Silvia Tappi
Silvia Tappi
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Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit
I Ramazzina, A Berardinelli, F Rizzi, S Tappi, L Ragni, G Sacchetti, ...
Postharvest Biology and Technology 107, 55-65, 2015
Atmospheric gas plasma treatment of fresh-cut apples
S Tappi, A Berardinelli, L Ragni, M Dalla Rosa, A Guarnieri, P Rocculi
Innovative Food Science & Emerging Technologies 21, 114-122, 2014
Cold plasma treatment for fresh-cut melon stabilization
S Tappi, G Gozzi, L Vannini, A Berardinelli, S Romani, L Ragni, P Rocculi
Innovative Food Science & Emerging Technologies 33, 225-233, 2016
Comparison of quality traits among breast meat affected by current muscle abnormalities
G Baldi, F Soglia, L Laghi, S Tappi, P Rocculi, S Tavaniello, D Prioriello, ...
Food Research International 115, 369-376, 2019
Effect of cold plasma treatment on the functional properties of fresh-cut apples
I Ramazzina, S Tappi, P Rocculi, G Sacchetti, A Berardinelli, A Marseglia, ...
Journal of agricultural and food chemistry 64 (42), 8010-8018, 2016
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries
U Tylewicz, S Tappi, C Mannozzi, S Romani, N Dellarosa, L Laghi, ...
Journal of Food Engineering 213, 2-9, 2017
The impact of pulsed electric field on the extraction of bioactive compounds from beetroot
M Nowacka, S Tappi, A Wiktor, K Rybak, A Miszczykowska, J Czyzewski, ...
Foods 8 (7), 244, 2019
Acrylamide in coffee: formation and possible mitigation strategies–a review
MA Schouten, S Tappi, S Romani
Critical reviews in food science and nutrition 60 (22), 3807-3821, 2020
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields
J Genovese, S Tappi, W Luo, U Tylewicz, S Marzocchi, S Marziali, ...
Innovative food science & emerging technologies 55, 18-26, 2019
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions
MA Mauro, N Dellarosa, U Tylewicz, S Tappi, L Laghi, P Rocculi, ...
Food chemistry 195, 19-28, 2016
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment
S Tappi, L Ragni, U Tylewicz, S Romani, I Ramazzina, P Rocculi
Innovative Food Science & Emerging Technologies 53, 56-62, 2019
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere
L Siroli, F Patrignani, DI Serrazanetti, G Tabanelli, C Montanari, S Tappi, ...
Food Control 46, 403-411, 2014
Natural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettuce
L Siroli, F Patrignani, DI Serrazanetti, S Tappi, P Rocculi, F Gardini, ...
Postharvest Biology and Technology 103, 35-44, 2015
Acrylamide formation and antioxidant activity in coffee during roasting–A systematic study
MA Schouten, S Tappi, S Angeloni, M Cortese, G Caprioli, S Vittori, ...
Food Chemistry 343, 128514, 2021
Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method
S Romani, P Rocculi, S Tappi, M Dalla Rosa
Food Chemistry 195, 97-103, 2016
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage
M Nowacka, U Tylewicz, S Tappi, L Siroli, R Lanciotti, S Romani, ...
Food Control 93, 40-47, 2018
Metabolic response of fresh-cut apples induced by pulsed electric fields
N Dellarosa, S Tappi, L Ragni, L Laghi, P Rocculi, M Dalla Rosa
Innovative Food Science & Emerging Technologies 38, 356-364, 2016
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage
S Tappi, U Tylewicz, S Romani, M Dalla Rosa, F Rizzi, P Rocculi
Innovative Food Science & Emerging Technologies 39, 148-155, 2017
Effect of different new packaging materials on biscuit quality during accelerated storage
S Romani, S Tappi, F Balestra, MT Rodriguez Estrada, V Siracusa, ...
Journal of the Science of Food and Agriculture 95 (8), 1736-1746, 2015
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 …
J Cropotova, S Tappi, J Genovese, P Rocculi, M Dalla Rosa, T Rustad
Heliyon 7 (1), 2021
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