Stefania Volpe

university of naples federico ii

H指数:13

被引数:687

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Caseinate–guar gum films enriched with tomato by-product oleoresins as potential active food packaging materials

酪蛋白酸钠–瓜尔胶薄膜富集番茄副产品油树脂作为潜在活性食品包装材料

LWT-Food Science and Technology

IF6.6

2026-08-200

OAAI

Combined Effect of Plasma-Activated Water, Edible Coating, and Active Packaging on Cherry Tomato Shelf-Life: Kinetics and Microbiome Approach

等离子体活化水、可食用涂层和活性包装对樱桃番茄货架期的联合效应：动力学与微生物组方法

Foods

IF5.1

2026-03-040

OAAI

Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage

等离子体活化水及抗氧化包装对轻微加工茴香在贮藏期间品质降解动力学的影响

Applied Food Research

IF6.2

2025-07-040

Environmental microbiome mapping in poultry processing chain and assessment of microbial dynamics in response to different storage conditions

家禽加工链中的环境微生物组图谱绘制及不同储存条件下微生物动态变化的评估

FOOD MICROBIOLOGY

IF4.6

2025-06-010

OAAI

Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils

FOOD PACKAGING AND SHELF LIFE

IF10.6

2024-12-010

OAAI

Role of quality assessment of the recycled packaging material in determining its safety profile as food contact material

WASTE MANAGEMENT

IF7.1

2024-11-012

PRE

Investigating the impact of active PHBV films on the nutritional quality of minimally processed apples

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-10-010

OAAI

Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-08-010

OAAI

Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features

FOOD RESEARCH INTERNATIONAL

IF8

2024-06-013

OAAI

Microbiome dynamics, antibiotic resistance gene patterns and spoilage-associated genomic potential in fresh anchovies stored in different conditions

在不同条件下储存的新鲜凤尾鱼中的微生物组动力学，抗生素抗性基因模式和腐败相关的基因组潜力

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-014

OAAI

Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures

FOOD PACKAGING AND SHELF LIFE

IF10.6

2023-11-014

OAAI

Design of bioactive biopolymer coating based on Latilactobacillus curvatus 54M16 producer of bacteriocins to preserve the safety of minimally processed fennel

FOOD PACKAGING AND SHELF LIFE

IF10.6

2023-09-013

OAAI

Valorization of organic biomass through the production of active biopolymer film based on sodium caseinate, guar gum, and beeswax

FOOD BIOSCIENCE

IF5.9

2023-06-016

OAAI

Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-12-0131

OAAI

Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries? respiration and transpiration rates

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-10-0114

PRE

Correlating in silico elucidation of interactions between hydroxybenzoic acids and casein with in vitro release kinetics for designing food packaging

FOOD PACKAGING AND SHELF LIFE

IF10.6

2022-06-013

OAAI

Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil

FOOD PACKAGING AND SHELF LIFE

IF10.6

2022-06-0135

PRE

Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake

不同感官方法和失效标准对南瓜橙蛋糕保质期的影响

FOOD PACKAGING AND SHELF LIFE

IF10.6

2022-03-014

PRE

Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application

FOOD PACKAGING AND SHELF LIFE

IF10.6

2021-09-0154

OAAI

Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins

FOOD HYDROCOLLOIDS

IF12.4

2020-11-0132

PREAI

Stefania Volpe

个人简介

教育背景

工作经历

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