LAVELLI, VERA AGNESE

LAVELLI, VERA AGNESE  

Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente  

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Risultati 1 - 20 di 151 (tempo di esecuzione: 0.0 secondi).
Titolo Data di pubblicazione Autori Tipo File Abstract
Application of inulin for the formulation and delivery of bioactive molecules and live cells 2024 V. Lavelli + Article (author) -
Binary alginate-whey protein hydrogels for antioxidant encapsulation 2023 D. PedraliA. ScarafoniA. GiorgiV. Lavelli Article (author) -
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 Vera Lavelli + Article (author) -
Kinetic study of encapsulated β-carotene degradation in dried systems : A review 2022 Lavelli V. + Article (author) -
Kinetic study of encapsulated β-carotene degradation in aqueous environments : A review 2022 V. Lavelli + Article (author) -
Circular food supply chains: Impact on value addition and safety 2021 Vera Lavelli Article (author) -
Production of stable emulsions using β-glucans extracted from Pleurotus ostreatus to encapsulate oxidizable compounds 2021 F. GallottiV. Lavelli + Article (author) -
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix 2021 Vera LavelliPaolo D'InceccoLuisa Pellegrino Article (author) -
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents,and research needs 2021 V. Lavelli + Article (author) -
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 Lavelli V. + Article (author) -
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods 2021 Pagliarini E.Proserpio C.Lavelli V.Laureati M. + Article (author) -
Impact of Pleurotus ostreatus beta-glucans on oxidative stability of active compounds encapsulated in powders during storage and In vitro digestion 2020 F. GallottiV Lavelli + Article (author) -
Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods 2020 D. PedraliF. GallottiC. ProserpioE. PagliariniV. Lavelli Article (author) -
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. PedraliS. BarbaritoV. Lavelli Article (author) -
The effect of UV irradiation on vitamin D2 content and antioxidant and antiglycation activities of mushrooms 2020 F. GallottiV. Lavelli Article (author) -
Application of Pleurotus ostreatus β-glucans for oil–in–water emulsions encapsulation in powder 2020 F. GallottiV. Lavelli + Article (author) -
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability 2019 C. ProserpioV. LavelliM. LaureatiE. Pagliarini Article (author) -
Production of stable emulsions using beta-glucans extracted from Pleurotus ostreatus to encapsulate oxidisable compounds 2019 F. GallottiV. Lavelli + Book Part (author) -
Assessing liking and food neophobia for vitamin D2 enriched breadsticks among school aged children 2019 C. ProserpioV. LavelliF. GallottiM. LaureatiE. Pagliarini Conference Object -
ValorVitis 2.0, La ricerca e l’innovazione incontrano il mercato 2019 M. C. CasiraghiV. Lavelli + Article (author) -