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Giovanna Ferrentino

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Critical Reviews in Food Science and Nutrition|December 2, 2025
A systematic review on innovations in co-stabilized protein-hydrocolloid Pickering emulsions: mechanistic insights, tailored properties, and functional applicationsParham Joolaei Ahranjani, Giovanna Ferrentino
Food Chemistry: X|February 3, 2026
Modulating oxidative stability of zein-stabilized Pickering emulsions via interfacial nanoparticle localization and dual-phase antioxidant synergism: a real-time kinetic assessment by isothermal calorimetryParham Joolaei Ahranjani, Giovanna Ferrentino
International Journal of Food Microbiology|January 22, 2013
Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked hamGiovanna Ferrentino, Sara Balzan, Sara Spilimbergo
Critical Reviews in Food Science and Nutrition|June 2, 2016
Current technologies and new insights for the recovery of high valuable compounds from fruits by-productsGiovanna Ferrentino, Md Asaduzzaman, Matteo Mario Scampicchio
Food Research International (Ottawa, Ont.)|April 19, 2025
Advancing the assessment of oxidative stability in co-stabilized zein nanoparticles and xanthan gum Pickering emulsions using isothermal calorimetryParham Joolaei Ahranjani, Matteo Scampicchio, Giovanna Ferrentino
Carbohydrate Polymers|February 12, 2026
3D printability of engineered high internal phase Pickering emulsions for lipophilic bioactive delivery: rheology, stability and retention of β-carotene in zein-guar gum based colloidal networksParham Joolaei Ahranjani, Kamine Dehghan, Giovanna Ferrentino
Food & Function|July 15, 2020
Inhibition of lipid autoxidation by vegetable waxesFabio Valoppi, Nabil Haman, Giovanna Ferrentino, et al.
Foods (Basel, Switzerland)|August 7, 2021
Multiple Light Scattering Measurements for Online Monitoring of Milk FermentationMohsen Ramezani, Giovanna Ferrentino, Ksenia Morozova, et al.
Comprehensive Reviews in Food Science and Food Safety|July 15, 2025
From Quantity to Reactivity: Advancing Kinetic-Based Antioxidant Testing Methods for Natural Compounds and Food ApplicationsRajat Suhag, Lucrezia Angeli, Matteo Scampicchio, et al.
Foods (Basel, Switzerland)|March 3, 2021
The Effect of Microfluidization Pressure and Tocopherol Content on the Retention of Vitamin A in Oil-In-Water EmulsionsShahin Banasaz, Ksenia Morozova, Giovanna Ferrentino, et al.
Pageof 5

Showing results (1-10 of 50) with videos related to

Sort By:
Pageof 5
Critical Reviews in Food Science and Nutrition|December 2, 2025
A systematic review on innovations in co-stabilized protein-hydrocolloid Pickering emulsions: mechanistic insights, tailored properties, and functional applicationsParham Joolaei Ahranjani, Giovanna Ferrentino
Food Chemistry: X|February 3, 2026
Modulating oxidative stability of zein-stabilized Pickering emulsions via interfacial nanoparticle localization and dual-phase antioxidant synergism: a real-time kinetic assessment by isothermal calorimetryParham Joolaei Ahranjani, Giovanna Ferrentino
International Journal of Food Microbiology|January 22, 2013
Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked hamGiovanna Ferrentino, Sara Balzan, Sara Spilimbergo
Critical Reviews in Food Science and Nutrition|June 2, 2016
Current technologies and new insights for the recovery of high valuable compounds from fruits by-productsGiovanna Ferrentino, Md Asaduzzaman, Matteo Mario Scampicchio
Food Research International (Ottawa, Ont.)|April 19, 2025
Advancing the assessment of oxidative stability in co-stabilized zein nanoparticles and xanthan gum Pickering emulsions using isothermal calorimetryParham Joolaei Ahranjani, Matteo Scampicchio, Giovanna Ferrentino
Carbohydrate Polymers|February 12, 2026
3D printability of engineered high internal phase Pickering emulsions for lipophilic bioactive delivery: rheology, stability and retention of β-carotene in zein-guar gum based colloidal networksParham Joolaei Ahranjani, Kamine Dehghan, Giovanna Ferrentino
Food & Function|July 15, 2020
Inhibition of lipid autoxidation by vegetable waxesFabio Valoppi, Nabil Haman, Giovanna Ferrentino, et al.
Foods (Basel, Switzerland)|August 7, 2021
Multiple Light Scattering Measurements for Online Monitoring of Milk FermentationMohsen Ramezani, Giovanna Ferrentino, Ksenia Morozova, et al.
Comprehensive Reviews in Food Science and Food Safety|July 15, 2025
From Quantity to Reactivity: Advancing Kinetic-Based Antioxidant Testing Methods for Natural Compounds and Food ApplicationsRajat Suhag, Lucrezia Angeli, Matteo Scampicchio, et al.
Foods (Basel, Switzerland)|March 3, 2021
The Effect of Microfluidization Pressure and Tocopherol Content on the Retention of Vitamin A in Oil-In-Water EmulsionsShahin Banasaz, Ksenia Morozova, Giovanna Ferrentino, et al.
Pageof 5