1.Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes

作　　者：Annachiara Pirozzi ;Vittoria Del Grosso ;Giovanna Ferrari 等

出　　处：Foods. 2020 ;9(11):1605-1622.doi:10.3390/foods9111605

出版社：MDPI Publishing

文章 ID：257044331

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2.O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments

作　　者：Annachiara Pirozzi ;Roberta Capuano ;Roberto Avolio 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081886

出版社：MDPI Publishing

文章 ID：1035371158

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3.Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

作　　者：Bo Zhang ;Luyao Zheng ;Siyuan Liang 等

出　　处：Foods. 2022 ;11(4).doi:10.3390/foods11040612

出版社：MDPI Publishing

文章 ID：1036801455

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4.Optimization of High-Pressure-Assisted Extraction of Cadmium and Lead from Kelp ( Laminaria japonica) Using Response Surface Methodology

作　　者：Hao Wang ;Qiang Wang ;Jiahong Zhu 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11071036

出版社：MDPI Publishing

文章 ID：1037270667

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5.Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

作　　者：Saqib Gulzar ;Krisana Nilsuwan ;Navaneethan Raju 等

出　　处：Foods. 2022 ;11(2).doi:10.3390/foods11020202

出版社：MDPI Publishing

文章 ID：1036565911

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6.Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure Homogenization

作　　者：Annachiara Pirozzi ;Giovanna Ferrari ;Francesco Donsì

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030266

出版社：MDPI Publishing

文章 ID：1036568901

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7.Application of Pulsed Electric Fields and High-Pressure Homogenization in Biorefinery Cascade of C. vulgaris Microalgae

作　　者：Daniele Carullo ;Biresaw Demelash Abera ;Mariarosa Scognamiglio 等

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030471

出版社：MDPI Publishing

文章 ID：1036569024

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8.Nanoencapsulation of Thyme Essential Oils: Formulation, Characterization, Storage Stability, and Biological Activity

作　　者：Asma Jayari ;Francesco Donsì ;Giovanna Ferrari 等

出　　处：Foods. 2022 ;11(13).doi:10.3390/foods11131858

出版社：MDPI Publishing

文章 ID：1038593065

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