Publikationen, an denen er mitarbeitet Luigi Lucini (20)

2022

  1. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

2021

  1. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

2020

  1. Bacterial growth and biological properties of Cymbopogon schoenanthus and Ziziphus lotus are modulated by extraction conditions

    Food Research International, Vol. 136

  2. Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

    Molecules, Vol. 25, Núm. 4

  3. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 13, pp. 4968-4977

  4. Impact of a pitanga leaf extract to prevent lipid oxidation processes during shelf life of packaged pork burgers: An untargeted metabolomic approach

    Foods, Vol. 9, Núm. 11

  5. Nutrigenomics and public health

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 219-233

  6. Nutritional characterization of Butternut squash (Cucurbita moschata D.): Effect of variety (Ariel vs. Pluto) and farming type (conventional vs. organic)

    Food Research International, Vol. 132

  7. Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1002-1009

2019

  1. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3672-3680

  2. Conventional, non-conventional extraction techniques and new strategies for the recovery of bioactive compounds from plant material for human nutrition

    Food Research International

  3. Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties

    Food Chemistry, Vol. 271, pp. 157-164

  4. High-power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage

    Journal of Food Processing and Preservation, Vol. 43, Núm. 8

  5. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

    LWT, Vol. 110, pp. 316-323

  6. Innovative technologies for fruit extracts: Value-added opportunities in the meat industry

    IOP Conference Series: Earth and Environmental Science

  7. Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 14, pp. 6173-6181

2018

  1. Analytical tools used for the identification and quantification of pectin extracted from plant food matrices, wastes and by-products: A review

    Food Chemistry, Vol. 266, pp. 47-55

  2. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity

    Food Research International, Vol. 114, pp. 55-63

  3. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

    Food Research International, Vol. 114, pp. 47-54

  4. Lipids and Food Quality

    Journal of Food Quality