Researcher interests: Open innovation innovation partnerships, new product development, strategic planning, consumer research, food frying, dehydration and rehydration, surface chemistry (wetting and adhesion), kinetics, modeling, simulation, shelf‑life prediction, optimization, computer-aided techniques, heat processing, aseptic packaging and processing, technology assessment, implementation of food engineering and processing, optimization of fermentation processes.
FACULTY / SCHOOL: Faculty of Agricultural, Food and Environmental Quality Sciences
DEPARTMENT: Biochemistry, Food Science and Nutrition
Selected Publications
buy local familiarity and preferences for extra virgin olive oil of italian consumers (2019)|
Journal of Food Products Marketing|
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food engineering and food science and technology forward looking journey to future new horizons (2018)|
Innovative Food Science and Emerging Technologies|
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crowdsourcing a new conceptual view for food safety and quality (2017)|
Trends in Food Science and Technology|
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food engineering attitudes and future outlook (2016)|
Journal of Food Engineering|
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challenges and opportunities in food engineering modeling virtualization open innovation and social responsibility (2016)|
Journal of Food Engineering|
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continuous injection of water and antioxidants possible roles on oil quality during frying (2015)|
Lwt - Food Science and Technology|
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corrigendum to challenges in exploiting open innovation s full potential in the food industry with a focus on small and medium enterprises smes trends food sci technol 38 2014 136 148 (2014)|
Trends in Food Science and Technology|
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challenges in exploiting open innovation s full potential in the food industry with a focus on small and medium enterprises smes (2014)|
Trends in Food Science and Technology|
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challenges facing food engineering (2013)|
Journal of Food Engineering|
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reinventing the role of consumer research in today s open innovation ecosystem (2013)|
Critical Reviews in Food Science and Nutrition|
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staphylococcal strains adapted to epigallocathechin gallate egcg show reduced susceptibility to vancomycin oxacillin and ampicillin increased heat tolerance and altered cell morphology (2010)|
International Journal of Food Microbiology|
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modeling the survival of two soilborne pathogens under dry structural solarization (2003)|
Phytopathology|
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