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Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
PhD student profile, Francesca Gallotti – Food Systems
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Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods - Food & Function (RSC Publishing) DOI:10.1039/C7FO01747B
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Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector: Food Additives & Contaminants: Part A: Vol 33, No 7
Variation in antioxidant components of tomato during vine and post‐harvest ripening - Giovanelli - 1999 - Journal of the Science of Food and Agriculture - Wiley Online Library
Influence of pH and Ionic Strength on Formation and Stability of Emulsions Containing Oil Droplets Coated by β-Lactoglobulin−Alginate Interfaces | Biomacromolecules
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
September 2019 – Food Systems
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Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
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PDF) Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots | José Minati - Academia.edu
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Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods