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Lista de obras de Vera Lavelli

A comprehensive review on carotenoids in foods and feeds: <i>status quo</i>, applications, patents, and research needs

artículo científico publicado en 2021

Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

scientific article published on 23 September 2019

Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper-induced lipid peroxidation

scientific article published on 01 May 2000

Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises

artículo científico publicado en 2022

Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods

scientific article published on 26 February 2018

Combined effect of storage temperature and water activity on the antiglycoxidative properties and color of dehydrated apples.

artículo científico publicado en 2009

Comparison of the antioxidant activities of extra virgin olive oils.

artículo científico publicado en 2002

Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products

Effect of Storage on Secoiridoid and Tocopherol Contents and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils

artículo científico publicado en 2006

Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability

artículo científico publicado en 2019

Effects of Maltodextrins on the Kinetics of Lycopene and Chlorogenic Acid Degradation in Dried Tomato

scientific article published on 16 March 2019

Evaluation of radical scavenging activity of fresh and air-dried tomatoes by three model reactions

artículo científico publicado en 1999

Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species

artículo científico publicado en 2015

Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase--effect of food matrix and processing on efficacy.

artículo científico publicado en 2016

Impact of <i>Pleurotus ostreatus</i> β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion

artículo científico publicado en 2020

Microencapsulation of grape skin phenolics for pH controlled release of antiglycation agents

artículo científico publicado en 2018

Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree

artículo científico publicado en 2016

Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation

artículo científico publicado en 2014

Rate of antioxidant degradation and color variations in dehydrated apples as related to water activity.

artículo científico publicado en 2009

Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits

artículo científico publicado en 2005

The Effect of UV Irradiation on Vitamin D2 Content and Antioxidant and Antiglycation Activities of Mushrooms

artículo científico publicado en 2020

Use of Grape Pomace Phenolics to Counteract Endogenous and Exogenous Formation of Advanced Glycation End-Products

artículo científico publicado en 2019

Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality

artículo científico publicado en 2013

Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector.

artículo científico publicado en 2016

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