Manuela Giordano

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

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

Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

Jatziri Mota‐Gutierrez, Cristian Botta, Ilario Ferrocino et al. · Applied and Environmental Microbiology · 2018 · 90 citations · Full text

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

Letricia Barbosa‐Pereira, Olga Rojo-Poveda, Ilario Ferrocino et al. · Food Research International · 2019 · 78 citations · Full text

Engineering, Food Authentication, Fingerprint Analysis +12