Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance by Dilucia, Flavia, Lacivita, Valentina, Conte, Amalia, Del Nobile, Matteo A

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Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality by la Gatta, Barbara, Rutigliano, Mariacinzia, Liberatore, Maria Teresa, Dilucia, Flavia, Palmitessa, Maurizio, Di Luccia, Aldo, Lamacchia, Carmela

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Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach by Dilucia, Flavia, Lacivita, Valentina, Nobile, Matteo Alessandro Del, Conte, Amalia

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Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour by Rutigliano, Mariacinzia, Liberatore, Maria Teresa, Dilucia, Flavia, Di Luccia, Aldo, la Gatta, Barbara

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Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace by Liberatore, Maria Teresa, Dilucia, Flavia, Rutigliano, Mariacinzia, Viscecchia, Rosaria, Spano, Giuseppe, Capozzi, Vittorio, Bimbo, Francesco, Di Luccia, Aldo, la Gatta, Barbara

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Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment by la Gatta, Barbara, Rutigliano, Mariacinzia, Liberatore, Maria Teresa, Dilucia, Flavia, Spadaccino, Giuseppina, Quinto, Maurizio, Di Luccia, Aldo

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A proteomic study of “Coppa Piacentina”: A typical Italian dry-cured Salami by Rutigliano, Mariacinzia, Loizzo, Pasqua, Spadaccino, Giuseppina, Trani, Antonio, Tremonte, Patrizio, Coppola, Raffaele, Dilucia, Flavia, Di Luccia, Aldo, la Gatta, Barbara

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Effect of a Novel Pretreatment Before Freeze-Drying Process on the Antioxidant Activity and Polyphenol Content of Malva sylvestris L., Calendula officinalis L., and Asparagus offic... by Dilucia, Flavia, Rutigliano, Mariacinzia, Libutti, Angela, Quinto, Maurizio, Spadaccino, Giuseppina, Liberatore, Maria Teresa, Lauriola, Michele, di Luccia, Aldo, la Gatta, Barbara

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Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables by la Gatta, Barbara, Liberatore, Maria Teresa, Dilucia, Flavia, Rutigliano, Mariacinzia, Baiano, Antonietta, Di Luccia, Aldo, Turco, Francesco, Turco, Davide

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Use of Prickly Pears in Cod Fish-Burgers as Functional Ingredients by Flavia Dilucia, Amalia Conte, Matteo Alessandro Del Nobile

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Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders by la Gatta, Barbara, Rutigliano, Mariacinzia, Dilucia, Flavia, Liberatore, Maria Teresa, Viscecchia, Rosaria, Bimbo, Francesco, Di Luccia, Aldo

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