Paola Maresca

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

Giovanna Ferrari, Paola Maresca, Rossella Ciccarone · Journal of Food Engineering · 2010 · 180 citations

Biomanufacturing, High Hydrostatic Pressure, Physiology +6

Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation

Giovanna Ferrari, Ermelinda Lenza, Paola Maresca · Chemical Engineering Science · 2008 · 133 citations

Microbial Inactivation, High Hydrostatic Pressure, High-pressure Homogenization +9

Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing

Enrico Marchese, Paola Maresca, Gianpiero Pataro et al. · Postharvest Biology and Technology · 2015 · 131 citations

Biomanufacturing, Edible Film, Edible Packaging +7

Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin

Serena De Maria, Giovanna Ferrari, Paola Maresca · Innovative Food Science & Emerging Technologies · 2015 · 100 citations

Protein Chemistry, High Hydrostatic Pressure, Biochemistry +7

Effect of pulsed light treatment on structural and functional properties of whey protein isolate

Md. Abu Bakar Siddique, Paola Maresca, Gianpiero Pataro et al. · Food Research International · 2016 · 98 citations

Whey Protein Isolate, Functional Properties, Engineering +11