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Strategies for fortified sustainable food: the case of watermelon-based candy.
J Food Sci Technol. 2021 Mar;58(3):894-901. doi: 10.1007/s13197-020-04603-2. Epub 2020 Jul 8.
J Food Sci Technol. 2021.
PMID: 33678872
Free PMC article.
Fruit and Vegetable By-Products to Fortify Spreadable Cheese.
Lucera A, Costa C, Marinelli V, Saccotelli MA, Del Nobile MA, Conte A.
Lucera A, et al. Among authors: marinelli v.
Antioxidants (Basel). 2018 Apr 25;7(5):61. doi: 10.3390/antiox7050061.
Antioxidants (Basel). 2018.
PMID: 29693632
Free PMC article.
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Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese.
Costa C, Lucera A, Marinelli V, Del Nobile MA, Conte A.
Costa C, et al. Among authors: marinelli v.
J Food Sci Technol. 2018 Oct;55(10):4174-4183. doi: 10.1007/s13197-018-3347-z. Epub 2018 Aug 23.
J Food Sci Technol. 2018.
PMID: 30228416
Free PMC article.
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Emerging techniques applied to by-products for food fortification.
Marinelli V, Spinelli S, Angiolillo L, Del Nobile MA, Conte A.
Marinelli V, et al.
J Food Sci Technol. 2020 Mar;57(3):905-914. doi: 10.1007/s13197-019-04123-8. Epub 2019 Oct 22.
J Food Sci Technol. 2020.
PMID: 32123411
Free PMC article.
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