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Ginevra Rosso

Showing results (1-10 of 9) with videos related to

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Frontiers in Nutrition|May 16, 2022
Plant-Based: A Perspective on Nutritional and Technological Issues. Are We Ready for "Precision Processing"?Roberto Menta, Ginevra Rosso, Federico Canzoneri
Frontiers in Nutrition|April 30, 2024
ONE QUALITY concept: a narrative perspective to unravel nutritional challenges, controversies, and the imperative need of transforming our food systemsRoberto Menta, Ginevra Rosso, Federico Canzoneri
Food Chemistry|April 22, 2023
A multiplatform metabolomics/reactomics approach as a powerful strategy to identify reaction compounds generated during hemicellulose hydrothermal extraction from agro-food biomassesAndrea Fuso, Laura Righetti, Franco Rosso, et al.
Frontiers in Nutrition|March 7, 2022
Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and ProductsFederico Canzoneri, Valerio Leoni, Ginevra Rosso, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Production of xylo-oligosaccharides (XOS) of tailored degree of polymerization from acetylated xylans through modelling of enzymatic hydrolysisAndrea Fuso, Franco Rosso, Ginevra Rosso, et al.
Foods (Basel, Switzerland)|June 2, 2021
Potential Valorization of Hazelnut Shells through Extraction, Purification and Structural Characterization of Prebiotic Compounds: A Critical ReviewAndrea Fuso, Davide Risso, Ginevra Rosso, et al.
Journal of the Science of Food and Agriculture|July 7, 2023
Hazelnut (Corylus avellana L.) shells as a potential source of dietary fibre: impact of hydrothermal treatment temperature on fibre structure and degradation compoundsAndrea Fuso, Pio Viscusi, Laura Righetti, et al.
Food Chemistry|October 4, 2020
An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography - Mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.)Federico Stilo, Erica Liberto, Nicola Spigolon, et al.
Frontiers in Nutrition|July 29, 2025
Development of Ferrero Nutrition Criteria: category-specific, progressive guidelines for product innovationFederico Canzoneri, Mélanie Charron, Adam Drewnowski, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Frontiers in Nutrition|May 16, 2022
Plant-Based: A Perspective on Nutritional and Technological Issues. Are We Ready for "Precision Processing"?Roberto Menta, Ginevra Rosso, Federico Canzoneri
Frontiers in Nutrition|April 30, 2024
ONE QUALITY concept: a narrative perspective to unravel nutritional challenges, controversies, and the imperative need of transforming our food systemsRoberto Menta, Ginevra Rosso, Federico Canzoneri
Food Chemistry|April 22, 2023
A multiplatform metabolomics/reactomics approach as a powerful strategy to identify reaction compounds generated during hemicellulose hydrothermal extraction from agro-food biomassesAndrea Fuso, Laura Righetti, Franco Rosso, et al.
Frontiers in Nutrition|March 7, 2022
Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and ProductsFederico Canzoneri, Valerio Leoni, Ginevra Rosso, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Production of xylo-oligosaccharides (XOS) of tailored degree of polymerization from acetylated xylans through modelling of enzymatic hydrolysisAndrea Fuso, Franco Rosso, Ginevra Rosso, et al.
Foods (Basel, Switzerland)|June 2, 2021
Potential Valorization of Hazelnut Shells through Extraction, Purification and Structural Characterization of Prebiotic Compounds: A Critical ReviewAndrea Fuso, Davide Risso, Ginevra Rosso, et al.
Journal of the Science of Food and Agriculture|July 7, 2023
Hazelnut (Corylus avellana L.) shells as a potential source of dietary fibre: impact of hydrothermal treatment temperature on fibre structure and degradation compoundsAndrea Fuso, Pio Viscusi, Laura Righetti, et al.
Food Chemistry|October 4, 2020
An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography - Mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.)Federico Stilo, Erica Liberto, Nicola Spigolon, et al.
Frontiers in Nutrition|July 29, 2025
Development of Ferrero Nutrition Criteria: category-specific, progressive guidelines for product innovationFederico Canzoneri, Mélanie Charron, Adam Drewnowski, et al.
Pageof 1