| High pressure homogenization to boost the technological functionality of native pea proteins G D'Alessio, F Flamminii, M Faieta, R Prete, A Di Michele, P Pittia, ... Current Research in Food Science 6, 100499, 2023 | 14 | 2023 |
| Pea protein isolates: emulsification properties as affected by preliminary pretreatments G D’Alessio, F Flamminii, M Faieta, P Pittia, CD Di Mattia Italian Journal of Food Science 34 (4), 25-32, 2022 | 7 | 2022 |
| An Off–On–Off Fluorescent Sensor for pH Windows Based on the 13aneN4–Zn2+ System V Amendola, G Bergamaschi, G Dacarro, F Denat, F Boschetti, ... European Journal of Inorganic Chemistry 2016 (32), 5106-5113, 2016 | 1 | 2016 |
| Tailoring pea proteins gelling properties by high-pressure homogenization for the formulation of a model spreadable plant-based product G D’Alessio, F Iervese, L Valbonetti, M Faieta, P Pittia, CD Di Mattia LWT, 116627, 2024 | | 2024 |
| Flavonoid-and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions F Iervese, F Flamminii, G D'Alessio, L Neri, A De Bruno, V Imeneo, ... Food Bioscience 59, 104030, 2024 | | 2024 |
| Hop bioactive compounds encapsulation by spray-drying, exploring native and high-pressure homogenization treated pea proteins as wall material G D'Alessio, S Tatasciore, CD DI MATTIA, L Neri, P Pittia 37th EFFoST International Conference 2023, 2024 | | 2024 |
| Pea proteins: similar production technologies, but different technological functionalities. G D'Alessio, M Faieta, P Pittia, CD di Mattia | | 2022 |
| Contribution of bioactive-rich extracts recovered from citrus by-products to the dispersion properties and stability of o/w emulsions F Flamminii, F Iervese, G D’Alessio, L Valbonetti, L Neri, C Di Mattia Book of Abstracts-2nd Edible Soft Matter Conference, 2022 | | 2022 |
| Modulation of pea proteins technological properties by HDP treatments G D'Alessio, F Flamminii, M Faieta, L Neri, P Pittia, CD DI MATTIA Book of Abstracts 2nd NIZO Plant Protein Functionality Conference, 2022 | | 2022 |
| Impact of high dynamic pressure treatments on the physicochemical properties and technological functionality of pea proteins G D'Alessio Proceedings of the 26th Workshop on the Developments in the Italian PhD …, 2022 | | 2022 |
| Pea proteins isolation and characterization of their technological functionality G D'Alessio, F Flamminii, L Neri, P Pittia, CD DI MATTIA Book of Abstracts: 4th ISEKI E-conference-Food Texture, Quality Safety and …, 2021 | | 2021 |
| Modulation of the technological functionality of pea (Pisum sativum) proteins in o/w emulsions by high dynamic pressure pre-treatments G D'Alessio, CD Di Mattia, F Flamminii, L Neri, P Pittia Modulation of the technological functionality of pea (Pisum sativum …, 2021 | | 2021 |
| Food Bioscience F Iervese, F Flamminii, G D’Alessio, L Neri, A De Bruno, V Imeneo, ... | | |
| Department of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, Teramo, Italy; 2 Department of Innovative Technologies in Medicine and … G D’Alessio, F Flamminii, M Faieta, P Pittia, CD Di Mattia | | |
