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Page 1
Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products.
Foods. 2020 Oct 25;9(11):1537. doi: 10.3390/foods9111537.
Foods. 2020.
PMID: 33113877
Free PMC article.
Review.
Squalene encapsulation by emulsification and freeze-drying process: Effects on bread fortification.
Sponton OE, Perez AA, Osella C, Cuffia F, Fenoglio C, Piagentini A, Santiago LG.
Sponton OE, et al. Among authors: fenoglio c.
J Food Sci. 2023 Jun;88(6):2523-2535. doi: 10.1111/1750-3841.16576. Epub 2023 Apr 20.
J Food Sci. 2023.
PMID: 37078506
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Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life.
Deseta ML, Sponton OE, Erben M, Osella CA, Frisón LN, Fenoglio C, Piagentini AM, Santiago LG, Perez AA.
Deseta ML, et al. Among authors: fenoglio c.
Food Res Int. 2021 Oct;148:110597. doi: 10.1016/j.foodres.2021.110597. Epub 2021 Jul 10.
Food Res Int. 2021.
PMID: 34507742
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Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by the thermal processing and the storage conditions.
Van de Velde F, Vignatti C, Paula Méndez-Galarraga M, Gomila M, Fenoglio C, Donda Zbinden M, Élida Pirovani M.
Van de Velde F, et al. Among authors: fenoglio c.
Food Res Int. 2022 May;155:111086. doi: 10.1016/j.foodres.2022.111086. Epub 2022 Mar 3.
Food Res Int. 2022.
PMID: 35400462
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Chemical improvement of chitosan-modified beads for the immobilization of Enterococcus faecium DBFIQ E36 L-arabinose isomerase through multipoint covalent attachment approach.
Manzo RM, de Sousa M, Fenoglio CL, Gonçalves LR, Mammarella EJ.
Manzo RM, et al. Among authors: fenoglio cl.
J Ind Microbiol Biotechnol. 2015 Oct;42(10):1325-40. doi: 10.1007/s10295-015-1662-1. Epub 2015 Aug 8.
J Ind Microbiol Biotechnol. 2015.
PMID: 26254040
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