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Heliyon|August 8, 2024
Sustainable biosynthesis of lycopene by using evolutionary adaptive recombinant Escherichia coli from orange peel wasteMuhammad Hammad Hussain, Subra Sajid, Maria Martuscelli, et al.
Foods (Basel, Switzerland)|July 14, 2023
Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production CoproductsJohannes Delgado-Ospina, Luigi Esposito, Junior Bernardo Molina-Hernandez, et al.
Foods (Basel, Switzerland)|September 16, 2020
Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry SausageAnnalisa Serio, Jessica Laika, Francesca Maggio, et al.
Journal of Food Science and Technology|October 5, 2017
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) filletsClemencia Chaves López, Annalisa Serio, Costanza Montalvo, 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.
Frontiers in Microbiology|January 22, 2025
Rational engineering of Escherichia coli strain for stable and enhanced biosynthesis of pineneMuhammad Hammad Hussain, Lu Han, Yanlong Wei, et al.
Frontiers in Veterinary Science|June 25, 2021
Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential OilsIsa Fusaro, Damiano Cavallini, Melania Giammarco, et al.
Heliyon|April 26, 2021
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chainJohannes Delgado-Ospina, Raquel Lucas-González, Manuel Viuda-Martos, et al.
Foods (Basel, Switzerland)|August 10, 2024
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European MarketLuigi Esposito, Matteo Perillo, Carla Daniela Di Mattia, et al.
Foods (Basel, Switzerland)|January 11, 2022
Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods-"Future Foods and Food Technologies for a Sustainable World"Dirk W Lachenmeier, Steffen Schwarz, Jörg Rieke-Zapp, et al.
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