Sfoglia per Autore
Characterization of phenolics in red grape skins recovered from winemaking by-products employable as a food ingredient or as a nutraceutical preparation
2013 L. Marinoni, C.S. Gardana, S.C.S.H. Pedapati, V. Lavelli, P. Simonetti
Screening among byproducts of winemaking, tomato- and apple- processing for selection of efficient natural inhibitors against hyperglycemia complications
2013 S. Pedapati, V. Lavelli
Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products
2013 P.S.C. Sri Harsha, C. Gardana, P. Simonetti, G. Spigno, V. Lavelli
Upgrading winemaking by-products as innovative ingredients for tomato puree : from process and product design to the evaluation of consumers’ liking
2013 S.C.S.H. Pedapati, V. Lavelli, M. Mariotti, L. Torri
Phytochemical stability in dried tomato pulp and peel as affected by moisture properties
2013 V. Lavelli, W. Kerr, S.C.S.H. Pedapati
Matching the variability among winemaking by-products with the purpose to develop phenolic extracts having synergic effects in glycaemia control
2014 V. Lavelli, S.C.S.H. Pedapati
Supercritical CO2 extraction of oil from seeds of six grape cultivars : modeling of mass transfer kinetics and evaluation of lipid profiles and tocol contents
2014 L. Fiori, V. Lavelli, K.S. Duba, P.S.C. Sri Harsha, H.B. Mohamed, G. Guella
Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation
2014 P.S.C. Sri Harsha, V. Lavelli, A. Scarafoni
Use of winemaking by-products as an ingredient for tomato puree : the effect of particle size on product quality
2014 V. Lavelli, P.S.C. Sri Harsha, L. Torri, G. Zeppa
RECOVERY OF PHYTOCHEMICAL RICH FRACTIONS FROM WINEMAKING BYPRODUCTS FOR NOVEL FOOD APPLICATIONS
2014 S.C.S.H. Pedapati
Screening grape seeds recovered from winemaking byproducts as sources of reducing agents and mammalian a-glucosidase and a-amylase inhibitors
2015 V. Lavelli, P.S.C. Sri Harsha, L. Fiori
Tuning physical properties of tomato puree by fortification with grape skin antioxidant dietary fiber
2015 V. Lavelli, P.S.C. Sri Harsha, M. Mariotti, L. Marinoni, G. Cabassi
Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree
2016 V. Lavelli, P.S.C. Sri Harsha, G. Spigno
Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species
2016 P.S.C. Sri Harsha, M. Mesias, V. Lavelli, F.J. Morales
Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase – effect of food matrix and processing on efficacy
2016 V. Lavelli, P.S.C. Sri Harsha, P. Ferranti, A. Scarafoni, S. Iametti
Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties
2017 V. Lavelli, P.S.C. Sri Harsha, M. Piochi, L. Torri
Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications
2017 V. Lavelli, P.S.C. Sri Harsha, M. Laureati, E. Pagliarini
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