Durum wheat milling by-products for the production of pasta with high nutritional and cooking quality

Complex viscosity and cohesive energy density of mixtures of sodium hyaluronate and hypromellose for medical devices

Physico-chemical and nutritional properties of different high-amylose wheat breads

Alginate-Based Emulsions and Hydrogels for Extending the Shelf Life of Banana Fruit

Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli

Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

Viscosimetric properties of sodium hyaluronate and hypromellose solutions for medical devices

Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate

Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions

Effect of the xanthan gum on the rheological properties of alginate hydrogels

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta

Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta

Structural characterization and physical ageing of mucilage from chia for food processing applications

Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin

Nutritional and technological quality of high protein pasta

Rheological and nutritional assessment of dysphagia—oriented new food preparations

Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil

Oral delivery of all-trans retinoic acid mediated by liposome carriers

Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by rancimat

Gelatinization and pasta making conditions for buckwheat gluten-free pasta

Antioxidant effect of vitamins in olive oil emulsion

Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds

Effect of additives on chia mucilage suspensions: A rheological approach

Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

Polymer capsules for enzymatic catalysis in confined environments

Red wine-enriched olive oil emulsions: Role of wine polyphenols in the oxidative stability

Determination of bisphenol A in red wine using a double vortex–ultrasound-assisted microextraction assay: Role of the interfacial properties

Alginate films encapsulating lemongrass essential oil as affected by spray calcium application

Rheological characterization of hydrogels from alginate-based nanodispersion

Quality control of fresh-cut apples after coating application

Design of a novel heating device for infusion fluids in vitrectomy

Fluorides decontamination by means of Aluminum polychloride based commercial coagulant

Principles of minimal wrecking and maximum separation of solid waste to innovate tanning industries and reduce their environmental impact: The case of paperboard manufacture

In-vitro digestion of curcumin loaded chitosan-coated liposomes

Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH

Rheological properties of alginate–essential oil nanodispersions

Nanoparticles from paper mills: A seasonal, numerical and morphological analysis

Temperature Effect on Rheological Behavior of Silicone Oils. A Model for the Viscous Heating

Photocatalytic degradation of a model textile dye using Carbon-doped titanium dioxide and visible light

Physicochemical investigation of ultrasound effects on some steps of mink fur processing. A suggestion for improving the worker health and reducing the environmental impact

Influence of free fatty acid content on the oxidative stability of red palm oil

Olive mill wastewater (OMW) phenol compounds degradation by means of a visible light activated titanium dioxide-based photocatalyst

On the role of a coumarin derivative for sensing applications: Nucleotide identification using a micellar system

Natural radioactivity as an easy and quick parameter for describing the dynamic of the Planetary Boundary Layer

Adsorbent properties of olive mill wastes for chromate removal

Evidence of oleuropein degradation by olive leaf protein extract

Release of small hydrophilic molecules from polyelectrolyte capsules: Effect of the wall thickness

Molecular interactions mediated by nucleo-base functionalized lipids

Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide