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Journal of Agricultural and Food Chemistry|May 16, 2012
Apple pomace is a good matrix for phytochemical retentionVera Lavelli, William KerrJournal of Food Science|May 25, 2010
Formulation of a dry green tea-apple product: study on antioxidant and color stabilityVera Lavelli, Claudia Vantaggi, Mark Corey, et al.Food Chemistry|November 13, 2012
Stability and anti-glycation properties of intermediate moisture apple products fortified with green teaVera Lavelli, Mark Corey, William Kerr, et al.Journal of Agricultural and Food Chemistry|December 22, 2012
Phytochemical stability in dried tomato pulp and peel as affected by moisture propertiesVera Lavelli, William Kerr, P S C Sri HarshaJournal 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 SereikaitėPageof 7