Publications by authors named "Daniela Ghirardello"

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Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics.
Negin Seif Zadeh, Martina Tedesco, Sofia Basso, Daniela Ghirardello, Samuele Giovando

Foods· January 2023

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Lipids in a Nutshell: Quick Determination of Lipid Content in Hazelnuts with NIR Spectroscopy.
Elena Cazzaniga, Nicola Cavallini, Alessandro Giraudo, Gentian Gavoci, Francesco Geobaldo, Daniela Ghirardello

Foods· December 2022

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Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin.
Manuela Giordano, Marta Bertolino, Simona Belviso, Daniela Ghirardello, Giuseppe Zeppa

Foods· October 2022

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Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds.
Carolina Cantele, Martina Tedesco, Daniela Ghirardello, Giuseppe Zeppa, Marta Bertolino

Foods· February 2022

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Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows.
Manuela Renna, Carola Lussiana, Vanda Malfatto, Mathieu Gerbelle, Germano Turille, Daniela Ghirardello

Animals (Basel)· September 2020

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In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell.
Carolina Cantele, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia

Foods· June 2020

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Physico-Chemical Characterization of Tunisian Canary Palm ( Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits.
Mohamed Turki, Letricia Barbosa-Pereira, Marta Bertolino, Ismahen Essaidi, Daniela Ghirardello

Foods· May 2020

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Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility.
Marta Bertolino, Letricia Barbosa-Pereira, Daniela Ghirardello, Cristian Botta, Luca Rolle

J Sci Food Agric· July 2019

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Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.
Simona Belviso, Barbara Dal Bello, Simone Giacosa, Marta Bertolino, Daniela Ghirardello

Food Chem· February 2017

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Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses.
Roberta Marchiani, Marta Bertolino, Daniela Ghirardello, Paul L H McSweeney, Giuseppe Zeppa

J Food Sci Technol· March 2016

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The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.
Giuseppe Zeppa, Simona Belviso, Marta Bertolino, Maria Chiara Cavallero, Barbara Dal Bello, Daniela Ghirardello

J Sci Food Agric· June 2015

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