G. M. Fiorino

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

R. Di Cagno, P. Filannino, A. Polo, 2020, Molecules.

Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis

M. Barile, C. Brizio, G. Difonzo, 2015, Front. Chem..

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

I. Carafa, M. De Angelis, F. Comitini, 2022, Sustainability.

Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter- and intra-species capabilities of lactic acid bacteria.

I. Losito, R. Di Cagno, P. Filannino, 2023, Food chemistry.

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

Marco Arlorio, Giuseppina M. Fiorino, Cristiano Garino, 2018 .

Assessing fish authenticity by direct analysis in real time-high resolution mass spectrometry and multivariate analysis: discrimination between wild-type and farmed salmon.

Marco Arlorio, Giuseppina M. Fiorino, Ilario Losito, 2019, Food research international.

Geographical Origin Discrimination of Monofloral Honeys by Direct Analysis in Real Time Ionization-High Resolution Mass Spectrometry (DART-HRMS)

A. Logrieco, M. Arlorio, Elisabetta De Angelis, 2020, Foods.