Brevetto n. PCT/IB2020/051304, System, method and device for detecting tannins in a liquid.
Tappi, Silvia; Ragni, Luigi; Tylewicz, Urszula; Romani, Santina; Ramazzina, Ileana; Rocculi, Pietro, Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2019, 53, pp. 56 - 62 [articolo]Open Access
jessica genovese, luigi ragni, silvia tappi, santina romani, urszula tylewicz, marco dalla rosa, pietro rocculi, Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps, in: 6TH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2019 and XXXI NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2019, 2019, pp. 61 - 61 (atti di: 6TH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2019 and 31ST NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2019, Kladovo, Serbia, 7-12 Aprile 2019) [Contributo in Atti di convegno]Open Access
Brevetto n. PCT/IB2019/053102, Device for stabilizing wine and other vegetable beverages and the related stabilizing method.
Iaccheri E.; Ragni L.; Cevoli C.; Romani S.; Dalla Rosa M.; Rocculi P., Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques, «FOOD CHEMISTRY», 2019, 301, Article number: 125187, pp. 1 - 6 [articolo]
Montanari, Chiara; Tylewicz, Urszula; Tabanelli, Giulia; Berardinelli, Annachiara; Rocculi, Pietro; Ragni, Luigi; Gardini, Fausto, Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral, «FRONTIERS IN MICROBIOLOGY», 2019, 10, Article number: 1737, pp. 1 - 11 [articolo]Open Access
Jessica Genovese, Silvia Tappi, Wei Luo, Urszula Tylewicz, Silvia Marzocchi, Sara Marziali,
Santina Romani, Luigi Ragni, Pietro Rocculi, Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2019, 55, pp. 18 - 26 [articolo]Open Access
Tappi S.; Laghi L.; Dettori A.; Piana L.; Ragni L.; Rocculi P., Investigation of water state during induced crystallization of honey, «FOOD CHEMISTRY», 2019, 294, pp. 260 - 266 [articolo]Open Access
Berardinelli, A.; Benelli, A.; Tartagni, M.; Ragni, L., Kiwifruit flesh firmness determination by a NIR sensitive device and image multivariate data analyses, «SENSORS AND ACTUATORS. A, PHYSICAL», 2019, 296, pp. 265 - 271 [articolo]
Giuseppina Parpinello, Arianna Riicci, Marina Serantoni, Andrea Balducci, Luigi Ragni, Andrea Versari,, Nuovo dispositivo per la stabilizzazione in flusso continuo dei vini bianchi, «L'ENOLOGO», 2019, 2019, pp. 85 - 88 [articolo]Open Access
Brevetto n. 1020190000002585, Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido.
ANGELO FABBRI; LUIGI RAGNI; DALLA, University-industry collaboration in food engineering for food production and storage, «INGEGNERE ITALIANO», 2019, 2019, pp. 16 - 23 [articolo]Open Access
Berardinelli, Annachiara; Luciani, Giulia; Crescentini, Marco; Romani, Aldo; Tartagni, Marco; Ragni, Luigi, Application of Non-Linear Statistical Tools to a Novel Microwave Dipole Antenna Moisture Soil Sensor, «SENSORS AND ACTUATORS. A, PHYSICAL», 2018, 282, pp. 1 - 8 [articolo]Open Access
Ritter, Ana Carolina; Santi, Lucélia; Vannini, Lucia; Beys-da-Silva, Walter Orlando; Gozzi, Giorgia; Yates III, John; Ragni, Luigi; Brandelli, Adriano*, Comparative proteomic analysis of foodborne Salmonella Enteritidis SE86 subjected to cold plasma treatment, «FOOD MICROBIOLOGY», 2018, 76, pp. 310 - 318 [articolo]
Brevetto n. 102018000004721, Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione.
