List of works - Giovanna Ferrentino

A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity.

scientific article published on 7 December 2016

Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide

scientific article published on 16 May 2014

Antimicrobial Effect of Picea abies Extracts on E. coli Growth

scientific article published on 09 November 2019

Application of culture-independent methods for monitoring Listeria monocytogenes inactivation on food products

article

Bacterial inactivation on solid food matrices through supercritical CO2: A correlative study

Clarification of apple juices with vegetable proteins monitored by multiple light scattering

scientific article published on 22 January 2020

Comparison of quantitative PCR and flow cytometry as cellular viability methods to study bacterial membrane permeabilization following supercritical CO2 treatment.

scientific article published on 11 April 2013

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

scientific article published on 31 May 2016

Dry acellular oesophageal matrix prepared by supercritical carbon dioxide

E: Food Engineering & Physical Properties

scientific article published on 10 April 2012

EFFECT OF DENSE PHASE CARBON DIOXIDE PROCESSING ON MICROBIAL STABILITY AND PHYSICOCHEMICAL ATTRIBUTES OFHIBISCUS SABDARIFFABEVERAGE

Effect of dense-phase CO2on polyphenoloxidase in model solutions

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice.

scientific article published in August 2009

Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions

scientific article published on 31 August 2020

Ethylene-producing bacteria that ripen fruit

scientific article published on 29 November 2014

Experimental Measurements and Thermodynamic Modeling of CO2Solubility at High Pressure in Model Apple Juices

article by Giovanna Ferrentino et al published 17 March 2010 in Industrial & Engineering Chemistry Research

Fining of Red Wine Monitored by Multiple Light Scattering.

scientific article published on 21 June 2017

Food treatment with high pressure carbon dioxide: Saccharomyces cerevisiae inactivation kinetics expressed as a function of CO2 solubility

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot

High pressure carbon dioxide on pork raw meat: Inactivation of mesophilic bacteria and effects on colour properties

High pressure carbon dioxide pasteurization of fresh-cut carrot

High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks

High-Power Ultrasound Assisted High-Pressure Carbon Dioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study

In situ Raman quantification of the dissolution kinetics of carbon dioxide in liquid solutions during a dense phase and ultrasound treatment for the inactivation of Saccharomyces cerevisiae

Inhibition of lipid autoxidation by vegetable waxes

scientific article published on 14 July 2020

Measurement and prediction of CO2 solubility in sodium phosphate monobasic solutions for food treatment with high pressure carbon dioxide

Measurement of high-pressure carbon dioxide solubility in orange juice, apple juice, and model liquid foods.

scientific article published in November 2008

Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide

scientific article published on 04 February 2009

Microbial inactivation kinetics during high-pressure carbon dioxide treatment: nonlinear model for the combined effect of temperature and pressure in apple juice.

scientific article published in October 2008

Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds

scientific article published on 02 October 2020

On-line color monitoring of solid foods during supercritical CO2 pasteurization

Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham

scientific article published on 21 December 2012

Partial permeabilisation and depolarization of Salmonella enterica Typhimurium cells after treatment with pulsed electric fields and high pressure carbon dioxide

scientific article published in 2014

Phenolic compounds extracted from spruce (Picea abies) by supercritical carbon dioxide as antimicrobial agents against gram-positive bacteria assessed by isothermal calorimetry

scientific article published on 03 August 2020

Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization

scholarly article in Journal of Chemistry, 2013

Supercritical CO2 induces marked changes in membrane phospholipids composition in Escherichia coli K12.

scientific article published in June 2014

List of works by Giovanna Ferrentino