Valeria Marinelli

Emerging techniques applied to by-products for food fortification

A. Conte, M. D. Del Nobile, S. Spinelli, 2019, Journal of Food Science and Technology.

A Case-study on the Selection of Promising Functional Starter Strains from Grape Yeasts: A Report by Student of Food Science and Technology Degree, University of Foggia (Southern Italy)

A. Bevilacqua, M. Sinigaglia, M. Corbo, 2012 .

Fruit and Vegetable By-Products to Fortify Spreadable Cheese

A. Conte, M. D. Del Nobile, C. Costa, 2018, Antioxidants.

Strategies for fortified sustainable food: the case of watermelon-based candy

A. Conte, M. D. Del Nobile, A. L. Incoronato, 2020, Journal of Food Science and Technology.

Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese

A. Conte, M. D. Del Nobile, C. Costa, 2018, Journal of Food Science and Technology.

Extract from Broccoli by-products to extend the Shelf Life of Fish Burgers

M. A. Nobile, A. Conte, S. Spinelli, 2019, Journal of Food Research.

New Approach to Enrich Pasta with Polyphenols from Grape Marc

M. A. Nobile, A. Conte, D. Nardiello, 2015 .

Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti: Nutritional Evaluation and Bioaccessibility of Bioactive Compounds

M. A. Nobile, A. Conte, K. Briviba, 2018 .