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Giovanna Ferrari

Showing results (1-10 of 86) with videos related to

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Foods (Basel, Switzerland)|August 19, 2020
Changing the Vision in Smart Food Design Utilizing the Next Generation of Nanometric Delivery Systems for Bioactive CompoundsFrancesco Donsì, Giovanna Ferrari
Journal of Biotechnology|July 16, 2016
Essential oil nanoemulsions as antimicrobial agents in foodFrancesco Donsì, Giovanna Ferrari
Polymers|July 27, 2024
A Comprehensive Review on Starch-Based Hydrogels: From Tradition to Innovation, Opportunities, and DrawbacksKaterina Koshenaj, Giovanna Ferrari
Journal of Food Science|May 25, 2010
Pasteurization of fruit juices by means of a pulsed high pressure processGiorgio Donsì, Giovanna Ferrari, Paola Maresca
Frontiers in Nutrition|April 3, 2023
Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodologySerena Carpentieri, Giovanna Ferrari, Gianpiero Pataro
Colloids and Surfaces. B, Biointerfaces|October 25, 2020
Effect of formulation on properties, stability, carvacrol release and antimicrobial activity of carvacrol emulsionsEugenio Mauriello, Giovanna Ferrari, Francesco Donsì
Antioxidants (Basel, Switzerland)|October 28, 2023
High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro DigestionSerena Carpentieri, Giovanna Ferrari, Francesco Donsì
Gels (Basel, Switzerland)|July 28, 2023
A Preliminary Study on the Release of Bioactive Compounds from Rice Starch Hydrogels Produced by High-Pressure Processing (HPP)Anna D'Aniello, Katerina Koshenaj, Giovanna Ferrari
Foods (Basel, Switzerland)|February 15, 2022
Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure HomogenizationAnnachiara Pirozzi, Giovanna Ferrari, Francesco Donsì
Food Chemistry|May 29, 2023
All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction proceduresSerena Carpentieri, Giovanna Ferrari, Francesco Donsì
Pageof 9

Showing results (1-10 of 86) with videos related to

Sort By:
Pageof 9
Foods (Basel, Switzerland)|August 19, 2020
Changing the Vision in Smart Food Design Utilizing the Next Generation of Nanometric Delivery Systems for Bioactive CompoundsFrancesco Donsì, Giovanna Ferrari
Journal of Biotechnology|July 16, 2016
Essential oil nanoemulsions as antimicrobial agents in foodFrancesco Donsì, Giovanna Ferrari
Polymers|July 27, 2024
A Comprehensive Review on Starch-Based Hydrogels: From Tradition to Innovation, Opportunities, and DrawbacksKaterina Koshenaj, Giovanna Ferrari
Journal of Food Science|May 25, 2010
Pasteurization of fruit juices by means of a pulsed high pressure processGiorgio Donsì, Giovanna Ferrari, Paola Maresca
Frontiers in Nutrition|April 3, 2023
Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodologySerena Carpentieri, Giovanna Ferrari, Gianpiero Pataro
Colloids and Surfaces. B, Biointerfaces|October 25, 2020
Effect of formulation on properties, stability, carvacrol release and antimicrobial activity of carvacrol emulsionsEugenio Mauriello, Giovanna Ferrari, Francesco Donsì
Antioxidants (Basel, Switzerland)|October 28, 2023
High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro DigestionSerena Carpentieri, Giovanna Ferrari, Francesco Donsì
Gels (Basel, Switzerland)|July 28, 2023
A Preliminary Study on the Release of Bioactive Compounds from Rice Starch Hydrogels Produced by High-Pressure Processing (HPP)Anna D'Aniello, Katerina Koshenaj, Giovanna Ferrari
Foods (Basel, Switzerland)|February 15, 2022
Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure HomogenizationAnnachiara Pirozzi, Giovanna Ferrari, Francesco Donsì
Food Chemistry|May 29, 2023
All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction proceduresSerena Carpentieri, Giovanna Ferrari, Francesco Donsì
Pageof 9