<br /> - VALORVITIS

Go to content

Main menu:

Results

Bibliography

Article


Agourram A., Ghirardello D., Rantsiou K., Zeppa G., Belviso S., Romane A., Oufdou K., Giordano M. (2013). Phenolic content, antioxidant potential and antimicrobial activities of fruit and vegetable by-product extracts. International Journal of Food Properties, 16, 5, 1092-1104

Cappa, C., Lavelli, V., Mariotti, M. Fruit candies enriched with grape skin powders: physicochemical properties LWT - Food Sci. Technol. 2014, 62, 569-575.
Dahmoune, F., Madani, K., Jauregi, P., De Faveri, D.M., Spigno, G. (2013) Fractionation of a red grape marc extract by colloidal gas aphrons, Chemical Engineering Transactions, Volume 32, 1903-1908.
Duba K.S., A.A. Casazza, H.B. Mohamed, P. Perego, L. Fiori, Extraction of polyphenols from grape skins and defatted grape seeds using subcritical water: experiments and modeling, Food and Bioproducts Processing 94 (2015) 29-38.
Duba K.S., L. Fiori, Supercritical CO2 extraction of grape seed oil: effect of process parameters on the extraction kinetics, Journal of Supercritical Fluids 98 (2015), 33-43.
Duba K.S., L. Fiori, Supercritical fluid extraction of vegetable oils: different approaches to modeling the mass transfer kinetics, Chemical Engineering Transactions 43 (2015) In press, proceeding of ICheaP12 – International Conference on Chemical & Process Engineering, Milan, Italy, 19-22 May 2015. ISBN 978-88-95608-34-1; ISSN 2283-9216
Egüés I., L. Serrano, D. Amendola, D.M. De Faveri, G. Spigno, J. Labidi (2013) Fermentable sugars recovery from grape stalks for bioethanol production, Renewable Energy, 60, 553-558.
Fiori L. V. Lavelli, K.S. Duba, P.S.C. Sri Harsha, H.B. Mohamed, G. Guella, Supercritical CO2 extraction of oil from seeds of six grape cultivars: modeling of mass transfer kinetics and evaluation of lipid profiles and tocol contents, Journal of Supercritical Fluids 94 (2014) 71-80.
Lavelli V., P.S.C. Sri Harsha, L. Fiori, Screening grape seeds recovered from winemaking by-products as sources of reducing agents and mammalian α-glucosidase and α-amylase inhibitors, International Journal of Food Science and Technology, in press. 2015a, 50, 1182–1189.
Lavelli V., Sri Harsha S.P.C., Torri L., Zeppa G. (2014). Using of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality. Food Chemistry, 152, 162-168
Lavelli, V., Sri Harsha, P. S. C., Mariotti, M., Marinoni, L., Cabassi, G. Tuning Physical Properties of Tomato Puree by Fortification with Grape Skin Antioxidant Dietary Fibre. Food and Bioprocess Technol. 2015b, accepted manuscript.
Pedroza M.A., Amendola D., Maggi L., Zalacain A., De Faveri D.M., Spigno G., 2015, Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins, Int. J. Food Eng., DOI 10.1515/ijfe-2015-0009
Spigno G., 2015, Recupero ed utilizzazione dei sottoprodotti enologici. In: (a cura di): A. Palliotti, S. Poni, O. Silvestroni, La nuova viticoltura. p. 393-404, BOLOGNA:Edagricole, ISBN: 9788850654536
Spigno G., Duserm Garrido G., Guidesi E., Elli M., 2015a, Spray-Drying Encapsulation of Probiotics for Ice-Cream Application, Chemical Engineering Transactions, 43 (In press)
Spigno G., L Maggi, D Amendola, M Dragoni, D.M. De Faveri, (2013), Influence of cultivar on the lignocellulosic fractionation of grape stalks, Industrial Crops and Products, 46, 283– 289.
Spigno, G., Amendola, D., Dahmoune, F., Jauregi, P. (2015b), Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts, Food and Bioproducts Processing, 94, 434-442
Spigno, G., Moncalvo, A., De Faveri, D.M., Silva, A. (2014), Valorisation of stalks from different grape cultivars for sugars recovery, Chemical Engineering Transactions, 37, 745-750.
Sri Harsha P.S.C., Gardana C., Simonetti, P., Spigno G., Lavelli V. Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products. Bioresource Technol. 2013, 140, 263–268.
Sri Harsha, P. S. C., Mesias, M., Lavelli, V., Morales, F. J. Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species. J. Sci Food Agric. 2015, in press (DOI: 10.1002/jsfa.7137).
Sri Harsha, P.S.C., Lavelli, V., Scarafoni, A. Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation. Food Chem. 2014, 156, 220–226.
Torri L., Piochi M., Lavelli V., Monteleone E. (2015). Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol- enriched tomato purees obtained using winery by-products. LWT – FOOD SCIENCE AND TECHNOLOGY, Vol. 62, pp. 294-300.
Zeppa G., Dal Bello B., Marchiani R., Ghirardello D., Belviso S., Giordano M., Bertolino M. (2013). Sviluppo di prodotti caseari funzionalizzati con sottoprodotti agricoli: risultati preliminari. Scienza e Tecnica lattiero Casearia, 64, 5-6, 185-193

