Ferrari, G.

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

Pataro, G., Carullo, D., Falcone, M., & Ferrari, G. (2020) · Innovative Food Science & Emerging Technologies

Microbial Inactivation MethodsPhytochemicals and Antioxidant Activities

Cited by 185

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

Frontuto, D., Carullo, D., Harrison, S. M., Brunton, N. P., Ferrari, G., Lyng, J. G., & Pataro, G. (2019) · Food and Bioprocess Technology

Phytochemicals and Antioxidant ActivitiesMicrobial Inactivation Methods

Cited by 129

Production of bioethanol from pumpkin peel wastes: Comparison between response surface methodology (RSM) and artificial neural networks (ANN)

Chouaibi, M., Daoued, K. B., Riguane, K., Rouissi, T., & Ferrari, G. (2020) · Industrial Crops and Products

Biofuel production and bioconversionEnzyme Production and Characterization

Cited by 97

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