Tedeschi T.; Anzani C.; Ferri M.; Marzocchi S.; Caboni M.F.; Monari S.; Tassoni A., Enzymatic digestion of calf fleshing meat by-products: Antioxidant and anti-tyrosinase activity of protein hydrolysates, and identification of fatty acids, «FOODS», 2021, 10, Article number: 755, pp. 1 - 12 [articolo]Open Access
Laze, A., Pasini, F., Arapi, V., Ceca, E., Lato, P., Gjini, V., Caboni, M.F., Evaluation of tocopherols and tocotrienols in Albanian cultivars, «JOURNAL OF HYGIENIC ENGINEERING AND DESIGN», 2021, 34, pp. 203 - 208 [articolo]Open Access
Florencia Salaberría, Silvia Marzocchi, Elena Bortolazzo, María Elena Carrín, Maria Fiorenza Caboni, Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese, «ACS FOOD SCIENCE & TECHNOLOGY», 2021, 1, pp. 54 - 59 [articolo]Open Access
Florencia Salaberría, Silvia Marzocchi, Elena Bortolazzo, María Elena Carrín, Maria Fiorenza Caboni, Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese, «ACS FOOD SCIENCE & TECHNOLOGY», 2021, 1, pp. 54 - 59 [articolo]Open Access
Silvia Marzocchi, Federica Pasini, Maria Fiorenza Caboni, CHARACTERIZATION OF BISCUITS AND TARALLI OBTAINED WITH DIFFERENT LIPIDIC FORMULATIONS AND DETERMINATION OF THEIR OXIDATIVE STABILITY, in: 3rd International Symposium on Lipid oxidation and Antioxidants, 2020(atti di: 3rd International Symposium on Lipid oxidation and Antioxidants, Online, 23-24 novembre 2020) [atti di convegno-poster]
silvia marzocchi; federica pasini; maria caboni, Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability, in: 3rd International Symposium on Lipid Oxidation and Antioxidants, 2020(atti di: 3rd International Symposium on Lipid Oxidation and Antioxidants, Web meeting, 23-24 November 2020) [atti di convegno-poster]
Federica Pasini, Silvia Marzocchi, Maria Fiorenza Caboni, Characterization of oils obtained from the co-pressing of olives and oleaginous matrices with high nutritional value and determination of their oxidative stability, in: Federica Pasini, Silvia Marzocchi, Maria Fiorenza Caboni, Characterization of oils obtained from the co-pressing of olives and oleaginous matrices with high nutritional value and determination of their oxidative stability, 2020(atti di: EuroFedLipid: 3rd Symposium Oxidation and Antioxidant, on line, 23-24 Novembre 2020) [atti di convegno-poster]
Verardo V.; Messia M.C.; Marconi E.; Caboni M.F., Effect of different egg products on lipid oxidation of biscuits, «FOODS», 2020, 9, Article number: 1714, pp. 1 - 10 [articolo]Open Access
Silvia Marzocchi; Maria Fiorenza Caboni, EFFECT OF HARVESTING TIME ON HEMP (CANNABIS SATIVA L.) SEED OIL LIPID COMPOSITION, «ITALIAN JOURNAL OF FOOD SCIENCE», 2020, 32, pp. 1018 - 1029 [articolo]Open Access
Canali G.; Balestra F.; Glicerina V.; Pasini F.; Caboni M.F.; Romani S., Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2020, 57, pp. 3864 - 3873 [articolo]Open Access
Di Nunzio M.; Picone G.; Pasini F.; Chiarello E.; Caboni M.F.; Capozzi F.; Gianotti A.; Bordoni A., Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects, «FOOD RESEARCH INTERNATIONAL», 2020, 131, Article number: 108940, pp. 1 - 11 [articolo]Open Access
Martin-Garcia B.; Tylewicz U.; Verardo V.; Pasini F.; Gomez-Caravaca A.M.; Caboni M.F.; Dalla Rosa M., Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2020, 64, Article number: 102402, pp. 1 - 10 [articolo]Open Access
Balestra F.; Verardo V.; Tappi S.; Caboni M.F.; Dalla Rosa M.; Romani S., Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2019, 56, pp. 4714 - 4721 [articolo]
Martin-Garcia B.; Pasini F.; Verardo V.; Gomez-Caravaca A.M.; Marconi E.; Caboni M.F., Distribution of free and bound phenolic compounds in buckwheat milling fractions, «FOODS», 2019, 8, Article number: 670, pp. 1 - 10 [articolo]Open Access
marzocchi silvia, elena baldi, maria cristina crucitti, moreno toselli, maria fiorenza caboni, Effect of Harvesting Time on Volatile Compounds Composition of Bergamot (Citrus × Bergamia) Essential Oil, «FLAVOUR AND FRAGRANCE JOURNAL», 2019, 34, pp. 426 - 435 [articolo]
