Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity by Veronica Santarelli, Lilia Neri, Katya Carbone, Valentina Macchioni, Paola Pittia

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Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage by Lilia Neri, Marco Faieta, Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola, Paola Pittia

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Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts by Federica Flamminii, Carla Daniela Di Mattia, Giampiero Sacchetti, Lilia Neri, Dino Mastrocola, Paola Pittia

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Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties by Simona Tatasciore, Veronica Santarelli, Lilia Neri, Rodrigo González Ortega, Marco Faieta, Carla Daniela Di Mattia, Alessandro Di Michele, Paola Pittia

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Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders by Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Barbara Farinon, Vittorio Vinciguerra, Nicolò Merendino, Giacomo Bedini, Lilia Neri, Paola Pittia, Riccardo Massantini

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Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (<i>Solanum lycopersicum</i> L.) by Junior Bernardo Molina-Hernandez, Jessica Laika, Yeimmy Peralta-Ruiz, Vinay Kumar Palivala, Silvia Tappi, Filippo Cappelli, Antonella Ricci, Lilia Neri, Clemencia Chaves-López

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