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Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin.
Int J Food Microbiol. 2023 Jun 16;395:110194. doi: 10.1016/j.ijfoodmicro.2023.110194. Epub 2023 Mar 28.
Int J Food Microbiol. 2023.
PMID: 37004495
Free article.
A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production.
Viola E, Buzzanca C, Tinebra I, Settanni L, Farina V, Gaglio R, Di Stefano V.
Viola E, et al.
Foods. 2023 Oct 11;12(20):3743. doi: 10.3390/foods12203743.
Foods. 2023.
PMID: 37893636
Free PMC article.
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Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method.
Alfonzo A, Alongi D, Prestianni R, Pirrone A, Naselli V, Viola E, De Pasquale C, La Croce F, Gaglio R, Settanni L, Francesca N, Moschetti G.
Alfonzo A, et al. Among authors: viola e.
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.
Food Microbiol. 2024.
PMID: 38431323
Free article.
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