Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison von Bordiga, Matteo, Rinaldi, Maurizio, Locatelli, Monica, Piana, Gianluca, Travaglia, Fabiano, Coïsson, Jean Daniel, Arlorio, Marco

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Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides von Barile, Daniela, Tao, Nannan, Lebrilla, Carlito B., Coisson, Jean-Daniel, Arlorio, Marco, German, J. Bruce

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Distribution of bioactive compounds in pearled fractions of tritordeum von Giordano, Debora, Reyneri, Amedeo, Locatelli, Monica, Coïsson, Jean Daniel, Blandino, Massimo

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Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties von Giordano, Debora, Locatelli, Monica, Travaglia, Fabiano, Bordiga, Matteo, Reyneri, Amedeo, Coïsson, Jean Daniel, Blandino, Massimo

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Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products von Papillo, Valentina Azzurra, Locatelli, Monica, Travaglia, Fabiano, Bordiga, Matteo, Garino, Cristiano, Arlorio, Marco, Coïsson, Jean Daniel

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Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition von Colasanto, Antonio, Travaglia, Fabiano, Bordiga, Matteo, Coïsson, Jean Daniel, Arlorio, Marco, Locatelli, Monica

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Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems von Locatelli, Monica, Travaglia, Fabiano, Giovannelli, Lorella, Coïsson, Jean Daniel, Bordiga, Matteo, Pattarino, Franco, Arlorio, Marco

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Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv von Bordiga, Matteo, Travaglia, Fabiano, Locatelli, Monica, Coïsson, Jean Daniel, Arlorio, Marco

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Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy von Bordiga, Matteo, Travaglia, Fabiano, Giuffrida, Daniele, Mangraviti, Domenica, Rigano, Francesca, Mondello, Luigi, Arlorio, Marco, Coïsson, Jean Daniel

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Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate von Bordiga, Matteo, Locatelli, Monica, Travaglia, Fabiano, Coïsson, Jean Daniel, Mazza, Giuseppe, Arlorio, Marco

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Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and... von Bordiga, Matteo, Guzzon, Raffaele, Larcher, Roberto, Travaglia, Fabiano, Arlorio, Marco, Coïsson, Jean Daniel

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Characterization of polyphenolic and oligosaccharidic fractions extracted from grape seeds followed by the evaluation of prebiotic activity related to oligosaccharides von Bordiga, Matteo, Montella, Rosa, Travaglia, Fabiano, Arlorio, Marco, Coïsson, Jean Daniel

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Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy von Selli, Serkan, Perestrelo, Rosa, Kelebek, Hasim, Sevindik, Onur, Travaglia, Fabiano, Coïsson, Jean Daniel, Câmara, José S., Bordiga, Matteo

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Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction von Blandino, Massimo, Sovrani, Valentina, Marinaccio, Federico, Reyneri, Amedeo, Rolle, Luca, Giacosa, Simone, Locatelli, Monica, Bordiga, Matteo, Travaglia, Fabiano, Coïsson, Jean Daniel, Arlorio, Marco

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Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications von Papillo, Valentina A., Locatelli, Monica, Travaglia, Fabiano, Bordiga, Matteo, Garino, Cristiano, Coïsson, Jean Daniel, Arlorio, Marco

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Spent grape pomace as a still potential by‐product von Bordiga, Matteo, Travaglia, Fabiano, Locatelli, Monica, Arlorio, Marco, Coïsson, Jean Daniel

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The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds von Bordiga, Matteo, Meudec, Emmanuelle, Williams, Pascale, Montella, Rosa, Travaglia, Fabiano, Arlorio, Marco, Coïsson, Jean Daniel, Doco, Thierry

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Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva... von Locatelli, Monica, Travaglia, Fabiano, Coïsson, Jean Daniel, Bordiga, Matteo, Arlorio, Marco

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Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning von Portinale, Luigi, Leonardi, Giorgio, Arlorio, Marco, Coïsson, Jean Daniel, Travaglia, Fabiano, Locatelli, Monica

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Sensitive and specific detection of pine nut (Pinus spp.) by real-time PCR in complex food products von Garino, Cristiano, De Paolis, Angelo, Coïsson, Jean Daniel, Bianchi, Daniela Manila, Decastelli, Lucia, Arlorio, Marco

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