Concepedia
Statistics
Publications
10
Citations
473
H-Index
Active since
2019
Affiliations
University of Salerno(Current)
University of Shanghai for Science and Technology
Institute of Polymers, Composites and Biomaterials
National Research Council
Université de Technologie de Compiègne
Annachiara Pirozzi is an author at University of Salerno specializing in health sciences, food processing, and food engineering.
Top concepts
HealthEngineeringFood ProcessingFood EngineeringFood ChemistryFood PreservationChemical EngineeringFood SafetyFood QualityBiotechnology
Publications per year
2019–2024
Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes
Annachiara Pirozzi, Vittoria Del Grosso, Giovanna Ferrari · Foods · 2020 · 101 citations · Full text
Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products
Annachiara Pirozzi, Gianpiero Pataro, Giovanna Ferrari · Food Engineering Reviews · 2020 · 77 citations · Full text
Chemical Engineering, Shelf Life, Engineering +14
The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables
Annachiara Pirozzi, Giovanna Ferrari · Coatings · 2021 · 72 citations · Full text
Edible Film, Engineering, Bio-based Material +17
Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot
Caiyun Liu, Annachiara Pirozzi, Giovanna Ferrari et al. · Food Research International · 2020 · 61 citations · Full text
Food Chemistry, Health Sciences, Food Physic +5
Effects of Pulsed Electric Fields on Vacuum Drying and Quality Characteristics of Dried Carrot
Caiyun Liu, Annachiara Pirozzi, Giovanna Ferrari et al. · Food and Bioprocess Technology · 2019 · 46 citations
Food Chemistry, Electrical Engineering, Health Sciences +7
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