Shelf life of minimally processed potatoes. Part 1. Effects of high oxygen partial pressures in combination with ascorbic and citric acids on enzymatic browning von LIMBO, S, PIERGIOVANNI, L

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PACKAGING AND SHELF LIFE OF FERMENTED FOODS von Piergiovanni, L

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EFFECTIVENESS OF CELLULOSE NANOCRYSTALS APPLICATION AS BIO-BASED OXYGEN BARRIER FOR SHELLED WALNUTS SHELF-LIFE EXTENSION von Fotie, G, Limbo, S, Piergiovanni, L

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CONTROLLED RELEASE OF NATURAL ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES ON FRESH-CUT FRUITS FROM A LAYER BY LAYER DEVICE von Limbo, S, Piva, G, Fracassetti, D, Rollini, M, Piergiovanni, L

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LDPE-based blends and films stabilized with nonreleasing polymeric antioxidants for safer food packaging von Boragno, L., Stagnaro, P., Losio, S., Sacchi, M. C., Menichetti, S., Viglianisi, C., Piergiovanni, L., Limbo, S.

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Study of cellulose-lysozyme interactions aimed to a controlled release system for bioactives von Mascheroni, E., Capretti, G., Limbo, S., Piergiovanni, L.

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Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging von Limbo, S., Uboldi, E., Adobati, A., Iametti, S., Bonomi, F., Mascheroni, E., Santagostino, S., Powers, T.H., Franzetti, L., Piergiovanni, L.

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Minimally processed potatoes: Part 2. Effects of high oxygen partial pressures in combination with ascorbic and citric acid on loss of some quality traits von Limbo, S, Piergiovanni, L

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Mapping physicochemical surface modifications of flame-treated polypropylene von Farris, S., Pozzoli, S., La Vecchia, S., Biagioni, P., Bianchi, C. L., Piergiovanni, L.

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ACTIVE PACKAGING IN MASTER BAG SOLUTIONS AND SHELF LIFE EXTENSION OF RED RASPBERRIES (RUBUS IDAEUS L.): A RELIABLE STRATEGY TO REDUCE FOOD LOSS von Adobati, A, Limbo, S, Uboldi, E, Piergiovanni, L

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Effects of different sealing conditions on the seal strength of polypropylene films coated with a bio-based thin layer von Farris, Stefano, Cozzolino, Carlo Alessio, Introzzi, Laura, Piergiovanni, Luciano

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STRATEGIES FOR IMPLEMENTING NANO-CELLULOSE COATINGS IN FLEXIBLE PACKAGING von Rampazzo, R, Mascheroni, E, Fasano, F, Mari, M Neri, Piergiovanni, L

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INVESTIGATION OF OPTICAL AND GEOMETRICAL PACKAGE FEATURES IN PHOTO-OXIDATION DECAY OF A SEMI-HARD CHEESE von Limbo, S, Torri, L, Adobati, A, Piergiovanni, L

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INNOVATIVE APPROACHES AND INSTRUMENTS IN MODELLING AND MONITORING THE MOISTURE DIFFUSION IN PACKAGES AND MOISTURE ADSORPTION BY DRIED PRODUCTS von Lamiani, P, Limbo, S, Piergiovanni, L

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EFFECTS OF DIFFERENT SEALING CONDITIONS ON THE SEAL STRENGTH OF POLYPROPYLENE FILMS COATED WITH A BIO-BASED THIN LAYER von Farris, S, Cozzolino, C A, Introzzi, L, Piergiovanni, L

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NEW ACTIVE PACKAGING MATERIALS BASED ON PROPOLIS von Fuentes-Alventosa, J M, Farris, S, Li, F, Piergiovanni, L, Mascheroni, E

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INFLUENCE OF PACKAGE SIZE FEATURE ON THE QUALITY DECAY OF SONGINO (VALERIANELLA LOCUSTA (L.) LATERR) von Lomastro, F, Limbo, S, Torri, L, Franzetti, L, Piergiovanni, L

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The protective effect of film metallization against oxidative deterioration and discoloration of sensitive foods von Piergiovanni, L., Limbo, S.

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Water transport properties of cellophane flexible films intended for food packaging applications von Del Nobile, M.A, Fava, P, Piergiovanni, L

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EFFECT OF BAMBOO FIBRE AND GLUCOSE SYRUP AS NEW INGREDIENTS IN THE MANUFACTURE OF AMARETTI COOKIES von FARRIS, S, PIERGIOVANNI, L, LIMBO, S

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