Laurita R.; Gozzi G.; Tappi S.; Capelli F.; Bisag A.; Laghi G.; Gherardi M.; Cellini B.; Abouelenein D.; Vittori S.; Colombo V.; Rocculi P.; Dalla Rosa M.; Vannini L., Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2021, 73, Article number: 102805, pp. 1 - 8 [articolo]Open Access
Cellini Beatrice, Gozzi Giorgia, Vannini Lucia, Valorisation of olive pomace and tomato by-products with selected yeasts strains, in: Maria Gullo, Cinzia Caggia, Marilena Budroni, 6th International Conference on Microbial Diversity 2021 - Advances in Microbial Diversity MD2021, San Casciano Val di Pesa, Firenze, Italy, SIMTREA, Società Italiana di Microbiologia Agro-Alimentare e Ambientale, 2021, pp. 55 - 55 (atti di: 6th International Conference on Microbial Diversity 2021- Advances in Microbial Diversity MD2021, online, 14-15 December 2021) [Contributo in Atti di convegno]
Vannini Lucia, Gozzi Giorgia, Bruno Veronica, Cellini Beatrice, Valorization of agri-food by-products as functional ingredients for soft cheeses., in: Proceedings of 2nd International E-Conference on NUTRITION AND FOOD SCIENCE, 2021, pp. 21 - 21 (atti di: 2nd International E-Conference on NUTRITION AND FOOD SCIENCE, webinar, 06-07 September 2021) [Contributo in Atti di convegno]
Gozzi G., Bruno V., Cellini B., Lanciotti R., Vannini, Improvement of “primo sale” cheese with functional food by-products and probiotic bacteria, in: F. Danesi, 6th International Conference on Foodomics - From Knowledge to industry, From Industry to knowledge, Cesena, 2020 Alma Mater Studiorum - Università di Bologna, 2020, pp. 65 - 65 (atti di: 6th International Conference on Foodomics, Cesena, 14-16 Ottobre 2020) [Contributo in Atti di convegno]
Beatrice Cellini, Lorenzo Siroli, Orla Cahill, M. Chiara Leva, Micaela Demichela, Marco Gerevini, Stephane Durand, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni, Lucia Vannini, SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic, in: Francesca Danesi, 6th International Conference on Foodomics- From knowledge to industry, From industry to knowledge, Alma Mater Studiorum - Università di Bologna, 2020, pp. 82 - 82 (atti di: 6th International Conference on Foodomics, Cesena, Italy, 14-16 October 2020) [atti di convegno-abstract]Open Access
