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, +5

LWT

Food ChemistryNutritionFood AnalysisSensory PropertiesFood Engineering +4

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

Roberta Marchiani, Marta Bertolino, Simona Belviso, +5

Journal of Food Quality

NutritionFood AnalysisGrape CultivarRipeningPolyphenolics +18

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, +6

International Journal of Food Microbiology

EngineeringFood FermentationBiochemistryBiotechnologySynthetic Biology +6

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

A. Agourram, Daniela Ghirardello, Kalliopi Rantsiou, +5

International Journal of Food Properties

NutritionFood AnalysisPhenolic ContentPolyphenolicsOxidative Stress +14

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, +6

Food Chemistry

Food ChemistryInfrared-roasted HazelnutsSensory MonitoringFood AnalysisPost-harvest Physiology +3

Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions

Daniela Ghirardello, Marta Bertolino, Simona Belviso, +7

Postharvest Biology and Technology

Food ChemistryPhenolic CompositionHexanal ContentPhytochemistryPhytochemical +2

In vitro cholesterol-lowering activity of<i>Lactobacillus plantarum</i>and<i>Lactobacillus paracasei</i>strains isolated from the Italian Castelmagno PDO cheese

Simona Belviso, Manuela Giordano, Paola Dolci, +1

Dairy Science and Technology

ProbioticFood FermentationBiochemistryLactic Acid BacteriaBacteriology +5

Lipid nutrition of<i>Saccharomyces cerevisiae</i>in winemaking

Simona Belviso, Laura Bardi, Alessandra Biondi Bartolini, +1

Canadian Journal of Microbiology

Food ChemistryBiosynthesisEngineeringLipid MetabolismBiochemistry +11

Analysis and antioxidant capacity of the phenolic compounds from argan fruit (<i>Argania spinosa</i> (L.) Skeels)

Hanae El Monfalouti, Zoubida Charrouf, Simona Belviso, +5

European Journal of Lipid Science and Technology

Food ChemistryPhenolic CompoundsFood Bioactive CompoundArgan FruitAbstract Polyphenol Composition +10

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta

Giuseppe Zeppa, Simona Belviso, Marta Bertolino, +8

Journal of the Science of Food and Agriculture