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Critical Reviews in Food Science and Nutrition|January 7, 2020
Acrylamide in coffee: formation and possible mitigation strategies - a reviewMaria Alessia Schouten, Silvia Tappi, Santina RomaniFoods (Basel, Switzerland)|November 27, 2019
Safety, Quality, and Processing of Fruits and VegetablesUrszula Tylewicz, Silvia Tappi, Malgorzata Nowacka, et al.Food Chemistry|November 18, 2015
Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint methodSantina Romani, Pietro Rocculi, Silvia Tappi, et al.Food Chemistry|September 22, 2022
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuitsMaria Alessia Schouten, Christos Fryganas, Silvia Tappi, et al.Foods (Basel, Switzerland)|July 12, 2025
Progress in Low-Impact Processing Technologies to Deliver More Sustainable and Healthy Food TomorrowMarco Dalla Rosa, Santina Romani, Pietro Rocculi, et al.Foods (Basel, Switzerland)|March 10, 2022
Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple SnacksJuan Manuel Castagnini, Silvia Tappi, Urszula Tylewicz, et al.Foods (Basel, Switzerland)|January 28, 2021
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken MeatGiulia Baldi, Fabio D'Elia, Francesca Soglia, et al.Foods (Basel, Switzerland)|February 15, 2022
Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different SolutionsSilvia Tappi, Elena Velickova, Cinzia Mannozzi, et al.Foods (Basel, Switzerland)|November 26, 2022
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled StorageQiuyu Lan, Silvia Tappi, Giacomo Braschi, et al.Journal of Food Science and Technology|November 6, 2019
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnationWei Luo, Silvia Tappi, Francesca Patrignani, et al.Pageof 5