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Plant Science : an International Journal of Experimental Plant Biology|November 13, 2025
Closing the loop in agriculture: Evaluation of the effects of fermented tomato-based biostimulant on Solanum lycopersicum (L.) growth and fruit qualityAnna Agosti, Jasmine Hadj Saadoun, Luca Fontechiari, et al.
International Journal of Food Microbiology|June 4, 2026
Cheeseomics of Grana Padano PDO cheese: Microbial diversity and flavour profiles compared to non-PDO cheesesLuca Bettera, Davide Buzzanca, Alessia Levante, et al.
Molecules (Basel, Switzerland)|January 10, 2026
Sacha Inchi (<i>Plukenetia volubilis</i> L.) Oil Press-Cake Powder: Chemical Characterization and In Vitro Bioactivity for Sustainable ApplicationsValeria Guarrasi, Barbara Prandi, Tullia Tedeschi, et al.
Foods (Basel, Switzerland)|February 10, 2024
Exploitation of Black Olive (<i>Olea europaea</i> L. cv. Piantone di Mogliano) Pomace for the Production of High-Value BreadFederica Cardinali, Luca Belleggia, Anna Reale, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 6, 2014
Effects of orally administered fumonisin B₁ (FB₁), partially hydrolysed FB₁, hydrolysed FB₁ and N-(1-deoxy-D-fructos-1-yl) FB₁ on the sphingolipid metabolism in ratsIrene Hahn, Veronika Nagl, Heidi Elisabeth Schwartz-Zimmermann, et al.
Food Research International (Ottawa, Ont.)|September 9, 2025
Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough breadEnrico Viola, Leandra Leto, Daniela Piazzese, et al.
Heliyon|September 27, 2024
Hop leaves: From waste to a valuable source of bioactive compounds - A multidisciplinary approach to investigating potential applicationsGiulia Sabbatini, Eleonora Mari, Maria Grazia Ortore, et al.
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