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Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil.
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- Foods, 2024, v. 13, n. 13, p. 2088, doi. 10.3390/foods13132088
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- Article
Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality.
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- Foods, 2024, v. 13, n. 12, p. 1812, doi. 10.3390/foods13121812
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- Article
Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation.
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- Foods, 2024, v. 13, n. 7, p. 1108, doi. 10.3390/foods13071108
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- Article
Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects.
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- Foods, 2024, v. 13, n. 6, p. 825, doi. 10.3390/foods13060825
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- Article
Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results.
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- Foods, 2023, v. 12, n. 22, p. 4161, doi. 10.3390/foods12224161
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- Article
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread.
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- Foods, 2023, v. 12, n. 14, p. 2672, doi. 10.3390/foods12142672
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- Article
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine.
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- Foods, 2023, v. 12, n. 14, p. 2719, doi. 10.3390/foods12142719
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- Article
Valorization of an Old Variety of Triticum aestivum : A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality.
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- Foods, 2023, v. 12, n. 6, p. 1351, doi. 10.3390/foods12061351
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- Article
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria , Water Loss, Lipid Peroxidation, and Colour Changes.
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- Foods, 2022, v. 11, n. 24, p. 3994, doi. 10.3390/foods11243994
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- Article
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread.
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- Foods, 2022, v. 11, n. 21, p. 3470, doi. 10.3390/foods11213470
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- Article
Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance.
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- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101486
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- Article
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts.
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- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101398
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- Article
Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against Sitophilus zeamais (Coleoptera: Curculionidae).
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- Foods, 2022, v. 11, n. 9, p. 1224, doi. 10.3390/foods11091224
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- Article
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?
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- Foods, 2022, v. 11, n. 7, p. 1011, doi. 10.3390/foods11071011
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- Article
Ozone and Bioactive Compounds in Grapes and Wine.
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- Foods, 2021, v. 10, n. 12, p. 2934, doi. 10.3390/foods10122934
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- Article
A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas.
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- Foods, 2021, v. 10, n. 10, p. 2292, doi. 10.3390/foods10102292
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- Article
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties.
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- Foods, 2021, v. 10, n. 5, p. 942, doi. 10.3390/foods10050942
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- Article
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 5, p. 1732, doi. 10.1002/jsfa.10816
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- Article
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results.
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- European Journal of Lipid Science & Technology, 2021, v. 123, n. 2, p. 1, doi. 10.1002/ejlt.202000122
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- Article
By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features.
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- Foods, 2020, v. 9, n. 10, p. 1390, doi. 10.3390/foods9101390
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- Publication type:
- Article
By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1390, doi. 10.3390/foods9101390
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- Article
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 15, p. 5235, doi. 10.3390/app10155235
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- Article
Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System.
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- Nutrients, 2020, v. 12, n. 6, p. 1557, doi. 10.3390/nu12061557
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- Article
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread.
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- Foods, 2020, v. 9, n. 2, p. 204, doi. 10.3390/foods9020204
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- Article
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features.
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- Molecules, 2019, v. 24, n. 14, p. 2625, doi. 10.3390/molecules24142625
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- Article
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits.
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- Applied Sciences (2076-3417), 2019, v. 9, n. 12, p. 2431, doi. 10.3390/app9122431
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- Article
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients.
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- Molecules, 2019, v. 24, n. 1, p. 65, doi. 10.3390/molecules24010065
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- Article
Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 9, p. 1, doi. 10.1002/ejlt.201800156
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- Article