Research graph
References from Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
External reference
Food by-products and food wastes: are they safe enough for their valorization?
10.1016/j.tifs.2021.05.002 · 2021 · External reference
Innovative preservation technologies and supply chain optimization for reducing meat loss and waste: current advances, challenges, and future perspectives
10.3390/su18010530 · 2026 · External reference
Harnessing meat by-products for health to modulate gut microbiota and promote sustainability
10.1016/j.fochx.2026.103538 · 2026 · External reference
Circulating branched chain amino acids and cardiometabolic disease
10.1161/jaha.123.031617 · 2024 · External reference
Inter-association consensus statement on sports nutrition models for the provision of nutrition services from registered dietitian nutritionists in collegiate athletics
10.4085/1062-6050-0157.22 · 2022 · External reference
Intake of branched chain amino acids favors post-exercise muscle recovery and may improve muscle function: optimal dosage regimens and consumption conditions
10.23736/s0022-4707.21.11843-2 · 2021 · External reference
Pigmented corn varieties as functional ingredients for gluten-free products
10.3390/foods10081770 · 2021 · External reference
Figueroa JDD, Castaño-Tostado E, Ramos-Gomez M, Reynoso R, et al. Chemical characterization, antioxidant and antimutagenic evaluations of pigmented corn
10.1007/s13197-019-03671-3 · 2019 · External reference
Phenolic profile and in vitro antioxidant activity of different corn and rice varieties
10.3390/plants12030448 · 2023 · External reference
Unresolved reference
2000 · External reference
Unresolved reference
2011 · External reference
Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina
10.1016/j.foodchem.2023.138225 · 2024 · External reference
Standardised static in vitro digestion method suitable for food – an international consensus
10.1039/c3fo60702j · 2014 · External reference
Amino acids scoring patterns for protein quality assessment
10.1017/s0007114512002462 · 2012 · External reference
Inter-laboratory validation of the starch digestibility method for determination of rapidly digestible and slowly digestible starch
10.1016/j.foodchem.2017.11.037 · 2018 · External reference
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions
10.1016/j.foodres.2018.03.049 · 2018 · External reference
Cellular assays combined with metabolomics highlight the dual face of phenolics: from high permeability to morphological cell damage
10.1016/j.foodchem.2023.137081 · 2024 · External reference
Unresolved reference
2006 · External reference
A1178 – AOAC 2017.6 Rapid integrated total dietary fibre method of analysis
2021 · External reference
Developing consumer acceptable biscuits entiched with Psyllium fibre
10.1007/s13197-014-1549-6 · 2015 · External reference
Storey M. Determination of soluble and insoluble fiber in Psyllium-containing cereal products
10.1093/jaoac/78.3.724 · 1995 · External reference
Sarcopenia: a contemporary health problem among older adult populations
10.3390/nu12051293 · 2020 · External reference
Isolated leucine and branched-chain amino acid supplementation for enhancing muscular strength and hypertrophy: a narrative review
10.1123/ijsnem.2020-0356 · 2021 · External reference
Screening, diagnosis and monitoring of sarcopenia: when to use which tool?
10.1016/j.clnesp.2022.01.027 · 2022 · External reference
Effect of pear apple and date fibres incorporation on the physicochemical, sensory, nutritional characteristics and the acceptability of cereal bars
10.1177/1082013217742752 · 2018 · External reference
Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds
10.1016/j.lwt.2017.11.043 · 2018 · External reference
Development and characterization of cereal bars made with flour of jaboticaba peel and okara
10.4025/actascitechnol.v37i1.21070 · 2015 · External reference
Silva AC, Costa Garcia M, de Oliveira Ribeiro K, Caliari M, et al. High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: physicochemical properties and sensory acceptance
10.1177/10820132221085154 · 2023 · External reference
Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues
10.1007/s13197-014-1585-2 · 2015 · External reference
