Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Amalia Conte

Showing results (41-50 of 68) with videos related to

Pageof 7
Sort By:
Foods (Basel, Switzerland)|March 29, 2023
Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid FoodsValentina Lacivita, Adriana Lordi, Tamara Posati, et al.
Foods (Basel, Switzerland)|December 30, 2020
Lentil Fortified Spaghetti: Technological Properties and Nutritional CharacterizationVita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, et al.
Foods (Basel, Switzerland)|October 16, 2025
Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-ProductsManazza Ayub, Alessia Le Rose, Olimpia Panza, et al.
Foods (Basel, Switzerland)|June 2, 2021
Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i>Maria Grazia Melilli, Cristina Costa, Annalisa Lucera, et al.
Journal of Food Science and Technology|March 8, 2021
Strategies for fortified sustainable food: the case of watermelon-based candyValeria Marinelli, Annalisa Lucera, Anna Lucia Incoronato, et al.
Foods (Basel, Switzerland)|October 27, 2019
Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food ApplicationsSara Spinelli, Cristina Costa, Amalia Conte, et al.
Antioxidants (Basel, Switzerland)|April 26, 2018
Fruit and Vegetable By-Products to Fortify Spreadable CheeseAnnalisa Lucera, Cristina Costa, Valeria Marinelli, et al.
Meat Science|November 9, 2011
New strategies for reducing the pork back-fat content in typical Italian salamiMatteo Alessandro Del Nobile, Amalia Conte, Anna Lucia Incoronato, et al.
Antioxidants (Basel, Switzerland)|November 27, 2024
Combining the Powerful Antioxidant and Antimicrobial Activities of Pomegranate Waste Extracts with Whey Protein Coating-Forming Ability for Food Preservation StrategiesSara Viggiano, Rita Argenziano, Adriana Lordi, et al.
Food Chemistry|February 7, 2019
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pastaLucia Padalino, Matteo Alessandro Del Nobile, Barbara la Gatta, et al.
Pageof 7

Showing results (41-50 of 68) with videos related to

Sort By:
Pageof 7
Foods (Basel, Switzerland)|March 29, 2023
Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid FoodsValentina Lacivita, Adriana Lordi, Tamara Posati, et al.
Foods (Basel, Switzerland)|December 30, 2020
Lentil Fortified Spaghetti: Technological Properties and Nutritional CharacterizationVita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, et al.
Foods (Basel, Switzerland)|October 16, 2025
Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-ProductsManazza Ayub, Alessia Le Rose, Olimpia Panza, et al.
Foods (Basel, Switzerland)|June 2, 2021
Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i>Maria Grazia Melilli, Cristina Costa, Annalisa Lucera, et al.
Journal of Food Science and Technology|March 8, 2021
Strategies for fortified sustainable food: the case of watermelon-based candyValeria Marinelli, Annalisa Lucera, Anna Lucia Incoronato, et al.
Foods (Basel, Switzerland)|October 27, 2019
Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food ApplicationsSara Spinelli, Cristina Costa, Amalia Conte, et al.
Antioxidants (Basel, Switzerland)|April 26, 2018
Fruit and Vegetable By-Products to Fortify Spreadable CheeseAnnalisa Lucera, Cristina Costa, Valeria Marinelli, et al.
Meat Science|November 9, 2011
New strategies for reducing the pork back-fat content in typical Italian salamiMatteo Alessandro Del Nobile, Amalia Conte, Anna Lucia Incoronato, et al.
Antioxidants (Basel, Switzerland)|November 27, 2024
Combining the Powerful Antioxidant and Antimicrobial Activities of Pomegranate Waste Extracts with Whey Protein Coating-Forming Ability for Food Preservation StrategiesSara Viggiano, Rita Argenziano, Adriana Lordi, et al.
Food Chemistry|February 7, 2019
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pastaLucia Padalino, Matteo Alessandro Del Nobile, Barbara la Gatta, et al.
Pageof 7