Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins by Negin Seif Zadeh, Giuseppe Zeppa

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Anthocyanin extractability assesment of grape skins by texture analysis by Luca Rolle, Fabrizio Torchio, Giuseppe Zeppa, Vincenzo Gerbi

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Chemical and volatile composition of three italian sweet white Passito wines by Manuela Giordano, Luca Rolle, Giuseppe Zeppa, Vincenzo Gerbi

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Use of mono- and sesquiterpenes for characterisation of mountain cheeses by Giuseppe ZEPPA, Manuela GIORDANO, Marta BERTOLINO, Vincenzo GERBI

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Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects by Giuseppe Zeppa, Martina Tedesco, Marta Bertolino, Betül Çilek Tatar

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Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds by Carolina Cantele, Martina Tedesco, Daniela Ghirardello, Giuseppe Zeppa, Marta Bertolino

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Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compoun... by Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo

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Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin by Manuela Giordano, Marta Bertolino, Simona Belviso, Daniela Ghirardello, Giuseppe Zeppa

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Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential by Olga Rojo-Poveda, Letricia Barbosa-Pereira, Giuseppe Zeppa, Caroline Stévigny

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Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins by Letricia Barbosa-Pereira, Olga Rojo-Poveda, Ilario Ferrocino, Manuela Giordano, Giuseppe Zeppa

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Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays by Olga Rojo-Poveda, Giuseppe Zeppa, Ilario Ferrocino, Caroline Stévigny, Letricia Barbosa-Pereira

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Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis by Letricia Barbosa-Pereira, Simona Belviso, Ilario Ferrocino, Olga Rojo-Poveda, Giuseppe Zeppa

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Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts by Ilenia Siciliano, Barbara Dal Bello, Giuseppe Zeppa, Davide Spadaro, Maria Lodovica Gullino

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Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose by Olga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino

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Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheese by Giuseppe ZEPPA, Maria Grazia FORTINA, Paola DOLCI, Anna ACQUATI, Annibale GANDINI, Pier Luigi MANACHINI

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Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties by Maher Kahlaoui, Marta Bertolino, Letricia Barbosa-Pereira, Hayet Ben Haj Kbaier, Nabiha Bouzouita, Giuseppe Zeppa

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Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics by Negin Seif Zadeh, Martina Tedesco, Sofia Basso, Daniela Ghirardello, Samuele Giovando, Michele Battaglia, Giuseppe Zeppa

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In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell by Carolina Cantele, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia, Letricia Barbosa-Pereira, Giuseppe Zeppa

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A Dietary Mixture of Oxysterols Induces In Vitro Intestinal Inflammation through TLR2/4 Activation: The Protective Effect of Cocoa Bean Shells by Daniela Rossin, Letricia Barbosa-Pereira, Noemi Iaia, Gabriella Testa, Barbara Sottero, Giuseppe Poli, Giuseppe Zeppa, Fiorella Biasi

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Physico-Chemical Characterization of Tunisian Canary Palm (<i>Phoenix canariensis</i> Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits by Mohamed Turki, Letricia Barbosa-Pereira, Marta Bertolino, Ismahen Essaidi, Daniela Ghirardello, Luisa Torri, Nabiha Bouzouita, Giuseppe Zeppa

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