The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juiceGiovanna Ferrari, Rossella Ciccarone, Paola Maresca|Journal of Food Engineering|2010Cited by 182
Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processingFrancesco Donsı̀, Giovanna Ferrari, Khanh Dang Vu et al.|Postharvest Biology and Technology|2015Cited by 135
Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operationFrancesco Donsı̀, Paola Maresca, Giovanna Ferrari et al.|Chemical Engineering Science|2008Cited by 134