Effect of Nanoemulsion Formulation on Permeation of Essential Oils Through Biological Membranes

by Francesco Donsi, Giovanna Ferrari
Published 2019-06-01

Changing the Vision in Smart Food Design Utilizing the Next Generation of Nanometric Delivery Systems for Bioactive Compounds

by Francesco Donsì, Giovanna Ferrari
Published 2020-08-01

High-pressure Homogenization for the Recovery of Value-added Compounds from Vegetable Matrices

by Giovanna Ferrari, Francesco Donsì
Published 2021-07-01

The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

by Annachiara Pirozzi, Giovanna Ferrari, Francesco Donsì
Published 2021-08-01

Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes

by Annachiara Pirozzi, Vittoria Del Grosso, Giovanna Ferrari, Francesco Donsì
Published 2020-11-01

Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects

by Anet Režek Jambrak, Francesco Donsì, Larysa Paniwnyk, Ilija Djekic
Published 2019-01-01

Pulsed Electric Fields-Assisted Extraction of Valuable Compounds From Arthrospira Platensis: Effect of Pulse Polarity and Mild Heating

by Daniele Carullo, Gianpiero Pataro, Francesco Donsì, Giovanna Ferrari, Giovanna Ferrari
Published 2020-09-01

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry

by Serena Carpentieri, Farid Soltanipour, Giovanna Ferrari, Gianpiero Pataro, Francesco Donsì
Published 2021-09-01

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

by Anet Režek Jambrak, Tomislava Vukušić, Francesco Donsi, Larysa Paniwnyk, Ilija Djekic
Published 2018-01-01

Combination of Edible Coatings Containing Oregano Essential Oil Nanoemulsion and Pulsed Light Treatments for Improving the Shelf Life of Tomatoes

by Annachiara Pirozzi, Vittoria Del Grosso, Giovanna Ferrari, Gianpiero Pataro, Francesco Donsì
Published 2021-07-01

O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

by Annachiara Pirozzi, Roberta Capuano, Roberto Avolio, Gennaro Gentile, Giovanna Ferrari, Francesco Donsì
Published 2021-08-01

Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia

by Amel Boussaid, Moncef Chouaibi, Leila Rezig, Raoudha Hellal, Francesco Donsì, Giovanna Ferrari, Salem Hamdi
Published 2018-02-01

Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering

by Massimo Poletto, Donatella Albanese, Stefano Cardea, Francesco Donsì, Francesco Marra, Michele Miccio, Gianpiero Pataro
Published 2021-07-01

Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds

by Mahesha M. Poojary, Francisco J. Barba, Bahar Aliakbarian, Francesco Donsì, Gianpiero Pataro, Daniel A. Dias, Pablo Juliano
Published 2016-11-01

Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion

by Hélder D. Silva, Joana Poejo, Ana C. Pinheiro, Francesco Donsì, Ana Teresa Serra, Catarina M.M. Duarte, Giovanna Ferrari, Miguel A. Cerqueira, António A. Vicente
Published 2018-09-01