Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

por Lavelli, Vera, D’Incecco, Paolo, Pellegrino, Luisa
Publicado 2021

Bioprocesses with Reduced Ecological Footprint by Marine Debaryomyces hansenii Strain for Potential Applications in Circular Economy

por Donzella, Silvia, Capusoni, Claudia, Pellegrino, Luisa, Compagno, Concetta
Publicado 2021

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

por Pellegrino, Luisa, Hogenboom, Johannes A., Rosi, Veronica, D’Incecco, Paolo
Publicado 2021

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

por Fracassetti, Daniela, Limbo, Sara, Messina, Natalia, Pellegrino, Luisa, Tirelli, Antonio
Publicado 2021

Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

por Gerna, Stefano, D’Incecco, Paolo, Limbo, Sara, Sindaco, Marta, Pellegrino, Luisa
Publicado 2023

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

por Estivi, Lorenzo, Pellegrino, Luisa, Hogenboom, Johannes A., Brandolini, Andrea, Hidalgo, Alyssa
Publicado 2022

Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

por Brasca, Milena, Morandi, Stefano, Silvetti, Tiziana, Rosi, Veronica, Cattaneo, Stefano, Pellegrino, Luisa
Publicado 2013

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

por D’Incecco, Paolo, Limbo, Sara, Hogenboom, John, Rosi, Veronica, Gobbi, Serena, Pellegrino, Luisa
Publicado 2020

Investigating the Role of Antioxidant Compounds in Riboflavin-Mediated Photo-Oxidation of Methionine: A (1)H-NMR Approach

por Fracassetti, Daniela, Tirelli, Antonio, Limbo, Sara, Mastro, Melissa, Pellegrino, Luisa, Ragg, Enzio M.
Publicado 2020

Focus on the Protein Fraction of Sports Nutrition Supplements

por Pellegrino, Luisa, Hogenboom, Johannes A., Rosi, Veronica, Sindaco, Marta, Gerna, Stefano, D’Incecco, Paolo
Publicado 2022

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

por Bettera, Luca, Alinovi, Marcello, D’Incecco, Paolo, Gatti, Monica, Carini, Eleonora, Pellegrino, Luisa, Bancalari, Elena
Publicado 2023

From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin

por Musatti, Alida, Cavicchioli, Daniele, Mapelli, Chiara, Bertoni, Danilo, Hogenboom, Johannes A., Pellegrino, Luisa, Rollini, Manuela
Publicado 2020

Vitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence

por Pellegrino, Luisa, Marangoni, Franca, Muscogiuri, Giovanna, D’Incecco, Paolo, Duval, Guillaume T., Annweiler, Cedric, Colao, Annamaria
Publicado 2021

Recycling industrial food wastes for lipid production by oleaginous yeasts Rhodosporidiobolus azoricus and Cutaneotrichosporon oleaginosum

por Donzella, Silvia, Serra, Immacolata, Fumagalli, Andrea, Pellegrino, Luisa, Mosconi, Giacomo, Lo Scalzo, Roberto, Compagno, Concetta
Publicado 2022

Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens

por Mattio, Luce M., Dallavalle, Sabrina, Musso, Loana, Filardi, Rossella, Franzetti, Laura, Pellegrino, Luisa, D’Incecco, Paolo, Mora, Diego, Pinto, Andrea, Arioli, Stefania
Publicado 2019

Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties

por Korcari, Dea, Fanton, Alberto, Ricci, Giovanni, Rabitti, Noemi Sofia, Laureati, Monica, Hogenboom, Johannes, Pellegrino, Luisa, Emide, Davide, Barbiroli, Alberto, Fortina, Maria Grazia
Publicado 2023