Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products

por Rondanelli, Mariangela, Daglia, Maria, Meneghini, Silvia, Di Lorenzo, Arianna, Peroni, Gabriella, Faliva, Milena Anna, Perna, Simone
Publicado 2017

Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials

por Di Lorenzo, Arianna, Bloise, Nora, Meneghini, Silvia, Sureda, Antoni, Tenore, Gian Carlo, Visai, Livia, Arciola, Carla Renata, Daglia, Maria
Publicado 2016