Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions von Banasaz, Shahin, Morozova, Ksenia, Ferrentino, Giovanna, Scampicchio, Matteo

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High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks von Ferrentino, Giovanna, Spilimbergo, Sara

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Effect of hot melt extrusion on physical and functional properties of insect based extruded products von Alam, Md Rizvi, Scampicchio, Matteo, Angeli, Sergio, Ferrentino, Giovanna

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Calorimetric adaptation of the inhibited autoxidation method to determine the activity of individual antioxidants and natural extracts von Mosibo, Ornella Kongi, Scampicchio, Matteo, Ferrentino, Giovanna

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Apples and Apple By-Products: Antioxidant Properties and Food Applications von Asma, Umme, Morozova, Ksenia, Ferrentino, Giovanna, Scampicchio, Matteo

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Encapsulation of Oils Recovered from brewer’s Spent Grain by Particles from Gas Saturated Solutions Technique von Ndayishimiye, John, Ferrentino, Giovanna, Nabil, Haman, Scampicchio, Matteo

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Phenolic compounds extracted from spruce (Picea abies) by supercritical carbon dioxide as antimicrobial agents against gram-positive bacteria assessed by isothermal calorimetry von Ferrentino, Giovanna, Haman, Nabil, Morozova, Ksenia, Tonon, Giustino, Scampicchio, Matteo

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Functional Activity of Oils from Brewer’s Spent Grain Extracted by Supercritical Carbon Dioxide von Ferrentino, Giovanna, Ndayishimiye, John, Haman, Nabil, Scampicchio, Matteo

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Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds von Klettenhammer, Stefan, Ferrentino, Giovanna, Morozova, Ksenia, Scampicchio, Matteo

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Antimicrobial Effect of Picea abies Extracts on E. coli Growth von Haman, Nabil, Morozova, Ksenia, Tonon, Giustino, Scampicchio, Matteo, Ferrentino, Giovanna

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High-Power Ultrasound Assisted High-Pressure Carbon Dioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study von Ferrentino, Giovanna, Komes, Drazenka, Spilimbergo, Sara

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Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges von Mosibo, Ornella Kongi, Ferrentino, Giovanna, Udenigwe, Chibuike C

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Optimized Identification of Triacylglycerols in Milk by HPLC-HRMS von Imperiale, Sebastian, Morozova, Ksenia, Ferrentino, Giovanna, Scampicchio, Matteo

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Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue von Oney Montalvo, Julio Enrique, Morozova, Ksenia, Ferrentino, Giovanna, Ramirez Sucre, Manuel Octavio, Rodríguez Buenfil, Ingrid Mayanin, Scampicchio, Matteo

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Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes: Inactivation Kinetics, Color, and Sensory Evaluations von Ferrentino, Giovanna, Balzan, Sara, Spilimbergo, Sara

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High pressure carbon dioxide pasteurization of fresh-cut carrot von Spilimbergo, Sara, Komes, Drazenka, Vojvodic, Aleksandra, Levaj, Branka, Ferrentino, Giovanna

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Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham von Ferrentino, Giovanna, Balzan, Sara, Spilimbergo, Sara

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Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS) von Razem, Mutasem, Morozova, Ksenia, Ding, Yubin, Ferrentino, Giovanna, Scampicchio, Matteo

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Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation von Ramezani, Mohsen, Ferrentino, Giovanna, Morozova, Ksenia, Scampicchio, Matteo

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In Vivo Anti-Inflammatory Effect, Antioxidant Activity, and Polyphenolic Content of Extracts from Capsicum chinense By-Products von Chel-Guerrero, Lilian Dolores, Castañeda-Corral, Gabriela, López-Castillo, Misael, Scampicchio, Matteo, Morozova, Ksenia, Oney-Montalvo, Julio Enrique, Ferrentino, Giovanna, Acevedo-Fernández, Juan José, Rodríguez-Buenfil, Ingrid Mayanín

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