Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds by Valentina Melini, Francesca Melini

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Modelling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Quinoa by Response Surface Methodology by Valentina Melini, Francesca Melini

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Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa by Francesca Melini, Valentina Melini

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Role of Microbial Fermentation in the Bio-Production of Food Aroma Compounds from Vegetable Waste by Francesca Melini, Valentina Melini

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Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology by Valentina Melini, Francesca Melini

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Health-Promoting Compounds in Pigmented Thai and Wild Rice by Valentina Melini, Rita Acquistucci

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Immunological Methods in Gluten Risk Analysis: A Snapshot by Francesca Melini, Valentina Melini

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Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta by Valentina Melini, Francesca Melini, Rita Acquistucci

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A Cross-Sectional Survey of the Nutritional Quality of Quinoa Food Products Available in the Italian Market by Francesca Melini, Valentina Melini, Myriam Galfo

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Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads by Valentina Melini, Francesca Melini, Francisco Javier Comendador

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Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products by Valentina Melini, Francesca Melini, Francesca Luziatelli, Maurizio Ruzzi

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Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction by Valentina Melini, Domizia Vescovo, Francesca Melini, Antonio Raffo

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Development of an Ultrasound-Assisted Extraction Procedure for the Simultaneous Determination of Anthocyanins and Phenolic Acids in Black Beans by Valentina Melini, Francesca Melini, Francesca Luziatelli, Maurizio Ruzzi

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Dietary Fibre Consumption in a Sample of Italian Adults: Relationship Between Dietary Habits and Gender, Ponderal Status and Physical Activity by Myriam Galfo, Fabrizia Maccati, Francesca Melini, Valentina Melini

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Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats by Alessandra Durazzo, Gaetana Casale, Valentina Melini, Giuseppe Maiani, Rita Acquistucci

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Microbial Evolution in Artisanal Pecorino-like Cheeses Produced from Two Farms Managing Two Different Breeds of Sheep (Comisana and Lacaune) by Francesca Luziatelli, Renée Abou Jaoudé, Francesca Melini, Valentina Melini, Maurizio Ruzzi

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Production of Indole Auxins by <i>Enterobacter</i> sp. Strain P-36 under Submerged Conditions by Francesca Luziatelli, Francesca Melini, Paolo Bonini, Valentina Melini, Veronica Cirino, Maurizio Ruzzi

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Effect of microbial plant biostimulants on fruit and vegetable quality: current research lines and future perspectives by Francesca Melini, Valentina Melini, Francesca Luziatelli, Renée Abou Jaoudé, Anna Grazia Ficca, Maurizio Ruzzi

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Optimization of the growth conditions through response surface methodology and metabolomics for maximizing the auxin production by Pantoea agglomerans C1 by Francesca Melini, Francesca Melini, Francesca Luziatelli, Paolo Bonini, Anna Grazia Ficca, Valentina Melini, Maurizio Ruzzi

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Sensory Attributes Driving Preference for Wild Rocket (<i>Diplotaxis tenuifolia</i>) Leaves Tasted as a Single Ingredient and as a Part of a Recipe by Antonio Raffo, Irene Baiamonte, Gina Rosalinda De Nicola, Valentina Melini, Elisabetta Moneta, Nicoletta Nardo, Marina Peparaio, Eleonora Saggia Civitelli, Fiorella Sinesio

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