Sara Spilimbergo

Associate Professor

University of Padua

Italy

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Dr. Sara Spilimbergo is an Associate Professor at the University of Padua, Italy. Her research focuses on the development of biotechnological applications, particularly in the area of supercritical carbon dioxide (CO 2 ) for food preservation and pathogen inactivation. Recent publications include studies on bi-enzymatic sensors for glucose detection and the optimization of sensory quality in food products processed with CO 2 .

Articles (12)

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2025

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2024

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2022

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2022

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2021

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2021

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2021

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2020

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2020

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2020

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2020

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2020

Collaborators (9)

Jacopo Giaretta

University of Sydney

AUSTRALIA

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Víctor González Alonso

Vrije Universiteit Brussel

BELGIUM

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Sina Naficy

University of Sydney

AUSTRALIA

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Flavia Gasperi

Associate Professor

University of Trento

ITALY

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Syamak Farajikhah

University of Sydney

AUSTRALIA

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Maria F. Pantano

University of Trento

ITALY

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Alessandro Zambon

University of Bologna

ITALY

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Marina Bertolini

Assistant professor

University of Padova

ITALY

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Pierantonio FACCO

ITALY

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Sara Spilimbergo

Research Interests

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About

Articles (12)

A paper‐based bi‐enzymatic sensor for chemiresistive glucose detection

Glucose Sensing in Saliva

Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide

Microbial inactivation and drying of strawberry slices by supercritical CO<sub>2</sub>

Supercritical CO2 for the drying and microbial inactivation of apple’s slices

Financial sustainability and profitability of supercritical CO<sub>2</sub> pasteurization of liquid products: A case study

Optimization of the appearance quality in CO<sub>2</sub> processed ready-to-eat carrots through image analysis

Effect of CO<sub>2</sub> preservation treatments on the sensory quality of pomegranate juice

Optimization of the supercritical CO<sub>2</sub> pasteurization process for the preservation of high nutritional value of pomegranate juice

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Supercritical CO<sub>2</sub> Drying of Red Bell Pepper

Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction

Collaborators (9)

Jacopo Giaretta

Víctor González Alonso

Sina Naficy

Flavia Gasperi

Syamak Farajikhah

Maria F. Pantano

Alessandro Zambon

Marina Bertolini

Pierantonio FACCO

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