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/vufind/Search/Results?lookfor=%22Estivi%2C+Lorenzo%22&type=Person&sort=year
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PubPharm (10)
1
Lupin as a Source of Bioactive Antioxidant Compounds for Food Products
enthalten in:
Molecules (Basel, Switzerland)
| 2023
von
Estivi, L.
|
Brandolini, A.
|
Gasparini, A.
| +1
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2
Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines : Evaluation of Flour, Dough and Bread Characteristics
enthalten in:
Foods (Basel, Switzerland)
| 2023
von
Brandolini, A.
|
Lucisano, M.
|
Mariotti, M.
| +2
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3
Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds
enthalten in:
Antioxidants (Basel, Switzerland)
| 2022
von
Estivi, L.
|
Fusi, D.
|
Brandolini, A.
| +1
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4
Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products
enthalten in:
Molecules (Basel, Switzerland)
| 2022
von
Betrouche, A.
|
Estivi, L.
|
Colombo, D.
| +4
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5
Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts
enthalten in:
Molecules (Basel, Switzerland)
| 2022
von
Šeregelj, V.
|
Estivi, L.
|
Brandolini, A.
| +3
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6
Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits
enthalten in:
Molecules (Basel, Switzerland)
| 2022
von
Estivi, L.
|
Pellegrino, L.
|
Hogenboom, J.
| +2
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7
Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers
enthalten in:
Antioxidants (Basel, Switzerland)
| 2022
von
Nakov, G.
|
Brandolini, A.
|
Estivi, L.
| +6
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8
Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates
enthalten in:
International journal of food sciences and nutrition
| 2022
von
Ćetković, G.
|
Šeregelj, V.
|
Brandolini, A.
| +9
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9
Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals
enthalten in:
Ultrasonics sonochemistry
| 2022
von
Estivi, L.
|
Brandolini, A.
|
Condezo-Hoyos, L.
| +1
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10
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
enthalten in:
Food chemistry
| 2021
von
Rodríguez, G.
|
Squeo, G.
|
Estivi, L.
| +5
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1
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