Corrado Rizzi

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 10

Top Topics

Heat Shock Protein

Atopic Dermatitis

High Performance Liquid Chromatography

Top Venues

Foods (Basel, Switzerland)

Food & function

Molecules (Basel, Switzerland)

Food and bioprocess technology

This page only lists publications with an associated author ORCID identifier.

Publications

Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function 15 (2) (2024)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function 15 (2) (2024)
Mariela Rodríguez, Federico Bianchi, Barbara Simonato, Corrado Rizzi, Ariel Fontana, Valeria A Tironi
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food & function (2023)
Mario Olivieri, Gianluca Spiteri, Jessica Brandi, Daniela Cecconi, Marina Fusi, Giovanna Zanoni, Corrado Rizzi
Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker's Respiratory Allergy. Molecules (Basel, Switzerland) 27 (4) (2022)
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato, Corrado Rizzi
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product. Foods (Basel, Switzerland) 11 (16) (2022)
Miluska Cisneros-Yupanqui, Anna Lante, Dasha Mihaylova, Albert Ivanov Krastanov, Corrado Rizzi
The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review. Food and bioprocess technology (2022)
Federico Bianchi, Elisabetta Lomuscio, Corrado Rizzi, Barbara Simonato
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders. Foods (Basel, Switzerland) 10 (11) (2021)
Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Foods (Basel, Switzerland) 10 (1) (2021)
Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, Giada Rainero, Federico Bianchi, Gianluca Giuberti, Christophe El-Nakhel, Barbara Simonato
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread. Foods (Basel, Switzerland) 10 (3) (2021)
Barbara Simonato, Roberta Tolve, Giada Rainero, Corrado Rizzi, Davide Sega, Gabriele Rocchetti, Christophe El-Nakhel, Gianluca Giuberti
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. Journal of the science of food and agriculture 101 (5) (2020)