IRIS

DE MARIA, LAURA

DE MARIA, LAURA  

Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali  

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Risultati 1 - 20 di 23 (tempo di esecuzione: 0.045 secondi).
Titolo Data di pubblicazione Autore(i) File
A bioactive chitosan-based packaging for food preservation 1-gen-2023 Costa, Rosaria; DE PASQUALE, Rita; DI SALVO, Eleonora Maria; DE MARIA, Laura; Vadala, Rossella; Cicero, Nicola
A chitosan-based, edible biofilm for food wrapping: from formulation to functionality 1-gen-2023 Vadala, Rossella; Cicero, Nicola; DE MARIA, Laura; DI SALVO, Eleonora Maria; DE PASQUALE, Rita; Costa, Rosaria
A fermentation-based approach for the bioconversion of leftover food into astaxanthin by Phaffia rhodozyma 1-gen-2024 Vadala', Rossella; Cicero, Nicola; DE MARIA, Laura; DI SALVO, Eleonora Maria; DE PASQUALE, Rita; Genovese, Claudia; Costa, Rosaria
A sustainable strategy for the production of bioethanol from agrifood waste 1-gen-2023 Vadala, Rossella; Costa, Rosaria; De Maria, Laura; De Pasquale, Rita; Di Salvo, Eleonora Maria; Cicero, Nicola
Aflatoxin B1 and Ochratoxin A in Commercial Plant-Based Meat Alternatives: Occurrence, Ingredient-Level Exploratory Patterns, and Dietary Risk 1-gen-2026 Di Salvo, Eleonora; Vecchio, Giovanna Lo; De Maria, Laura; Vadala, Rossella; Costa, Rosaria; De Pasquale, Rita; Tardiolo, Giuseppe; Tardugno, Roberta; Spinola, Federica; Cicero, Nicola
Aflatoxin B1 and ochratoxin A in commercial plant-based meat alternatives: Occurrence, ingredient-level exploratory patterns, and dietary risk 1-gen-2026 Di Salvo, Eleonora; Vecchio, Giovanna Lo; De Maria, Laura; Vadalà, Rossella; Costa, Rosaria; De Pasquale, Rita; Tardiolo, Giuseppe; Tardugno, Roberta; Spinola, Federica; Cicero, Nicola
Bio-Fortification of fish fillets with artichoke by-product extract: impact of nutritional value, antioxidant capacity, and shelf-life. 10th Edition of Innovations in food science and human nutrition (IFHN) July 14 - 15, 2025 at Vienna, Austria Oral Communication. 1-gen-2025 Vadala', Rossella; Lo Vecchio, Giovanna; De Maria, Laura; Di Salvo, Eleonora Maria; Costa, Rosaria; Cicero, Nicola
Biofortification of Sea Bream Fillets with Artichoke Polyphenols: Effects on Antioxidant Capacity, Shelf Life, and Sensory Quality 1-gen-2026 Vadala, Rossella; Lo Vecchio, Giovanna; De Maria, Laura; Metro, Daniela; Tardugno, Roberta; Cicero, Nicola; Costa, Rosaria
Chemical and Sensory Differences Among Coffee Beverages Brewed by Traditional Moka, Espresso, and Kamira, a Novel Italian Brewing Device 1-gen-2026 Lo Vecchio, Giovanna; Costa, Rosaria; Vadala, Rossella; De Maria, Laura; De Pasquale, Rita; Tardiolo, Giuseppe; Cicero, Nicola
CHITOSAN-BASED BIOFILM ENRICHED WITH ESSENTIAL OILS: AN INNOVATIVE AND SUSTAINABLE SOLUTION FOR FOOD WRAPPING AND PRESERVATION. 1-gen-2023 Cicero, Nicola; Vadala, Rossella; DE MARIA, Laura; DI SALVO, Eleonora Maria; DE PASQUALE, Rita; Costa, Rosaria
Comparison of the fatty acid profile and the presence of erucic acid in different types of mustard ( Brassica juncea L. Czern) regularly marketed in Italy 1-gen-2025 Di Salvo, Eleonora; Galluzzo, Francesco Giuseppe; Tardiolo, Giuseppe; De Maria, Laura; Lo Vecchio, Giovanna; Vadalà, Rossella; Barbaccia, Giuseppe; Lo Cascio, Giovanni; Cammilleri, Gaetano; Costa, Rosaria; Ferrantelli, Vincenzo; Cicero, Nicola
Determination of mineral elements in ethnic food purchased in the markets of Southern Italy 1-gen-2022 Nava, Vincenzo; Gervasi, Teresa; Costa, Rosaria; DE MARIA, Laura; LO VECCHIO, Giovanna; Cicero, Nicola
Development of a Chitosan-Based Film from Shellfish Waste for the Preservation of Various Cheese Types during Storage 1-gen-2024 Vadala, Rossella; De Maria, Laura; De Pasquale, Rita; Di Salvo, Eleonora; Lo Vecchio, Giovanna; Di Bella, Giuseppa; Costa, Rosaria; Cicero, Nicola
Effects of supplementary feeding using a dairy by-product on faecal microbiota composition in Nero Siciliano pig 1-gen-2022 Sutera, Anna Maria; Floridia, Viviana; De Maria, Laura; Tardiolo, Giuseppe; Zumbo, Alessandro; D'Alessandro, Enrico
Extraction and separation of phenolics from artichoke by-product to fortify fish fillets: effects on nutritional quality, antioxidant properties, and shelf-life 1-gen-2025 Vadala, Rossella; Lo Vecchio, Giovanna; De Maria, Laura; Di Salvo, Eleonora Maria; De Pasquale, Rita; Costa, Rosaria; Cicero, Nicola
Food waste as a sustainable source of astaxanthin through fermentation by phaffia rhodozyme 1-gen-2024 Vadala, Rossella; Cicero, Nicola; De Maria, Laura; Di Salvo, Eleonora Maria; De Pasquale, Rita; Costa, Rosaria
Integrated artichoke by-product biorefinery: Astaxanthin production from Phaffia rhodozyma and biocomposite development 1-gen-2026 Vecchio, Giovanna Lo; De Maria, Laura; De Pasquale, Rita; Tardiolo, Giuseppe; Vadala, Rossella; Randazzo, Maria Rita; Costa, Rosaria; Cicero, Nicola
Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation Using Phaffia rhodozyma 1-gen-2025 Vadala, Rossella; Di Salvo, Eleonora Maria; De Maria, Laura; Lo Vecchio, Giovanna; Bartolomeo, Giovanni; De Pasquale, Rita; Genovese, Claudia; Cicero, Nicola; Costa, Rosaria
Natural Pigments Production and Their Application in Food, Health and Other Industries 1-gen-2023 Di Salvo, Eleonora; Lo Vecchio, Giovanna; De Pasquale, Rita; De Maria, Laura; Tardugno, Roberta; Vadalà, Rossella; Cicero, Nicola
Opuntia ficus indica cladode as fermentation feedstock for lactic acid production by Lactobacillus acidophilus LA 5 1-gen-2024 Lo Vecchio, Giovanna; Di Salvo, Eleonora; De Maria, Laura; Nava, Vincenzo; Rando, Rossana; Gervasi, Teresa; Cicero, Nicola