| Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields J Genovese, S Tappi, W Luo, U Tylewicz, S Marzocchi, S Marziali, ... Innovative food science & emerging technologies 55, 18-26, 2019 | 75 | 2019 |
| Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips MA Schouten, J Genovese, S Tappi, A Di Francesco, E Baraldi, M Cortese, ... Innovative Food Science & Emerging Technologies 64, 102397, 2020 | 42 | 2020 |
| The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass … J Cropotova, S Tappi, J Genovese, P Rocculi, M Dalla Rosa, T Rustad Heliyon 7 (1), 2021 | 39 | 2021 |
| Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting J Cropotova, S Tappi, J Genovese, P Rocculi, L Laghi, M Dalla Rosa, ... Innovative food science & emerging technologies 70, 102706, 2021 | 36 | 2021 |
| Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain A Di Francesco, M Mari, L Ugolini, B Parisi, J Genovese, L Lazzeri, ... International journal of food microbiology 289, 168-173, 2019 | 31 | 2019 |
| Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration U Tylewicz, S Tappi, J Genovese, M Mozzon, P Rocculi Innovative Food Science & Emerging Technologies 56, 102190, 2019 | 25 | 2019 |
| PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods J Genovese, M Kranjc, I Serša, M Petracci, P Rocculi, D Miklavčič, ... Innovative Food Science & Emerging Technologies 74, 102872, 2021 | 24 | 2021 |
| Application of PEF-and OD-assisted drying for kiwifruit waste valorisation U Tylewicz, C Mannozzi, JM Castagnini, J Genovese, S Romani, ... Innovative Food Science & Emerging Technologies 77, 102952, 2022 | 20 | 2022 |
| Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics P Rocculi, C Cevoli, S Tappi, J Genovese, E Urbinati, G Picone, A Fabbri, ... Food research international 115, 234-240, 2019 | 13 | 2019 |
| Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad (Eruca sativa Mill.) Leaves D Abouelenein, S Angeloni, G Caprioli, J Genovese, AM Mustafa, ... Molecules 26 (24), 7691, 2021 | 7 | 2021 |
| Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption A Saldanha Pinheiro, S Tappi, G Braschi, J Genovese, F Patrignani, ... Italian Journal of Food Science 35 (3), 99-114, 2023 | 5 | 2023 |
| PEF treatment effect on plant tissues of heterogeneous structure no longer an enigma: MRI insights beyond the naked eye J Genovese, M Stručić, I Serša, V Novickij, P Rocculi, D Miklavčič, ... Food Chemistry 405, 134892, 2023 | 4 | 2023 |
| Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics J Genovese, S Tappi, U Tylewicz, F D'Elia, ... Journal of the Science of Food and Agriculture 102 (11), 4961-4965, 2022 | 4 | 2022 |
| Application of Pulsed Electric Fields for the Modulation of Chemico-Physical Properties of Different Foods J Genovese alma, 2022 | 1 | 2022 |
| Mass transfer modulation during salting of PEF pre-treated salmon fillets ADAS Pinheiro, D Fabio, J Genovese, T Silvia, T Urszula, R Pietro 4th World Congress on Electroporation and Pulsed Electric Fields in Biology …, 2022 | 1 | 2022 |
| Kiwifruit waste valorisation through innovative snack development J Genovese, U Tylewicz, C Mannozzi, JM Castagnini, S Romani, ... X International Symposium on Kiwifruit 1332, 407-414, 2021 | 1 | 2021 |
| The forgotten method? Pulsed electric field thresholds from the perspective of texture analysis J Genovese, P Rocculi, D Miklavčič, S Mahnič-Kalamiza Food Research International 176, 113869, 2024 | | 2024 |
| Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption. AC de Aguiar Saldanha Pinheiro, S Tappi, G Braschi, J Genovese, ... Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2023 | | 2023 |
| Assessment of electroporation in different complex structures by means of MREIT M Stručić, J Genovese, V Novickij, S Mahnič-Kalamiza, I Serša, ... International Journal of Bioelectromagnetism 24, 2022 | | 2022 |
| Application of Pulsed Electric Fields for the Modulation of Chemico-physical Properties of Different Foods: Dottorato Di Ricerca in Scienze E Tecnologie Agrarie, Ambientali E … J Genovese J. Genovese, 2022 | | 2022 |
