Francesco DONSI'
Francesco DONSI'
Full professor, Department of Industrial Engineering, University of Salerno
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Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
F Donsì, M Annunziata, M Sessa, G Ferrari
LWT-Food Science and Technology 44 (9), 1908-1914, 2011
Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier
F Donsì, M Annunziata, M Vincensi, G Ferrari
Journal of biotechnology 159 (4), 342-350, 2012
Essential oil nanoemulsions as antimicrobial agents in food
F Donsì, G Ferrari
Journal of biotechnology 233, 106-120, 2016
Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue
F Donsì, G Ferrari, G Pataro
Food Engineering Reviews 2 (2), 109-130, 2010
Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems
M Sessa, ML Balestrieri, G Ferrari, L Servillo, D Castaldo, N D’Onofrio, ...
Food chemistry 147, 42-50, 2014
Innovative alternative technologies to extract carotenoids from microalgae and seaweeds
MM Poojary, FJ Barba, B Aliakbarian, F Donsì, G Pataro, DA Dias, ...
Marine drugs 14 (11), 214, 2016
Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli …
R Severino, G Ferrari, KD Vu, F Donsì, S Salmieri, M Lacroix
Food control 50, 215-222, 2015
Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia
A Boussaid, M Chouaibi, L Rezig, R Hellal, F Donsì, G Ferrari, S Hamdi
Arabian journal of chemistry 11 (2), 265-274, 2018
Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion
M Sessa, R Tsao, R Liu, G Ferrari, F Donsì
Journal of agricultural and food chemistry 59 (23), 12352-12360, 2011
Main factors regulating microbial inactivation by high-pressure homogenization: operating parameters and scale of operation
F Donsì, G Ferrari, E Lenza, P Maresca
Chemical Engineering Science 64 (3), 520-532, 2009
Encapsulation of bioactive compounds in nanoemulsion-based delivery systems
F Donsì, M Sessa, H Mediouni, A Mgaidi, G Ferrari
Procedia Food Science 1, 1666-1671, 2011
Development of novel pea protein-based nanoemulsions for delivery of nutraceuticals
F Donsì, B Senatore, Q Huang, G Ferrari
Journal of Agricultural and Food Chemistry 58 (19), 10653-10660, 2010
Preparation of curcumin sub-micrometer dispersions by high-pressure homogenization
F Donsi, Y Wang, JI Li, Q Huang
Journal of agricultural and food chemistry 58 (5), 2848-2853, 2010
Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization
F Donsì, M Sessa, G Ferrari
Industrial & Engineering Chemistry Research 51 (22), 7606-7618, 2012
Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices
P Maresca, F Donsì, G Ferrari
Journal of Food Engineering 104 (3), 364-372, 2011
Innovative technologies for encapsulation of Mediterranean plants extracts
M Vinceković, M Viskić, S Jurić, J Giacometti, DB Kovačević, P Putnik, ...
Trends in Food Science & Technology 69, 1-12, 2017
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste
G Spigno, F Donsì, D Amendola, M Sessa, G Ferrari, DM De Faveri
Journal of Food Engineering 114 (2), 207-214, 2013
Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris
D Carullo, BD Abera, AA Casazza, F Donsì, P Perego, G Ferrari, G Pataro
Algal research 31, 60-69, 2018
Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing
F Donsì, E Marchese, P Maresca, G Pataro, KD Vu, S Salmieri, M Lacroix, ...
Postharvest Biology and Technology 106, 21-32, 2015
Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria …
R Severino, KD Vu, F Donsì, S Salmieri, G Ferrari, M Lacroix
International journal of food microbiology 191, 82-88, 2014
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