Giuseppe Zeppa

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 19

Top Topics

Tandem Mass Spectrometry

Ultra High Performance Liquid Chromatography

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

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

Publications

Negin Seif Zadeh, Martina Tedesco, Sofia Basso, Daniela Ghirardello, Samuele Giovando, Michele Battaglia, Giuseppe Zeppa
Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics. Foods (Basel, Switzerland) 12 (2) (2023)
Negin Seif Zadeh, Martina Tedesco, Sofia Basso, Daniela Ghirardello, Samuele Giovando, Michele Battaglia, Giuseppe Zeppa
Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics. Foods (Basel, Switzerland) 12 (2) (2023)
Negin Seif Zadeh, Martina Tedesco, Sofia Basso, Daniela Ghirardello, Samuele Giovando, Michele Battaglia, Giuseppe Zeppa
Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics. Foods (Basel, Switzerland) 12 (2) (2023)
Elena Cazzaniga, Nicola Cavallini, Alessandro Giraudo, Gentian Gavoci, Francesco Geobaldo, Mattia Pariani, Daniela Ghirardello, Giuseppe Zeppa, Francesco Savorani
Lipids in a Nutshell: Quick Determination of Lipid Content in Hazelnuts with NIR Spectroscopy. Foods (Basel, Switzerland) 12 (1) (2022)
Maher Kahlaoui, Marta Bertolino, Letricia Barbosa-Pereira, Hayet Ben Haj Kbaier, Nabiha Bouzouita, Giuseppe Zeppa
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties. Foods (Basel, Switzerland) 11 (6) (2022)
Carolina Cantele, Martina Tedesco, Daniela Ghirardello, Giuseppe Zeppa, Marta Bertolino
Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds. Foods (Basel, Switzerland) 11 (5) (2022)
Elena Cazzaniga, Nicola Cavallini, Alessandro Giraudo, Gentian Gavoci, Francesco Geobaldo, Mattia Pariani, Daniela Ghirardello, Giuseppe Zeppa, Francesco Savorani
Lipids in a Nutshell: Quick Determination of Lipid Content in Hazelnuts with NIR Spectroscopy. Foods (Basel, Switzerland) 12 (1) (2022)
Manuela Giordano, Marta Bertolino, Simona Belviso, Daniela Ghirardello, Giuseppe Zeppa
Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin. Foods (Basel, Switzerland) 11 (19) (2022)
Elena Cazzaniga, Nicola Cavallini, Alessandro Giraudo, Gentian Gavoci, Francesco Geobaldo, Mattia Pariani, Daniela Ghirardello, Giuseppe Zeppa, Francesco Savorani
Lipids in a Nutshell: Quick Determination of Lipid Content in Hazelnuts with NIR Spectroscopy. Foods (Basel, Switzerland) 12 (1) (2022)
Negin Seif Zadeh, Giuseppe Zeppa
Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins. Foods (Basel, Switzerland) 11 (13) (2022)
Giuseppe Zeppa, Martina Tedesco, Marta Bertolino, Betül Çilek Tatar
Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects. Foods (Basel, Switzerland) 10 (8) (2021)
Letricia Barbosa-Pereira, Simona Belviso, Ilario Ferrocino, Olga Rojo-Poveda, Giuseppe Zeppa
Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis. Foods (Basel, Switzerland) 10 (8) (2021)
Olga Rojo-Poveda, Giuseppe Zeppa, Ilario Ferrocino, Caroline Stévigny, Letricia Barbosa-Pereira
Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays. Antioxidants (Basel, Switzerland) 10 (10) (2021)
Daniela Rossin, Letricia Barbosa-Pereira, Noemi Iaia, Barbara Sottero, Alice Costanza Danzero, Giuseppe Poli, Giuseppe Zeppa, Fiorella Biasi
Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization. Antioxidants (Basel, Switzerland) 10 (2) (2021)
Olga Rojo-Poveda, Letricia Barbosa-Pereira, Giuseppe Zeppa, Caroline Stévigny
Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential. Nutrients 12 (4) (2020)
Carolina Cantele, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia, Letricia Barbosa-Pereira, Giuseppe Zeppa
In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell. Foods (Basel, Switzerland) 9 (6) (2020)
Mohamed Turki, Letricia Barbosa-Pereira, Marta Bertolino, Ismahen Essaidi, Daniela Ghirardello, Luisa Torri, Nabiha Bouzouita, Giuseppe Zeppa
Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits. Foods (Basel, Switzerland) 9 (6) (2020)
Olga Rojo-Poveda, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, Marta Bertolino
Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose. Foods (Basel, Switzerland) 9 (6) (2020)
Maher Kahlaoui, Stefania Borotto Dalla Vecchia, Francesco Giovine, Hayet Ben Haj Kbaier, Nabiha Bouzouita, Letricia Barbosa-Pereira, Giuseppe Zeppa
Characterization of Polyphenolic Compounds Extracted from Different Varieties of Almond Hulls (Prunus dulcis L.). Antioxidants (Basel, Switzerland) 8 (12) (2019)