Author

Giovanna Ferrari

Observed names: Ferrari, G., Ferrari, Giovanna, G FERRARI, G Ferrari, G. Ferrari, Giovanna. Ferrari

Observed institutions: Fondazione Edmund Mach, University of Salerno, University of Alaska Fairbanks, University of Trento, University of Florida, Büchi Labortechnik, Politecnico di Milano

ORCID: 0000-0002-7712-9414

Observed ORCID: 0000-0002-7712-9414

OpenAlex ID: A5079617858

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

2011 · Francesco Donsì, Marianna Annunziata, et al. · LWT · 884

Essential oil nanoemulsions as antimicrobial agents in food

2016 · Francesco Donsì, Giovanna Ferrari · Journal of Biotechnology · 696

Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier

2011 · Francesco Donsì, Marianna Annunziata, et al. · Journal of Biotechnology · 447

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

2010 · Francesco Donsì, Giovanna Ferrari, et al. · Food Engineering Reviews · 357

Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes

2016 · J. Raso, W. Frey, et al. · Innovative Food Science & Emerging Technologies · 338

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Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans

2014 · Renato Severino, Giovanna Ferrari, et al. · Food Control · 297

Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems

2013 · Mariarenata Sessa, Maria Luisa Balestrieri, et al. · Food Chemistry · 293

Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia

2014 · Amel Boussaid, Moncef Chouaibi, et al. · Arabian Journal of Chemistry · 285

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

2014 · Ramunė Bobinaitė, Gianpiero Pataro, et al. · Journal of Food Science and Technology · 249

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Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris

2018 · Daniele Carullo, Biresaw Demelash Abera, et al. · Algal Research · 239

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry

2021 · Serena Carpentieri, Farid Soltanipour, et al. · Antioxidants · 224

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Selective extraction of intracellular components from the microalga Chlorella vulgaris by combined pulsed electric field–temperature treatment

2015 · P.R. Postma, G. Pataro, et al. · Bioresource Technology · 208

Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

2011 · Mariarenata Sessa, Rong Tsao, et al. · Journal of Agricultural and Food Chemistry · 198

Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction

2020 · G. Pataro, D. Carullo, et al. · Innovative Food Science & Emerging Technologies · 190

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

2010 · G. Ferrari, P. Maresca, et al. · Journal of Food Engineering · 182

Encapsulation of bioactive compounds in nanoemulsion- based delivery systems

2011 · Francesco Donsì, Mariarenata Sessa, et al. · Procedia Food Science · 171

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Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp.

2015 · O. Parniakov, E. Apicella, et al. · Bioresource Technology · 164

The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage

2015 · Gianpiero Pataro, Mertcan Sinik, et al. · Innovative Food Science & Emerging Technologies · 150

Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation

2008 · Francesco Donsì, Giovanna Ferrari, et al. · Chemical Engineering Science · 138

Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing

2015 · Francesco Donsì, Enrico Marchese, et al. · Postharvest Biology and Technology · 137

Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology

2019 · D. Frontuto, D. Carullo, et al. · Food and Bioprocess Technology · 134

Public Anatomy Lessons and the Carnival: the Anatomy Theatre of Bologna

1987 · Giovanna Ferrari · Past & Present · 134

Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals

2010 · Francesco Donsì, Beatrice Senatore, et al. · Journal of Agricultural and Food Chemistry · 132

Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system

2011 · G. Pataro, A. Muñoz, et al. · Food Research International · 131

The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads

2013 · V. Guida, G. Ferrari, et al. · LWT · 130

Works count: 397

Citation count: 15,510

H-index: 68

I10-index: 216