SCIENTIFIC PUBLICATIONS

Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

Marika Valentino, Stefania Volpe, Fabio Angelo Di Giuseppe, Silvana Cavella, Elena Torrieri (UNINA); July 2020

Advanced technologies for the improvement of nutritional and organoleptic quality of food products

C. Rodríguez Pérez, V. Verardo (UGR) on behalf of the SHEALTHY consortium; October 2020

Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins

Antonietta La Storia, Fabio Angelo Di Giuseppe, Stefania Volpe, Veronica Oliviero, Francesco Villani, Elena Torrieri (UNINA); November 2020

European Consumers’ Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

Xiao Song (SDU), Paola Pendenza (ADICONSUM), María Díaz Navarro (CF+I), Elisa Valderrama García (CTIC-CITA), Rossella Di Monaco (UNINA) and Davide Giacalone (SDU); November 2020

Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Orange By-Product

María del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernández, Celia Rodríguez-Pérez, Ana María Gómez-Caravaca, Belén García-Villanova and Vito Verardo (UGR); November 2020

Set-up of Sonotrode Based Extraction to Recover Phenolic Compounds from Olive Leaves

Beatriz Martín-García, Alegría Carrasco-Pancorbo, Vito Verardo, Lorenzo León, Raúl De la Rosa and Ana María Gómez-Caravaca (UGR); November 2020

Active packaging based on PP or pla and essential oils

María Monedero Prieto, Ana Maria Tone, Anna Trotta, Stefania Volpe, Elena Torrieri

Efecto de los campos electrico pulsados en la extracción de compuestos fenolicos en subproductos de naranja

María del Carmen Razola-Díaz, Beatriz-Martin-Garcia, Robert Sevenich, Oliver Schlulter and Vito Verardo

Mild processing innovations to preserve fresh fruits and vegetables

EFFoST

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables

Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe

The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review

Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil

Correlating in silico elucidation of interactions between hydroxybenzoic acids and casein with in vitro release kinetics for designing food packaging

Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity

SHEALTHY Publications

SCIENTIFIC PUBLICATIONS

Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

Advanced technologies for the improvement of nutritional and organoleptic quality of food products

Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins

European Consumers’ Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Orange By-Product

Set-up of Sonotrode Based Extraction to Recover Phenolic Compounds from Olive Leaves

Active packaging based on PP or pla and essential oils

Efecto de los campos electrico pulsados en la extracción de compuestos fenolicos en subproductos de naranja

Mild processing innovations to preserve fresh fruits and vegetables

PRESS ARTICLES

Ctic Cita, el punto de encuentro que necesitaba la industria agroalimentaria

Abertay scientists awarded €420,000 grant for food preservation project

Científicos de la UGR participan en un proyecto europeo para producir alimentos más saludables

Producir frutas y verduras más saludables, objetivo de la UGR

ПРЕДСТАВЉАМО НОВИ ИНОВАТИВНИ ПРОЈЕКАТ SHEALTHY

Recent developments in extraction and encapsulation techniques of orange essential oil

Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products