Document quand l'auteur est "Donsì, Francesco"

Centre INRS-Institut Armand Frappier

Severino, Renato; Ferrari, Giovanna; Vu, Khanh Dang; Donsì, Francesco; Salmieri, Stéphane et Lacroix, Monique (2015). 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 beans Food Control , vol. 50 . pp. 215-222. DOI: 10.1016/j.foodcont.2014.08.029.

Donsì, Francesco; Marchese, Enrico; Maresca, Paola; Pataro, Gianpiero; Vu, Khanh Dang; Salmieri, Stéphane; Lacroix, Monique et Ferrari, Giovanna (2015). Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing Postharvest Biology and Technology , vol. 106 . pp. 21-32. DOI: 10.1016/j.postharvbio.2015.02.006.

Severino, Renato; Vu, Khanh Dang; Donsì, Francesco; Salmieri, Stéphane; Ferrari, Giovanna et Lacroix, Monique (2014). Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans International Journal of Food Microbiology , vol. 191 . pp. 82-88. DOI: 10.1016/j.ijfoodmicro.2014.09.007.

Severino, Renato; Vu, Khanh Dang; Donsì, Francesco; Salmieri, Stéphane; Ferrari, Giovanna et Lacroix, Monique (2014). Antimicrobial effects of different combined non-thermal treatments against Listeria monocytogenes in broccoli florets Journal of Food Engineering , vol. 124 . pp. 1-10. DOI: 10.1016/j.jfoodeng.2013.09.026.