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ArticlesPeer ReviewedFull Text
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix
Author / Creator:Lavelli, Vera ; D’Incecco, Paolo ; Pellegrino, Luisa
Publisher:Basel: MDPI AG
Journal title:Foods, 2021-08, Vol.10 (9), p.1989
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Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits
Author / Creator:Estivi, Lorenzo ; Pellegrino, Luisa ; Hogenboom, Johannes A. ; Brandolini, Andrea ; Hidalgo, Alyssa
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2022-11, Vol.27 (21), p.7541
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Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins
Author / Creator:Fracassetti, Daniela ; Limbo, Sara ; Messina, Natalia ; Pellegrino, Luisa ; Tirelli, Antonio
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2021-08, Vol.26 (17), p.5297
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Focus on the Protein Fraction of Sports Nutrition Supplements
Author / Creator:Pellegrino, Luisa ; Hogenboom, Johannes A. ; Rosi, Veronica ; Sindaco, Marta ; Gerna, Stefano ; D’Incecco, Paolo
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2022-05, Vol.27 (11), p.3487
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Vitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence
Author / Creator:Pellegrino, Luisa ; Marangoni, Franca ; Muscogiuri, Giovanna ; D’Incecco, Paolo ; Duval, Guillaume T. ; Annweiler, Cedric ; Colao, Annamaria
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2021-08, Vol.26 (17), p.5289
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Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months
Author / Creator:D’Incecco, Paolo ; Limbo, Sara ; Hogenboom, John ; Rosi, Veronica ; Gobbi, Serena ; Pellegrino, Luisa
Publisher:Switzerland: MDPI
Journal title:Foods, 2020-03, Vol.9 (3), p.268
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Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey
Author / Creator:Pellegrino, Luisa ; Rosi, Veronica ; Sindaco, Marta ; D’Incecco, Paolo
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2024-01, Vol.13 (3), p.355
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Bioprocesses with Reduced Ecological Footprint by Marine Debaryomyces hansenii Strain for Potential Applications in Circular Economy
Author / Creator:Donzella, Silvia ; Capusoni, Claudia ; Pellegrino, Luisa ; Compagno, Concetta
Publisher:Switzerland: MDPI AG
Journal title:Journal of fungi (Basel), 2021-11, Vol.7 (12), p.1028
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Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review
Author / Creator:Gerna, Stefano ; D’Incecco, Paolo ; Limbo, Sara ; Sindaco, Marta ; Pellegrino, Luisa
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2023-03, Vol.12 (6), p.1271
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Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil
Author / Creator:Donzella, Silvia ; Fumagalli, Andrea ; Arioli, Stefania ; Pellegrino, Luisa ; D’Incecco, Paolo ; Molinari, Francesco ; Speranza, Giovanna ; Ubiali, Daniela ; Robescu, Marina S. ; Compagno, Concetta
Publisher:Basel: MDPI AG
Journal title:Fermentation (Basel), 2022-07, Vol.8 (7), p.341
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Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
Author / Creator:Bettera, Luca ; Alinovi, Marcello ; D’Incecco, Paolo ; Gatti, Monica ; Carini, Eleonora ; Pellegrino, Luisa ; Bancalari, Elena
Publisher:Basel: MDPI AG
Journal title:Foods, 2023-09, Vol.12 (17), p.3302
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Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application
Author / Creator:Brasca, Milena ; Morandi, Stefano ; Silvetti, Tiziana ; Rosi, Veronica ; Cattaneo, Stefano ; Pellegrino, Luisa
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2013-05, Vol.18 (5), p.6008-6020
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From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin
Author / Creator:Musatti, Alida ; Cavicchioli, Daniele ; Mapelli, Chiara ; Bertoni, Danilo ; Hogenboom, Johannes A. ; Pellegrino, Luisa ; Rollini, Manuela
Publisher:Switzerland: MDPI AG
Journal title:Biomolecules (Basel, Switzerland), 2020-04, Vol.10 (4), p.597
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Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties
Author / Creator:Korcari, Dea ; Fanton, Alberto ; Ricci, Giovanni ; Rabitti, Noemi Sofia ; Laureati, Monica ; Hogenboom, Johannes ; Pellegrino, Luisa ; Emide, Davide ; Barbiroli, Alberto ; Fortina, Maria Grazia
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2023-01, Vol.12 (2), p.340
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Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
Author / Creator:Pellegrino, Luisa ; Hogenboom, Johannes A. ; Rosi, Veronica ; D’Incecco, Paolo
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2021-02, Vol.10 (2), p.350
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Prevention of the appearance of light-struck taste in white wine / Prevenzione della comparsa del gusto di luce nel vino bianco
Author / Creator:Fracassetti, Daniela ; Gabrielli, Mario ; Encinas, Jordi ; Manara, Maria ; Pellegrino, Luisa ; Tirelli, Antonio
Publisher:Les Ulis: EDP Sciences
Journal title:BIO web of conferences, 2016, Vol.7, p.2022
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Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens
Author / Creator:Mattio, Luce M. ; Dallavalle, Sabrina ; Musso, Loana ; Filardi, Rossella ; Franzetti, Laura ; Pellegrino, Luisa ; D’Incecco, Paolo ; Mora, Diego ; Pinto, Andrea ; Arioli, Stefania
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2019-12, Vol.9 (1), p.19525-13, Article 19525
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Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens
Author / Creator:D’Incecco, Paolo ; Rosi, Veronica ; Fortina, M. Grazia ; Sindaco, Marta ; Ricci, Giovanni ; Pellegrino, Luisa
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2022-08, Vol.248 (8), p.2097-2107
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Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products
Author / Creator:Fracassetti, Daniela ; Limbo, Sara ; D’Incecco, Paolo ; Tirelli, Antonio ; Pellegrino, Luisa
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2018-09, Vol.244 (9), p.1545-1554
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Marine Microorganisms for Biocatalysis: Selective Hydrolysis of Nitriles with a Salt-Resistant Strain of Meyerozyma guilliermondii
Author / Creator:Serra, Immacolata ; Capusoni, Claudia ; Molinari, Francesco ; Musso, Loana ; Pellegrino, Luisa ; Compagno, Concetta
Publisher:New York: Springer US
Journal title:Marine biotechnology (New York, N.Y.), 2019-04, Vol.21 (2), p.229-239
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Showing 1 to 20 of 25 results

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Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

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Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

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Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

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Focus on the Protein Fraction of Sports Nutrition Supplements

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Vitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence

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Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

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Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey

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Bioprocesses with Reduced Ecological Footprint by Marine Debaryomyces hansenii Strain for Potential Applications in Circular Economy

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Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

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Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil

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Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

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Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

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From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin

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Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties

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Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses

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Prevention of the appearance of light-struck taste in white wine / Prevenzione della comparsa del gusto di luce nel vino bianco

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Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens

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Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens

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Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products

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Marine Microorganisms for Biocatalysis: Selective Hydrolysis of Nitriles with a Salt-Resistant Strain of Meyerozyma guilliermondii

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