Veggie burgers in the EU market: a nutritional challenge? von Boukid, Fatma, Castellari, Massimo

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Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain von Boukid, Fatma, Castellari, Massimo

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How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production? von Boukid, Fatma, Castellari, Massimo

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Algae as Nutritional and Functional Food Sources von Boukid, Fatma, Castellari, Massimo

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Taurine, homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae von Terriente-Palacios, Carlos, Rubiño, Susana, Hortós, Maria, Peteiro, César, Castellari, Massimo

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Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from Ephestia kuehniella , Tenebrio molitor and Hermetia illucens von Boukid, Fatma, Riudavets, Jordi, Del Arco, Lidia, Castellari, Massimo

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Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties von Fanari, Fabio, Comaposada, Josep, Boukid, Fatma, Climent, Elia, Claret Coma, Anna, Guerrero, Luis, Castellari, Massimo

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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives von Boukid, Fatma, Hassoun, Abdo, Zouari, Ahmed, Tülbek, Mehmet Çağlar, Mefleh, Marina, Aït-Kaddour, Abderrahmane, Castellari, Massimo

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Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge? von Boukid, Fatma, Lamri, Melisa, Dar, Basharat Nabi, Garron, Marta, Castellari, Massimo

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Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing von Romo, María, Castellari, Massimo, Fartdinov, Dinar, Felipe, Xavier

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Assessment of terahertz spectroscopy to detect antibiotic residues in food and feed matrices von REDO-SANCHEZ, Albert, SALVATELLA, Gerard, GALCERAN, Regina, ROLDOS, Eva, GARCIA-REGUERO, José-Antonio, CASTELLARI, Massimo, TEJADA, Javier

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Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing von Romo, María, Castellari, Massimo, Bou, Ricard, Gou, Pere, Felipe, Xavier

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Levels of taurine, hypotaurine and homotaurine, and amino acids profiles in selected commercial seaweeds, microalgae, and algae-enriched food products von Terriente-Palacios, Carlos, Castellari, Massimo

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Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion von Prandi, Barbara, Boukid, Fatma, Van De Walle, Simon, Cutroneo, Sara, Comaposada, Josep, Van Royen, Geert, Sforza, Stefano, Tedeschi, Tullia, Castellari, Massimo

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Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species von Boukid, Fatma, Comaposada, Josep, Ribas-Agustí, Albert, Castellari, Massimo

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Pulse Spray Drying for Bovine Skimmed Milk Powder Production von Romo, María, Chutani, Doll, Fartdinov, Dinar, Panthi, Ram Raj, Vahedikia, Nooshin, Castellari, Massimo, Felipe, Xavier, Murphy, Eoin G

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Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains von Torrents-Masoliver, Berta, Sandjong, Donelle, Jofré, Anna, Ribas-Agustí, Albert, Muñoz, Israel, Felipe, Xavier, Castellari, Massimo, Meurillon, Maïa, den Besten, Heidy M.W., Engel, Erwan, Bover-Cid, Sara

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Analysis of wine phenolics by high-performance liquid chromatography using a monolithic type column von Castellari, Massimo, Sartini, Elisa, Fabiani, Alessandra, Arfelli, Giuseppe, Amati, Aureliano

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A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously q... von Terriente-Palacios, Carlos, Diaz, Isabel, Castellari, Massimo

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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages von Boukid, Fatma, Rosell, Cristina M., Castellari, Massimo

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