Francesca Patrignani

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

Rosalba Lanciotti, Andrea Gianotti, Francesca Patrignani et al. · Trends in Food Science & Technology · 2003 · 592 citations

Natural Aroma Compounds, Food Preservation, Post-harvest Physiology +3

Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

Cinzia Mannozzi, Jean-Pierre Cecchini, Urszula Tylewicz et al. · LWT · 2016 · 159 citations · Full text

Food Chemistry, Shelf Life, Edible Film +8

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

Lorenzo Siroli, Francesca Patrignani, Diana Isabella Serrazanetti et al. · Food Microbiology · 2014 · 146 citations

Probiotic, Food Fermentation, Health Sciences +9

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

Francesca Patrignani, Lorenzo Siroli, Diana Isabella Serrazanetti et al. · Trends in Food Science & Technology · 2015 · 129 citations · Full text

Nutrition, Food Bioactive Compound, Innovative Strategies +5

Application of Hexanal, (<i>E</i>)-2-Hexenal, and Hexyl Acetate To Improve the Safety of Fresh-Sliced Apples

Rosalba Lanciotti, Nicoletta Belletti, Francesca Patrignani et al. · Journal of Agricultural and Food Chemistry · 2003 · 116 citations

Shelf Life, Food Packaging, Food Analysis +21