M
Milena Sinigaglia
Researcher at University of Foggia
Publications - 284
Citations - 7751
Milena Sinigaglia is an academic researcher from University of Foggia. The author has contributed to research in topics: Food spoilage & Fermentation. The author has an hindex of 45, co-authored 264 publications receiving 6625 citations. Previous affiliations of Milena Sinigaglia include London Metropolitan University & University of Bari.
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Bioactivity of essential oils: a review on their interaction with food components.
TL;DR: The scope of this review is a focus on interactions of EOs with proteins, carbohydrates, oils, NaCl, and pH, as well as a brief description on the different protocols to assess their bioactivity both under in vivo and in vitro conditions.
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Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches – a review
Maria Rosaria Corbo,Antonio Bevilacqua,Daniela Campaniello,Daniela D’Amato,Barbara Speranza,Milena Sinigaglia +5 more
TL;DR: A review of some alternative approaches for food stabilisation and shelf life prolonging (based on the use of natural compounds and/or non-thermal techniques) is presented in this paper.
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Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview
Leonardo Petruzzi,Daniela Campaniello,Barbara Speranza,Maria Rosaria Corbo,Milena Sinigaglia,Antonio Bevilacqua +5 more
TL;DR: This review covers researches on thermal processing of fruit and vegetable juices and beverages, with a particular emphasis on products derived from different botanical sources, and conventional and alternative thermal treatments presented.
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A novel approach for calculating shelf life of minimally processed vegetables.
TL;DR: The modified Gompertz equation was re-parameterized to directly include the shelf life as a fitting parameter among the Gomertz parameters and the new equation was able to describe the data well and to estimate the shelflife.
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Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries.
TL;DR: Investigation of the possible use of chitosan coating on fresh-cut strawberries revealed that applying a chitOSan coating prolonged effectively the quality and extended the shelf life of fresh- cut strawberries.