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Corrado Rizzi

8PUBLICATIONS

16CO-AUTHORS

Functional materialsFood technologyFood properties (incl. characteristics and health benefits)Horticultural crop improvement (incl. selection and breeding)Food packaging, preservation and processing

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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

Frequent Collaborators

6 joint publications

Barbara Simonato

4 joint publications

Gianluca Giuberti

3 joint publications

Federico Bianchi

2 joint publications

Gabriele Rocchetti

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