Santi, Fabio; Lincetti, Elisa; Alberghini, Giulia; Giaccone, Valerio; Zambon, Alessandro; Spilimbergo, Sara, Antimicrobial effect of essential oils and terpenes coupled with supercritical carbon dioxide for chicken meat preservation, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2025, 215, Article number: 117270, pp. 1 - 10 [articolo]Open Access
Zulli, R.; Chen, Z.; Santi, F.; Trych, U.; Szczepanska-Stolarczyk, J.; Cywinska-Antonik, M.; Andrigo, P.; Amenta, M.; Ballistreri, G.; Platania, G. M.; Timpanaro, N.; Tortorelli, S. A.; Benmechernene, Z.; Ozdemir, Y.; Zambon, A.; Fabroni, S.; Marszalek, K.; Spilimbergo, S., Effect of high-pressure carbon dioxide combined with modified atmosphere packaging on the quality of fresh-cut squash during storage, «FOOD CHEMISTRY», 2025, 472, Article number: 142882, pp. 1 - 14 [articolo]Open Access
Bernardo, Y. A. A.; Zambon, A.; Cardin, M.; Zulli, R.; Andrigo, P.; Santi, F.; Spilimbergo, S.; Conte-Junior, C. A., Development and optimization of general drying models for cod (Gadus spp.) using supercritical carbon dioxide, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2024, 94, Article number: 103688, pp. 1 - 7 [articolo]
Cardin, M.; Zulli, R.; Santi, F.; Andrigo, P.; Lincetti, E.; Colini, D.; Spilimbergo, S.; Zambon, A., Exploring Novel Supercritical CO2 Drying Combined with High Power Ultrasounds: a Case on Peas and Apples, «CHEMICAL ENGINEERING TRANSACTIONS», 2024, 110, Article number: 55, pp. 325 - 330 [articolo]Open Access
Zulli, R.; Dittadi, C.; Santi, F.; Andrigo, P.; Zambon, A.; Spilimbergo, S., Exploring the efficacy of a novel high-pressure carbon dioxide method for food microbial inactivation on a synthetic matrix, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2024, 96, Article number: 103765, pp. 1 - 7 [articolo]
Zulli, R.; Del Vecchio, C.; Andrigo, P.; Conciatori, V.; Santi, F.; Zambon, A.; Lavezzo, E.; Spilimbergo, S., SARS-CoV-2 inactivation by supercritical carbon dioxide coupled with hydrogen peroxide, «THE JOURNAL OF SUPERCRITICAL FLUIDS», 2024, 210, Article number: 106272, pp. 1 - 6 [articolo]Open Access
Santi, F.; Lincetti, E.; Zulli, R.; Cardin, M.; Andrigo, P.; Collini, D.; Zambon, A.; Spilimbergo, S., Supercritical Carbon Dioxide Treatment Combined with Rosemary Essential Oil to Prolong the Shelf-Life of Chicken Breast Meat, «CHEMICAL ENGINEERING TRANSACTIONS», 2024, 110, Article number: 40, pp. 235 - 240 [articolo]Open Access
Zambon, Alessandro; González-Alonso, Víctor; Lomolino, Giovanna; Zulli, Riccardo; Rajkovic, Andreja; Spilimbergo, Sara, Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process, «FOODS», 2023, 12, Article number: 21, pp. 1 - 13 [articolo]Open Access
Santi, Fabio; Zulli, Riccardo; Lincetti, Elisa; Zambon, Alessandro; Spilimbergo, Sara, Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat, «FOODS», 2023, 12, Article number: 1786, pp. 1 - 13 [articolo]Open Access
Zulli R.; Santi F.; Andrigo P.; Zambon A.; Spilimbergo S., Supercritical CO2 Pasteurization of Solid Products: a Case Study on Fresh-cut Potatoes, «CHEMICAL ENGINEERING TRANSACTIONS», 2023, 102, pp. 145 - 150 [articolo]Open Access
Bourdoux S.; Zambon A.; Van der Linden I.; Spilimbergo S.; Devlieghere F.; Rajkovic A., Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide, «THE JOURNAL OF SUPERCRITICAL FLUIDS», 2022, 180, Article number: 105433, pp. 1 - 6 [articolo]
Zambon A.; Zulli R.; Boldrin F.; Spilimbergo S., Microbial inactivation and drying of strawberry slices by supercritical CO2, «THE JOURNAL OF SUPERCRITICAL FLUIDS», 2022, 180, Article number: 105430, pp. 1 - 6 [articolo]Open Access
Zambon, Alessandro; Facco, Pierantonio; Morbiato, Gianluca; Toffoletto, Marta; Poloniato, Gabriele; Sut, Stefania; Andrigo, Pietro; Dall'Acqua, Stefano; de Bernard, Marina; Spilimbergo, Sara, Promoting the preservation of strawberry by supercritical CO2 drying, «FOOD CHEMISTRY», 2022, 397, Article number: 133789, pp. 1 - 11 [articolo]Open Access
Zambon A.; Perez A.G.; Spilimbergo S.; Fernandez Escamez P.S., Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products, «EFSA JOURNAL», 2022, 20, Article number: e200903, pp. 1 - 11 [articolo]Open Access
Gallinaro S.; Zambon A.; Clavier J. Y.; Bertolini M.; Zulli R.; Greco L.; Benedito Fort J. J.; Spilimbergo S., Financial sustainability and profitability of supercritical CO2 pasteurization of liquid products: A case study, «CHEMICAL ENGINEERING TRANSACTIONS», 2021, 87, pp. 349 - 354 [articolo]
