Cellini B., Ghirardelli E., Patrignani F., Condon Abanto S., Petri Ortega E., Virto Resano R., Echeverria Goni I., Romani S., Dalla Rosa M., Lanciotti R., Rocculi P., Vannini L., Cold plasma treatments for minimally processed leafy vegetables: decontamination of processing wash water and effects on product safety and quality, in: VIII international conference sustainable postharvest and food technologies - INOPTEP 2023 and XXXV scientific - professional conference processing and energy in agriculture - PTEP 2023, 2023, pp. 26 - 26 (atti di: VIII international conference sustainable postharvest and food technologies - INOPTEP 2023 and XXXV scientific - professional conference processing and energy in agriculture - PTEP 2023, Subotica - Palić, 23-28 April 2023) [Contribution to conference proceedings]
Cellini B., Ghirardelli E., Gebremedhin Gebremariam Gebremical, Patrignani F., Condon Abanto S., Petri Ortega E., Virto Resano R., Echeverria Goni I., Munilla Esparza C., Romani S., Lanciotti R., Dalla Rosa M., Rocculi P., Vannini L., Effects of cold atmospheric plasma treatments on decontamination of processing wash water, safety and quality of leafy vegetable products., in: Next-Generation of Food Research, Education and Industry, 2023, pp. 176 - 176 (atti di: 7th International ISEKI-Food Conference, Paris (France), 5-7 July 2023) [Contribution to conference proceedings]
Beatrice Cellini, Emiliana Giordano, Francesca Patrignani, Alessandro Malerba, Veronica Sensi, Guadalupe Monserrat Jasso, Nicolàs Armendariz Ferrandez, Raquel Virto Resano, Ines Echeverria Goni, Santina Romani, Marco Dalla Rosa, Rosalba Lanciotti, Pietro Rocculi, Lucia Vannini, Effects of microbial fermentation and non-thermal treatments on functionality of clementine residues, in: 37th EFFoST International Conference 2023 Sustainable Food and Industry 4.0: Towards the 2030 Agenda, 2023, pp. 504 - 504 (atti di: 37th EFFoST International Conference 2023 Sustainable Food and Industry 4.0: Towards the 2030 Agenda, Valencia (Spain), 6-8 November 2023) [Contribution to conference proceedings]
Silvia Tappi; Pietro Rocculi; Urszula Tylewicz; Beatrice Cellini; Lucia Vannini; Stefania Varani; Giovanna Liguori; Romolo Laurita; Giovanni Caprioli; Elisabetta Torreggiani;Valentina Siracusa, NON-THERMAL TECHNOLOGIES FOR THE INACTIVATION OF EMERGING VIRAL, BACTERIAL AND PROTOZOAN PATHOGENS ON FRUIT AND VEGETABLE PRODUCTS - TECH4PATH, in: Food production based on food safety, sustainable development and circular economy, 2023, pp. 27 - 28 (atti di: 6th ISEKI-FOOD E-Conference, Online event, 22-24 November 2023) [Contribution to conference proceedings]
Silvia Tappi, Pietro Rocculi, Urszula Tylewicz, Beatrice Cellini, Lucia Vannini, Stefania Varani, Giovanna Liguori, Romolo Laurita, Giovanni Caprioli, Elisabetta Torreggiani, Valentina Manuela Siracusa, Non-thermal TECHnologies FOR the inactivation of emerging viral, bacterial and protozoan PATHogens on fruit and vegetable products - TECH4PATH, in: Abstract book 9th International Conference on Food Chemistry and Technology, 2023, pp. 38 - 39 (atti di: 9th Food Chemistry and Technology Conference 2023, PArigi, 27-29/11/2023) [Contribution to conference proceedings]
Beatrice Cellini, Elia Ghirardelli, Francesca Patrignani, Santiago Condon Abanto, Eva Petri Ortega, Raquel Virto Resano, Ines Echeverria Goni, Santina Romani, Marco Dalla Rosa, Rosalba Lanciotti, Pietro Rocculi, Lucia Vannini, Plasma Activated Water as a green strategy for wash water and leafy vegetables decontamination, in: 37th EFFoST International Conference 2023 Sustainable Food and Industry 4.0: Towards the 2030 Agenda, 2023, pp. 108 - 108 (atti di: 37th EFFoST International Conference 2023 Sustainable Food and Industry 4.0: Towards the 2030 Agenda, Valencia (Spain), 6-8 November 2023) [Contribution to conference proceedings]
