selected publications
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academic article
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book
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chapter
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conference paper
- Enrichment of fresh egg pasta with antioxidant extracts obtained from wild Italian Plantago coronopus L. and Cichorium intybus L. and quality characterisation of the fresh end product 2022
- Development of natural hypocholesterolemic agents: application in cottage cheese. 27-27. 2021
- Extraction of Phenolic compounds from Artemisia absinthium L.: otimization through ultrassound assisted extraction using the Response surface methodology 2021
- Natural food preservatives: application of rosemary, basil, and sage in yogurts as a viable alternative to artificial ones, using sustainable, low cost and efficient process. 49-49. 2021
- Natural food preservatives: application of rosemary, lemon balm and oregano extracts in chocolate muffins. 135-135. 2021
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document
- Book of Abstracts - Transcolab Summit: Trends in grain-based foods: 2022
- Book of Abstracts of the 1st Novel Food Webinar: Novel foods based on new ingredients, materials and processes 2022
- Natural food preservatives: application of rosemary, lemon balm and oregano extracts in chocolate muffins 2021
- 1st Natural products application: Health, Cosmetic and Food: book of abstracts 2021
- Natural food preservatives: application of rosemary, basil and sage in yogurts as aviable alternative to artificial ones, using sustainable, low cost and efficient processes 2021
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journal article
- Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples. Foods. 1-19. 2023
- Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta. Food Chemistry. 1-9. 2022
- Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology. Chemosensors. 1-16. 2021
- Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. Foods. 1-165. 2021
- Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies. Applied Sciences. 1-151. 2021
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thesis