Poster

Bono V. Recovery of fibrous fractions from wine industry by-products and their use in baked goods. In: XVII Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. Organizzato dall’Università di Bologna, Cesena, 19-21 settembre 2012.
Bono V. The use of fibrous fractions from grape skins in breadmaking. In: XVIII Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. Conegliano 25-27 settembre 2013
Bono V., Casiraghi E., Giovanelli G. Evaluation of phenolic content of wine by-products by NIR spectroscopy. 16th International Conference on Near Infrared Spectroscopy. La Grande-Motte, Francia, 2-7 Giugno 2013.
Bono V., Mariotti M. Effects of the addition of fibrous fractions recovered from grape skins on wheat dough and bread quality. Cereals & Europe Spring Meeting, Leuven, Belgio, 29-31 Maggio 2013.
Bosi M., Colloidal Gas Aphrons (CGAs): Possible applications in phenols recovery, Workshop on Food Waste Valorisation (COST action TD1203 EUBis), Tolosa 20-23 gennaio 2014
Bosi M., W.I.N.E. – Waste in a new era, In: XVIII Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. Conegliano 25-27 settembre 2013, Proceedings book, 227-228.
Bosi M., W.I.N.E. Waste In a New Era, 'Waste Not Want Not; Agri-Food Waste Solutions for a Hungry World' on 5 March 2013 at SCI HQ, London.
Cappa, C., Mariotti, M., Lavelli, V. Valorization of wine-making by-products for developing innovative fruit jellies. In: Bio-based Technologies in the Context of European Food Innovation Systems, Bologna, 12-15 novembre 2013. Organizzato da: European Federation of Food Science and Technology (EFFoST). rif. P1.082.
Marchiani R. (2012) Application of winery and distillery by-products for innovative functional foods production. In Proc.s of the 17th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, University of Bologna, Cesena, 19-21 September, 325-326
Marchiani R. (2013) Application of winery and distillery by-products for innovative functional foods production. In Proc.s of the 18th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, University of Udine, Conegliano, 25-27 September, 267-268
Marchiani R. Guglielmetti A., Ghirardello D., Belviso S., Giordano M., Bertolino M., Zeppa G. (2014) A preliminary study on cheese enrichment with grape pomace. Convegno Total Food, Norwich Research Park, Norwick, UK, 11-13 novembre 2014, P4.08
Piochi M., Torri L., Marchiani R., Zeppa G., Monteleone E. (2014). Use of grape skin flour for novel food development: sensory characterization and acceptability of soft cheeses. Eurosense 2014 - 6th European Conference on Sensory and Consumer Research: A sense of Life. Copenhagen, 7-10 settembre 2014.
Piochi M., Torri, L., Marchiani, R., Zeppa, G., Monteleone, E. (2015). Caratterizzazione sensoriale ed accettabilità di formaggi arricchiti con fibra ed antiossidanti da bucce d’uva. In: Quinto Convegno Nazionale della Società Italiana di Scienze Sensoriali. Trento, 26-28 novembre 2014, p. 395. ISBN: 978-88-7843-042-6.
Spigno G, Bosi M, Jauregi P, 2014, Polyphenols recovery from waste grape skins: surfactant application for process intensification, Total Food 2014 Science and Technology for the economic and sustainable exploitation of agri-food chain wastes and co-products, Norwich Research park, Norwich, UK, 11th – 13th November Abstract [P2.08]
Sri Harsha, P. S. C. In vitro screening of winemaking by-products to develop sustainable food ingredients with potential to prevent hyperglycaemia complications. In: XVIII Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. Organizzato dalle Università di Padova e Udine, Conegliano 25-27 settembre 2013
Sri Harsha, P. S. C. Phytochemical-rich fractions recovered from wine-making by-products as ingredients for new sustainable fruit-based foods. In: XVII Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. Organizzato dall’Università di Bologna, Cesena, 19-21 settembre 2012.
Sri Harsha, P. S. C., Lavelli, V. Screening among byproducts of winemaking, tomato- and apple- processing for selection of efficient natural inhibitors against hyperglycemia complications. In: 7th ISANH Polyphenols World Congress. Polyphenol Applications, Bonn, Germania, 6-7 giugno 2013. Organizzato da: International Society of Antioxidants (ISANH). Abstract pubblicato negli Atti del Congresso, p. 92. ISBN: 978-2-35609-073-7.
Sri Harsha, P.S.C., Lavelli, V., Mariotti, M., Torri, L. Upgrading winemaking by-products as innovative ingredients for tomato puree: from process and product design to the evaluation of consumers’ liking. In: Bio-based Technologies in the Context of European Food Innovation Systems, Bologna, 12-15 novembre 2013. Organizzato da: European Federation of Food Science and Technology (EFFoST). rif. 1.091.
Torri L., Piochi M., Mariotti M., Lavelli V. (2013). Il ruolo dell’analisi sensoriale nello sviluppo di prodotti funzionali: caratterizzazione sensoriale e accettabilità di passate di pomodoro addizionate con matrici fibrose derivanti dalla filiera enologica. In: Quarto Convegno Nazionale della Società Italiana di Scienze Sensoriali. Trieste, 22-23 novembre 2012, p. 43-48, ISBN: 978-88-97821-46-5


