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个人简介
My main interests lie in the food chemistry and food technology fields: chemical transformations occurring during heat treatment of food (Maillard reaction); flavour and colour evolution in grapes, wine, fruit, and coffee; food contaminant determination (acrylamide, mycotoxins, furanic-like compounds, phthalates, cholesterol oxidation products); bio-waste valorisation from agri-food chains; ancient varieties characterisation, safeguard, and valorisation. I have been conducting investigations on: waste valorisation by the black soldier fly; valorisation of by-products from agri-food chains; valorisation of spent coffee grounds; characterisation of doughs and bakery goods obtained from wheat flour mixed with ingredients having nutritional properties (insects, cyanobacteria, medicinal plants)
研究兴趣
论文共 64 篇作者统计合作学者相似作者
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Giuseppe Montevecchi,Arianna Ricci,Francesca Masino, Valentina Ferrari,Andrea Versari,Andrea Antonelli
Current Research in Food Science (2024): 100776-100776
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2024)
Journal of Food Composition and Analysis (2024): 106121
Journal of food scienceno. 11 (2023): 4544-4559
Eleonora Laura De Paola,Giuseppe Montevecchi, Milena Marega,Francesca Masino,Davide Garbini,Sonia Scaramagli,Andrea Antonelli
European Food Research and Technologyno. 2 (2023): 1-11
SUSTAINABILITYno. 5 (2023): 4198-4198
Environmental Science and Pollution Researchno. 60 (2023): 126230-126230
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