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Valentina Melini, Domizia Vescovo, Francesca Melini and Antonio Raffo
The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycatio...
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Santiago Barreiro-Vescovo, Elena Barbera, Alberto Bertucco and Eleonora Sforza
In this study, the feasibility of integrating microalgae cultivation in a biogas production process that treats the organic fraction of municipal solid waste (OFMSW) was investigated. In particular, the biomass growth performances in the liquid fraction ...
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D. A. Arena, Y. Ding, E. Vescovo, S. Zohar, Y. Guan, and W. E. Bailey
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