Marta Bertolino

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 12

Top Topics

Molecular Docking

Health Risk Assessment

Epidermal Growth Factor Receptor

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Journal of the science of food and agriculture

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

Publications

Carolina Cantele, Giulia Potenziani, Ambra Bonciolini, Marta Bertolino, Vladimiro Cardenia
Effect of Alkylresorcinols Isolated from Wheat Bran on the Oxidative Stability of Minced-Meat Models as Related to Storage. Antioxidants (Basel, Switzerland) 13 (8) (2024)
Carolina Cantele, Giulia Potenziani, Ambra Bonciolini, Marta Bertolino, Vladimiro Cardenia
Effect of Alkylresorcinols Isolated from Wheat Bran on the Oxidative Stability of Minced-Meat Models as Related to Storage. Antioxidants (Basel, Switzerland) 13 (8) (2024)
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)
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)
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)
Olga Rojo-Poveda, Letricia Barbosa-Pereira, Charaf El Khattabi, Estelle N H Youl, Marta Bertolino, Cédric Delporte, Stéphanie Pochet, Caroline Stévigny
Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models. Antioxidants (Basel, Switzerland) 9 (11) (2020)
Carolina Cantele, Marta Bertolino, Fatema Bakro, Manuela Giordano, Małgorzata Jędryczka, Vladimiro Cardenia
Antioxidant Effects of Hemp (Cannabis sativa L.) Inflorescence Extract in Stripped Linseed Oil. Antioxidants (Basel, Switzerland) 9 (11) (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)
Marta Bertolino, Letricia Barbosa-Pereira, Daniela Ghirardello, Cristian Botta, Luca Rolle, Alessandro Guglielmetti, Stefania Borotto Dalla Vecchia, Giuseppe Zeppa
Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility. Journal of the science of food and agriculture 99 (9) (2019)