Main recent scientific articles 

  • Scurria, A.; Albanese, L.; Pagliaro, M.; Zabini, F.; Giordano, F.; Meneguzzo, F.; Ciriminna, R. CytroCell: Valued Cellulose from Citrus Processing Waste. Molecules 2021, 26, 596.
  • Scurria, A.; Sciortino, M.; Presentato, A.; Lino, C.; Piacenza, E.; Albanese, L.; Zabini, F.; Meneguzzo, F.; Nuzzo, D.; Pagliaro, M.; Chillura Martino, D.F.; Alduina, R.; Avellone, G.; Ciriminna, R. Volatile Compounds of Lemon and Grapefruit IntegroPectin. Molecules, 2021, 26, 51.
  • Zabini, F.; Albanese, L.; Becheri, F.R.; Gavazzi, G.; Giganti, F.; Giovanelli, F.; Gronchi, G.; Guazzini, A.; Laurino, M.; Li, Q.; Marzi, T.; Mastorci, F.; Meneguzzo, F.; Righi, S.; Viggiano, M.P. Comparative Study of the Restorative Effects of Forest and Urban Videos during COVID-19 Lockdown: Intrinsic and Benchmark Values. Int. J. Environ. Res. Public Health 2020, 17, 8011.
  • Presentato, A., Piacenza, E., Scurria, A., Albanese, L., Zabini, F., Meneguzzo, F., Nuzzo, D., Pagliaro, M., Martino, D. C., Alduina, R., & Ciriminna, R. (2020). A New Water-Soluble Bactericidal Agent for the Treatment of Infections Caused by Gram-Positive and Gram-Negative Bacterial Strains. Antibiotics (Basel, Switzerland), 9(9), 586.
  • Meneguzzo, F.; Ciriminna, R.; Zabini, F.; Pagliaro, M. Review of Evidence Available on Hesperidin-Rich Products as Potential Tools against COVID-19 and Hydrodynamic Cavitation-Based Extraction as a Method of Increasing Their Production. Processes 2020, 8, 549.
  • Meneguzzo, F., Albanese, L., & Zabini, F. (2020). Hydrodynamic cavitation in beer and other beverages processing. In Reference Module in Food Science. Elsevier.
  • Presentato, A.; Scurria, A.; Albanese, L.; Lino, C.; Sciortino, M.; Pagliaro, M.; Zabini, F.; Meneguzzo, F.; Alduina, R.; Nuzzo, D.; Ciriminna, R. Superior Antibacterial Activity of Integral Lemon Pectin From Hydrodynamic Cavitation. ChemistryOpen 2020, 9 , 628. 
  • Nuzzo, D., Cristaldi, L., Sciortino, M., Albanese, L., Scurria, A., Zabini, F., Lino, C., Pagliaro, M., Meneguzzo, F., Carlo, M. Di, & Ciriminna, R. (2020). Exceptional Antioxidant, Non-Cytotoxic Activity of Integral Lemon Pectin from Hydrodynamic Cavitation. ChemistrySelect, 5, 5066.
  • Meneguzzo, F., Albanese, L., Bartolini, G., & Zabini, F. (2019). Temporal and Spatial Variability of Volatile Organic Compounds in the Forest Atmosphere. International Journal of Environmental Research and Public Health, 2019, 16, 4915.
  • Meneguzzo, F., Zabini, F., Albanese, L., & Crisci, A. (2019). Novel Affordable , Reliable and Efficient Technologies to Help Addressing the Water-Energy-Food Nexus. European Journal of Sustainable Development, 8(4), 1–17
    European Journal of Sustainable Development 
  • Meneguzzo, F.; Brunetti, C.; Fidalgo, A.; Ciriminna, R.; Delisi, R.; Albanese, L.; Zabini, F.; Gori, A.; dos Santos Nascimento, L.B.; De Carlo, A.; Ferrini, F.; Ilharco, L.M.; Pagliaro, M. (2019). Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation. Processes, 7(9), 581;
  • Albanese, L., Bonetti, A., D’Acqui, L. P., Meneguzzo, F., & Zabini, F. (2019). Affordable Production of Antioxidant Aqueous Solutions by Hydrodynamic Cavitation Processing of Silver Fir (Abies Alba Mill.) Needles. Foods, 8(2), 65.
  • Albanese, L., & Meneguzzo, F. (2019). 10 – Hydrodynamic Cavitation Technologies: A Pathway to More Sustainable, Healthier Beverages, and Food Supply Chains. In A. M. Grumezescu & A. M. Holban (Eds.), Processing and Sustainability of Beverages (pp. 319–372). Woodhead Publishing. 
  • Albanese, L., & Meneguzzo, F. (2019). 7 – Hydrodynamic Cavitation-Assisted Processing of Vegetable Beverages: Review and the Case of Beer-Brewing. In A. M. Grumezescu & A. M. Holban (Eds.), Production and Management of Beverages (pp. 211–257). Woodhead Publishing.
  • Ciriminna, R., Meneguzzo, F., Pecoraino, M., & Pagliaro, M. (2018). A bioeconomy perspective for natural sweetener Stevia. Biofuels, Bioproducts and Biorefining.
  • Albanese, L., Baronti, S., Liguori, F., Meneguzzo, F., Barbaro, P., & Vaccari, F. P. (2019). Hydrodynamic cavitation as an energy efficient process to increase biochar surface area and porosity: A case study. Journal of Cleaner Production, 210, 159–169.
  • Ciriminna, R., Albanese, L., Di Stefano, V., Delisi, R., Avellone, G., Meneguzzo, F., & Pagliaro, M. (2018). Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids. LWT – Food Science and Technology, 91, 160–167.
  • Albanese, L., Ciriminna, R., Meneguzzo, F., & Pagliaro, M. (2018). Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading. Journal of Cleaner Production, 171, 297–311.
  • Albanese, L., Ciriminna, R., Meneguzzo, F., & Pagliaro, M. (2017). Gluten reduction in beer by hydrodynamic cavitation assisted brewing of barley malts. LWT – Food Science and Technology, 82, 342–353.
  • Ciriminna, R., Meneguzzo, F., Delisi, R., & Pagliaro, M. (2017). Citric acid: Emerging Applications of a Key Biotechnology Industrial Product. Chemistry Central Journal, 11(22), 1–9.
  • Ciriminna, R., Meneguzzo, F., Delisi, R., & Pagliaro, M. (2017). Olive Biophenols as New Antioxidant Additives in Food and Beverage. ChemistrySelect, 2(4), 1360–1365.
  • Albanese, L., Ciriminna, R., Meneguzzo, F., & Pagliaro, M. (2017). Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments. Journal of Cleaner Production, 142, 1457–1470.
  • Ciriminna, R., Albanese, L., Meneguzzo, F., & Pagliaro, M. (2017). Wastewater remediation via controlled hydrocavitation. Environmental Reviews, 25(2), 175–183.
  • Ciriminna, R., Meneguzzo, F., & Pagliaro, M. (2017). Orange Oil. In L. M. L. Nollet & H. S. Rathore (Eds.), Green Pesticides Handbook: Essential Oils for Pest Control (pp. 291–303). Boca Raton FL: CRC Press.
  • Ciriminna, R., Albanese, L., Meneguzzo, F., & Pagliaro, M. (2016). Hydrogen Peroxide: A Key Chemical for Today’s Sustainable Development. ChemSusChem, 9(24), 3374–3381.
  • Ciriminna, R., Meneguzzo, F., Fidalgo, A., Ilharco, L. M., & Pagliaro, M. (2016). Extraction, benefits and valorization of olive polyphenols. European Journal of Lipid Science and Technology, 118(4), 503–511.

