Publikationen, an denen er mitarbeitet Luigi Lucini (22)

2022

  1. Determinants of consumer acceptance of new technologies used to trace and certify sustainable food products: A mini-review on blockchain technology

    Current Opinion in Environmental Science and Health, Vol. 30

  2. Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers

    Antioxidants, Vol. 11, Núm. 11

  3. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

2021

  1. Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters

    Meat science, Vol. 180, pp. 108584

  2. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  3. Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison

    LWT, Vol. 141

2020

  1. Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

    Current Opinion in Food Science, Vol. 31, pp. 81-87

  2. Bacterial growth and biological properties of Cymbopogon schoenanthus and Ziziphus lotus are modulated by extraction conditions

    Food Research International, Vol. 136

  3. Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

    Molecules, Vol. 25, Núm. 4

  4. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 13, pp. 4968-4977

  5. Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties

    Food Chemistry, Vol. 330

  6. Impact of a pitanga leaf extract to prevent lipid oxidation processes during shelf life of packaged pork burgers: An untargeted metabolomic approach

    Foods, Vol. 9, Núm. 11

  7. Nutritional characterization of Butternut squash (Cucurbita moschata D.): Effect of variety (Ariel vs. Pluto) and farming type (conventional vs. organic)

    Food Research International, Vol. 132

  8. Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1002-1009

2019

  1. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3672-3680

  2. Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties

    Food Chemistry, Vol. 271, pp. 157-164

  3. High-power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage

    Journal of Food Processing and Preservation, Vol. 43, Núm. 8

  4. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

    LWT, Vol. 110, pp. 316-323

  5. Innovative technologies for fruit extracts: Value-added opportunities in the meat industry

    IOP Conference Series: Earth and Environmental Science

2018

  1. Analytical tools used for the identification and quantification of pectin extracted from plant food matrices, wastes and by-products: A review

    Food Chemistry, Vol. 266, pp. 47-55