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Anna Agosti
Fertilizers from agri-food residues for sustainable intensification in agriculture
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Neamtallah Assaf
Tailoring qualitative properties of foods by technology: use of innovative technologies for improving safety, quality and sustainability
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Marta Berzaghi
Sviluppo di nuovi approcci per la valutazione del metabolismo di composti bioattivi di interesse nutrizionale
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Damiano Callegaro
Evaluation, development and application of educational and empowerment models aimed at promoting healthy and sustainable diets
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Perla Degli Innocenti
Methodologies to guide consumers towards a healthy and sustainable Mediterranean diet
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Lorenzo del Vecchio
Study and characterization of new ingredients recovered from plant material for application in novel foods, by advanced chromatographic techniques and high-resolution mass spectrometry
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Irene Fenga
Design and development of meat and dairy analogues using vegetable proteins from upcycled sources
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Luca Fontechiari
Innovative bioprocesses and extraction techniques of bioactive compounds from agricultural waste biomasses
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Martina Galaverni
Digital solutions for on-farm crop quality assessment
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Maria Pia Fabrile
New tools for authentication and traceability to assure the integrity of food chain
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Annalisa Fortini
Studies and educational interventions for the promotion of best practices in primary school canteens of Parma
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Andrea Fuso
Production and structural characterization of xylo-oligosaccharides from hazelnut by-products
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Cinzia Franchini
Promotion of nutrition knowledge and sustainability of dietary behaviours in different target populations
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Sara Cutroneo
Study of the nutritional and techno-functional properties of innovative meat analogues products
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Giuseppe Sammarco
Innovative analytical strategies coupled with multivariate analysis to deal with complex issues in food integrity, food authenticity and sensomics
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Francesca Accardo
Unraveling the molecular determinants of protein digestion
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Laura Troiani
High throughput LAB screening for PHAs and PLA production
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Nicole Tosi
Metabotyping of the production of phenolic metabolites in personalized nutrition
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Paolo Langialonga
Improvement process and treatment technologies for fruits and vegetables products
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Marco Gozzi
Secondary metabolism of in vitro-cultured cereals exposed to exogenous elicitors
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Simona Scarpella
High Resolution Mass Spectrometry and food fraud: analytical development and food safety
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Luca Bettera
Lactic acid bacteria in cheese production: from past knowledge to future prospects
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Rohini Vijay Dhenge
Analysis of modifications in the microstructure of vegetable raw materials subjected to conventional, innovative and non-thermal technologies
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Giuseppe Di Pede
Comprehensive nutritional evaluation of dietary phytochemicals: food sources, in vivo and in vitro biotransformation in humans
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