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Spilimbergo, Sara

Spilimbergo, Sara  

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Risultati 1 - 20 di 78 (tempo di esecuzione: 0.043 secondi).
Titolo Anno di pubblicazione Autori Unitn File
A Novel Low Temperature Technique for Inactivation of Microorganisms by Pulse Electric Field and High Pressure CO2 1-gen-2002 Spilimbergo, Sara +
Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide 1-gen-2014 TAMBURINI, SABRINAFoladori, PaolaFerrentino, GiovannaSpilimbergo, SaraJousson, Olivier
Bacterial inactivation on solid food matrices through supercritical CO2: a correlative study 1-gen-2014 De Luca, RiccardoFerrentino, GiovannaSpilimbergo, Sara +
Dense phase CO2 (DPCD) for microbial decontamination of food 1-gen-2012 Balaban, Murat OmerFerrentino, GiovannaSpilimbergo, Sara
Determination of Extracellular and Intracellular pH of Bacillus subtilis suspension under CO2 treatment 1-gen-2005 Spilimbergo, Sara +
Determination of intracellular pH of B. subtilis after High Pressure CO2 treatment 1-gen-2004 Spilimbergo, Sara +
Dry acellular oesophageal matrix prepared by supercritical carbon dioxide 1-gen-2016 A. ZambonM. VetrallaPantano, MariaG. FerrentinoPugno, NicolaS. Spilimbergo +
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 1-gen-2020 Menghi, LeonardoAprea, EugenioZambon, AlessandroSpilimbergo, SaraGasperi, Flavia +
Effect of dense-phase CO2on polyphenoloxidase in model solutions 1-gen-2014 Spilimbergo, SaraFerrentino, Giovanna +
Effect of high-pressure gases on phase behaviour of solid lipids 1-gen-2006 Spilimbergo, Sara +
Effect of supercritical carbon dioxide pasteurization on natural microbiota, texture and microstructure of fresh-cut coconut 1-gen-2012 Ferrentino, GiovannaBalzan, SaraDorigato, AndreaPegoretti, AlessandroSpilimbergo, Sara
Effect of supercritical CO2 pasteurization of natural microflora and quality attributes of fresh-cut coconut 1-gen-2011 Ferrentino, GiovannaBalzan, SaraSpilimbergo, Sara
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 1-gen-2015 Aprea, EugenioEndrizzi, IsabellaBetta, EmanuelaCappelletti, M.Ferrentino G.Spilimbergo, S.Gasperi, Flavia +
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 1-gen-2009 Gasperi FlaviaAprea EEndrizzi IsabellaSpilimbergo Sara +
Effects of supercritical pasteurization of foodstuff on microorganism viability evaluted by cell fluorescent staining 1-gen-2005 Spilimbergo, SaraQuaranta, AlbertoFoladori, PaolaDella Mea, GianantonioZiglio, Giuliano +
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 1-gen-2014 De Marchi, FabrizioAprea, EugenioEndrizzi, IsabellaCappelletti, MartinaFerrentino, GiovannaSpilimbergo, SaraGasperi, Flavia +
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 1-gen-2008 F. GasperiE. ApreaR. LarcherSpilimbergo, Sara +
Effetto di CO2 sotto pressione su cellule di S. cerevisiae valutato attraverso citometria a flusso 1-gen-2008 Spilimbergo, SaraDella Mea, GianantonioFoladori, PaolaZiglio, Giuliano
Food Pasteurization and sterilization with high pressure 1-gen-2006 Bertucco, AlbertoSpilimbergo, Sara
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future 1-gen-2007 Spilimbergo, Sara +