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Journal 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 LavelliCarbohydrate Polymers|January 3, 2024
Application of inulin for the formulation and delivery of bioactive molecules and live cellsRuta Gruskiene, Vera Lavelli, Jolanta SereikaiteFoods (Basel, Switzerland)|January 10, 2026
Ultrasound-Assisted Green Extraction and Hydrogel Encapsulation of Polyphenols from Bean Processing WasteAlessandro Bosio, Matteo Beccaria, Vera LavelliFoods (Basel, Switzerland)|June 26, 2026
Child-Driven Assessment of Plate Waste and Food-Waste Awareness in Primary SchoolsBarbara Peraboni, Vanessa Lupetti, Vera LavelliFoods (Basel, Switzerland)|September 28, 2021
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food MatrixVera Lavelli, Paolo D'Incecco, Luisa PellegrinoJournal of Agricultural and Food Chemistry|July 16, 2008
Optimization of color and antioxidant activity of peach and nectarine puree: scale-up study from pilot to industrial plantVera Lavelli, Carlo Pompei, Maria Aurelia CasadeiFoods (Basel, Switzerland)|January 8, 2025
Grape Pomace as a Source of Phenolics for the Inhibition of Starch Digestion Enzymes: A Comparative Study and Standardization of the EfficacyPedapati Siva Charan Sri Harsha, Vera LavelliNutrients|August 25, 2019
Use of Grape Pomace Phenolics to Counteract Endogenous and Exogenous Formation of Advanced Glycation End-ProductsPedapati S C Sri Harsha, Vera LavelliPageof 7