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AMADEI, SOLIDEA

AMADEI, SOLIDEA  

Dottorandi  

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Risultati 1 - 8 di 8 (tempo di esecuzione: 0.009 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations Margherita D'Alessandro; Davide Gottardi; Barbara Giordani; Solidea Amadei; Beatrice Vitali; Fran... espandicesca Patrignani; Rosalba Lanciotti 2024-01-01 - - 4.03 Poster -
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations Amadei Solidea, Gottardi Davide, Rossi Samantha, Braschi Giacomo, Siroli Lorenzo, Lanciotti Rosal... espandiba, Patrignani Francesca 2024-01-01 - - 4.03 Poster -
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations Amadei Solidea; Gottardi Davide; Braschi Giacomo; Siroli Lorenzo; Lanciotti Rosalba; Patrignani F... espandirancesca 2024-01-01 - - 4.01 Contributo in Atti di convegno -
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate De Aguiar Saldanha Pinheiro A.C.; Schouten M.A.; Tappi S.; Gottardi D.; Barbieri F.; Ciccone M.; ... espandiAmadei S.; Tylewicz U.; Patrignani F.; Rocculi P. 2024-01-01 LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE - 1.01 Articolo in rivista 1-s2.0-S002364382401003X-main.pdf; 1-s2.0-S002364382401003X-mmc1.docx
Valorisation of alternative protein sources by biotechnological processes and non-thermal technologies to obtain new ingredients to be used in the formulation of innovative foods. Amadei Solidea; Gottardi Davide; Patrignani Francesca; Lanciotti Rosalba 2024-01-01 - - 4.03 Poster -
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls Gottardi Davide, Amadei Solidea, Ciccone Marianna, De Aguiar Saldanha Pinheiro Ana
Cristina, Tap... espandipi Silvia, Barbieri Federica, Bou Ricard, Rocculi Pietro, Lanciotti Rosalba,
Patrignani Francesca 		2023-01-01 - Frontiers Media SA 4.03 Poster Effect of functional ingredients.pdf
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. Davide GOTTARDI, Marianna CICCONE, Solidea AMADEI, Giacomo BRASCHI, Lorenzo SIROLI, Rosalba LANCI... espandiOTTI, Francesca PATRIGNANI 2023-01-01 - - 4.01 Contributo in Atti di convegno -
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. Amadei Solidea, Gottardi Davide, Ciccone Marianna, Rossi Samantha, Braschi Giacomo, Siroli
Loren... espandizo, Lanciotti Rosalba, Patrignani Francesca 		2023-01-01 - Frontiers Media SA 4.03 Poster Functional hydrolysates obtained.pdf