Antioxidant-mediated suppression of ferroptosis in Pyricularia oryzae: a novel approach to rice blast management for sustainable rice production by Mattia Santoni, Junior Bernardo Molina-Hernandez, Andrea Kunova, Paolo Cortesi, Barbara Brunetti, Pietro Rocculi, Pietro Rocculi, Michael S. Christodoulou, Francesca Danesi, Francesca Danesi

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Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks by Juan Manuel Castagnini, Silvia Tappi, Urszula Tylewicz, Luca Laghi, Pietro Rocculi

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Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions by Silvia Tappi, Elena Velickova, Cinzia Mannozzi, Urszula Tylewicz, Luca Laghi, Pietro Rocculi

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Correction: Tappi et al. Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions. <i>Foods</i> 2022, <i>11</i>, 488 by Silvia Tappi, Elena Velickova, Cinzia Mannozzi, Urszula Tylewicz, Luca Laghi, Pietro Rocculi

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Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (<i>Melicertus kerathurus</i>) during Chilled Storage by Qiuyu Lan, Silvia Tappi, Giacomo Braschi, Gianfranco Picone, Pietro Rocculi, Luca Laghi

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Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate by Massimiliano Petracci, Luca Laghi, Simone Rimini, Pietro Rocculi, Francesco Capozzi, Claudio Cavani

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Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat by Giulia Baldi, Fabio D’Elia, Francesca Soglia, Silvia Tappi, Massimiliano Petracci, Pietro Rocculi

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The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit by Cinzia Mannozzi, Urszula Tylewicz, Silvia Tappi, Marco Dalla Rosa, Pietro Rocculi, Santina Romani

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Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks by Giacomo Braschi, Joel Armando Njieukam, Davide Gottardi, Jessica Genovese, Urszula Tylewicz, Francesca Patrignani, Pietro Rocculi

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High-Intensity Ultrasonication as an Innovative Approach for the Softening of Wooden Breast Meat in Broilers by Fabio D'Elia, Francesca Soglia, Giulia Baldi, Luca Laghi, Mara Antonia Gagliano, Massimiliano Petracci, Pietro Rocculi

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Life cycle assessment of laboratory-scale chitosan production: comparison of high-pressure processing-assisted and conventional methods by Bashir Bashiri, Ana Cristina De Aguiar Saldanha Pinheiro, Silvia Tappi, Pietro Rocculi, Aleksei Kaleda, Raivo Vilu

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Release of Biopolymers from <i>Saccharomyces cerevisiae</i> Biomass Through Thermal and Non-Thermal Technologies by Marianna Ciccone, Muhammad Rehan Khan, Junior Bernardo Molina Hernandez, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Pietro Rocculi, Francesca Patrignani

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Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations by Paulo José do Amaral Sobral, Gebremedhin Gebremariam, Federico Drudi, Ana Cristina De Aguiar Saldanha Pinheiro, Santina Romani, Pietro Rocculi, Marco Dalla Rosa

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Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean by Silvia Tappi, Ana Cristina De Aguiar Saldanha Pinheiro, Dario Mercatante, Gianfranco Picone, Francesca Soglia, Maria Teresa Rodriguez-Estrada, Massimiliano Petracci, Francesco Capozzi, Pietro Rocculi

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Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction by Maria Lucia Piana, Marta Cianciabella, Giulia Maria Daniele, Anna Badiani, Pietro Rocculi, Silvia Tappi, Edoardo Gatti, Gian Luigi Marcazzan, Massimiliano Magli, Chiara Medoro, Stefano Predieri

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Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad (<i>Eruca sativa</i> Mill.) Leaves by Doaa Abouelenein, Simone Angeloni, Giovanni Caprioli, Jessica Genovese, Ahmed M. Mustafa, Franks Kamgang Nzekoue, Riccardo Petrelli, Pietro Rocculi, Gianni Sagratini, Silvia Tappi, Elisabetta Torregiani, Sauro Vittori

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Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques by Giorgia Antonelli, Elena Chiarello, Gianfranco Picone, Silvia Tappi, Giulia Baldi, Mattia Di Nunzio, Eleni Mente, Stelios Karapanagiotis, Phelly Vasilaki, Massimiliano Petracci, Pietro Rocculi, Alessandra Bordoni, Francesco Capozzi

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Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (<i>Aristeus antennatus</i>) and Camarote (<i>Melicertus kerathurus</i>) Shrimp Side S... by Ana Cristina De Aguiar Saldanha Pinheiro, Francisco J. Martí-Quijal, Francisco J. Barba, Ana M. Benítez-González, Antonio J. Meléndez-Martínez, Juan Manuel Castagnini, Silvia Tappi, Pietro Rocculi

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Decontamination of Food Packages from SARS-CoV-2 RNA with a Cold Plasma-Assisted System by Filippo Capelli, Silvia Tappi, Tommaso Gritti, Ana Cristina de Aguiar Saldanha Pinheiro, Romolo Laurita, Urszula Tylewicz, Francesco Spataro, Giacomo Braschi, Rosalba Lanciotti, Federico Gómez Galindo, Valentina Siracusa, Santina Romani, Matteo Gherardi, Vittorio Colombo, Vittorio Sambri, Pietro Rocculi

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Press Forward: Advancing Vaccine Production With High Hydrostatic Pressure Inactivation for Global Health Equity by Miss Martina Brandolini, Dr Alessandra Mistral De Pascali, Mr Giorgio Dirani, Mr Massimiliano Guerra, Ms Silvia Zannoli, Prof Pietro Rocculi, Dr Michele Morbarigazzi, Dr Davide Lelli, Dr Antonio Lavazza, Dr Francesca Battioni, Prof Monica Cricca, Prof Alessandra Scagliarini, Prof Vittorio Sambri

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