Corrado Rizzi
8PUBLICATIONS
16CO-AUTHORS
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Publications (8)
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|Dec 15, 2023
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.Mariela Rodríguez, Federico Bianchi, Barbara Simonato
|Sep 05, 2022
The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review.Miluska Cisneros-Yupanqui, Anna Lante, Dasha Mihaylova
|Aug 26, 2022
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product.Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini
|Feb 25, 2022
Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker's Respiratory Allergy.Mario Olivieri, Gianluca Spiteri, Jessica Brandi
|Nov 27, 2021
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders.Federico Bianchi, Elisabetta Lomuscio, Corrado Rizzi
|Mar 06, 2021
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread.Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini
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Frequent Collaborators
6 joint publications
Barbara Simonato
4 joint publications
Gianluca Giuberti
3 joint publications
Federico Bianchi
2 joint publications
Gabriele Rocchetti
2 joint publications
Luigi Lucini
1 joint publications
Roberta Tolve
1 joint publications
Davide Sega
1 joint publications
Mario Olivieri
1 joint publications
Daniela Cecconi
1 joint publications
Miluska Cisneros-Yupanqui
