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Journal of Food Science|May 25, 2010
Formulation of a dry green tea-apple product: study on antioxidant and color stabilityVera Lavelli, Claudia Vantaggi, Mark Corey, et al.Antioxidants (Basel, Switzerland)|December 8, 2020
Impact of Pleurotus ostreatus β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro DigestionFrancesca Gallotti, Anaïs Lavoisier, Christelle Turchiuli, et al.Food Chemistry|November 13, 2012
Stability and anti-glycation properties of intermediate moisture apple products fortified with green teaVera Lavelli, Mark Corey, William Kerr, et al.Food Science & Nutrition|March 9, 2019
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception, and acceptabilityCristina Proserpio, Vera Lavelli, Monica Laureati, et al.Foods (Basel, Switzerland)|September 14, 2024
Certified Food Safety Management Systems Assessed through the Lenses of Food Safety Culture and Locus of Control: A Pilot StudyGiada Forte, Simona Tornielli, Daniela Parini, et al.Antioxidants (Basel, Switzerland)|June 28, 2023
Binary Alginate-Whey Protein Hydrogels for Antioxidant EncapsulationDavide Pedrali, Alessio Scarafoni, Anna Giorgi, et al.Neural Networks : the Official Journal of the International Neural Network Society|August 7, 2018
A new mechanical approach to handle generalized Hopfield neural networksAdriano Barra, Matteo Beccaria, Alberto FachechiBiosensors|August 28, 2020
Biosensing Cytokine IL-6: A Comparative Analysis of Natural and Synthetic ReceptorsEleonora Alfinito, Matteo Beccaria, Mariangela CiccareseThe European Physical Journal. E, Soft Matter|October 9, 2023
Cooperation in bioluminescence: understanding the role of autoinducers by a stochastic random resistor modelEleonora Alfinito, Matteo Beccaria, Maura CesariaJournal of Agricultural and Food Chemistry|December 22, 2012
Phytochemical stability in dried tomato pulp and peel as affected by moisture propertiesVera Lavelli, William Kerr, P S C Sri HarshaPageof 5