Spilimbergo, Sara

High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future

Garcia-Gonzalez, L., Geeraerd, A. H., Spilimbergo, S., Elst, K., Van Ginneken, L., Debevere, J., Van Impe, J. F., & Devlieghere, F. (2007) · International Journal of Food Microbiology

Microbial Inactivation MethodsListeria monocytogenes in Food Safety

Cited by 522

Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice

Gasperi, F., Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Pirretti, G., & Spilimbergo, S. (2009) · Food Chemistry

Microbial Inactivation MethodsPostharvest Quality and Shelf Life Management

Cited by 112

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

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

Supercritical CO2 and N2O pasteurisation of peach and kiwi juice

Spilimbergo, S., & Ciola, L. (2010) · International Journal of Food Science & Technology

Microbial Inactivation MethodsPhase Equilibria and Thermodynamics

Cited by 46

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