| Yogurt enrichment with grape pomace: Effect of grape cultivar on physicochemical, microbiological and sensory properties R Marchiani, M Bertolino, S Belviso, M Giordano, D Ghirardello, L Torri, ... Journal of Food Quality 39 (2), 77-89, 2016 | 117 | 2016 |
| Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses R Marchiani, M Bertolino, D Ghirardello, PLH McSweeney, G Zeppa Journal of food science and technology 53, 1585-1596, 2016 | 95 | 2016 |
| A sensory-and consumer-based approach to optimize cheese enrichment with grape skin powders L Torri, M Piochi, R Marchiani, G Zeppa, C Dinnella, E Monteleone Journal of Dairy Science 99 (1), 194-204, 2016 | 52 | 2016 |
| Development of functional dairy products with agricultural by-products: a preliminary study. G Zeppa, B Bello, R Marchiani, D Ghirardello, S Belviso, M Giordano, ... | 1 | 2013 |
| Sviluppo di prodotti caseari funzionalizzati con sottoprodotti agricoli: risultati preliminari G Zeppa, B DAL BELLO, R Marchiani, D Ghirardello, S Belviso, ... Scienza e Tecnica Lattiero-Casearia 64 (5-6), 185-193, 2013 | 1 | 2013 |
| Food enrichment with by-products of winemaking: results of physico-chemical, nutritional and sensory effects. R Marchiani, M Bertolino, D Ghirardello, S Belviso, M Giordano, G Zeppa 2nd Workshop of Food Waste Recovery & Open Innovation, Programme & Abstract …, 2018 | | 2018 |
| Applicazioni lattiero-casearie di by-products enologici G Zeppa, R Marchiani, M Bertolino, S Belviso, M Giordano, L Torri, ... -, 44-44, 2015 | | 2015 |
| YOGURT AND CHEESE ENRICHMENT WITH BY-PRODUCTS OF WINEMAKING: PRELIMINARY RESULTS OF PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY EFFECTS G Zeppa, M Bertolino, S Belviso, D Ghirardello, M Giordano, ... 9th ISANH Congress on Polyphenols Applications, 95-95, 2015 | | 2015 |
| Caratterizzazione sensoriale ed accettabilità di formaggi freschi arricchiti con fibra ed antiossidanti ottenuti da bucce di uva M Piochi, L Torri, R Marchiani, G Zeppa, E Monteleone Atti del V Convegno Nazionale SISS, 395-398, 2014 | | 2014 |
| Sviluppo di alimenti funzionali da sottoprodotti agricoli G Zeppa, S Belviso, M Bertolino, B DAL BELLO, V Gerbi, D Ghirardello, ... -, 1-1, 2014 | | 2014 |
| Application of an hazelnut by-product for innovative functional food production: preliminary results A Guglielmetti, R Marchiani, B DAL BELLO, D Ghirardello, S Belviso, ... Total Food 2014-Abstracts, P4. 05-P4. 05, 2014 | | 2014 |
| A preliminary study on cheese enrichment with grape pomace R Marchiani, A Guglielmetti, D Ghirardello, S Belviso, M Giordano, ... Total food 2014 Abstracts book, P4. 08-P4. 08, 2014 | | 2014 |
| Application of winery and distillery by-products for innovative functional foods production R Marchiani Proceedings book, 313-317, 2014 | | 2014 |
| Use of grape skin flour for novel food development: sensory characterization and acceptability of soft cheeses M Piochi, L Torri, R Marchiani, G Zeppa, E Monteleone "-", ---, 2014 | | 2014 |
| A preliminary study on yogurt enrichment with by-products of winemaking R Marchiani, M Bertolino, G Zeppa -, ---, 2013 | | 2013 |
| VALORVITIS-Valorization of the wine industry by products for the production of high-added wine compounds G Spigno, L Maggi, D Amendola, L Fiori, SK Duba, V Lavelli, M Marietti, ... 6th IWA specialized conference Viticulture and Winery wastes Environmental …, 2013 | | 2013 |
| Modificazione della formulazione di un prodotto da forno iposodico e valutazione degli effetti su parametri chimico-fisici e sensoriali M Giordano, G Mussino, G Stuerdo, E Gribaldi, R Marchiani, LGC Rolle, ... Ricerche e Innovazioni nell'Industria Alimentare 10, 51-56, 2012 | | 2012 |
| Physico-chemical and sensory performances of a low-salt biscuit. M Giordano, R Marchiani, G Mussino, G Stuerdo, E Gribaldi, L Rolle, ... | | 2011 |
| Prestazioni chimico-fisiche e sensoriali di un biscotto iposodico M Giordano, R Marchiani, G Mussino, G Stuerdo, E Gribaldi, LGC Rolle, ... INGREDIENTI ALIMENTARI 10 (58), 12-17, 2011 | | 2011 |
