Vera Lavelli

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 16

Top Topics

Tissue Engineering

Hyaluronic Acid

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Food & function

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

Publications

Gloria Bonassi, Vera Lavelli
Hydration and Fortification of Common Bean ( Phaseolus vulgaris L.) with Grape Skin Phenolics-Effects of Ultrasound Application and Heating. Antioxidants (Basel, Switzerland) 13 (5) (2024)
Giada Forte, Simona Tornielli, Daniela Parini, Vera Lavelli
Certified Food Safety Management Systems Assessed through the Lenses of Food Safety Culture and Locus of Control: A Pilot Study. Foods (Basel, Switzerland) 13 (17) (2024)
Gloria Bonassi, Vera Lavelli
Hydration and Fortification of Common Bean ( Phaseolus vulgaris L.) with Grape Skin Phenolics-Effects of Ultrasound Application and Heating. Antioxidants (Basel, Switzerland) 13 (5) (2024)
Davide Pedrali, Alessio Scarafoni, Anna Giorgi, Vera Lavelli
Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation. Antioxidants (Basel, Switzerland) 12 (6) (2023)
Davide Pedrali, Alessio Scarafoni, Anna Giorgi, Vera Lavelli
Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation. Antioxidants (Basel, Switzerland) 12 (6) (2023)
Vera Lavelli, Jolanta Sereikaitė
Kinetic Study of Encapsulated β-Carotene Degradation in Dried Systems: A Review. Foods (Basel, Switzerland) 11 (3) (2022)
Vera Lavelli, Jolanta Sereikaitė
Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review. Foods (Basel, Switzerland) 11 (3) (2022)
Antonio J Meléndez-Martínez, Anamarija I Mandić, Filippos Bantis, Volker Böhm, Grethe Iren A Borge, Mladen Brnčić, Anette Bysted, M Pilar Cano, M Graça Dias, Anjo Elgersma, Martina Fikselová, Javier García-Alonso, Daniele Giuffrida, Vanessa S S Gonçalves, Damaso Hornero-Méndez, Kristina Kljak, Vera Lavelli, George A Manganaris, Paula Mapelli-Brahm, Milan Marounek, Begoña Olmedilla-Alonso, María Jesús Periago-Castón, Adela Pintea, Jeremiah J Sheehan, Vesna Tumbas Šaponjac, Magdaléna Valšíková-Frey, Lieven Van Meulebroek, Nora O'Brien
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs. Critical reviews in food science and nutrition (2021)
Vera Lavelli, Paolo D'Incecco, Luisa Pellegrino
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix. Foods (Basel, Switzerland) 10 (9) (2021)
Francesca Gallotti, Anaïs Lavoisier, Christelle Turchiuli, Vera Lavelli
Impact of Pleurotus ostreatus β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion. Antioxidants (Basel, Switzerland) 9 (12) (2020)
Francesca Gallotti, Vera Lavelli
The Effect of UV Irradiation on Vitamin D2 Content and Antioxidant and Antiglycation Activities of Mushrooms. Foods (Basel, Switzerland) 9 (8) (2020)
Pedapati S C Sri Harsha, Vera Lavelli
Effects of Maltodextrins on the Kinetics of Lycopene and Chlorogenic Acid Degradation in Dried Tomato. Molecules (Basel, Switzerland) 24 (6) (2019)
Pedapati S C Sri Harsha, Vera Lavelli
Use of Grape Pomace Phenolics to Counteract Endogenous and Exogenous Formation of Advanced Glycation End-Products. Nutrients 11 (8) (2019)
Cristina Proserpio, Vera Lavelli, Francesca Gallotti, Monica Laureati, Ella Pagliarini
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability. Nutrients 11 (10) (2019)
Cristina Proserpio, Ella Pagliarini, Monica Laureati, Beatrice Frigerio, Vera Lavelli
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits. Foods (Basel, Switzerland) 8 (10) (2019)
Vera Lavelli, Cristina Proserpio, Francesca Gallotti, Monica Laureati, Ella Pagliarini
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods. Food & function 9 (3) (2018)