Stefania Balzan

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 6

Top Topics

Anti Inflammatory

Oxidative Stress

Fluorescence Imaging

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Food science & nutrition

Molecules (Basel, Switzerland)

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

Publications

Sarah Currò, Stefania Balzan, Enrico M Novelli, Luca Fasolato
Cuttlefish Species Authentication: Advancing Label Control through Near-Infrared Spectroscopy as Rapid, Eco-Friendly, and Robust Approach. Foods (Basel, Switzerland) 12 (15) (2023)
Sara Barbieri, Dario Mercatante, Stefania Balzan, Sonia Esposto, Vladimiro Cardenia, Maurizio Servili, Enrico M Novelli, Agnese Taticchi, Maria Teresa Rodriguez-Estrada
Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water. Antioxidants (Basel, Switzerland) 10 (12) (2021)
Sarah Currò, Stefania Balzan, Lorenzo Serva, Luciano Boffo, Jacopo Carlo Ferlito, Enrico M Novelli, Luca Fasolato
Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument. Foods (Basel, Switzerland) 10 (8) (2021)
Stefania Balzan, Barbara Cardazzo, Enrico M Novelli, Lisa Carraro, Federico Fontana, Sarah Currò, Matteo Laghetto, Angela Trocino, Gerolamo Xiccato, Agnese Taticchi, Luca Fasolato
Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets. Molecules (Basel, Switzerland) 26 (14) (2021)
Paula Smit, Marco Cullere, Antonella Dalle Zotte, Stefania Balzan, Louwrens Christiaan Hoffman, Enrico M Novelli
Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami. Food science & nutrition 8 (5) (2020)
Michele Sannia, Lorenzo Serva, Stefania Balzan, Severino Segato, Enrico Novelli, Luca Fasolato
Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis). Journal of food science and technology 56 (10) (2019)