Lilia Neri

Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract

Federica Flamminii, Carla Di Mattia, Marco Nardella et al. · Food Hydrocolloids · 2020 · 91 citations

Biopolymer Gel, Mixed Biopolymers, Engineering +9

Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy

Lilia Neri, Gloria Dimitri, Giampiero Sacchetti · Journal of Food Composition and Analysis · 2009 · 89 citations

Food Chemistry, Sweet Chestnut, Agricultural Chemistry +5

Physical and structural properties of extra-virgin olive oil based mayonnaise

Carla Di Mattia, Federica Balestra, Giampiero Sacchetti et al. · LWT · 2014 · 80 citations

Extra-virgin Olive Oil, Food Engineering

Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Federica Flamminii, Carla Di Mattia, Giampiero Sacchetti et al. · Foods · 2020 · 68 citations · Full text

Food Chemistry, Food Colloid, Biomanufacturing +14

Use of vacuum impregnation for the production of high quality fresh-like apple products

Lilia Neri, Letizia Di Biase, Giampiero Sacchetti et al. · Journal of Food Engineering · 2016 · 66 citations

Vacuum Impregnation, High Quality, Food Preservation +8