| From industrial food waste to bioactive ingredients: A review on the sustainable management and transformation of plant-derived food waste Y Jaouhari, F Travaglia, L Giovannelli, A Picco, E Oz, F Oz, M Bordiga Foods 12 (11), 2183, 2023 | 13 | 2023 |
| The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma R Perestrelo, Y Jaouhari, T Abreu, MM Castillo, F Travaglia, JAM Pereira, ... Foods 12 (13), 2558, 2023 | 3 | 2023 |
| In vitro evaluation of the antioxidant activity of cosmetic emulsions containing pigmented rice polyphenols A Picco, F Zinna, A Arlone, M LOCATELLI, L SEGALE, Y Jaouhari, ... XXII Scuola Dottorale di Tecnologia Farmaceutica, 2023 | | 2023 |
| CHARACTERIZATION OF Se-ENRICHED BLUEBERRY (Vaccinium corymbosum L.) AS FORTIFIED FOOD M Martoccia, Y Jaouhari, V Disca, F Carrà, A Colli, A Candiani, M Arlorio, ... Autumn School in Food Chemistry, 2023 | | 2023 |
| Impact of carbohydrases on dietary fiber and polyphenols of cocoa bean shells V Disca, L Vecchio, Y Jaouhari, M Martoccia, F Travaglia, JD Coisson, ... | | 2023 |
| Alginate-based microspheres containing Artemisia absinthium L. extract for application in baked products A Candiani, Y Jaouhari, V Disca, S Salamone, F POLLASTRO, ... XXIII Simposio ADRITELF, 2023 | | 2023 |
| Artemisia absinthium L. extract microencapsulated into alginate-based beads A Candiani, Y Jaouhari, V Disca, F Pollastro, M Arlorio, L Segale, ... XIII CONGRESSO NAZIONALE DI CHIMICA DEGLI ALIMENTI, 2023 | | 2023 |
| Optimization of enzymatic treatment to increase prebiotic potential of cocoa beans shells V Disca, Y Jaouhari, M Martoccia, JD Coisson, M Arlorio XIII CONGRESSO NAZIONALE DI CHIMICA DEGLI ALIMENTI, 2023 | | 2023 |
Fabiano TravagliaUniversity of Eastern Piedmont (UPO), Italy在 uniupo.it 的电子邮件经过验证
