Publicacións en colaboración con investigadores/as de University of Turin (22)

2024

  1. Advice on how to start beekeeping, memories with bees and the uses of honey: results of an online questionnaire with European beekeepers

    Journal of Apicultural Research

  2. Multilayer Film Comprising Polybutylene Adipate Terephthalate and Cellulose Nanocrystals with High Barrier and Compostable Properties

    Polymers, Vol. 16, Núm. 15

2023

  1. Edible fruits and berries as a source of functional polyphenols: current scene and future perspectives

    Phytochemistry Reviews

2022

  1. Effects of different drying techniques on the quality and bioactive compounds of plant-based products: a critical review on current trends

    Drying Technology, Vol. 40, Núm. 8, pp. 1539-1561

2021

  1. Effect of flourensia cernua bioactive compounds on stability of an oil-in-water (O/w) emulsion

    Biointerface Research in Applied Chemistry, Vol. 11, Núm. 6, pp. 13997-14006

  2. Fatty acid composition of lamb meat from Italian and German local breeds

    Small Ruminant Research, Vol. 200

  3. Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties

    Small Ruminant Research, Vol. 195

  4. Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage

    Small Ruminant Research, Vol. 198

  5. Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS

    Food Chemistry, Vol. 356

2020

  1. A review of sustainable and intensified techniques for extraction of food and natural products

    Green Chemistry, Vol. 22, Núm. 8, pp. 2325-2353

  2. Dehydration of protein lactoferrin-glycomacropeptide nanohydrogels

    Food Hydrocolloids, Vol. 101

  3. Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products

    Elsevier, pp. 1-353

2019

  1. Green technologies for food processing: Principal considerations

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103

  2. Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds

    Elsevier, pp. 1-357

2018

  1. The use and design of the BSC in the health care sector: A systematic literature review for Italy, Spain, and Portugal

    International Journal of Health Planning and Management, Vol. 33, Núm. 1, pp. 6-30

2017

  1. An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

    Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 6, pp. 1345-1358

  2. Functional Foods

    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

  3. Innovative "green" and novel strategies for the extraction of bioactive added value compounds from citruswastes - A review

    Molecules, Vol. 22, Núm. 5

  4. Nanocoating with extract of tarbush to retard Fuji apples senescence

    Postharvest Biology and Technology, Vol. 134, pp. 67-75

  5. Plasma membrane depolarization precedes photosynthesis damage and long-term leaf bleaching in (E)-chalcone-treated Arabidopsis shoots

    Journal of Plant Physiology, Vol. 218, pp. 56-65