Ilaria Benucci

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 14

Top Topics

Minimally Invasive

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Plant foods for human nutrition (Dordrecht, Netherlands)

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Nanomaterials (Basel, Switzerland)

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

Publications

Claudio Lombardelli, Caterina Mazzocchi, Ilaria Benucci, Marco Esti
Stabilized chlorophyll-based food colorants from spinach: Kinetics of a tailored enzymatic extraction. Journal of food science (2024)
Ilaria Benucci, Claudio Lombardelli, Pasquale Tamborra, Massimo Muganu, Marco Esti
Authenticity Markers of Aged Red Wines from Aglianico, Uva di Troia, Negroamaro and Primitivo Grapes. Foods (Basel, Switzerland) 13 (12) (2024)
Ilaria Benucci, Claudio Lombardelli, Pasquale Tamborra, Massimo Muganu, Marco Esti
Authenticity Markers of Aged Red Wines from Aglianico, Uva di Troia, Negroamaro and Primitivo Grapes. Foods (Basel, Switzerland) 13 (12) (2024)
Caterina Mazzocchi, Ilaria Benucci, Claudio Lombardelli, Marco Esti
Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant. Foods (Basel, Switzerland) 12 (18) (2023)
Ilaria Benucci, Manuela Flore, Marco Esti
Partitioning Recovery of Natural Pigments from Spirulina platensis. Plant foods for human nutrition (Dordrecht, Netherlands) (2023)
Ilaria Benucci, Claudio Lombardelli, Massimo Muganu, Caterina Mazzocchi, Marco Esti
A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment. Foods (Basel, Switzerland) 11 (15) (2022)
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli, Marco Esti
Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer. Foods (Basel, Switzerland) 12 (1) (2022)
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli, Marco Esti
Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer. Foods (Basel, Switzerland) 12 (1) (2022)
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli, Marco Esti
Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer. Foods (Basel, Switzerland) 12 (1) (2022)
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli, Felicia Del Franco, Martina Cerreti, Marco Esti
Inclusion of curcumin in b-cyclodextrin: a promising prospective as food ingredient. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (2022)
Claudio Lombardelli, Ilaria Benucci, Caterina Mazzocchi, Marco Esti
Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability. Plant foods for human nutrition (Dordrecht, Netherlands) 76 (3) (2021)
Claudio Lombardelli, Ilaria Benucci, Caterina Mazzocchi, Marco Esti
A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction. Foods (Basel, Switzerland) 10 (2) (2021)
Ilaria Benucci, Claudio Lombardelli, Ilaria Cacciotti, Marco Esti
Papain Covalently Immobilized on Chitosan-Clay Nanocomposite Films: Application in Synthetic and Real White Wine. Nanomaterials (Basel, Switzerland) 10 (9) (2020)
Sandra Pati, Pasquale Crupi, Maria L Savastano, Ilaria Benucci, Marco Esti
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite. Journal of the science of food and agriculture 100 (2) (2019)