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Journal of Agricultural and Food Chemistry|July 2, 2011
Role of water state and mobility on the antiplasticization of green and roasted coffee beansPietro Rocculi, Giampiero Sacchetti, Luca Venturi, et al.Foods (Basel, Switzerland)|December 22, 2020
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen StorageLilia Neri, Marco Faieta, Carla Di Mattia, et al.International Journal of Food Microbiology|September 4, 2012
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milkClemencia Chaves-López, Rosanna Tofalo, Annalisa Serio, et al.Journal of Agricultural and Food Chemistry|October 7, 2016
Effect of Cold Plasma Treatment on the Functional Properties of Fresh-Cut ApplesIleana Ramazzina, Silvia Tappi, Pietro Rocculi, et al.Journal of Food Science|May 4, 2011
Evaluation of microstructural properties of coffee beans by synchrotron X-ray microtomography: a methodological approachPaola Pittia, Giampiero Sacchetti, Lucia Mancini, et al.Food Chemistry|October 25, 2019
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activityVeronica Santarelli, Lilia Neri, Giampiero Sacchetti, et al.Foods (Basel, Switzerland)|July 30, 2020
Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic ExtractsFederica Flamminii, Carla Daniela Di Mattia, Giampiero Sacchetti, et al.Food Microbiology|July 5, 2016
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged porkAntonello Paparella, Giovanni Mazzarrino, Clemencia Chaves-López, et al.Plants (Basel, Switzerland)|May 14, 2022
Exploration of the Genetic Diversity of Solina Wheat and Its Implication for Grain QualityRiccardo De Flaviis, Giorgio Tumino, Valeria Terzi, et al.Food Chemistry|November 11, 2022
Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approachFederica Flamminii, Riccardo De Flaviis, Giampiero Sacchetti, et al.Pageof 4