Ghirardelli E., Cellini B., Gebremical G.G., Condon Abanto S., Petri Ortega E., Virto Resano R., Echeverria Goni I., Romani S., Lanciotti R., Vannini L., Plasma Activated Water to improve safety and sustainability of leafy vegetables production., in: 7th International Conference on Microbial diversity agrifood microbiota as a tool for a sustainable future, 2023, pp. 49 - 49 (atti di: 7th International Conference on Microbial diversity agrifood microbiota as a tool for a sustainable future., Parma (Italy), 26-29 September 2023) [Contribution to conference proceedings]
Maria Alessia Schouten, Ana Cristina de Aguiar Saldanha Pinheiro, Urszula Tylewicz, Beatrice Cellini,
Lucia Vannini, Pietro Rocculi, Santina Romani, Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma, in: Abstracts Book Aquaculture Europe 23, 2023, pp. 1332 - 1333 (atti di: Aquaculture Europe 23, Vienna, 18-21 September 2023) [Contribution to conference proceedings]
Cellini B., Volpe F., Vannini L., Use of agro-food residues as ingredients for the production of a “Primo Sale” cheese., in: 37th EFFoST International Conference 2023 Sustainable Food and Industry 4.0: Towards the 2030 Agenda, 2023, pp. 385 - 385 (atti di: 37th EFFoST International Conference 2023 Sustainable Food and Industry 4.0: Towards the 2030 Agenda, Valencia (Spain), 6-8 November 2023) [Contribution to conference proceedings]
Cellini Beatrice, Biotechnological valorisation of residues and by-products from agro-food industries., in: XXVI Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, 2022, pp. 220 - 221 (atti di: XXVI Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, Asti (Italy), 19-21 September 2022) [Contribution to conference proceedings]
Lazzarini Celeste, Iacono Alessandro, Cellini Beatrice, Vannini Lucia, Gallina Toschi Tullia, Valli Enrico, Bendini Alessandra, Sustainable drying applied to tomato pomace for preserving its quality during storage, in: 6th International Conference on Food and Wine Supply Chain. Book of abstract s, 2022, pp. 32 - 32 (atti di: 6th International Conference on Food and Wine Supply Chain (FWSCC), Bologna, 7-10 Giugno 2022) [Abstract]
Vannini L., Gozzi G., Bruno V., Cellini B., Patrignani F., Lanciotti R., Valorization of food by-products as ingredients for a functional cheese., in: 6th International Conference on Food and Wine Supply Chain (FWSCC2022), 2022, pp. 72 - 72 (atti di: 6th International Conference on Food and Wine Supply Chain (FWSCC2022), Bologna (Italy), 7-10 June 2022) [Contribution to conference proceedings]
Laurita, R.; Gozzi, G.; Tappi, S.; Capelli, F.; Bisag, A.; Laghi, G.; Gherardi, M.; Cellini, B.; Abouelenein, D.; Vittori, S.; Colombo, V.; Rocculi, P.; Dalla Rosa, M.; Vannini, L., Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2021, 73, Article number: 102805 , pp. 1 - 8 [Scientific article]Open Access
Gozzi, Giorgia; Cellini, Beatrice; Tappi, Silvia; Capelli, Filippo; Laurita, Romolo; Romani, Santina; Gherardi, Matteo; DALLA ROSA, Marco; Rocculi, Pietro; Vannini, Lucia, Impact of SDBD plasma treatment on the safety and quality of fresh cut melon, in: The 35th EFFoST International Conference: Healthy Individuals, Resilient Communities, and Global Food Security, 2021(atti di: 35th European Federation of Food Science and Technology (EFFoST) International Conference, SwissTech Convention Center, Lausanne, Switzerland, 1-4 November 2021) [Poster]
Gozzi, Giorgia; Cellini, Beatrice; Laurita, Romolo; Tappi, Silvia; Abouelenein, Doaa; Vittori, Sauro; Colombo, Vittorio; Rocculi, Pietro; DALLA ROSA, Marco; Vannini, Lucia, Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life, in: Dr. K. Navaneetha Pandiyaraj, Second international conference on advances in plasma science and technology (ICAPST-21), Coimbatore, Sri Shakthi Nagar, 2021, pp. 68 - 69 (atti di: 2nd International conference on Advances in plasma science and technology, ICAPST2021, online, 27-29 May 2021) [Contribution to conference proceedings]
