Pubblicazioni

• 1 . Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets
  Mozzon, Massimo; Foligni, Roberta; Mannozzi, Cinzia; Galdenzi, Filippo; Laurita, Romolo; Tappi, Silvia; Dalla Rosa, Marco
  FOOD RESEARCH INTERNATIONAL;2024;Vol. 176;Pages:113823 - [ Articolo ]
• 2 . Valorization of Spent Coffee ground (SCG) and Coffee Silverskin (CS) as a source of Nutrients and Bioactive Compounds
  Santanatoglia, Agnese; Alessandroni, Laura; Mannozzi, Cinzia; Marconi, Riccardo; Piatti, Diletta; Sagratini, Gianni; Vittori, Sauro; Caprioli, Giovanni
  FUTURE POSTHARVEST AND FOOD;2024; [ Articolo ]
• 3 . Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW)
  Mozzon, Massimo; Mannozzi, Cinzia; Foligni, Roberta; Osimani, Andrea; Galdenzi, Filippo; Laurita, Romolo; Tappi, Silvia; Rosa, Marco Dalla
  LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE;2023;Vol. 188; [ Articolo ]
• 4 . Nonthermal technologies affecting techno-functional properties of edible insect-derived proteins, lipids, and chitin: A literature review
  Mannozzi, Cinzia; Foligni, Roberta; Mozzon, Massimo; Aquilanti, Lucia; Cesaro, Cristiana; Isidoro, Nunzio; Osimani, Andrea
  INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES;2023;Vol. 88; [ Articolo ]
• 5 . Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome
  Rampanti, Giorgia; Ferrocino, Ilario; Harasym, Joanna; Foligni, Roberta; Cardinali, Federica; Orkusz, Agnieszka; Milanovic, Vesna; Franciosa, Irene; Garofalo, Cristiana; Mannozzi, Cinzia; Mozzon, Massimo; Osimani, Andrea; Aquilanti, Lucia
  FOODS;2023;Vol. 12;Pages:1 -26 [ Articolo ]