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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.
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: elida pirovani m.
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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High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E.
Donda Zbinden M, Schmidt M, Vignatti CI, Pirovani MÉ, Böhm V.
Donda Zbinden M, et al. Among authors: pirovani me.
Molecules. 2024 Mar 12;29(6):1259. doi: 10.3390/molecules29061259.
Molecules. 2024.
PMID: 38542896
Free PMC article.
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Changes in the bioactive properties of strawberries caused by the storage in oxygen- and carbon dioxide-enriched atmospheres.
Van de Velde F, Esposito D, Overall J, Méndez-Galarraga MP, Grace M, Élida Pirovani M, Lila MA.
Van de Velde F, et al. Among authors: elida pirovani m.
Food Sci Nutr. 2019 Jul 15;7(8):2527-2536. doi: 10.1002/fsn3.1099. eCollection 2019 Aug.
Food Sci Nutr. 2019.
PMID: 31428340
Free PMC article.
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Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention.
Van de Velde F, Vaccari MC, Piagentini AM, Pirovani MÉ.
Van de Velde F, et al. Among authors: pirovani me.
Food Sci Technol Int. 2016 Sep;22(6):485-95. doi: 10.1177/1082013215625696. Epub 2016 Jan 13.
Food Sci Technol Int. 2016.
PMID: 26769132
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