01-01 CRITICAL REVIEWS IN ONCOLOGY HEMATOLOGY - 1.01 Articolo in rivista -
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics Genovese, Jessica; Tappi, Silvia; Tylewicz, Urszula; D'Elia, Fabio; De Aguiar Saldanha Pinheiro, ...Ana C.; Rocculi, Pietro 2022-01-01 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE - 1.01 Articolo in rivista Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields_ modelling of mass transfer kinetics _ Enhanced Reader.pdf
Mass transfer modulation during salting of PEF pre-treated salmon fillets Ana De Aguiar Saldanha Pinheiro, Fabio D’Elia, Jessica Genovese, Silvia Tappi, Urszula Tylewicz, ...Pietro Rocculi 2022-01-01 - - 4.01 Contributo in Atti di convegno -
Pulsed electric field assisted rehydration of dry-salted cod (Gadus morhua) Jessica Genovese, Silvia Tappi, Urszula Tylewicz, Fabio D'Elia, Ana De Aguiar Saldanha Pinheiro, ...Pietro Rocculi 2022-01-01 - - 4.01 Contributo in Atti di convegno -
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations do Amaral Sobral, Paulo José; Gebremariam, Gebremedhin; Drudi, Federico; De Aguiar Saldanha Pinhe...iro, Ana Cristina; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco 2022-01-01 FOODS - 1.01 Articolo in rivista Sobral et al_Foods_2022.pdf
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system Capelli F.; Tappi S.; Gritti T.; De Aguiar Saldanha Pinheiro A.C.; Laurita R.; Tylewicz U.; Spata...ro F.; Braschi G.; Lanciotti R.; Galindo F.G.; Siracusa V.; Romani S.; Gherardi M.; Colombo V.; Sambri V.; Rocculi P. 2021-01-01 APPLIED SCIENCES - 1.01 Articolo in rivista Capelli et al_SARS COV_Appl.Sci.2021.pdf
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets de Aguiar Saldanha Pinheiro A.C.; Tappi S.; Patrignani F.; Lanciotti R.; Romani S.; Rocculi P. 2021-01-01 INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY - 1.01 Articolo in rivista 791459.pdf
Innovative non-thermal technologies for recovery and valorization of value-added products from crustacean processing by-products—an opportunity for a circular economy approach Pinheiro A.C.D.A.S.; Marti-Quijal F.J.; Barba F.J.; Tappi S.; Rocculi P. 2021-01-01 FOODS - 1.01 Articolo in rivista 2021 De Aguiar review crustaceans by products.pdf
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean Tappi, Silvia; De Aguiar Saldanha Pinheiro, Ana Cristina; Mercatante, Dario; Picone, Gianfranco; ...Soglia, Francesca; Rodriguez Estrada, Maria Teresa; Petracci, Massimiliano; Capozzi, Francesco; Rocculi, Pietro 2020-01-01 FOODS - 1.01 Articolo in rivista foods-09-01485-v2.pdf
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. De Aguiar Saldanha Pinheiro A. C., Urbinati E., Tappi S., Picone G., Patrignani F., Lanciotti R.,... Romani S., Rocculi P. 2019-01-01 FOOD RESEARCH INTERNATIONAL - 1.01 Articolo in rivista -