Investigating the Effect of Rosemary Essential Oil, Supercritical CO(2) Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat

por Santi, Fabio, Zulli, Riccardo, Lincetti, Elisa, Zambon, Alessandro, Spilimbergo, Sara
Publicado 2023

Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products

por Zambon, Alessandro, Perez, Alberto Garre, Spilimbergo, Sara, Fernández Escámez, Pablo S
Publicado 2022

Optimization of the Appearance Quality in CO(2) Processed Ready-to-Eat Carrots through Image Analysis

por Barberi, Gianmarco, González-Alonso, Víctor, Spilimbergo, Sara, Barolo, Massimiliano, Zambon, Alessandro, Facco, Pierantonio
Publicado 2021

Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO(2) Process

por Zambon, Alessandro, González-Alonso, Víctor, Lomolino, Giovanna, Zulli, Riccardo, Rajkovic, Andreja, Spilimbergo, Sara
Publicado 2022

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

por González-Alonso, Víctor, Cappelletti, Martina, Bertolini, Francesca Maria, Lomolino, Giovanna, Zambon, Alessandro, Spilimbergo, Sara
Publicado 2019

In Situ Raman Analysis of CO(2)—Assisted Drying of Fruit-Slices

por Braeuer, Andreas Siegfried, Schuster, Julian Jonathan, Gebrekidan, Medhanie Tesfay, Bahr, Leo, Michelino, Filippo, Zambon, Alessandro, Spilimbergo, Sara
Publicado 2017

Effect of CO(2) Preservation Treatments on the Sensory Quality of Pomegranate Juice

por Mosca, Ana Carolina, Menghi, Leonardo, Aprea, Eugenio, Mazzucotelli, Maria, Benedito, Jose, Zambon, Alessandro, Spilimbergo, Sara, Gasperi, Flavia
Publicado 2020