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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. Among authors: angiolillo l. 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.
A new method to bio-preserve sea bass fillets.
Angiolillo L, Conte A, Del Nobile MA. Angiolillo L, et al. Int J Food Microbiol. 2018 Apr 20;271:60-66. doi: 10.1016/j.ijfoodmicro.2018.01.010. Epub 2018 Jan 10. Int J Food Microbiol. 2018. PMID: 29494893
Biopreservation of Fior di Latte cheese.
Angiolillo L, Conte A, Zambrini AV, Del Nobile MA. Angiolillo L, et al. J Dairy Sci. 2014 Sep;97(9):5345-55. doi: 10.3168/jds.2014-8022. Epub 2014 Jun 18. J Dairy Sci. 2014. PMID: 24952776 Free article.