Simona Belviso

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

Marta Bertolino, Simona Belviso, Barbara Dal Bello et al. · LWT · 2015 · 147 citations · Full text

Food Chemistry, Nutrition, Food Analysis +6

Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

Roberta Marchiani, Marta Bertolino, Simona Belviso et al. · Journal of Food Quality · 2015 · 119 citations

Nutrition, Food Analysis, Grape Cultivar +20

Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity

Ilaria Mannazzu, Daniele Angelozzi, Simona Belviso et al. · International Journal of Food Microbiology · 2007 · 105 citations

Engineering, Food Fermentation, Biochemistry +8

Phenolic Content, Antioxidant Potential, and Antimicrobial Activities of Fruit and Vegetable By-Product Extracts

A. Agourram, Daniela Ghirardello, Kalliopi Rantsiou et al. · International Journal of Food Properties · 2012 · 103 citations · Full text

Nutrition, Food Analysis, Phenolic Content +16

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage

Simona Belviso, Barbara Dal Bello, Simone Giacosa et al. · Food Chemistry · 2016 · 62 citations

Food Chemistry, Infrared-roasted Hazelnuts, Sensory Monitoring +5