Oktar, Busra; De Aguiar Saldanha Pinheiro, Ana Cristina; Tappi, Silvia; Rocculi, Pietro, A comprehensive overview of three novel plant proteins approved by EFSA: alfalfa protein concentrate, rapeseed and mung bean protein isolates, «CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION», 2026, 1, pp. 1 - 17 [articolo]
Oktar, B.; De Aguiar Saldanha Pinheiro, A. C.; Tappi, S.; Gebremical, G. G.; Tylewicz, U.; Barbieri, G.; Brutti, A.; Rosa, M. D.; Rocculi, P., Effects of pulsed electric field (PEF) pretreatment on the extraction yield and characteristics of rapeseed cake protein, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2026, 252, Article number: 123, pp. 1 - 13 [articolo]
Oktar, B.; Khalangre, A. B.; De Aguiar Saldanha Pinheiro, A. C.; Tappi, S.; Rocculi, P., Effects of Pulsed Electric Field Treatment on the Dehydration and Rehydration Behaviour of Fresh Green Peas: A Kinetic and Thermodynamic Study, «FOOD AND BIOPROCESS TECHNOLOGY», 2026, 19, Article number: 107, pp. 1 - 18 [articolo]
Busra Oktar, Federico Drudi, Urszula Tylewicz, Silvia Tappi, Santina Romani, Davide Gottardi, Francesca Patrignani, Pietro Rocculi, Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein, in: FOODOMICS 2024 - 7TH INTERNATIONAL CONFERENCE ON FOODOMICS 2009-2024, 2024, pp. 150 - 151 (atti di: FOODOMICS 2024 - 7TH INTERNATIONAL CONFERENCE ON FOODOMICS 2009-2024, Cesena, 14-16/02/2024) [atti di convegno-abstract]
