Roberta Ortenzi

Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed <i>Rosmarinus officinalis</i> L. leaves

Raffaella Branciari, David Ranucci, Massimo Trabalza‐Marinucci et al. · International Journal of Food Science & Technology · 2014 · 49 citations

Bioadhesive Polymeric Films Based on Red Onion Skins Extract for Wound Treatment: An Innovative and Eco-Friendly Formulation

Cinzia Pagano, Maura Marinozzi, Claudio Baiocchi et al. · Molecules · 2020 · 42 citations · Full text

Tissue Engineering, Non-edible Outside Layers, Edible Film +14

Effect of the Implementation of HACCP on the Microbiological Quality of Meals at a University Restaurant

Beniamino T. Cenci‐Goga, Roberta Ortenzi, E. Bartocci et al. · Foodborne Pathogens and Disease · 2005 · 41 citations

Food Contamination, Escherichia Coli, Food Microbiology +17

Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria

Rossana Roila, Andrea Valiani, David Ranucci et al. · International Journal of Food Microbiology · 2019 · 39 citations

Microbial Inactivation, Antimicrobial Packaging, Food Spoilage +10

Preparation and characterization of polymeric microparticles loaded with Moringa oleifera leaf extract for exuding wound treatment

Cinzia Pagano, Luana Perioli, Claudio Baiocchi et al. · International Journal of Pharmaceutics · 2020 · 34 citations

Polymeric Microparticles, Wound Treatment, Micro-encapsulation +5