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Flavia Dilucia

Showing results (1-10 of 8) with videos related to

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Foods (Basel, Switzerland)|September 28, 2021
Improving the Storability of Cod Fish-Burgers According to the Zero-Waste ApproachFlavia Dilucia, Valentina Lacivita, Matteo Alessandro Del Nobile, et al.
Foods (Basel, Switzerland)|July 8, 2020
Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging PerformanceFlavia Dilucia, Valentina Lacivita, Amalia Conte, et al.
Food Chemistry|July 25, 2024
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flourMariacinzia Rutigliano, Maria Teresa Liberatore, Flavia Dilucia, et al.
Foods (Basel, Switzerland)|July 29, 2023
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical QualityBarbara la Gatta, Mariacinzia Rutigliano, Maria Teresa Liberatore, et al.
Foods (Basel, Switzerland)|February 26, 2025
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein AggregationMariacinzia Rutigliano, Maria Teresa Liberatore, Flavia Dilucia, et al.
Molecules (Basel, Switzerland)|February 27, 2026
Buffalo Milk: Alternative Use for Soap Preparation Enriched with VegetablesBarbara la Gatta, Flavia Dilucia, Maria Teresa Liberatore, et al.
Food Chemistry|October 10, 2024
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomaceMaria Teresa Liberatore, Flavia Dilucia, Mariacinzia Rutigliano, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured SalamiMariacinzia Rutigliano, Pasqua Loizzo, Giuseppina Spadaccino, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|September 28, 2021
Improving the Storability of Cod Fish-Burgers According to the Zero-Waste ApproachFlavia Dilucia, Valentina Lacivita, Matteo Alessandro Del Nobile, et al.
Foods (Basel, Switzerland)|July 8, 2020
Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging PerformanceFlavia Dilucia, Valentina Lacivita, Amalia Conte, et al.
Food Chemistry|July 25, 2024
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flourMariacinzia Rutigliano, Maria Teresa Liberatore, Flavia Dilucia, et al.
Foods (Basel, Switzerland)|July 29, 2023
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical QualityBarbara la Gatta, Mariacinzia Rutigliano, Maria Teresa Liberatore, et al.
Foods (Basel, Switzerland)|February 26, 2025
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein AggregationMariacinzia Rutigliano, Maria Teresa Liberatore, Flavia Dilucia, et al.
Molecules (Basel, Switzerland)|February 27, 2026
Buffalo Milk: Alternative Use for Soap Preparation Enriched with VegetablesBarbara la Gatta, Flavia Dilucia, Maria Teresa Liberatore, et al.
Food Chemistry|October 10, 2024
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomaceMaria Teresa Liberatore, Flavia Dilucia, Mariacinzia Rutigliano, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured SalamiMariacinzia Rutigliano, Pasqua Loizzo, Giuseppina Spadaccino, et al.
Pageof 1