Pubblicazioni

Red beetroot’s NMR-based metabolomics. Phytochemical profile related to development time and production year

2021 - FOODS
Giampaoli, Ottavia; Sciubba, Fabio; Conta, Giorgia; Capuani, Giorgio; Tomassini, Alberta; Giorgi, Giorgio; Brasili, Elisa; Aureli, Walter; Miccheli, Alfredo

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

2021 - FOODS
Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

Microwave and ultrasound pre-treatments for drying of the “Rocha” pear. Impact on phytochemical parameters, color changes and drying kinetics

2021 - FOODS
Onal, B.; Adiletta, G.; Di Matteo, M.; Russo, P.; Ramos, I. N.; Silva, C. L. M.

Commercial bio-packaging to preserve the quality and extend the shelf-life of vegetables. The case-study of pumpkin samples studied by a multimethodological approach

2021 - FOODS
Di Matteo, Giacomo; Di Matteo, Paola; Sambucci, Matteo; Tirillo', Jacopo; Giusti, Anna Maria; Vinci, Giuliana; Gobbi, Laura; Prencipe, Sabrina A.; Salvo, Andrea; Ingallina, Cinzia; Spano, Mattia; Sobolev, Anatoly P.; Proietti, Noemi; Di Tullio, Valeria; Russo, Paola; Mannina, Luisa; Valente, Marco

NMR Characterization of Ten Apple Cultivars from the Piedmont Region

2021 - FOODS
Di Matteo, G.; Spano, M.; Esposito, C.; Santarcangelo, C.; Baldi, A.; Daglia, M.; Mannina, L.; Ingallina, C.; Sobolev, A. P.

Headspace/gc–ms analysis and investigation of antibacterial, antioxidant and cytotoxic activity of essential oils and hydrolates from rosmarinus officinalis l. And lavandula angustifolia miller

2021 - FOODS
Garzoli, S.; Masci, V. L.; Franceschi, S.; Tiezzi, A.; Giacomello, P.; Ovidi, E.

‘Don’t Worry, Honey: It’s Cooked’: Addressing Food Risk during Pregnancy on Facebook Italian Posts

2021 - FOODS
Rizzoli, Valentina; Mascarello, Giulia; Pinto, Anna; Crovato, Stefania; Ruzza, Mirko; Tiozzo, Barbara; Ravarotto, Licia

Article study on extra virgin olive oil: Quality evaluation by anti-radical activity, color analysis, and polyphenolic hplc-dad analysis

2021 - FOODS
Cairone, F.; Petralito, S.; Scipione, L.; Cesa, S.

Barley protein properties, extraction and applications, with a focus on brewers' spent grain protein

2021 - FOODS
Jaeger, Alice; Zannini, Emanuele; Sahin, Aylin W.; Arendt, Elke K.

Nutritional and rheological features of lentil protein Isolate for yoghurt-like application

2021 - FOODS
Boeck, Theresa; Zannini, Emanuele; Sahin, Aylin W.; Bez, Juergen; Arendt, Elke K.

Fermentation as a tool to revitalise Brewers' spent grain and elevate techno-functional properties and nutritional value in high fibre bread

2021 - FOODS
Neylon, Emma; Arendt, Elke K.; Zannini, Emanuele; Sahin, Aylin W.

Taste responses to chocolate pudding with different sucrose concentrations through physiological and explicit self-reported measures

2021 - FOODS
Martinez-Levy, Ana C.; Moneta, Elisabetta; Rossi, Dario; Trettel, Arianna; Peparaio, Marina; Saggia Civitelli, Eleonora; DI FLUMERI, Gianluca; Cherubino, Patrizia; Babiloni, Fabio; Sinesio, Fiorella

Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey. Design and characterization of a functional ricotta cheese

2021 - FOODS
Pontonio, E.; Montemurro, M.; Gennaro, G. V. D.; Miceli, V.; Rizzello, C. G.

Nutrition and Physical Activity-Induced Changes in Gut Microbiota: Possible Implications for Human Health and Athletic Performance

2021 - FOODS
Cella, Vittoria; Bimonte, Viviana M; Sabato, Claudia; Paoli, Antonio; Baldari, Carlo; Campanella, Matteo; Lenzi, Andrea; Ferretti, Elisabetta; Migliaccio, Silvia

Design of a “clean-label” gluten-free bread to meet consumers demand

2021 - FOODS
Montemurro, M.; Pontonio, E.; Rizzello, C. G.

Plant-based alternatives to yogurt. State-of-the-art and perspectives of new biotechnological challenges

2021 - FOODS
Montemurro, M; Pontonio, E; Coda, R; Rizzello, Cg

Milk alternatives and non-dairy fermented products. Trends and challenges

2021 - FOODS
Pontonio, E.; Rizzello, C. G.

Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification

2021 - FOODS
De Pasquale, I.; Verni, M.; Verardo, V.; Gomez-Caravaca, A. M.; Rizzello, C. G.

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