DI NUNZIO, MATTIA
DI NUNZIO, MATTIA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Synergic Effect of Enzyme-Assisted Extraction and Natural Deep Eutectic Solvents for Bioactives Recovery in Orange Peel Waste
2026 C. Gomez-Urios, F.G. Ghidotti, S. Grassi, S. Iametti, M. Jose Esteve, M. Di Nunzio
Bioactive Potential and Protein Profile of Phoenix dactylifera L. Seeds Extracts Using Hydrophilic and Hydrophobic NADES
2026 A. Ferrandis-Rosell, J. Blesa, C. Gómez-Urios, D. Lopez-Malo, M. J Esteve, S. Iametti, M. Di Nunzio
Lactic Acid Bacteria–Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour
2026 S. Amadei, D. Gottardi, M. Sindaco, I. Gandolfi, M. D'Alessandro, L. Pellegrino, M. Di Nunzio, L. Siroli, F. Patrignani, R. Lanciotti
Simulation of insect enriched bread consequences on gut microbiota
2026 L. Nissen, F. Casciano, M. Di Nunzio, A. Bordoni, A. Gianotti
Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents
2025 C. Gomez-Urios, L. Siroli, D. Gottardi, S. Benedetti, R. Lanciotti, A. Frigola, S. Buratti, J. Blesa, M. Di Nunzio, F. Patrignani, M. J Esteve
Carni processate e CRC: valutazione in vitro dell’attività co-mutagena e proossidante di prodotti di digestione di salumi
2025 A. Torri, M. Di Nunzio, S. Montalbano, S. Galati, G. Picone, G. Galaverna, M. Cirlini, T. Tedeschi, A. Bordoni, A. Buschini
Modulation of gut inflammation by durum wheat pasta produced using different drying diagrams
2025 C. Canzian, G. Camporesi, A. Marti, M. Di Nunzio, S. Iametti, C. Nitride, A. Bordoni
Targeted Fermentation of Chickpea Flour Enhances Nutritional Value and Gut Health-Promoting Properties
2025 S. Amadei, M. Sindaco, M. Santoni, C. Cevoli, F. Danesi, S. Turroni, A. Costabile, V. Behrends, M. Di Nunzio, L. Siroli, F. Patrignani, R. Lanciotti, D. Gottardi
Molecular properties of whole wheat pasta: role of semolina quality and processing
2025 M. Di Nunzio, A. Barbiroli, F. Saitta, D. Russo, D. Fessas, S. Iametti, A. María Gómez Caravaca, V. Verardo, C. Canzian, A. Bordoni, A. Marti
Pro-mutagen and pro-oxidant activity of digest cured meat on HT29 cell line
2025 A. Torri, M. Di Nunzio, S. Montalbano, S. Galati, G. Picone, G. Galaverna, M. Cirlini, T. Tedeschi, A. Bordoni, A. Buschini
Assessing the impact of food-derived bioactives on digestive proteases by in vitro and in silico approaches
2025 S.M. Borgonovi, F. Perugino, L. Dellafiora, F. Annunziata, L. Pedroni, G. Galaverna, A. Pinto, S. Dallavalle, S. Iametti, M. Di Nunzio
Formation of Plant Derived Bioactive Peptides During Simulated Gastro-Intestinal Digestion: A Systematic Review
2025 S. Iametti, A. Bordoni, M. Di Nunzio
Exploring Germination to Unlock the Nutritional Potential of Sorghum (Sorghum bicolor)
2025 S.M. Borgonovi, S. Marzocchi, F. Pasini, A. Bordoni, A. Barbiroli, A. Marti, S. Iametti, M. Di Nunzio
Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel
2025 C. Gomez-Urios, L. Siroli, S. Grassi, F. Patrignani, J. Blesa, R. Lanciotti, A. Frígola, S. Iametti, M.J. Esteve, M. DI NUNZIO
Molecular features of proteins and starch in sprouted bean-fortified bread.
2024 S.M. Borgonovi, S. Iametti, A. Sergiacomo, M. Di Nunzio
Sourdough process and Spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model
2024 L. Nissen, F. Casciano, E. Chiarello, M. DI NUNZIO, A. Bordoni, A. Gianotti
Time course evaluation of Collagen type IV in Pectoralis major muscles of broiler chickens selected for different growth-rates
2024 M. Bordini, M. Mazzoni, M. DI NUNZIO, M. Zappaterra, F. Sirri, A. Meluzzi, M. Petracci, F. Soglia
Sustainable nutritional improvement of bread enriched with sprouted cowpea flour
2024 S.M. Borgonovi, S. Iametti, A. Marti, A. Sergiacomo, M. Di Nunzio
Towards the production of sustainable food: the biochemical facets of bread improvement through enrichment with sprouted beans flour
2024 M. DI NUNZIO, S. Borgonovi, S. Iametti, A. Sergiacomo, A. Marti
Wholemeal pasta: Impact of drying temperature on the molecular features of macro/micro components
2024 M. Di Nunzio, A. Barbiroli, F. Saitta, D. Russo, D. Fessas, S. Iametti, A. Marti