Elena Torrieri

Associate professor

Università degli Studi di Sassari Dipartimento di Agraria

Italy

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Elena Torrieri is an Associate Professor at Università degli Studi di Napoli Federico II, Dipartimento di Agraria in Italy. Her research interests encompass food packaging sustainability, valorization of agricultural by-products, and the quality assessment of food materials. Recent studies include the investigation of plasma-activated water on food quality and the development of innovative composite antioxidant films from spent coffee grounds.

Elena Torrieri

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Articles (20)

Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: Physicochemical properties and release kinetics

Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products

Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage

The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage

Role of quality assessment of the recycled packaging material in determining its safety profile as food contact material

Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features

Study on the Properties of PLA- and PP-Based Films for Food Applications Incorporating Orange Peel Extract from Agricultural by-Products

A Mathematical Model for the Combination of Power Ultrasound and High-Pressure Processing in the Inactivation of Inoculated E. coli in Orange Juice

Investigating the impact of active PHBV films on the nutritional quality of minimally processed apples

Design of bioactive biopolymer coating based on Latilactobacillus curvatus 54M16 producer of bacteriocins to preserve the safety of minimally processed fennel

Effect of ferulic acid derivative concentration on the release kinetics, antioxidant capacity, and thermal behaviour of different polymeric films

Valorization of organic biomass through the production of active biopolymer film based on sodium caseinate, guar gum, and beeswax

Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product

Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics

Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates

Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables

Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application

Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

Collaborators (12)

Riccardo SPACCINI

Ales Rajchl

Angela Marotta

Francesca De Filippis

Silvana Cavella

Ashwitha Amin

Rossella DI MONACO

Danilo Ercolini

Nicoletta Antonella Miele

Emiliano Salucci

Lukáš Vápenka

Vibeke Orlien

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