Francesca Bot

Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients

Francesca Bot, Dániel Cossuta, James A. O’Mahony · Trends in Food Science & Technology · 2021 · 116 citations · Full text

Food Chemistry, Food Composition, Biochemistry +14

Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities

Sonia Calligaris, Stella Plazzotta, Francesca Bot et al. · Food Research International · 2016 · 104 citations · Full text

Materials Science, Biomedical Acoustics, High Pressure Homogenization +12

Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp

Monica Anese, Francesca Bot, Agnese Panozzo et al. · Food Chemistry · 2014 · 68 citations · Full text

Food Chemistry, Tomato Pulp, Biomanufacturing +7

The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

Francesca Bot, Ruud Verkerk, H.C. Mastwijk et al. · Food Chemistry · 2017 · 60 citations · Full text

Carotenoid, Engineering, Botany +11

Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice

Francesca Bot, Sonia Calligaris, Giovanni Cortella et al. · Journal of Food Engineering · 2017 · 52 citations · Full text

High Pressure Homogenization, Engineering, Polyphenoloxidase Activity +8