Sfoglia per Dipartimento Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
ANTIBIOTIC RESISTANCE SPREAD MEDIATED BY HORIZONTAL GENE TRANSFER IN THE AGRI-FOOD ECOSYSTEM
2022
APPLICATION OF NON-CONVENTIONAL YEASTS IN BIOPROCESSES
2020
APPLICATIONS OF BACTERIOPHAGES FOR THE CONTROL OF PATHOGENIC ESCHERICHIA COLI
2021
BIOBASED APPROACHES AT MODULATING THE INTERACTION BETWEEN LEGUMES BIOPOLYMERS AND BIOACTIVES: A PERSPECTIVE FOR THE PRODUCTION OF BAKED GOODS
2024
BIOCATALYTIC AND FERMENTATIVE APPROACHES FOR THE PRODUCTION OF ADDED VALUE COMPOUNDS USING WILD TYPE AND GENETICALLY MODIFIED ACETIC ACID BACTERIA
2022
CONSUMER PERCEPTION AND PREFERENCE OF PLANT-BASED SUSTAINABLE FOOD INGREDIENTS
2024
DEFINITION AND CRITICAL EVALUATION OF NUTRITIONAL STRATEGIES TO ACHIEVE THE DEVELOPMENT OF OPTIMIZED HEALTHY AND SUSTAINABLE DIETARY PATTERNS: FROM THEORY TO PRACTICE
2022
DESIGN AND OPTIMIZATION OF ADVANCED EMULSIONS AS BIOACTIVE COMPOUND CARRIERS FOR LOW-SATURATED FAT FOOD PRODUCTS: TECHNOLOGICAL AND NUTRITIONAL ASPECTS
2024
DEVELOPMENT OF FUNCTIONAL INGREDIENTS FROM PLEUROTUS OSTREATUS OBTAINABLE FROMAGRI-FOOD WASTE RECYCLING
2021
DEVELOPMENT OF LEGUME-DERIVED INGREDIENTS AND FOODS ENRICHED IN BIOACTIVE COMPOUNDS USING DIFFERENT STRATEGIES
2024
DISCLOSING THE ROLE OF ROOT EXUDATES IN MODULATING THE INTERACTION BETWEEN PLANT AND XENOBIOTIC DEGRADING BACTERIA
2024
FEASIBILITY STUDIES AND ENGINEERING OF OPTICAL SIMPLIFIED AND STAND-ALONE DEVICES FOR AGRI-FOOD APPLICATIONS
2022
FUSARIUM MUSAE, A NEW POTENTIAL TRANSKINGDOM PATHOGEN.
2024
GENETIC IMPROVEMENT OF CAMELINA SATIVA: DEVELOPMENT OF NEW VARIETIES AND EXPLORATION OF ITS POTENTIAL AS AN INTERMEDIATE CROP
2024
GRAPEVINE-ASSOCIATED MICROORGANISMS AS BIOCONTROL AGENTS AGAINST THE PROLIFERATION OF PATHOGENIC FUNGI
2024
GROUNDWATER BIOREMEDIATION: MICROBIAL POPULATIONS INVOLVED IN CHLOROETHENES AND BTEX CONTAMINATED AQUIFER PROCESSING
2021
INDUSTRY 4.0 IN THE AGRI-FOOD SECTOR: INNOVATIVE SENSORS AND SMART LOGISTICS TO SUPPORT THE SUSTAINABILITY OF THE SUPPLY CHAIN
2024
INTEGRATION OF NUTRITIONAL SUPPORT IN ORTHOPEDICS: DIETARY AND NUTRITIONAL ASPECTS OF SURGICAL PATIENTS
2022
INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS
2022
INVESTIGATING THE BIODIVERSITY IN SPONTANEOUS FERMENTATIONS AS A SOURCE OF HIGH-PERFORMANCE MICROORGANISMS
2022
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