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Spatio‐temporal monitoring of lake fish spawning activity using environmental DNA metabarcoding

Environmental DNA (Hoboken, N.J.), 2023-09, Vol.5 (5), p.849-860

2023

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Optimising species detection probability and sampling effort in lake fish eDNA surveys

Metabarcoding and Metagenomics, 2024-07, Vol.8, p.121-143

2024

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Ground‐truthing of a fish‐based environmental DNA metabarcoding method for assessing the quality of lakes

The Journal of applied ecology, 2019-05, Vol.56 (5), p.1232-1244

2019

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Untangling Molecular Food Webs of Non-Native Invertebrates and Their Communities

Benucci, Marco

2020

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Assessing the impact of the threatened crucian carp (Carassius carassius) on pond invertebrate diversity: A comparison of conventional and molecular tools

Molecular ecology, 2021-07, Vol.30 (13), p.3252-3269

2021

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Simple, sensitive and species-specific assays for detecting quagga and zebra mussels (Dreissena rostriformis bugensis and D. polymorpha) using environmental DNA

Management of biological invasions, 2020-06, Vol.11 (2), p.218-236

2020

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Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability

Plant foods for human nutrition (Dordrecht), 2021-09, Vol.76 (3), p.347-353

2021

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Dosing oxygen from the early stages of white winemaking: Effect on oxidation–reduction potential, browning stability, volatile composition, and sensory properties

Food chemistry, 2024-01, Vol.432, p.137243-137243, Article 137243

2024

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A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application

Critical reviews in food science and nutrition, 2024-08, p.1

2024

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Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review

Comprehensive reviews in food science and food safety, 2022-05, Vol.21 (3), p.2715-2737

2022

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Arginase Activity Characterization During Alcoholic Fermentation by Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeast

Food and bioprocess technology, 2021-11, Vol.14 (11), p.1996-2003

2021

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Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions

Food science & technology, 2021-04, Vol.140, p.110725, Article 110725

2021

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Partitioning Recovery of Natural Pigments from Spirulina platensis

Plant foods for human nutrition (Dordrecht), 2023-09, Vol.78 (3), p.557-565

2023

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Interannual dynamics of Tuber melanosporum and fungal communities in productive black truffle orchards amended with truffle nests

FEMS microbiology ecology, 2023-07, Vol.99 (8)

2023

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Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry

European food research & technology, 2023-10, Vol.249 (10), p.2625-2633

2023

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Stabilized chlorophyll‐based food colorants from spinach: Kinetics of a tailored enzymatic extraction

Journal of food science, 2024-09, Vol.89 (9), p.5270-5279

2024

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Effect of microwave power and blanching time in relation to different geometric shapes of vegetables

Food science & technology, 2019-01, Vol.99, p.497-504

2019

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Clay/chitosan biocomposite systems as novel green carriers for covalent immobilization of food enzymes

Journal of materials research and technology, 2019-07, Vol.8 (4), p.3644-3652

2019

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Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications

Food hydrocolloids, 2018-01, Vol.74, p.124-131

2018

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A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction

Foods, 2021-01, Vol.10 (2), p.236

2021

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Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production

Food chemistry, 2019-12, Vol.300, p.125174-125174, Article 125174

2019

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Multi-enzymatic Systems Immobilized on Chitosan Beads for Pomegranate Juice Treatment in Fluidized Bed Reactor: Effect on Haze-Active Molecules and Chromatic Properties

Food and bioprocess technology, 2019-09, Vol.12 (9), p.1559-1572

2019

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Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile

Food chemistry, 2021-03, Vol.340, p.127900, Article 127900

2021

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Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes

Food and bioproducts processing, 2020-05, Vol.121, p.43-53

2020

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Green Enzymatic Recovery of Functional Bioactive Compounds from Unsold Vegetables: Storability and Potential Health Benefits

Applied sciences, 2022-12, Vol.12 (23), p.12249

2022

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Spatio‐temporal monitoring of lake fish spawning activity using environmental DNA metabarcoding

Optimising species detection probability and sampling effort in lake fish eDNA surveys

Ground‐truthing of a fish‐based environmental DNA metabarcoding method for assessing the quality of lakes

Untangling Molecular Food Webs of Non-Native Invertebrates and Their Communities

Assessing the impact of the threatened crucian carp (Carassius carassius) on pond invertebrate diversity: A comparison of conventional and molecular tools

Simple, sensitive and species-specific assays for detecting quagga and zebra mussels (Dreissena rostriformis bugensis and D. polymorpha) using environmental DNA

Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability

Dosing oxygen from the early stages of white winemaking: Effect on oxidation–reduction potential, browning stability, volatile composition, and sensory properties

A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application

Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review

Arginase Activity Characterization During Alcoholic Fermentation by Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeast

Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions

Partitioning Recovery of Natural Pigments from Spirulina platensis

Interannual dynamics of Tuber melanosporum and fungal communities in productive black truffle orchards amended with truffle nests

Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry

Stabilized chlorophyll‐based food colorants from spinach: Kinetics of a tailored enzymatic extraction

Effect of microwave power and blanching time in relation to different geometric shapes of vegetables

Clay/chitosan biocomposite systems as novel green carriers for covalent immobilization of food enzymes

Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications

A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction

Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production

Multi-enzymatic Systems Immobilized on Chitosan Beads for Pomegranate Juice Treatment in Fluidized Bed Reactor: Effect on Haze-Active Molecules and Chromatic Properties

Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile

Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes

Green Enzymatic Recovery of Functional Bioactive Compounds from Unsold Vegetables: Storability and Potential Health Benefits

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