| Non-thermal techniques and the “hurdle” approach: How is food technology evolving? F Bigi, E Maurizzi, A Quartieri, R De Leo, M Gullo, A Pulvirenti Trends in Food Science & Technology 132, 11-39, 2023 | 26 | 2023 |
| The green era of food packaging: general considerations and new trends E Maurizzi, F Bigi, A Quartieri, R De Leo, LA Volpelli, A Pulvirenti Polymers 14 (20), 4257, 2022 | 17 | 2022 |
| Waste orange peels as a source of cellulose nanocrystals and their use for the development of nanocomposite films F Bigi, E Maurizzi, H Haghighi, HW Siesler, F Licciardello, A Pulvirenti Foods 12 (5), 960, 2023 | 12 | 2023 |
| Improving the post-harvest quality of fruits during storage through edible packaging based on guar gum and hydroxypropyl methylcellulose E Maurizzi, F Bigi, LA Volpelli, A Pulvirenti Food Packaging and Shelf Life 40, 101178, 2023 | 5 | 2023 |
| Synthesis and characterization of polysaccharide-and protein-based edible films and application as packaging materials for fresh fish fillets E Athanasopoulou, F Bigi, E Maurizzi, EIE Karellou, CS Pappas, ... Scientific Reports 14 (1), 517, 2024 | 3 | 2024 |
| Characterization of Active Chitosan/Hydroxypropyl Methylcellulose/Orange Cellulose Nanocrystals Films Enriched with Ethyl Lauroyl Arginate for Food Packaging Applications F Bigi, E Maurizzi, HW Siesler, A Pulvirenti, H Haghighi Biology and Life Sciences Forum 6 (1), 121, 2021 | | 2021 |
