Pubblicazioni

Oleic acid is not the only relevant mono-unsaturated fatty ester in olive oil

2020 - FOODS

Archimede, Rotondo; Giovanna Loredana La Torre, ; Giacomo, Dugo; Nicola, Cicero; Antonello, Santini; SALVO, ANDREA

Stability of the Meat protein type I collagen: Influence of pH, ionic strength, and phenolic antioxidant

2020 - FOODS

Lucarini, Massimo; Durazzo, Alessandra; Sciubba, Fabio; Di Cocco, Maria Enrica; Gianferri, Raffaella; Alise, MosÃ¨; Santini, Antonello; Delfini, Maurizio; Lombardi-Boccia, Ginevra

Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices

2020 - FOODS

Senadeera, W.; Adiletta, G.; Onal, B.; Di Matteo, M.; Russo, P.

NMR-Based Metabolomic Comparison of Brassica oleracea (Var. italica): Organic and Conventional Farming

2020 - FOODS

Lucarini, Massimo; Di Cocco, Maria Enrica; Raguso, Valeria; Milanetti, Flavia; Durazzo, Alessandra; Lombardi-Boccia, Ginevra; Santini, Antonello; Delfini, Maurizio; Sciubba, Fabio

Food and COVID-19: preventive/co-therapeutic strategies explored by current clinical trials and in silico studies

2020 - FOODS

Di Matteo, Giacomo; Spano, Mattia; Grosso, Michela; Salvo, Andrea; Ingallina, Cinzia; Russo, Mariateresa; Ritieni, Alberto; Mannina, Luisa

Identification and antimicrobial activity of medium-sized and short peptides from yellowfin tuna (Thunnus albacares) simulated gastrointestinal digestion

2020 - FOODS

Cerrato, A.; Capriotti, A. L.; Capuano, F.; Cavaliere, C.; Montone, A. M. I.; Montone, C. M.; Piovesana, S.; Chiozzi, R. Z.; Lagana, A.

Characterization of local products for their industrial use: the case of italian potato cultivars analyzed by untargeted and targeted methodologies

2020 - FOODS

Ingallina, Cinzia; Spano, Mattia; Sobolev, Anatoly P; Esposito, Cristina; Santarcangelo, Cristina; Baldi, Alessandra; Daglia, Maria; Mannina, Luisa

A non-isothermal moving-boundary model for continuous and intermittent drying of pears

2020 - FOODS

Adrover, Alessandra; Venditti, Claudia; Brasiello, Antonio

Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by Haloferax mediterranei fermentation

2020 - FOODS

Raho, S.; Carofiglio, V. E.; Montemurro, M.; Miceli, V.; Centrone, D.; Stufano, P.; Schioppa, M.; Pontonio, E.; Rizzello, C. G.

Ergot alkaloids in wheat and rye derived products in Italy

2019 - FOODS

Debegnach, F.; Patriarca, S.; Brera, C.; Gregori, E.; Sonego, E.; Moracci, G.; De Santis, B.

Quali-Quantitative Profile of Native Carotenoids in Kumquat from Brazil by HPLC-DAD-APCI/MS

2019 - FOODS

Maria Pinheiro-SantâAna, Helena; Cristine AnunciaÃ§Ã£o, Pamella; e Souza, Clarice Silva; Xavier de Paula Filho, Galdino; SALVO, ANDREA; Dugo, Giacomo; Giuffrida., Daniele

Use of fermented hemp, chickpea and milling by-products to improve the nutritional value of semolina pasta

2019 - FOODS

Schettino, Rosa; Pontonio, Erica; Rizzello, Carlo Giuseppe

How fermentation affects the antioxidant properties of cereals and legumes

2019 - FOODS

Verni, Michela; Verardo, Vito; Rizzello, Carlo Giuseppe

Recent advances in the use of sourdough biotechnology in pasta making

2019 - FOODS

Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe

Use of a selected Leuconostoc Citreum strain as a starter for making a "yeast-free" bread

2019 - FOODS

De Bellis, Palmira; Rizzello, Carlo Giuseppe; Sisto, Angelo; Valerio, Francesca; Lonigro, Stella Lisa; Conte, Amalia; Lorusso, Valeria; Lavermicocca, Paola

Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads

2019 - FOODS

Sozer, Nesli; Melama, Leena; Silbir, Selim; Rizzello, Carlo Giuseppe; Flander, Laura; Poutanen, Kaisa

Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

2018 - FOODS

Lorusso, Anna; Coda, Rossana; Montemurro, Marco; Rizzello, Carlo Giuseppe