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Foods (Basel, Switzerland)|December 3, 2020
Effect of Different Egg Products on Lipid Oxidation of BiscuitsVito Verardo, Maria Cristina Messia, Emanuele Marconi, et al.Journal of Agricultural and Food Chemistry|May 2, 2002
Furosine: a suitable marker for assessing the freshness of royal jellyEmanuele Marconi, Maria Fiorenza Caboni, Maria Cristina Messia, et al.Journal of Food Science|August 23, 2019
Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed NanoemulsionsFrancesca Cuomo, Luisa Perugini, Emanuele Marconi, et al.Food Research International (Ottawa, Ont.)|March 2, 2021
Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractionsBeatriz Martín-García, Ana María Gómez-Caravaca, Emanuele Marconi, et al.Foods (Basel, Switzerland)|March 29, 2023
Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free PastaMaria Cristina Messia, Francesca Cuomo, Michela Quiquero, et al.Nutrients|September 23, 2022
Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-ProductsStefania Ruggeri, Elisa De Arcangelis, Altero Aguzzi, et al.Foods (Basel, Switzerland)|August 26, 2023
Lipid Process Markers of Durum Wheat Debranning FractionsSilvia Marzocchi, Maria Cristina Messia, Emanuele Marconi, et al.Foods (Basel, Switzerland)|March 10, 2022
Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre PastaFrancesca Cuomo, Maria Carmela Trivisonno, Silvio Iacovino, et al.IEEE Transactions on Nanobioscience|April 16, 2009
Growth cone 3-D morphology is modified by distinct micropatterned adhesion substratesMirko Messa, Claudio Canale, Emanuele Marconi, et al.Food Chemistry|April 1, 2014
Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)Ana Maria Gómez-Caravaca, Giovanna Iafelice, Vito Verardo, et al.Pageof 6