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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: vignatti 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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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: vignatti ci.
Molecules. 2024 Mar 12;29(6):1259. doi: 10.3390/molecules29061259.
Molecules. 2024.
PMID: 38542896
Free PMC article.
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Switchable Surface Hydrophobicity-Hydrophilicity of a Metal-Organic Framework.
Rodríguez-Hermida S, Tsang MY, Vignatti C, Stylianou KC, Guillerm V, Pérez-Carvajal J, Teixidor F, Viñas C, Choquesillo-Lazarte D, Verdugo-Escamilla C, Peral I, Juanhuix J, Verdaguer A, Imaz I, Maspoch D, Giner Planas J.
Rodríguez-Hermida S, et al. Among authors: vignatti c.
Angew Chem Int Ed Engl. 2016 Dec 23;55(52):16049-16053. doi: 10.1002/anie.201609295. Epub 2016 Nov 28.
Angew Chem Int Ed Engl. 2016.
PMID: 27891752
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