Items where Author is "Foschino, Roberto"

Number of eprints: 5.

Journal paper

Michalska-Ciechanowska, Anna; Masztalerz, Klaudia; Mangieri, Nicola; Foschino, Roberto; Lech, Krzysztof; Wojdylo, Anna; Nowicka, Paulina and Brzezanowska, Jessica (2024) Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry. Future Foods, 9, p. 100324.

Raak, Norbert; Mangieri, Nicola; Foschino, Roberto and Corredig, Milena (2023) Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey. Foods, 12, p. 4099.

Mangieri, Nicola; Rosciano, Gerardo; Porcellato, Davide; Winther, Anja Ruud; De Noni, Ivano; Fracassetti, Daniela; Foschino, Roberto and Vigentini, Ileana (2023) Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique. Frontiers in Sustainable Food Systems, 7, p. 1166002.

Raak, Norbert; Struck, Susanne; Jaros, Doris; Hernando, Isabel; Gülseren, İbrahim; Michalska-Ciechanowska, Anna; Foschino, Roberto; Corredig, Milena and Rohg, Harald (2022) Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system. Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system, 6 (100207), pp. 1-4.

Mangieri, Nicola; Ambrosini, Davide; Baroffio, Stefano; Vigentini, Ileana; Foschino, Roberto and De Noni, Icano (2022) Valorisation of bovine sweet whey and sunflower press cake blend through controlled fermentation as platform for innovative food materials. Foods, 11, p. 1417.

This list was generated on Mon Jul 14 01:13:57 2025 CEST.