Monica Macaluso

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread

Chiara Sanmartin, Isabella Taglieri, Francesca Venturi et al. · Foods · 2020 · 79 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Chiara Sanmartin, Francesca Venturi, Cristina Sgherri et al. · Heliyon · 2018 · 71 citations · Full text

Agriculture, Food Science, Food Chemistry +16

Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View

Chiara Sanmartin, Francesca Venturi, Monica Macaluso et al. · European Journal of Lipid Science and Technology · 2018 · 66 citations · Full text

Agriculture, Food Science, Food Preservation +16

Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits

Francesca Venturi, S. Bartolini, Chiara Sanmartin et al. · Applied Sciences · 2019 · 53 citations · Full text

Agriculture, Food Science, Horticultural Sciences +17

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

Isabella Taglieri, Chiara Sanmartin, Francesca Venturi et al. · Foods · 2021 · 45 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17