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) [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) [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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]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 [Scientific article]
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 [Scientific article]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 [Scientific article]
Pasini F.; Riciputi Y.; Fiorini M.; Caboni M.F., Effect of the storage time and packaging material on the antioxidant capacity and phenols content of organic grape juice stabilized by high hydrostatic pressure, «CHEMICAL ENGINEERING TRANSACTIONS», 2019, 75, pp. 235 - 240 [Scientific article]
Pasini F., Riciputi Y., Fiorini M., Caboni M.F., INFLUENCE OF THE STORAGE TIME AND PACKAGING MATERIAL ON THE
NUTRITION QUALITY OF GRAPE JUICE IN TERM OF ANTIOXIDANT CAPACITY AND PHENOLS
CONTENT, in: Pasini F., Riciputi Y., Fiorini M., Caboni M.F., INFLUENCE OF THE STORAGE TIME AND PACKAGING MATERIAL ON THE NUTRITION QUALITY OF GRAPE JUICE IN TERM OF ANTIOXIDANT CAPACITY AND PHENOLS CONTENT, 2019(atti di: Engineering Future Food (EFF2019), Bologna (Italy), 28-29 Maggio 2019) [Poster]
Martín-García, Beatriz; Pasini, Federica; Verardo, Vito; Díaz-de-Cerio, Elixabet; Tylewicz, Urszula; Gómez-Caravaca, Ana María; Caboni, Maria Fiorenza, Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains, «ANTIOXIDANTS», 2019, 8, Article number: 282 , pp. 1 - 10 [Scientific article]Open Access
Pasini F.; Chinnici F.; Caboni M.F.; Verardo V., Recovery of oligomeric proanthocyanidins and other phenolic compounds with established bioactivity from grape seed by-products, «MOLECULES», 2019, 24, Article number: 677 , pp. 1 - 22 [Scientific article]Open Access
Patrignani, Francesca; Mannozzi, Cinzia; Tappi, Silvia; Tylewicz, Urszula; Pasini, Federica; Castellone, Vincenzo; Riciputi, Ylenia; Rocculi, Pietro; Romani, Santina; Caboni, Maria Fiorenza; Gardini, Fausto; Lanciotti, Rosalba; Dalla Rosa, Marco, (Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice, «FRONTIERS IN MICROBIOLOGY», 2019, 10, Article number: 246 , pp. 1 - 11 [Scientific article]Open Access
