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Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates

Food and bioprocess technology, 2020-12, Vol.13 (12), p.2145-2155

2020

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Photo-Induced Modification of Food Protein Structure and Functionality

Food engineering reviews, 2015-09, Vol.7 (3), p.346-356

Manzocco, Lara

2015

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Shelf-life Assessment of Food Undergoing Oxidation-A Review

Critical reviews in food science and nutrition, 2016-08, Vol.56 (11), p.1903-1912

2016

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Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures

Food research international, 2019-02, Vol.116, p.1121-1125

2019

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Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice

Food science & technology, 2017-11, Vol.85, p.363-371

2017

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Hyperbaric Storage of Food: Applications, Challenges, and Perspectives

Food engineering reviews, 2022-03, Vol.14 (1), p.20-30

2022

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Impact of UV-C light on safety and quality of fresh-cut melon

Innovative food science & emerging technologies, 2011, Vol.12 (1), p.13-17

2011

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Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads

Food research international, 2024-11, Vol.196, p.115029, Article 115029

2024

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Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials

Gels, 2023-01, Vol.9 (1), p.62

2023

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Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features

Polymers, 2021-11, Vol.13 (23), p.4063

2021

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The Acceptability Limit in Food Shelf Life Studies

Critical reviews in food science and nutrition, 2016-07, Vol.56 (10), p.1640-1646

Manzocco, Lara

2016

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Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Foods, 2020-06, Vol.9 (6), p.749

2020

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Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach

Current research in food science, 2021-01, Vol.4, p.115-120

2021

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Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste

Innovative food science & emerging technologies, 2018-12, Vol.50, p.11-19

2018

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Review of non-enzymatic browning and antioxidant capacity in processed foods

Trends in Food Science & Technology, 2000-09, Vol.11 (9-10), p.340-346

2000

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Okra ( Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread

Foods, 2024-10, Vol.13 (20), p.3238

2024

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Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates Mixtures

Foods, 2020-12, Vol.10 (1), p.26

2020

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Fruit and vegetable waste management and the challenge of fresh-cut salad

Trends in food science & technology, 2017-05, Vol.63, p.51-59

2017

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Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity

Journal of agricultural and food chemistry, 2004-03, Vol.52 (5), p.1177-1180

2004

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Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems

Current research in food science, 2024, Vol.8, p.100700-100700, Article 100700

2024

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Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr)

Journal of the science of food and agriculture, 2011-06, Vol.91 (8), p.1373-1380

2011

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Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition

Rapid communications in mass spectrometry, 2011-04, Vol.25 (7), p.899-909

2011

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Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions

Food and bioprocess technology, 2016-02, Vol.9 (2), p.232-242

2016

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Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads

Journal of food engineering, 2023-08, Vol.351, p.111522, Article 111522

2023

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Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread

Journal of the science of food and agriculture, 2023-06, Vol.103 (8), p.4025-4033

2023

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Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates

Photo-Induced Modification of Food Protein Structure and Functionality

Shelf-life Assessment of Food Undergoing Oxidation-A Review

Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures

Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice

Hyperbaric Storage of Food: Applications, Challenges, and Perspectives

Impact of UV-C light on safety and quality of fresh-cut melon

Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads

Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials

Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features

The Acceptability Limit in Food Shelf Life Studies

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach

Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste

Review of non-enzymatic browning and antioxidant capacity in processed foods

Okra ( Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread

Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates Mixtures

Fruit and vegetable waste management and the challenge of fresh-cut salad

Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity

Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems

Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr)

Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition

Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions

Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads

Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread

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