Oral presentation

Bono V. Characterization of fibrous fractions from wine industry by-products and their use in baked goods. In: XIX Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. Organizzato dall’Università di Bari, Bari 24-27 settembre 2014
Duba K. S., L. Fiori, Comparison of different kinetics models for supercritical CO2 extraction of seed oil. Proceedings of the 10th Conference on Supercritical Fluids and Their Applications, Napoli, Italy, April 29 - May 6, 2013, p. 45-50. ISBN: 88-7897-061-1. Editors: E. Reverchon & I. De Marco. Printed by Centro Stampa di Ateneo, Università degli Studi di Salerno, Fisciano (SA), Italy.
Duba K.S., A.A. Casazza, H.B. Mohamed, P. Perego, L. Fiori, Subcritical water extraction kinetics of polyphenols from grape skins and defatted grape seeds: experiment and modeling. Proceeding of the 14th European Meeting on Supercritical Fluids, Marseille, France, 18-21 May 2014, p. 56. ISBN: 978-2-37111-002-1, Editor: Atout Organisation Science.
Duba K.S., L. Fiori, Effect of process parameters on supercritical CO2 extraction of grape seed oil: experiment and modeling. Proceeding of the 14th European Meeting on Supercritical Fluids, Marseille, France, 18-21 May 2014, p. 55. ISBN: 978-2-37111-002-1, Editor: Atout Organisation Science.
Duserm Garrido G., Amendola D, Bosi M, Bonadies I, Spigno G, 2014, Tailor-made encapsulation of waste grape skins extract for food applications, Total Food 2014 Science and Technology for the economic and sustainable exploitation of agri-food chain wastes and co-products, Norwich Research park, Norwich, UK, 11th – 13th November, Abstract [4.05]
Duserm Garrido G., Amendola D, Bosi M, Spigno G, 2014, Influence of some process parameters on spray-drying encapsulation of a red grape waste skins extract, 8th ISANH Polyphenols World Congress 2014, June 5-6 Lisbon, Portugal, p. 56
Fiori L., D. Castello, P. Corradini, Supercritical CO2 extraction at industrial scale: advantages of utilizing a number of extractors in series working in the counter-current mode. Proceedings of the 10th Conference on Supercritical Fluids and Their Applications, Napoli, Italy, April 29 - May 6, 2013, p. 69-74. ISBN: 88-7897-061-1. Editors: E. Reverchon & I. De Marco. Printed by Centro Stampa di Ateneo, Università degli Studi di Salerno, Fisciano (SA), Italy.
Fiori L., K.S. Duba, R. Berti, L. Torri, Supercritical CO2 extraction, fatty acid and aroma profile of grape seed oil from different grape cultivars. Proceedings of the 10th Conference on Supercritical Fluids and Their Applications, Napoli, Italy, April 29 - May 6, 2013, p. 163-168. ISBN: 88-7897-061-1. Editors: E. Reverchon & I. De Marco. Printed by Centro Stampa di Ateneo, Università degli Studi di Salerno, Fisciano (SA), Italy.
Lavelli, V., Sri Harsha P.S.C. Targeting glyco-oxidative stress through phenolics extracted from winemaking by-products - A strategy to prevent hyperglycaemia complications. In: 12th International Conference on Oxidative Stress, Redox States & Antioxidants, Paris, Francia, 3-4 luglio 2013. Organizzato da: International Society of Antioxidants (ISANH). Abstract pubblicato negli Atti del Congresso, p.31. ISBN: 978-2-35609-076-8. Presentazione pubblicata in extenso negli Atti online del Congresso, 2013.
