Sara Da Pieve

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

Ankit Patras, Nigel P. Brunton, Sara Da Pieve et al. · Innovative Food Science & Emerging Technologies · 2009 · 586 citations

Agriculture, Food Science, Plant Sciences +17

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Ankit Patras, Nigel P. Brunton, Sara Da Pieve et al. · Innovative Food Science & Emerging Technologies · 2008 · 322 citations

Agriculture, Food Science, Food Analysis +15

Shear Nanostructuring of Monoglyceride Organogels

Sara Da Pieve, Sonia Calligaris, Edmund D. Co et al. · Food Biophysics · 2010 · 220 citations

Natural Sciences, Materials Engineering, Materials Science +13

Impact of UV-C light on safety and quality of fresh-cut melon

Lara Manzocco, Sara Da Pieve, Michela Maifreni · Innovative Food Science & Emerging Technologies · 2010 · 135 citations

Agriculture, Food Science, Horticultural Sciences +14

Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties

Lara Manzocco, Sara Da Pieve, Alberto Bertolini et al. · Postharvest Biology and Technology · 2011 · 118 citations

Agriculture, Food Science, Horticultural Sciences +17