Publications by authors named "Francesca Bot"

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Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization.
Ottavia Parenti, Maria Paciulli, Eleonora Carini, Francesca Bot, Emma Chiavaro

J Sci Food Agric· January 2026

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Environmental sustainability of mono- and multi-material packaging for cured meat products.
Anna Mengozzi, Paula Quinteiro, Francesca Bot, Emma Chiavaro

Waste Manag· January 2026

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Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation.
Marcello Alinovi, Elena Bancalari, Saverio Monica, Lorenzo Del Vecchio, Martina Cirlini, Francesca Bot

Food Res Int· May 2025

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Functional properties of food packaging solutions alternative to conventional multilayer systems.
Anna Mengozzi, Daniele Carullo, Francesca Bot, Stefano Farris, Emma Chiavaro

J Food Sci Technol· March 2025

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Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures.
Thomas C France, Francesca Bot, Alan L Kelly, Shane V Crowley, James A O'Mahony

J Dairy Sci· May 2024

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Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients.
Anna Mengozzi, Emma Chiavaro, Davide Barbanti, Francesca Bot

Gels· May 2024

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Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing.
Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K Arendt, Emanuele Zannini

Foods· January 2024

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Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions.
Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti

Foods· June 2023

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Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients.
Nadia Grasso, Francesca Bot, Yrjo H Roos, Shane V Crowley, Elke K Arendt

Foods· April 2023

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Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae.
Nicolas Malterre, Francesca Bot, James A O'Mahony

Foods· April 2023

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The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products.
Margaret E Byrne, Elena Arranz, Francesca Bot, Laura G Gómez-Mascaraque, John T Tobin

Foods· March 2023

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Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration.
Ritika Puri, Francesca Bot, Upendra Singh, James A O'Mahony

Foods· December 2021

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Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder.
Ram R Panthi, Francesca Bot, James A O'Mahony

Foods· August 2021

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The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix.
Francesca Bot, Ruud Verkerk, Hennie Mastwijk, Monica Anese, Vincenzo Fogliano

Food Chem· February 2018

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Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment.
Francesca Bot, Monica Anese, M Adília Lemos, Graham Hungerford

Phytochem Anal· October 2016

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Use of Time-Resolved Fluorescence to Monitor Bioactive Compounds in Plant Based Foodstuffs.
M Adília Lemos, Katarína Sárniková, Francesca Bot, Monica Anese, Graham Hungerford

Biosensors (Basel)· June 2015

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Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp.
Monica Anese, Francesca Bot, Agnese Panozzo, Giorgio Mirolo, Giovanna Lippe

Food Chem· April 2015

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