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Food Chemistry|May 26, 2019
Investigation of water state during induced crystallization of honeySilvia Tappi, Luca Laghi, Amanda Dettori, et al.
Critical Reviews in Food Science and Nutrition|September 29, 2025
A comprehensive overview of three novel plant proteins approved by EFSA: alfalfa protein concentrate, rapeseed and mung bean protein isolatesBüşra Oktar, Ana Cristina De Aguiar Saldanha Pinheiro, Silvia Tappi, et al.
Foods (Basel, Switzerland)|July 13, 2024
Correction: Tappi et al. Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions. Foods 2022, 11, 488Silvia Tappi, Elena Velickova, Cinzia Mannozzi, et al.
Nutrients|December 23, 2022
Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 CellsIleana Ramazzina, Veronica Lolli, Karen Lacey, et al.
Heliyon|January 25, 2021
The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax)Janna Cropotova, Silvia Tappi, Jessica Genovese, 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 and Technology|November 6, 2019
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oilFederica Balestra, Vito Verardo, Silvia Tappi, et al.
Journal of Food Science|October 6, 2016
Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage ConditionsSilvia Tappi, Urszula Tylewicz, Santina Romani, et al.
Foods (Basel, Switzerland)|July 29, 2025
Inactivation of Emerging Opportunistic Foodborne Pathogens Cronobacter spp. and Arcobacter spp. on Fresh Fruit and Vegetable Products: Effects of Emerging Chemical and Physical Methods in Model and Real Food Systems-A ReviewJunior Bernardo Molina-Hernandez, Beatrice Cellini, Fatemeh Shanbeh Zadeh, et al.
Food Chemistry|November 14, 2020
Acrylamide formation and antioxidant activity in coffee during roasting - A systematic studyMaria Alessia Schouten, Silvia Tappi, Simone Angeloni, et al.
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