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Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
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Production of stable emulsions using β‐glucans extracted from Pleurotus ostreatus to encapsulate oxidizable compounds - Gallotti - 2022 - Journal of Food Process Engineering - Wiley Online Library
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Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
VERA Lavabo By Gruppo Geromin
PhD student profile, Francesca Gallotti – Food Systems
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Lavelli Schock rivestiti in vera fibra di carbonio: una dichiarazione di stile – Schock
PDF) Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots | José Minati - Academia.edu
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods - Food & Function (RSC Publishing) DOI:10.1039/C7FO01747B
Foods | Free Full-Text | Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
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vera lavelli - Professore universitario - Università degli Studi di Milano | LinkedIn
