Phenolic compounds and glucosinolates composition of cauliflower and broccoli byproducts puree after the lactic acid fermentation
Ana Miklavčič Višnjevec, Laura Barp, Benedetta Fanesi, Lucilla Iacumin, Paolo Lucci, Sabrina Moret
Articolo disponibile al seguente link: https://doi.org/10.3390/foods13172658
Development and characterization of broccoli by-product-enriched starch-carragenan films for extending the shelf-life of fresh-cut fruits
Oghenetega Lois Orhotohwo, Benedetta Fanesi, Helen Stephanie Ofei Darko, Lama Ismaiel, Paolo Lucci, Deborah Pacetti , Amit K. Jaiswal, Swarna Jaiswal
Articolo disponibile al seguente link: https://doi.org/10.3390/foods13172658
Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification
Helen Stephanie Ofei Darko, Lama Ismaiel, Benedetta Fanesi, Deborah Pacetti , Paolo Lucci
Articolo disponibile al seguente link: https://doi.org/10.3390/foods13172658
Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products
Benedetta Fanesi, Lama Ismaiel, Ancuta Nartea, Oghenetega Lois Orhotohwo, Anastasiya Kuhalskaya, Deborah Pacetti , Paolo Lucci, Pasquale Massimiliano Falcone
Articolo disponibile al seguente link: https://www.mdpi.com/2076-3921/12/12/2115