Screening of Four Different Agro-Food By-Products for the Recovery of Antioxidants and Cellulose

by V. Vellingiri, D. Amendola, G. Spigno
Published 2014-06-01

GLUCOSE SYRUP AND CORN STEEP LIQUOR AS ALTERNATIVE TO MOLASSES SUBSTRATES FOR PRODUCTION OF BAKING-QUALITY YEAST

by G. Spigno, M.D. Fumi, D.M. De Faveri
Published 2009-05-01

Biotechnological Strategies to Valorise Grape Pomace for Food Applications

by M. Binaschi, G. Duserm Garrido, C. Cirelli, G. Spigno
Published 2018-05-01

Spray-Drying Encapsulation of Probiotics for Ice-Cream Application

by G. Spigno, G.D. Garrido, E. Guidesi, M. Elli
Published 2015-05-01

Study of the Ability of Reducing Saccharides to Chemically Transform Lignin

by O. V. Lepilova, G. Spigno, S. V. Aleeva, S. A. Koksharov
Published 2017-01-01

Valorisation of Stalks from Different Grape Cultivars for Sugars Recovery

by G. Spigno, A. Moncalvo, D.M. De Faveri, A. Silva
Published 2014-06-01

Lignin as Natural Radical Scavenger. Study of the Antioxidant Capacity Apple Tree Pruning Lignin Obtained by Different Methods

by A. Garcia, D. Amendola, M. González, G. Spigno, J. Labidi
Published 2011-04-01

Fractionation of a Red Grape Marc Extract by Colloidal Gas Aphrons

by F. Dahmoune, K. Madani, P. Jauregi, D.M. De Faveri, G. Spigno
Published 2013-06-01

Enzymatic Wheat Conditioning

by A. Gruppi, G. Duserm Garrido, R. Dordoni, D.M. De Faveri, G. Spigno
Published 2017-03-01

Stabilization of Fat Fraction in Walnut-Based Freeze Dried Products

by R. Dordoni, S. De Cesare, M. Casali, M. Lambri, G. Spigno, D.M. De Faveri
Published 2017-03-01

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Citrus sinensis L. Peels using Response Surface Methodology

by F. Dahmoune, K. Moussi, H. Remini, A. Belbahi, O. Aoun, G. Spigno, K. Madani
Published 2014-06-01