Francesca Melini

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 13

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Nutrients

Comprehensive reviews in food science and food safety

Università della Tuscia (MSC)

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

Education History

Università della Tuscia

Italy

MSC

Publications

Francesca Luziatelli, Renée Abou Jaoudé, Francesca Melini, Valentina Melini, Maurizio Ruzzi
Microbial Evolution in Artisanal Pecorino-like Cheeses Produced from Two Farms Managing Two Different Breeds of Sheep (Comisana and Lacaune). Foods (Basel, Switzerland) 13 (11) (2024)
Francesca Luziatelli, Renée Abou Jaoudé, Francesca Melini, Valentina Melini, Maurizio Ruzzi
Microbial Evolution in Artisanal Pecorino-like Cheeses Produced from Two Farms Managing Two Different Breeds of Sheep (Comisana and Lacaune). Foods (Basel, Switzerland) 13 (11) (2024)
Francesca Melini, Valentina Melini, Myriam Galfo
A Cross-Sectional Survey of the Nutritional Quality of Quinoa Food Products Available in the Italian Market. Foods (Basel, Switzerland) 12 (8) (2023)
Valentina Melini, Francesca Melini, Francesca Luziatelli, Maurizio Ruzzi
Development of an Ultrasound-Assisted Extraction Procedure for the Simultaneous Determination of Anthocyanins and Phenolic Acids in Black Beans. Foods (Basel, Switzerland) 12 (19) (2023)
Valentina Melini, Francesca Melini, Francisco Javier Comendador
Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads. Antioxidants (Basel, Switzerland) 12 (7) (2023)
Francesca Melini, Valentina Melini, Myriam Galfo
A Cross-Sectional Survey of the Nutritional Quality of Quinoa Food Products Available in the Italian Market. Foods (Basel, Switzerland) 12 (8) (2023)
Valentina Melini, Francesca Melini
Modelling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Quinoa by Response Surface Methodology. Molecules (Basel, Switzerland) 26 (12) (2021)
Valentina Melini, Francesca Melini
Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds. Foods (Basel, Switzerland) 10 (2) (2021)
Valentina Melini, Francesca Melini, Francesca Luziatelli, Maurizio Ruzzi
Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products. Antioxidants (Basel, Switzerland) 9 (12) (2020)
Valentina Melini, Francesca Melini, Rita Acquistucci
Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta. Antioxidants (Basel, Switzerland) 9 (4) (2020)
Valentina Melini, Francesca Melini
Gluten-Free Diet: Gaps and Needs for a Healthier Diet. Nutrients 11 (1) (2019)
Francesca Melini, Valentina Melini, Francesca Luziatelli, Anna Grazia Ficca, Maurizio Ruzzi
Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review. Nutrients 11 (5) (2019)
Francesca Melini, Valentina Melini, Francesca Luziatelli, Maurizio Ruzzi
Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review. Comprehensive reviews in food science and food safety 16 (5) (2017)

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Publication Activity (10 Years)

Top Topics

Top Venues

Francesca Melini