Lavelli, V., Sri Harsha, P. S. C. Matching the variability among winemaking by-products with the purpose to develop phenolic extracts having synergic effects in glycaemia control. In: Total Food, Science and Technology for the Economic and Sustainable Exploitation of Agri-Food Chain Wastes and Co-products, Norwich, Regno Unito, 11-13 November 2014. Organizzato da Institute of Food Research (IFR). Abstract pubblicato negli Atti del Congresso, rif. 4.03.
Marchiani R. (2014) Application of winery and distillery by-products for innovative functional foods production. In Proc.s of the 19th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, University of Bari, Bari 24-26 September, 313-317
Marchiani R., Bertolino M., Zeppa G. (2013) A preliminary study on yogurt enrichment with by-products of winemaking 42nd Annual Food Research Conference, 27-28 June, Teagasc Food Research Centre, Ashtown, Dublin
Marinoni, L., Gardana, Sri Harsha, P.S.C., Lavelli, V., Simonetti, P. Characterization of phenolics in red grape skins recovered form winemaking by-products employable as a food ingredient or as a nutraceutical preparation. In: Comprendere e applicare i LARN, Firenze, 21-22 ottobre 2013. Organizzato dalla Società Italiana di Nutrizione Umana (SINU). Abstract pubblicato negli Atti del Convegno ISBN 978 88 97843 09 2, p. 38.
Spigno G, Bosi M, Jauregi P, 2014, Application of colloidal gas aphrons on winery wastes for phenols recovery, 10th European Symposium on Biochemical Engineering Sciences and 6th International Forum on Industrial Bioprocesses, Lille, September 7-10, 2014, France, Abstract online, L-NO3
Spigno G, D. Amendola ,L. Maggi ,M. Bosi ,G. Duserm Garrido, 2013, Influence of some process parameters on spray-drying encapsulation of a grape waste skins extract. 9th European Congress of Chemical Engineering, The Hague, The Netherlands, April 21-25, 2013
Spigno G., L. Maggi, D. Amendola, L. Fiori, S.K. Duba, V. Lavelli, M. Mariotti, G. Zeppa, R. Marchiani, L. Torri, M. Fiochi, VALORVITIS - Valorization of the wine industry byproducts for the production of high-added value compounds. Proceeding of Winery 2013 Viticulture and Winery wastes environmental impact and management, Narbonne, France, 26-30 May 2013 X3.
Sri Harsha P. S. C. Recovery of phytochemical rich-fractions from grape pomace for new applications in the food system. In: XIX Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology. Organizzato dall’Università di Bari, Bari, 24–26 settembre 2014.
Sri Harsha, P. S. C., Lavelli, V., Gardana, C., Simonetti, P. Protein glycation inhibitory activity of winemaking by-products: prospects for developing cost-effective and value-added food ingredients. In: EuroFoodChem XVII, Istanbul, Turchia, 7-10 maggio, 2013. Organizzato da: Food Chemistry Division of EuCheMS, the European Association of Chemical and Molecular Sciences. Abstract pubblicato negli Atti del Congresso, p.100. ISBN 978-605-63935-0-1.
Torri L. (2015). La percezione e l’accettabilità degli alimenti funzionali da parte dei consumatori. In: Quinto Convegno Nazionale della Società Italiana di Scienze Sensoriali. Trento, 26-28 novembre 2014, p. 111. ISBN: 978-88-7843-042-6.


