Alessandra De Bruno - JoVE Visualize

Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Policies

Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Policies

Filters

Alessandra De Bruno

Showing results (21-30 of 26) with videos related to

Pageof 3

Sort By:

You have reached the last page of results.This site can display upto 26 results.

Foods (Basel, Switzerland)|February 13, 2025

Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation TechniqueFederica Flamminii, Giulia D'Alessio, Marco Chiarini, et al.

Journal of Food Science and Technology|June 7, 2019

Quality of shredded carrots minimally processed by different dipping solutionsAmalia Piscopo, Angela Zappia, Maria Polsia Princi, et al.

Foods (Basel, Switzerland)|June 2, 2021

Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact OlivesSilvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, et al.

Nutrients|January 10, 2026

Nutraceutical Potential of Astaxanthin in Muscle Metabolism, Exercise Adaptation, and ObesityJuliana Silva Siqueira, Serena Castelli, Thiago Luiz Novaga Palacio, et al.

Foods (Basel, Switzerland)|April 30, 2021

Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill WastewaterPaola Conte, Simone Pulina, Alessandra Del Caro, et al.

Foods (Basel, Switzerland)|December 30, 2020

Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 CellsMariangela Centrone, Mariagrazia D'Agostino, Graziana Difonzo, et al.

Pageof 3

Search research articles

Showing results (21-30 of 26) with videos related to

Sort By:

Pageof 3

You have reached the last page of results.This site can display upto 26 results.

Foods (Basel, Switzerland)|February 13, 2025

Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation TechniqueFederica Flamminii, Giulia D'Alessio, Marco Chiarini, et al.

Journal of Food Science and Technology|June 7, 2019

Quality of shredded carrots minimally processed by different dipping solutionsAmalia Piscopo, Angela Zappia, Maria Polsia Princi, et al.

Foods (Basel, Switzerland)|June 2, 2021

Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact OlivesSilvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, et al.

Nutrients|January 10, 2026

Nutraceutical Potential of Astaxanthin in Muscle Metabolism, Exercise Adaptation, and ObesityJuliana Silva Siqueira, Serena Castelli, Thiago Luiz Novaga Palacio, et al.

Foods (Basel, Switzerland)|April 30, 2021

Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill WastewaterPaola Conte, Simone Pulina, Alessandra Del Caro, et al.

Foods (Basel, Switzerland)|December 30, 2020

Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 CellsMariangela Centrone, Mariagrazia D'Agostino, Graziana Difonzo, et al.

Pageof 3