1.Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

作　　者：Maria Paciulli ;Ilce Gabriela Medina Meza ;Massimiliano Rinaldi 等

出　　处：Foods. 2019 ;8(7):1-15.doi:10.3390/foods8070272

出版社：MDPI Publishing

文章 ID：236159514

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2.Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

作　　者：Massimiliano Rinaldi ;Paola Littardi ;Maria Paciulli 等

出　　处：Foods. 2020 ;9(8):1093-1105.doi:10.3390/foods9081093

出版社：MDPI Publishing

文章 ID：257043902

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3.Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars

作　　者：Maria Paciulli ;Graziana Difonzo ;Paola Conte 等

出　　处：Foods. 2021 ;10(5):1004.doi:10.3390/foods10051004

出版社：MDPI Publishing

文章 ID：261900294

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4.Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste

作　　者：Alessia Pampuri ;Andrea Casson ;Cristina Alamprese 等

出　　处：Foods. 2021 ;10(5):980.doi:10.3390/foods10050980

出版社：MDPI Publishing

文章 ID：261537174

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5.The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage

作　　者：Katarzyna Szkolnicka ;Izabela Dmytrów ;Anna Mituniewicz-Małek 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081783

出版社：MDPI Publishing

文章 ID：1035369550

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6.Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review

作　　者：Andrew Marcus ;Glen Fox ;Graziana Difonzo 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092159

出版社：MDPI Publishing

文章 ID：1035675781

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7.Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods

作　　者：Graziana Difonzo ;Silvia Grassi ;Maria Paciulli

出　　处：Foods. 2022 ;11(14).doi:10.3390/foods11142043

出版社：MDPI Publishing

文章 ID：1038852688

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8.Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark

作　　者：Eréndira Valencia-Avilés ;Martha Estrella García-Pérez ;Ma.Guadalupe Garnica-Romo 等

出　　处：Functional Foods in Health and Disease. 2022 ;12(9):502-517.doi:10.31989/ffhd.v12i9.951

出版社：Food Science Publisher

文章 ID：1039346885

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