Spilimbergo, Sara

Spilimbergo, Sara  

Ingegneria industriale (29/10/12-)  

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Risultati 1 - 20 di 80 (tempo di esecuzione: 0.03 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
Evaluation of supercritical carbon dioxide inactivation effect on Salmonella enterica spiked on fresh cut coconut by using plate count, flow citometry and Real time PCR techniques 1-gen-2013 Ferrentino, GiovannaTamburini, SabrinaFoladori, PaolaJousson, OlivierSpilimbergo, Sara
Food Pasteurization and sterilization with high pressure 1-gen-2006 Bertucco, AlbertoSpilimbergo, Sara