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Putting together the puzzle of consumer food waste: Towards an integral perspective

Trends in food science & technology, 2017-10, Vol.68, p.37-50

2017

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Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Innovative food science & emerging technologies, 2018-02, Vol.45, p.344-353

2018

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Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption

Food research international, 2019-02, Vol.116, p.57-70

2019

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Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins

Food science & technology, 2019-02, Vol.100, p.75-82

2019

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Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk

Journal of dairy science, 2020-10, Vol.103 (10), p.8822-8828

2020

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Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients

Food chemistry, 2020-08, Vol.320, p.126649-126649, Article 126649

2020

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Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Journal of Chromatography B, 2004-03, Vol.802 (1), p.189-199

2004

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Risk-based integrity audits in the food chain – A framework for complex systems

Trends in food science & technology, 2016-10, Vol.56, p.167-174

2016

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Gut production of GABA by a probiotic formula: an in vitro study

Beneficial microbes, 2024-01, Vol.15 (1), p.67-15

2024

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Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

Food chemistry, 2011-05, Vol.126 (1), p.149-156

2011

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Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin

Journal of endocrinological investigation, 2016-11, Vol.39 (11), p.1295-1301

2016

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Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox

Food & function, 2016-01, Vol.7 (6), p.2516-2525

2016

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Rapid and noninvasive quality control of anhydrous milk fat by PTR‐MS: The effect of storage time and packaging

Journal of mass spectrometry., 2018-09, Vol.53 (9), p.753-762

2018

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Freisetzung von Maillard‐Reaktionsprodukten aus glykierten Caseinen während des gastrointestinalen Verdaus

Lebensmittelchemie, 2023-03, Vol.77 (S1), p.S1-067-S1-067

2023

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Antioxidative Activity and Carotenoid and Tomatine Contents in Different Typologies of Fresh Consumption Tomatoes

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4723-4727

2000

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Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

Food science & technology, 2018-04, Vol.90, p.592-597

2018

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Apple polyphenol extracts prevent damage to human gastric epithelial cells in vitro and to rat gastric mucosa in vivo

Gut, 2005-02, Vol.54 (2), p.193-200

2005

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effect of cooking on the phytochemical content of vegetables

Journal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1057-1070

2014

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Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients

RSC advances, 2015-01, Vol.5 (82), p.66894-66900

2015

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Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre

Nutrition, metabolism, and cardiovascular diseases, 2009-05, Vol.19 (4), p.283-290

2009

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Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers

Food and chemical toxicology, 2003-11, Vol.41 (11), p.1587-1597

2003

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Characterization of coloured compounds obtained by enzymatic extraction of bakery products

Food and chemical toxicology, 2003-10, Vol.41 (10), p.1367-1374

2003

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Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’

Quality assurance and safety of crops & food, 2017-01, Vol.9 (4), p.391-399

2017

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Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

Food research international, 2016-11, Vol.89 (Pt 1), p.860-869

2016

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Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

Food chemistry, 2015-12, Vol.188, p.357-364

2015

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Putting together the puzzle of consumer food waste: Towards an integral perspective

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption

Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins

Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk

Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients

Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food

Risk-based integrity audits in the food chain – A framework for complex systems

Gut production of GABA by a probiotic formula: an in vitro study

Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat

Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin

Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox

Rapid and noninvasive quality control of anhydrous milk fat by PTR‐MS: The effect of storage time and packaging

Freisetzung von Maillard‐Reaktionsprodukten aus glykierten Caseinen während des gastrointestinalen Verdaus

Antioxidative Activity and Carotenoid and Tomatine Contents in Different Typologies of Fresh Consumption Tomatoes

Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum

Apple polyphenol extracts prevent damage to human gastric epithelial cells in vitro and to rat gastric mucosa in vivo

effect of cooking on the phytochemical content of vegetables

Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients

Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre

Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers

Characterization of coloured compounds obtained by enzymatic extraction of bakery products

Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’

Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry

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