Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i> by Maria Grazia Melilli, Cristina Costa, Annalisa Lucera, Lucia Padalino, Matteo Alessandro Del Nobile, Amalia Conte

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Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications by Sara Spinelli, Cristina Costa, Amalia Conte, Nicola La Porta, Lucia Padalino, Matteo Alessandro Del Nobile

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Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre by Lucia Padalino, Amalia Conte, Lucia Lecce, Desislava Likyova, Vincenzo Sicari, Teresa Maria Pellicanò, Marco Poiana, Matteo Alessandro Del Nobile

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Use of Olive Oil Industrial By-Product for Pasta Enrichment by Lucia Padalino, Isabella D’Antuono, Miriana Durante, Amalia Conte, Angela Cardinali, Vito Linsalata, Giovanni Mita, Antonio F. Logrieco, Matteo Alessandro Del Nobile

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