S. Belviso

发表

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.

B. Dal Bello, M. Giordano, D. Ghirardello, 2017, Food chemistry.

OPTIMISATION OF ULTRASOUND AND MICROWAVE-ASSISTED EXTRACTION OF CAFFEOYLQUINIC ACIDS AND CAFFEINE FROM COFFEE SILVERSKIN USING RESPONSE SURFACE METHODOLOGY

D. Ghirardello, G. Zeppa, Alessandro Guglielmetti, 2017 .

Phytochemical and microbiological stability of spent espresso coffee grounds in capsules

C. Cena, K. Rantsiou, M. Giordano, 2014 .

Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology

L. Rolle, V. Gerbi, V. Novello, 2017 .

Modelling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology

L. Rolle, V. Gerbi, V. Novello, 2022 .

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.

I. Mannazzu, P. Goffrini, L. Bardi, 2008, International journal of food microbiology.

Lipid nutrition of Saccharomyces cerevisiae in winemaking.

L. Bardi, M. Marzona, S. Belviso, 2004, Canadian journal of microbiology.

Novel Data on the Polyphenol Composition of Italian Ancient Apple Cultivars

G. Zeppa, S. Belviso, B. Scursatone, 2013 .

Degradation and biosynthesis of terpenoids by lactic acid bacteria isolated from cheese: first evidence

M. Giordano, G. Zeppa, P. Dolci, 2011 .

Oxygen is required to restore flor strain viability and lipid biosynthesis under fermentative conditions.

I. Mannazzu, G. Zara, P. Goffrini, 2009, FEMS yeast research.

Bioremediation of Phenanthrene Polluted Soils

L. Bardi, M. Marzona, S. Belviso, 2005 .

Assessment of lactic acid bacteria sensitivity to terpenoids with the Biolog methodology

J. L. Minati, M. Giordano, G. Zeppa, 2014 .

Effect of hazelnut on serum lipid profile and fatty acid composition of erythrocyte phospholipids in children and adolescents with primary hyperlipidemia: A randomized controlled trial.

F. Guaraldi, C. Del Bo’, P. Riso, 2017, Clinical nutrition.

Technological Properties and Biogenic Amines Production by Bacteriocinogenic Lactococci and Enterococci Strains Isolated from Raw Goat's Milk.

L. Cocolin, L. Perin, L. Nero, 2017, Journal of food protection.

Coffee Supplements

L. Barbosa-Pereira, S. Belviso, 2019, Nonvitamin and Nonmineral Nutritional Supplements.

Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin

M. Giordano, D. Ghirardello, G. Zeppa, 2022, Foods.

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

M. Giordano, D. Ghirardello, G. Zeppa, 2016 .

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

B. Dal Bello, M. Giordano, D. Ghirardello, 2015, Journal of the science of food and agriculture.

Effect of adding hazelnut roasted skin of different cultivars on the quality attributes, polyphenols contents and texture of fresh egg pasta Running title : Hazelnut roasted skin as ingredient for pasta

B. Dal Bello, M. Giordano, D. Ghirardello, 2022 .

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt.

M. Giordano, D. Ghirardello, G. Zeppa, 2015 .

Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05.

B. Dal Bello, L. Cocolin, G. Zeppa, 2015, International journal of food microbiology.

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

K. Rantsiou, M. Giordano, D. Ghirardello, 2013 .

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

D. Ghirardello, G. Zeppa, D. Guillaume, 2012 .

and antioxidant capacity of the phenolic compounds from

D. Ghirardello, G. Zeppa, D. Guillaume, 2022 .

Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect

M. Giordano, D. Ghirardello, G. Zeppa, 2016 .

Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process

M. Giordano, D. Ghirardello, G. Zeppa, 2013 .

Efficacy of fatty acids and terpenoids and weakness of electronic nose response as tracers of Asiago d’Allevo PDO cheese produced in different seasons

M. Giordano, G. Zeppa, L. Battaglini, 2012 .

Correlation between cell lipid content, gene expression and fermentative behaviour of two Saccharomyces cerevisiae wine strains

S. Zara, G. Zara, L. Bardi, 2008, Journal of applied microbiology.

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

L. Torri, M. Giordano, D. Ghirardello, 2016 .

Paper: Technological Properties and Biogenic Amines Production by Bacteriocinogenic Lactococci and Enterococci Strains Isolated from Raw Goat's Milk

L. Perin, L. Nero, Cocolin, 2022 .

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

M. Giordano, G. Zeppa, P. Dolci, 2009 .

Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis

I. Ferrocino, G. Zeppa, L. Barbosa-Pereira, 2021, Foods.

Volatile fingerprint and physico-mechanical properties of ‘Muscat blanc’ grapes grown in mountain area: a first evidence of the influence of water regimes.

Luca Rolle, Vincenzo Gerbi, Simona Belviso, 2013 .