| 1 |
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality
Cappelletti M, Ferrentino G, Endrizzi I, Aprea E, Betta E, Corollaro ML, Charles M, Gasperi F, Spilimbergo S
Journal of Food Engineering, 145, 73, 2015 |
| 2 |
High pressure carbon dioxide on pork raw meat: Inactivation of mesophilic bacteria and effects on colour properties
Cappelletti M, Ferrentino G, Spilimbergo S
Journal of Food Engineering, 156, 55, 2015 |
| 3 |
Partial permeabilisation and depolarization of Salmonella enterica Typhimurium cells after treatment with pulsed electric fields and high pressure carbon dioxide
Spilimbergo S, Cappelletti M, Tamburini S, Ferrentino G, Foladori P
Process Biochemistry, 49(12), 2055, 2014 |
| 4 |
High pressure carbon dioxide pasteurization of fresh-cut carrot
Spilimbergo S, Komes D, Vojvodic A, Levaj B, Ferrentino G
Journal of Supercritical Fluids, 79, 92, 2013 |
| 5 |
Measurement and prediction of CO2 solubility in sodium phosphate monobasic solutions for food treatment with high pressure carbon dioxide
Ferrentino G, Barletta D, Balaban MO, Ferrari G, Poletto M
Journal of Supercritical Fluids, 52(1), 142, 2010 |
