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Antioxidants (Basel, Switzerland)|December 8, 2020
Impact of Pleurotus ostreatus β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro DigestionFrancesca Gallotti, Anaïs Lavoisier, Christelle Turchiuli, 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.Food Science & Nutrition|March 9, 2019
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception, and acceptabilityCristina Proserpio, Vera Lavelli, Monica Laureati, et al.Foods (Basel, Switzerland)|September 14, 2024
Certified Food Safety Management Systems Assessed through the Lenses of Food Safety Culture and Locus of Control: A Pilot StudyGiada Forte, Simona Tornielli, Daniela Parini, et al.Antioxidants (Basel, Switzerland)|June 28, 2023
Binary Alginate-Whey Protein Hydrogels for Antioxidant EncapsulationDavide Pedrali, Alessio Scarafoni, Anna Giorgi, 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 HarshaNutrients|October 17, 2019
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child AcceptabilityCristina Proserpio, Vera Lavelli, Francesca Gallotti, et al.Foods (Basel, Switzerland)|September 25, 2019
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food HabitsCristina Proserpio, Ella Pagliarini, Monica Laureati, et al.Food & Function|February 27, 2018
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foodsVera Lavelli, Cristina Proserpio, Francesca Gallotti, et al.Food Chemistry|January 22, 2014
Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product qualityVera Lavelli, P S C Sri Harsha, Luisa Torri, et al.Pageof 4