|Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration|
M Nowacka, U Tylewicz, L Laghi, M Dalla Rosa, D Witrowa-Rajchert
Food Chemistry 144, 18-25, 2014
|Poly (lactic acid)‐modified films for food packaging application: Physical, mechanical, and barrier behavior|
V Siracusa, I Blanco, S Romani, U Tylewicz, P Rocculi, MD Rosa
Journal of Applied Polymer Science 125 (S2), E390-E401, 2012
|Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life|
C Mannozzi, JP Cecchini, U Tylewicz, L Siroli, F Patrignani, R Lanciotti, ...
LWT-Food Science and Technology 85, 440-444, 2017
|Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage|
C Mannozzi, U Tylewicz, F Chinnici, L Siroli, P Rocculi, M Dalla Rosa, ...
Food Chemistry 251, 18-24, 2018
|Effect of osmotic dehydration on Actinidia deliciosa kiwifruit: A combined NMR and ultrastructural study|
V Panarese, L Laghi, A Pisi, U Tylewicz, M Dalla Rosa, P Rocculi
Food chemistry 132 (4), 1706-1712, 2012
|Effects of power ultrasound on immersion freezing parameters of potatoes|
P Comandini, G Blanda, MC Soto-Caballero, V Sala, U Tylewicz, ...
Innovative Food Science & Emerging Technologies 18, 120-125, 2013
|Modification of transverse NMR relaxation times and water diffusion coefficients of kiwifruit pericarp tissue subjected to osmotic dehydration|
P Santagapita, L Laghi, V Panarese, U Tylewicz, P Rocculi, M Dalla Rosa
Food and Bioprocess Technology 6 (6), 1434-1443, 2013
|NMR and DSC water study during osmotic dehydration of Actinidia deliciosa and Actinidia chinensis kiwifruit|
U Tylewicz, V Panarese, L Laghi, P Rocculi, M Nowacka, G Placucci, ...
Food Biophysics 6 (2), 327-333, 2011
|Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions|
MA Mauro, N Dellarosa, U Tylewicz, S Tappi, L Laghi, P Rocculi, ...
Food chemistry 195, 19-28, 2016
|Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues|
E Velickova, U Tylewicz, M Dalla Rosa, E Winkelhausen, S Kuzmanova, ...
LWT-Food Science and Technology 52 (2), 146-150, 2013
|MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product|
P Rocculi, U Tylewicz, A Pękosławska, S Romani, F Sirri, V Siracusa, ...
LWT-food science and Technology 42 (3), 758-762, 2009
|Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries|
U Tylewicz, S Tappi, C Mannozzi, S Romani, N Dellarosa, L Laghi, ...
Journal of Food Engineering 213, 2-9, 2017
|Influence of innovative processing on γ‐aminobutyric acid (GABA) contents in plant food materials|
MM Poojary, N Dellarosa, S Roohinejad, M Koubaa, U Tylewicz, ...
Comprehensive Reviews in Food Science and Food Safety 16 (5), 895-905, 2017
|Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit|
M Nowacka, U Tylewicz, S Romani, M Dalla Rosa, D Witrowa-Rajchert
Innovative food science & emerging technologies 41, 71-78, 2017
|Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit|
MV Traffano-Schiffo, U Tylewicz, M Castro-Giraldez, PJ Fito, L Ragni, ...
Innovative Food Science & Emerging Technologies 38, 243-251, 2016
|Gas in scattering media absorption spectroscopy (GASMAS) detected persistent vacuum in apple tissue after vacuum impregnation|
U Tylewicz, P Lundin, L Cocola, K Dymek, P Rocculi, S Svanberg, ...
Food Biophysics 7 (1), 28-34, 2012
|Characterization of active edible films based on citral essential oil, alginate and pectin|
V Siracusa, S Romani, M Gigli, C Mannozzi, JP Cecchini, U Tylewicz, ...
Materials 11 (10), 1980, 2018
|The influence of carrier material on some physical and structural properties of carrot juice microcapsules|
E Janiszewska-Turak, N Dellarosa, U Tylewicz, L Laghi, S Romani, ...
Food chemistry 236, 134-141, 2017
|Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration|
M Castro-Giráldez, U Tylewicz, PJ Fito, M Dalla Rosa, P Fito
Journal of food engineering 105 (4), 599-608, 2011
|Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields|
N Dellarosa, L Ragni, L Laghi, U Tylewicz, P Rocculi, M Dalla Rosa
Innovative Food Science & Emerging Technologies 37, 345-351, 2016