Thesis

Amendola D., Valorizzazione di sottoprodotti agro-alimentari per la produzione di composti ad alto valore aggiunto. A.A. 2011/12. Tutor. G. Spigno
Bono V., Characterization of fibrous fractions from wine industry by-products and their use in baked goods. A.A. 2011-2014. Relatore M. Mariotti
Bosi M., Antioxidant extracts from waste grape skins. Conventional solvent extraction and surfactant application for process intensification, A.A. 2013/14
Cammarota S., Valutazione della biodisponibilità, metabolismo ed escrezione di composti d’interesse nutrizionale in seguito al consumo di alimenti arricchiti in frazioni polifenoliche recuperate da vinacce. Università degli Studi di Milano. A. A. 2013-2014; Relatore: Prof. P. Simonetti
Carenini S. Estrazione di olio e composti fenolici dai vinaccioli recuperati dai diversi processi di vinificazione per utilizzi nel settore alimentare. Università degli Studi di Milano. A. A. 2013-2014; Relatore: Dott. V. Lavelli; Correlatore: Dott. S. C. Sri Harsha Pedapati
Duba Kurabachew Simon, Supercritical technologies for the valorization of wine industry by-products, A.A. 2014/2015 Relatore Ing. L. Fiori
Marques P. Recovery of grape seed oil and grape skins from winemaking by-products to be used in food applications, School of Agronomy (ISA), Technical University of Lisbon. A. A. 2013-2014. Relatore: Prof. Margaritda Moldao; Correlatore: Dott. V. Lavelli
Orofino S. Valorizzazione di un sottoprodotto della vinificazione per lo sviluppo di un alimento a base di pomodoro arricchito in fibra. Università degli Studi di Milano. A. A. 2011-2012; Relatore: Dott. V. Lavelli; Correlatori: Dott. M. Mariotti e Dott. L. Torri
Schiavi F., Valorizzazione di raspi d’uva per il recupero di zuccheri fermentescibili, A.A. 2012/13, Relatore G. Spigno
Sri Harsha, S.C.P., Recovery of phytochemical rich fractions from winemaking byproducts for novel food applications. A. A. 2011-2014; Relatore V. Lavelli




 
 
Back to content | Back to main menu