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Maria Pia Fabrile

New tools for authentication and traceability to assure the integrity of food chain

Annalisa Fortini

Studies and educational interventions for the promotion of best practices in primary school canteens of Parma

Andrea Fuso

Production and structural characterization of xylo-oligosaccharides from hazelnut by-products


Cinzia Franchini

Promotion of nutrition knowledge and sustainability of dietary behaviours in different target populations

Sara Cutroneo

Study of the nutritional and techno-functional properties of innovative meat analogues products

Giuseppe Sammarco

Innovative analytical strategies coupled with multivariate analysis to deal with complex issues in food integrity, food authenticity and sensomics


Francesca Accardo

Unraveling the molecular determinants of protein digestion

Laura Troiani

High throughput LAB screening for PHAs and PLA production

Nicole Tosi

Metabotyping of the production of phenolic metabolites in personalized nutrition

Paolo Langialonga

Improvement process and treatment technologies for fruits and vegetables products


Marco Gozzi

Secondary metabolism of in vitro-cultured cereals exposed to exogenous elicitors

Simona Scarpella

High Resolution Mass Spectrometry and food fraud: analytical development and food safety

Luca Bettera

Lactic acid bacteria in cheese production: from past knowledge to future prospects

Rohini Vijay Dhenge

Analysis of modifications in the microstructure of vegetable raw materials subjected to conventional, innovative and non-thermal technologies

Giuseppe Di Pede

Comprehensive nutritional evaluation of dietary phytochemicals: food sources, in vivo and
in vitro biotransformation in humans



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