Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life von Di Pierro, Prospero, Sorrentino, Angela, Mariniello, Loredana, Giosafatto, Concetta Valeria L., Porta, Raffaele

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Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei von Russo, Giovanni L, Langellotti, Antonio L, Verardo, Vito, Martín-García, Beatriz, Di Pierro, Prospero, Sorrentino, Angela, Baselice, Marco, Oliviero, Maria, Sacchi, Raffaele, Masi, Paolo

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Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach von Russo, Giovanni Luca, Langellotti, Antonio Luca, Verardo, Vito, Martín-García, Beatriz, Oliviero, Maria, Baselice, Marco, Di Pierro, Prospero, Sorrentino, Angela, Viscardi, Sharon, Marileo, Luis, Sacchi, Raffaele, Masi, Paolo

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Cereal β‐glucan: a promising prebiotic polysaccharide and its impact on the gut health von Shoukat, Mahtab, Sorrentino, Angela

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Development of Functional Pizza Base Enriched with Jujube ( Ziziphus jujuba ) Powder von Falciano, Aniello, Sorrentino, Angela, Masi, Paolo, Di Pierro, Prospero

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Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time von Covino, Clelia, Sorrentino, Angela, Di Pierro, Prospero, Masi, Paolo

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Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base von Covino, Clelia, Sorrentino, Angela, Pierro, Prospero Di, Aiello, Alessandra, Romano, Raffaele, Masi, Paolo

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Kinetics of Enzymatic Browning of Minimally Processed Iceberg Salad von Fabio Di Giuseppe, Stefania Volpe, Prospero Di Pierro, Angela Sorrentino, Silvana Cavella, Elena Torrieri

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Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview von Shanakhat, Hina, Sorrentino, Angela, Raiola, Assunta, Romano, Annalisa, Masi, Paolo, Cavella, Silvana

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Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch... von Covino, Clelia, Tafuri, Andrea, Sorrentino, Angela, Masci, Stefania, Baldoni, Elena, Sestili, Francesco, Villalonga, Reynaldo, Masi, Paolo

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Molecular farming of human tissue transglutaminase in tobacco plants von Sorrentino, Angela, Schillberg, Stefan, Fischer, Rainer, Porta, Raffaele, Mariniello, Loredana

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Lignocellulosic fibres from enzyme-treated tomato plants: Characterisation and application in paperboard manufacturing von Covino, Clelia, Sorrentino, Angela, Di Pierro, Prospero, Roscigno, Graziana, Vece, Anna Pia, Masi, Paolo

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Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” von Falciano, Aniello, Di Pierro, Prospero, Sorrentino, Angela, Cavella, Silvana, Masi, Paolo, Romano, Annalisa

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Bioconversion of Cheese Whey and Food By-Products by IPhaeodactylum tricornutum/I into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach von Russo, Giovanni Luca, Langellotti, Antonio Luca, Verardo, Vito, Martín-García, Beatriz, Oliviero, Maria, Baselice, Marco, Di Pierro, Prospero, Sorrentino, Angela, Viscardi, Sharon, Marileo, Luis, Sacchi, Raffaele, Masi, Paolo

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Modification of Physicochemical and Functional Properties of Pumpkin Seeds Protein Isolate (PsPI) by High-Intensity Ultrasound: Effect of Treatment Time von Ramondo, Alessia, Marulo, Serena, Sorrentino, Angela, Masi, Paolo, Di Pierro, Prospero

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Effect of Transglutaminase on the Mechanical and Barrier Properties of Whey Protein/Pectin Films Prepared at Complexation pH von Di Pierro, Prospero, Rossi Marquez, Giovanna, Mariniello, Loredana, Sorrentino, Angela, Villalonga, Reynaldo, Porta, Raffaele

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Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples Through Ft-nir Spectroscopy von Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Raffaele Romano, Paolo Masi

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Transglutaminase-mediated modification of ovomucoid: effects on its trypsin inhibitory activity and antigenic properties von Porta, Raffaele, Giosafatto, Concetta Valeria L., di Pierro, Prospero, Sorrentino, Angela, Mariniello, Loredana

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Synthesis and Resistance to in Vitro Proteolysis of Transglutaminase Cross-Linked Phaseolin, the Major Storage Protein from Phaseolus vulgaris von Mariniello, Loredana, Giosafatto, Concetta Valeria L, Di Pierro, Prospero, Sorrentino, Angela, Porta, Raffaele

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Preparation and mechanical properties of edible pectin–soy flour films obtained in the absence or presence of transglutaminase von Mariniello, Loredana, Di Pierro, Prospero, Esposito, Carla, Sorrentino, Angela, Masi, Paolo, Porta, Raffaele

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