Main independent international reviews 

Main speeches at international conferences 

  • Meneguzzo, F., Albanese, L., Crisci, A., & Zabini, F. (2019). Controlled hydrodynamic cavitation as a tool to enhance the properties of biological sources. In A. Ferrari (Ed.), BioEconomy. Biological sources for a sustainable world. Montelibretti (Roma): Area della Ricerca di Roma 1.
  • Meneguzzo, F., & Albanese, L. (2018). Enhanced extraction from malt and hops in an innovative beer-brewing technology based on hydrodynamic cavitation processes. In M. L. Clodoveo, F. Corbo, & R. Amirante (Eds.), GENP2018. Green Extraction of Natural Products (pp. 37–38). Bari: Università degli Studi di Bari “Aldo Moro.” Retrieved from (Keynote Speaker)
  • Meneguzzo, F., & Albanese, L. (2018). CAVIBEER: advancing a new technological standard in beer brewing powered by hydrodynamic cavitation. In M. Dular (Ed.), Workshop on Cavitation Exploitation. Ljubljana, Slovenia, 27-28 September,2018. Retrieved from
  • Albanese, L. (2018). Bringing hydrodynamic cavitation powered beer-brewing from the pilot to the industrial scale: challenges and solutions. In M. Dular (Ed.), Workshop on Cavitation Exploitation. Ljubljana, Slovenia, 27-28 September, 2018. Retrieved from (Keynote Speaker)
  • Meneguzzo, F. (2018). Cavibeer. Harnessing the power of hydrodynamic cavitation in the beer sector. In L. De Cooman (Ed.), 13th International Trends in Brewing. Ghent, Belgium, April 8th-12th 2018: KU Leuven. Retrieved from
  • Meneguzzo, F. (2017). Cavibeer. Cavitation-powered beer: from laboratory to industry and brewery. In Journée d’étude – Classic hits and new deals. Istitut Meurice, Brussels: ARFB – Association Royale des anciens élèves de l’institut des industries de Fermentation de Bruxelles. Retrieved from