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Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread.
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- Sustainability (2071-1050), 2023, v. 15, n. 17, p. 12899, doi. 10.3390/su151712899
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- Article
Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study.
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- Sustainability (2071-1050), 2022, v. 14, n. 11, p. 6702, doi. 10.3390/su14116702
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- Article
Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils.
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- Sustainability (2071-1050), 2021, v. 13, n. 23, p. 13038, doi. 10.3390/su132313038
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- Article
Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders.
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- Foods, 2024, v. 13, n. 15, p. 2402, doi. 10.3390/foods13152402
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- Article
A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production.
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- Foods, 2023, v. 12, n. 20, p. 3743, doi. 10.3390/foods12203743
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- Article
Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta.
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- Foods, 2023, v. 12, n. 4, p. 774, doi. 10.3390/foods12040774
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- Article