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Food Chemistry|October 9, 2013
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutionsLilia Neri, Isabel Hernando, Isabel Pérez-Munuera, et al.Food Chemistry|October 25, 2019
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activityVeronica Santarelli, Lilia Neri, Giampiero Sacchetti, et al.Foods (Basel, Switzerland)|July 30, 2020
Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic ExtractsFederica Flamminii, Carla Daniela Di Mattia, Giampiero Sacchetti, et al.Foods (Basel, Switzerland)|March 25, 2022
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future PerspectivesMaria Schirone, Luigi Esposito, Federica D'Onofrio, et al.Plants (Basel, Switzerland)|May 14, 2022
Exploration of the Genetic Diversity of Solina Wheat and Its Implication for Grain QualityRiccardo De Flaviis, Giorgio Tumino, Valeria Terzi, et al.Foods (Basel, Switzerland)|April 25, 2020
Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and ShellsJohannes Delgado-Ospina, Carla Daniela Di Mattia, Antonello Paparella, et al.Journal of Food Science|April 13, 2019
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional FruitsLilia Neri, Veronica Santarelli, Carla D Di Mattia, et al.Current Research in Food Science|May 27, 2024
Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall materialSimona Tatasciore, Veronica Santarelli, Lilia Neri, et al.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.Foods (Basel, Switzerland)|September 14, 2024
Sensory Evaluation and Consumers' Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery ProductLuigi Esposito, Nicola Casolani, Marco Ruggeri, et al.Pageof 4