Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period

por Roda, Arianna, Lambri, Milena
Publicado 2019

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level

por Vezzulli, Fosca, Lambri, Milena, Bertuzzi, Terenzio
Publicado 2023

Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta

por Vezzulli, Fosca, Rocchetti, Gabriele, Lambri, Milena, Lucini, Luigi
Publicado 2022

Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products

por Castellini, Greta, Vezzulli, Fosca, Lambri, Milena, Sacchettini, Gabriele, Graffigna, Guendalina, Marques, António, Capri, Ettore
Publicado 2022

Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation

por Leni, Giulia, Romanini, Elia, Bertuzzi, Terenzio, Abate, Alessio, Bresciani, Letizia, Lambri, Milena, Dall’Asta, Margherita, Gabrielli, Mario
Publicado 2023