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Carbohydrate 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 LavelliMolecules (Basel, Switzerland)|March 20, 2019
Effects of Maltodextrins on the Kinetics of Lycopene and Chlorogenic Acid Degradation in Dried TomatoPedapati S C Sri Harsha, Vera LavelliJournal of Agricultural and Food Chemistry|April 13, 2006
Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oilsVera Lavelli, Giuseppe Fregapane, M Desamparados SalvadorJournal 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.Pageof 4