Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges
2024 · Foods · 92 citations
https://doi.org/10.3390/foods13050733
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Giovanna Ferrentino
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Giovanna Ferrentino is an academic researcher from Free University of Bozen-Bolzano. The author has contributed to research in topics: Phytochemicals and Antioxidant Activities & Meat and Animal Product Quality & Microbial Inactivation Methods. The author has an h-index of 32, co-authored 132 publications.
ORCID: 0000-0002-3208-6166Papers by this author
worksUltrasound assisted extraction of oils from apple seeds: A comparative study with supercritical fluid and conventional solvent extraction
2023 · Innovative Food Science & Emerging Technologies · 33 citations
https://doi.org/10.1016/j.ifset.2023.103370
Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream
2024 · LWT · 29 citations
https://doi.org/10.1016/j.lwt.2024.116094
Analysis of milk with liquid chromatography–mass spectrometry: a review
2023 · European Food Research and Technology · 27 citations
https://doi.org/10.1007/s00217-022-04197-3
Comparative analysis of antioxidant activity and capacity in apple varieties: Insights from stopped flow DPPH• kinetics, mass spectrometry and electrochemistry
2024 · Food Bioscience · 18 citations
https://doi.org/10.1016/j.fbio.2024.103729
Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release in Food Simulated Media
2023 · Food and Bioprocess Technology · 12 citations
https://doi.org/10.1007/s11947-023-03058-5
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