Pubblicazioni

Plant-derived food waste management, valorization, and recycling through sourdough fermentation

2024 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Pontonio, E.; Stringari, A.; Di Cagno, R.; Filannino, P.; Rizzello, C. G.; Polo, A.; Nikoloudaki, O.; Gobbetti, M.

Regulatory safety assessment of nanoparticles for the food chain in Europe

2023 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Schoonjans, Reinhilde; Castenmiller, Jacqueline; Chaudhry, Qasim; Cubadda, Francesco; Daskaleros, Takis; Franz, Roland; Gott, David; Mast, Jan; Mortensen, Alicja; Oomen, Agnes G.; Rauscher, Hubert; Weigel, Stefan; Chiara Astuto, Maria; Cattaneo, Irene; Barthelemy, Eric; Rincon, Ana; Tarazona, JosÃ©

A vision on the foodture role of dietary exposure sciences in the interplay between food safety and nutrition

2022 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Jeddi, Mz; Boon, Pe; Cubadda, F; Hoogenboom, R; Mol, H; Verhagen, H; Sijm, Dthm

Targeted formulation of plant-based protein-foods. Supporting the food system's transformation in the context of human health, environmental sustainability and consumer trends

2022 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hoehnel, Andrea; Zannini, Emanuele; Arendt, Elke K.

Thirty years of knowledge on sourdough fermentation. A systematic review

2021 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C. G.; Gobbetti, M.

Production of pulse protein ingredients and their application in plant-based milk alternatives

2021 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Vogelsang-OâDwyer, Martin; Zannini, Emanuele; Arendt, Elke K.

Characteristics and properties of fibres suitable for a low FODMAP diet. An overview

2021 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Atzler, Jj; Sahin, Aw; Gallagher, E; Zannini, E; Arendt, Ek

Atomic Force microscopy techniques to investigate activated food packaging materials

2019 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Marinello, F.; La Storia, A.; Mauriello, G.; Passeri, D.

Use of NMR applications to tackle future food fraud issues

2019 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sobolev, Anatoly P.; Thomas, Freddy; Donarski, James; Ingallina, Cinzia; Circi, Simone; Cesare Marincola, Flaminia; Capitani, Donatella; Mannina, Luisa

Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

2016 - TRENDS IN FOOD SCIENCE & TECHNOLOGY

Peyer, Lorenzo C.; Zannini, Emanuele; Arendt, Elke K.