VESCOVO, DOMIZIA
VESCOVO, DOMIZIA
DIPARTIMENTO DI MANAGEMENT
Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction
2024 Melini, Valentina; Vescovo, Domizia; Melini, Francesca; Raffo, Antonio
Coffee silverskin extract-functionalised pectin: a sustainable substrate to obtain chicken meatballs with antioxidant and improved sensory properties
2026 Spizzirri, U. Gianfranco; Scarcelli, Eva; Carletta, Matteo; Nicoletti, Rosa; Benincasa, Cinzia; Restuccia, Donatella; Vescovo, Domizia; Sinicropi, Maria Stefania; Serio, Annalisa; Di Capua, Rosa; Aiello, Francesca; Martuscelli, Maria
Emerging Sustainability Frontiers in the Agri-Food Sector: A Systematic Review of Digitalization and Circularity in Aquaponics
2026 Vescovo, Domizia; Censi, Riccardo; Ruggieri, Roberto; Campana, Paola; Restuccia, Donatella
Innovation-Led Sustainability in the Agri-food Sector: Evidence from the Global Food and Beverage Industry Journal: Business Strategy and the Environment
2026 Bernardo, Alessandro; Vescovo, Domizia; Censi, Riccardo; Ruggieri, Roberto; Campana, Paola; Restuccia, Donatella
The valorization of potato peels as a functional ingredient in the food industry. A comprehensive review
2025 Vescovo, Domizia; Manetti, Cesare; Ruggieri, Roberto; Spizzirri, Umile Gianfranco; Aiello, Francesca; Martuscelli, Maria; Restuccia, Donatella
Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products
2026 Gianfranco Spizzirri, Umile; Esposito, Luigi; Restuccia, Donatella; Crupi, Pasquale; Fosco, Donatello; Desideri, Gianfranco; Vescovo, Domizia; Lisa Clodoveo, Maria; Martuscelli, Maria; Aiello, Francesca
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction | 2024 | Melini, Valentina; Vescovo, Domizia; Melini, Francesca; Raffo, Antonio | |
| Coffee silverskin extract-functionalised pectin: a sustainable substrate to obtain chicken meatballs with antioxidant and improved sensory properties | 2026 | Spizzirri, U. Gianfranco; Scarcelli, Eva; Carletta, Matteo; Nicoletti, Rosa; Benincasa, Cinzia; Restuccia, Donatella; Vescovo, Domizia; Sinicropi, Maria Stefania; Serio, Annalisa; Di Capua, Rosa; Aiello, Francesca; Martuscelli, Maria | |
| Emerging Sustainability Frontiers in the Agri-Food Sector: A Systematic Review of Digitalization and Circularity in Aquaponics | 2026 | Vescovo, Domizia; Censi, Riccardo; Ruggieri, Roberto; Campana, Paola; Restuccia, Donatella | |
| Innovation-Led Sustainability in the Agri-food Sector: Evidence from the Global Food and Beverage Industry Journal: Business Strategy and the Environment | 2026 | Bernardo, Alessandro; Vescovo, Domizia; Censi, Riccardo; Ruggieri, Roberto; Campana, Paola; Restuccia, Donatella | |
| The valorization of potato peels as a functional ingredient in the food industry. A comprehensive review | 2025 | Vescovo, Domizia; Manetti, Cesare; Ruggieri, Roberto; Spizzirri, Umile Gianfranco; Aiello, Francesca; Martuscelli, Maria; Restuccia, Donatella | |
| Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products | 2026 | Gianfranco Spizzirri, Umile; Esposito, Luigi; Restuccia, Donatella; Crupi, Pasquale; Fosco, Donatello; Desideri, Gianfranco; Vescovo, Domizia; Lisa Clodoveo, Maria; Martuscelli, Maria; Aiello, Francesca |