Serena Belluschi | LinkedIn
Editorial board - Trends in Food Science & Technology | ScienceDirect.com by Elsevier
Lavelli Vera Agnese | Università degli Studi di Milano Statale
Foods | Free Full-Text | Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits
Keith Waldron on X: "Vera Lavelli from Milan tells #totalfood about bioactives in winemaking byproducts @NRPBiorefinery @IFRScience http://t.co/a8U8AKmilc" / X
Foods | Free Full-Text | Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix
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Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
A Mediterranean style home with a contemporary character thanks to DKTN - Cosentino Switzerlan Italian
VERA Lavabo By Gruppo Geromin
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods - Food & Function (RSC Publishing) DOI:10.1039/C7FO01747B
Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
Amazon.com: Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l'igiene: 9788820333409: Lavelli, Vera, Marjani, Ardian, Peri, Claudio: Libros
Amazon.com: Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l'igiene: 9788820333409: Lavelli, Vera, Marjani, Ardian, Peri, Claudio: Books
vera lavelli - Professore universitario - Università degli Studi di Milano | LinkedIn
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
Production of stable emulsions using β‐glucans extracted from Pleurotus ostreatus to encapsulate oxidizable compounds - Gallotti - 2022 - Journal of Food Process Engineering - Wiley Online Library
Variation in antioxidant components of tomato during vine and post‐harvest ripening - Giovanelli - 1999 - Journal of the Science of Food and Agriculture - Wiley Online Library
Sistemi di gestione per la qualità nella ristorazione
PDF) Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots | José Minati - Academia.edu
Vasche e Lavelli in pietra vera ANTICHI fatti a mano, offerta-50%
Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector: Food Additives & Contaminants: Part A: Vol 33, No 7
Lavelli Schock rivestiti in vera fibra di carbonio: una dichiarazione di stile – Schock
Loop | Alessio Scarafoni
vera lavelli | Eurocaroten
