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

Recent developments in extraction and encapsulation techniques of orange essential oil

María del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernández, Belén García-Villanova, Vito Verardo

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

De-Montijo-Prieto, Soumi, María d.C. Razola-Díaz, Ana M. Gómez-Caravaca, Eduardo J. Guerra-Hernandez, María Jiménez-Valera, Belén Garcia-Villanova, Alfonso Ruiz-Bravo, and Vito Verardo

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

Khan, M. R., Di Giuseppe, F. A., Torrieri, E, Sadiq, M.B.

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

Khan, M. R.; Volpe, S., Valentino, M.; Miele, N. A.; Cavella, S.; Torrieri, E.

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

Xiao Song, Lone Bredahl, Maria Diaz Navarro, Paola Pendenza, Isidora Stojacic, Simona Mincione, Giustina Pellegrini, Oliver K. Schlüter, Elena Torrieri, Rossella Di Monaco, Davide Giacalone

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

Qiushuang Song, Renjie Li, Xiao Song, Mathias P. Clausen, Vibeke Orlien, Davide Giacalone

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

Khan, M. R., Volpe, S. Sadiq, M.B., Giannino, F., Torrieri, E.

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

Beatriz Martín-García, Soumi De Montijo-Prieto,Maria Jiménez-Valera, Alegría Carrasco-Pancorbo , Alfonso Ruiz-Bravo,Vito Verardo, Ana María Gómez-Caravaca

Improving physical properties of sodium caseinate based coating with the optimal formulation: effect on strawberries respiration and transpiration rates

Miele, N.A., Volpe, S., Torrieri, E., Cavella, S.

Active caseinate/guar gum films incorporated with gallic acid: physicochemical properties and release kinetics

Muhammad Rehan Khan , Stefania Volpe , Emiliano Salucci , Muhammad Bilal Sadiq , Elena Torrieri

Specific microbial communities are selected in minimally processed fruit and vegetables according to the type of product

Sequino, G., Valentino, V., Torrieri, E., De Filippis, F.

Establishment of a Sonotrode Ultrasound Assisted Extraction of Phenolic Compounds from Apple Pomace

María del Carmen Razola-Díaz, María José Aznar-Ramos, Eduardo Jesús Guerra-Hernández, Belén García-Villanova, Ana María Gómez-Caravaca , Vito Verardo

New Insight on Phenolic Composition and, Evaluation of Vitamin C and Nutritional Value of Smoothies Sold in Spanish Market

María del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernández, Belén García-Villanova, Vito Verardo

Sensory quality and consumer perception of high pressure processed orange juice and apple juice

Qiushuang Song , Christina J.Birke Rune , Anette K. Thybo , Mathias P. Clausen , Vibeke Orlien , Davide Giacalone

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

Qiushuang Song , Renjie Li , Xiao Song , Mathias P. Clausen , Vibeke Orlien , Davide Giacalone

Active gallic acid releasing film: release kinetics and phiosechimal properties

By-product valorization to develop an active packaging: Antimicrobial and antioxidant properties

Response surface methodology for the optimization of flavan-3-ols extraction from avocado by-products via sonotrode ultrasound-assisted extraction

María del Carmen Razola-Díaz ,Vito Verardo ,Eduardo Jesús Guerra-Hernández ,Belén García-Villanova Ruiz and Ana María Gómez-Caravaca

Exploring how EU agri-food SMEs approach technology-driven business model innovation

Giustina Pellegrini , Camila Silva de Mattos, Verena Otter, Geoffrey Hagelaar

Systematic literature review on technological transformation in SMEs: a transformation encompassing technology assimilation and business model innovation

Camila Silva de Mattos, Giustina Pellegrini, Geoffrey Hagelaar & Wilfred Dolfsma

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

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

Recent developments in extraction and encapsulation techniques of orange essential oil

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

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

Improving physical properties of sodium caseinate based coating with the optimal formulation: effect on strawberries respiration and transpiration rates

Active caseinate/guar gum films incorporated with gallic acid: physicochemical properties and release kinetics

Specific microbial communities are selected in minimally processed fruit and vegetables according to the type of product

Establishment of a Sonotrode Ultrasound Assisted Extraction of Phenolic Compounds from Apple Pomace

New Insight on Phenolic Composition and, Evaluation of Vitamin C and Nutritional Value of Smoothies Sold in Spanish Market

Sensory quality and consumer perception of high pressure processed orange juice and apple juice

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

Active gallic acid releasing film: release kinetics and phiosechimal properties

By-product valorization to develop an active packaging: Antimicrobial and antioxidant properties

Response surface methodology for the optimization of flavan-3-ols extraction from avocado by-products via sonotrode ultrasound-assisted extraction

Exploring how EU agri-food SMEs approach technology-driven business model innovation

Systematic literature review on technological transformation in SMEs: a transformation encompassing technology assimilation and business model innovation

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

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 by Ctic Cita. Tecnologías físicas no térmicas para conservar la seguridad alimentaria de frutas y hortalizas