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Journal of Agricultural and Food Chemistry|August 6, 2008
Antioxidant activity of minimally processed red chicory (Cichorium intybus L.) evaluated in xanthine oxidase-, myeloperoxidase-, and diaphorase-catalyzed reactionsVera LavelliJournal of Agricultural and Food Chemistry|November 17, 2009
Combined effect of storage temperature and water activity on the antiglycoxidative properties and color of dehydrated applesVera LavelliJournal of Agricultural and Food Chemistry|December 12, 2002
Comparison of the antioxidant activities of extra virgin olive oilsVera LavelliFoods (Basel, Switzerland)|August 14, 2020
The Effect of UV Irradiation on Vitamin D2 Content and Antioxidant and Antiglycation Activities of MushroomsFrancesca Gallotti, Vera LavelliJournal of Agricultural and Food Chemistry|February 17, 2005
Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruitsVera Lavelli, Lorena BondesanFoods (Basel, Switzerland)|February 15, 2022
Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A ReviewVera Lavelli, Jolanta SereikaitėJournal of Agricultural and Food Chemistry|May 16, 2012
Apple pomace is a good matrix for phytochemical retentionVera Lavelli, William KerrJournal of Agricultural and Food Chemistry|May 13, 2009
Rate of antioxidant degradation and color variations in dehydrated apples as related to water activityVera Lavelli, Claudia VantaggiFoods (Basel, Switzerland)|February 15, 2022
Kinetic Study of Encapsulated β-Carotene Degradation in Dried Systems: A ReviewVera Lavelli, Jolanta SereikaitėAntioxidants (Basel, Switzerland)|May 25, 2024
Hydration and Fortification of Common Bean (Phaseolus vulgaris L.) with Grape Skin Phenolics-Effects of Ultrasound Application and HeatingGloria Bonassi, Vera LavelliPageof 4