LAVELLI, VERA AGNESE
LAVELLI, VERA AGNESE
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Hydration and Fortification of Common Bean (Phaseolus vulgaris L.) with Grape Skin Phenolics—Effects of Ultrasound Application and Heating
2024 G. Bonassi, V. Lavelli
Application of inulin for the formulation and delivery of bioactive molecules and live cells
2024 R. Gruskiene, V. Lavelli, J. Sereikaite
Binary alginate-whey protein hydrogels for antioxidant encapsulation
2023 D. Pedrali, A. Scarafoni, A. Giorgi, V. Lavelli
Cheese whey recycling in the perspective of the circular economy : Modeling processes and the supply chain to design the involvement of the small and medium enterprises
2022 V.A. Lavelli, M. Paolo Beccalli
Kinetic study of encapsulated β-carotene degradation in aqueous environments : A review
2022 V. Lavelli, J. Sereikaite
Kinetic study of encapsulated β-carotene degradation in dried systems : A review
2022 V. Lavelli, J. Sereikaitė
Circular food supply chains: Impact on value addition and safety
2021 V.A. Lavelli
Production of stable emulsions using β-glucans extracted from Pleurotus ostreatus to encapsulate oxidizable compounds
2021 F. Gallotti, C. Turchiuli, V. Lavelli
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents,and research needs
2021 A. J Meléndez-Martínez, A.I. Mandić, F. Bantis, V. Böhm, G.I.A. Borge, M. Brnčić, A. Bysted, M.P. Cano, M.G. Dias, A. Elgersma, M. Fikselová, J. García-Alonso, D. Giuffrida, V.S.S. Gonçalves, D. Hornero-Méndez, K. Kljak, V. Lavelli, G.A. Manganaris, P. Mapelli-Brahm, M. Marounek, B. Olmedilla-Alonso, M.J. Periago-Castón, A. Pintea, J.J. Sheehan, V. Tumbas Šaponjac, M. Valšíková-Frey, L. Van Meulebroek, N. O’Brien
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods
2021 E. Pagliarini, C. Proserpio, S. Spinelli, V. Lavelli, M. Laureati, E. Arena, R. Di Monaco, L. Menghi, T. Gallina Toschi, A. Braghieri, L. Torri, E. Monteleone, C. Dinnella
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix
2021 V.A. Lavelli, P. D'Incecco, L.M. Pellegrino
Carotenoids: considerations for their use in functional foods, nutraceuticals, nutricosmetics, supplements, botanicals, and novel foods in the context of sustainability, circular economy, and climate change
2021 A.J. Meleacutendez-Martiacutenez, V. Bodiehm, G.I.A. Borge, M.P. Cano, M. Fikselovaacute, R. Gruskiene, V. Lavelli, M.R. Loizzo, A.I. Mandicacute, P.M. Brahm, A.C. Miscaronan, A.M. Pintea, J. Sereikaitedot, L. Vargas-Murga, S.S. Vlaisavljevicacute, J.J. Vulicacute, N.M. O'Brien
Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase
2020 D. Pedrali, S. Barbarito, V. Lavelli
The effect of UV irradiation on vitamin D2 content and antioxidant and antiglycation activities of mushrooms
2020 F. Gallotti, V. Lavelli
Application of Pleurotus ostreatus β-glucans for oil–in–water emulsions encapsulation in powder
2020 F. Gallotti, V. Lavelli, C. Turchiuli
Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods
2020 D. Pedrali, F. Gallotti, C. Proserpio, E. Pagliarini, V. Lavelli
Impact of Pleurotus ostreatus beta-glucans on oxidative stability of active compounds encapsulated in powders during storage and In vitro digestion
2020 F. Gallotti, A. Lavoisier, C. Turchiuli, V. Lavelli
The activity of Pleurotus ostreatus extracts against pathogenic fusaria
2019 M. Pasquali, A. Scarafoni, E.M. Colombo, C. Muratore, F. Gallotti, V. Lavelli
ValorVitis 2.0, La ricerca e l’innovazione incontrano il mercato
2019 M. Bertolino, M.C. Casiraghi, A. Conti, L. Fiori, V. Lavelli, M. Massari, L. Torri, G. Spigno, M. Volpe, G. Zeppa
Effects of maltodextrins on the kinetics of lycopene and chlorogenic acid degradation in dried tomato
2019 S.C.P. Sri Harsha, V. Lavelli