Francesca Anna Ramires

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 9

Top Topics

Mass Spectrometry

Molecularly Imprinted

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

International journal of molecular sciences

World journal of microbiology & biotechnology

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

Publications

Francesca Anna Ramires, Miriana Durante, Isabella D'Antuono, Antonella Garbetta, Angelica Bruno, Annamaria Tarantini, Antonia Gallo, Angela Cardinali, Annamaria Tarantini
Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products. International journal of molecular sciences 25 (2) (2024)
Francesca Anna Ramires, Miriana Durante, Isabella D'Antuono, Antonella Garbetta, Angelica Bruno, Annamaria Tarantini, Antonia Gallo, Angela Cardinali, Annamaria Tarantini
Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products. International journal of molecular sciences 25 (2) (2024)
Francesca Anna Ramires, Miriana Durante, Isabella D'Antuono, Antonella Garbetta, Angelica Bruno, Annamaria Tarantini, Antonia Gallo, Angela Cardinali, Annamaria Tarantini
Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products. International journal of molecular sciences 25 (2) (2024)
Francesca Anna Ramires, Anna Rita Bavaro, Isabella D'Antuono, Vito Linsalata, Leone D'Amico, Federico Baruzzi, Loris Pinto, Annamaria Tarantini, Antonella Garbetta, Angela Cardinali, Gianluca Bleve
Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols. World journal of microbiology & biotechnology 39 (10) (2023)
Francesca Anna Ramires, Stefania De Domenico, Danilo Migoni, Francesco Paolo Fanizzi, Dror L Angel, Rasa Slizyte, Katja Klun, Annamaria Tarantini, Antonella Leone
Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future. Foods (Basel, Switzerland) 11 (17) (2022)
Francesca Anna Ramires, Annamaria Tarantini, Stefania De Domenico, Antonella Leone
Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food. Foods (Basel, Switzerland) 11 (24) (2022)
Francesca Anna Ramires, Annamaria Tarantini, Stefania De Domenico, Antonella Leone
Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food. Foods (Basel, Switzerland) 11 (24) (2022)
Gabriele Maiorano, Francesca Anna Ramires, Miriana Durante, Ilaria Elena Palamà, Federica Blando, Gianluca De Rinaldis, Ezio Perbellini, Valeria Patruno, Carlo Gadaleta Caldarola, Santa Vitucci, Giovanni Mita, Annamaria Tarantini
The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications. Foods (Basel, Switzerland) 11 (18) (2022)
Gianluca Bleve, Francesca Anna Ramires, Antonia Gallo, Antonella Leone
Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products. Foods (Basel, Switzerland) 8 (7) (2019)