Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386

by Ilaria Carafa, Giorgia Stocco, Tiziana Nardin, Roberto Larcher, Giovanni Bittante, Kieran Tuohy, Elena Franciosi
Published 2019-02-01

Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

by Elena Franciosi, Ilaria Carafa, Tiziana Nardin, Silvia Schiavon, Elisa Poznanski, Agostino Cavazza, Roberto Larcher, Kieran M. Tuohy
Published 2015-01-01

In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

by Adriana Maite Fernández-Fernández, Eduardo Dellacassa, Tiziana Nardin, Roberto Larcher, Adriana Gámbaro, Alejandra Medrano-Fernandez, María Dolores del Castillo
Published 2021-06-01

In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes

by Adriana Maite Fernández-Fernández, Amaia Iriondo-DeHond, Tiziana Nardin, Roberto Larcher, Eduardo Dellacassa, Alejandra Medrano-Fernandez, María Dolores del Castillo
Published 2020-10-01