Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks

Andrea Roncolini, Vesna Milanović, Lucia Aquilanti, +17

Food Research International

NutritionAlphitobius DiaperinusLesser MealwormNovel Baking IngredientAlternative Protein Source +2

Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.)

Alessandra Fratianni, Serena Niro, M. D. Alam, +4

LWT

Lycium Barbarum LCarotenoidEngineeringBotanyAgricultural Economics +7

Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

Serena Niro, Annacristina D’Agostino, Alessandra Fratianni, +2

Foods

Food ChemistryNutritionGluten-free NutritionGluten-free Minor CerealsFood Bioactive Compound +9

Kinetics of carotenoids degradation and furosine formation in dried apricots ( Prunus armeniaca L.)

Alessandra Fratianni, Serena Niro, Maria Cristina Messia, +4

Food Research International

Food ChemistryCarotenoidEngineeringBotanyAgricultural Economics +8

NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY

Serena Niro, Alessandra Fratianni, Gianfranco Panfili, +3

Nova Science Publishers (Nova Science Publishers, Inc.)

Food ChemistryNutritionDried Goji BerriesNutritional RequirementNutraceutical Ingredient +8

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

Serena Niro, Mariantonietta Succi, Patrizio Tremonte, +4

Journal of Dairy Science

Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk

Serena Niro, Alessandra Fratianni, Patrizio Tremonte, +4

Journal of Dairy Science

NutritionPasta Filata CheesesGoat MilkFood AnalysisInnovative Caciocavallo Cheeses +11

Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

Gianfranco Panfili, Serena Niro, Annarita Bufano, +5

Plant Foods for Human Nutrition

Food ChemistryFood Bioactive CompoundMedicineSecondary MetaboliteBioactive Compounds +5

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

Alessandra Fratianni, Giuseppina Adiletta, Marisa Di Matteo, +6

Foods

Food ChemistryNutritionTotal CarotenoidsCarotenoidBotany +13

Effect of pH on malolactic fermentation in southern Italian wines

Luciano Cinquanta, Giovanni Stefano, Dora Formato, +2

European Food Research and Technology

Health SciencesMalolactic FermentationFood FermentationWine Tasting