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Theranostics|April 22, 2015
Graphene as cancer theranostic tool: progress and future challengesMarco Orecchioni, Roberto Cabizza, Alberto Bianco, et al.
Foods (Basel, Switzerland)|May 14, 2025
The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf LifeMaria Grazia Farbo, Elisabetta Avitabile, Costantino Fadda, et al.
Marine Pollution Bulletin|May 19, 2026
Field CO2 enrichment by submarine vents unravels Zostera noltii response to ocean acidificationArianna Pansini, Carmen Arena, Roberto Cabizza, et al.
Food Chemistry|June 6, 2022
Transfer of antibiotics from goat's milk to rennet curd and whey fractions during cheese-makingJennifer Giraldo, Carmen Igualada, Roberto Cabizza, et al.
Foods (Basel, Switzerland)|September 13, 2025
Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk YogurtAngela Carboni, Roberto Cabizza, Pietro Paolo Urgeghe, et al.
Foods (Basel, Switzerland)|February 10, 2024
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive PomacePatricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, et al.
Foods (Basel, Switzerland)|December 24, 2021
Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine "Scotta" HydrolysatesRoberto Cabizza, Francesco Fancello, Giacomo Luigi Petretto, et al.
Foods (Basel, Switzerland)|July 15, 2026
Exploring Microbial Diversity and Yeast Typing in Traditional Sourdoughs from Villaurbana (Sardinia, Italy) Using an Integrated ApproachRoberta Coronas, Anna Maria Laura Sanna, Roberto Cabizza, et al.
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