Nanoencapsulation of essential oils to enhance their antimicrobial activity in foodsFrancesco Donsı̀, Giovanna Ferrari, Marianna Annunziata et al.|LWT|2011Cited by 849
Essential oil nanoemulsions as antimicrobial agents in foodFrancesco Donsı̀, Giovanna Ferrari|Journal of Biotechnology|2016Cited by 633
Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifierFrancesco Donsı̀, Giovanna Ferrari, Marianna Annunziata et al.|Journal of Biotechnology|2011Cited by 433
Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable TissueFrancesco Donsı̀, Gianpiero Pataro, Giovanna Ferrari|Food Engineering Reviews|2010Cited by 329
Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beansRenato Severino, Monique Lacroix, Giovanna Ferrari et al.|Food Control|2014Cited by 289