Giulia Leni

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 11

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Toxins

University of Parma

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

Affiliation History

University of Parma Nov 01 2019

Italy

Postdoctoral researcher :: Food and Drug

Publications

Cecilia Fiorentini, Giulia Leni, Elena Díaz de Apodaca, Laura Fernández-de-Castro, Gabriele Rocchetti, Claudia Cortimiglia, Giorgia Spigno, Andrea Bassani
Development of Coated PLA Films Containing a Commercial Olive Leaf Extract for the Food Packaging Sector. Antioxidants (Basel, Switzerland) 13 (5) (2024)
Cecilia Fiorentini, Giulia Leni, Elena Díaz de Apodaca, Laura Fernández-de-Castro, Gabriele Rocchetti, Claudia Cortimiglia, Giorgia Spigno, Andrea Bassani
Development of Coated PLA Films Containing a Commercial Olive Leaf Extract for the Food Packaging Sector. Antioxidants (Basel, Switzerland) 13 (5) (2024)
Andrea Fuso, Giulia Leni, Augusta Caligiani
Unravelling the Influence of Extraction Techniques on Protein Yield and Nutritional Value in Lesser Mealworm Larvae. Molecules (Basel, Switzerland) 29 (17) (2024)
Giulia Leni, Elia Romanini, Terenzio Bertuzzi, Alessio Abate, Letizia Bresciani, Milena Lambri, Margherita Dall'Asta, Mario Gabrielli
Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation. Foods (Basel, Switzerland) 12 (6) (2023)
Gabriele Rocchetti, Alessandra Scansani, Giulia Leni, Samantha Sigolo, Terenzio Bertuzzi, Aldo Prandini
Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times. Molecules (Basel, Switzerland) 28 (5) (2023)
Gabriele Rocchetti, Alessandra Scansani, Giulia Leni, Samantha Sigolo, Terenzio Bertuzzi, Aldo Prandini
Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times. Molecules (Basel, Switzerland) 28 (5) (2023)
Giulia Leni, Elia Romanini, Terenzio Bertuzzi, Alessio Abate, Letizia Bresciani, Milena Lambri, Margherita Dall'Asta, Mario Gabrielli
Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation. Foods (Basel, Switzerland) 12 (6) (2023)
Gabriele Rocchetti, Alessandra Scansani, Giulia Leni, Samantha Sigolo, Terenzio Bertuzzi, Aldo Prandini
Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times. Molecules (Basel, Switzerland) 28 (5) (2023)
Amedeo Pietri, Giulia Leni, Annalisa Mulazzi, Terenzio Bertuzzi
Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products. Toxins 14 (5) (2022)
Terenzio Bertuzzi, Giulia Leni, Giulia Bulla, Paola Giorni
Reduction of Mycotoxigenic Fungi Growth and Their Mycotoxin Production by Bacillus subtilis QST 713. Toxins 14 (11) (2022)
Giulia Leni, Lise Soetemans, Augusta Caligiani, Stefano Sforza, Leen Bastiaens
Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates. Foods (Basel, Switzerland) 9 (4) (2020)

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Publication Activity (10 Years)

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Giulia Leni