Ferrentino, Giovanna

Microalgae proteins as sustainable ingredients in novel foods: recent developments and challenges

Mosibo, O. K., Ferrentino, G., & Udenigwe, C. C. (2024) · Foods

Algal biology and biofuel productionFood Industry and Aquatic Biology

Cited by 140

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

Cappelletti, M., Ferrentino, G., Endrizzi, I., Aprea, E., Betta, E., Corollaro, M. L., Charles, M., Gasperi, F., & Spilimbergo, S. (2015) · Journal of Food Engineering

Microbial Inactivation MethodsCoconut Research and Applications

Cited by 91

Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice

Ferrentino, G., Plaza, M. L., Ramirez‐Rodrigues, M., Ferrari, G., & Balaban, M. O. (2009) · Journal of Food Science

Microbial Inactivation MethodsPostharvest Quality and Shelf Life Management

Cited by 67

Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water

Cappelletti, M., Ferrentino, G., & Spilimbergo, S. (2014) · The Journal of Supercritical Fluids

Microbial Inactivation MethodsCoconut Research and Applications

Cited by 51

Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

De Marchi, F., Aprea, E., Endrizzi, I., Charles, M., Betta, E., Corollaro, M. L., Cappelletti, M., Ferrentino, G., Spilimbergo, S., & Gasperi, F. (2015) · Food and Bioprocess Technology

Coconut Research and ApplicationsMicrobial Inactivation Methods

Cited by 43