Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review by Carlos Gabriel Arp, Gabriella Pasini

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Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines by Luciano M. Guardianelli, María V. Salinas, María C. Puppo, Alyssa Hidalgo, Gabriella Pasini

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Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal by Lorenzo Estivi, Gabriella Pasini, Amel Betrouche, Vanja Traviĉić, Elena Becciu, Andrea Brandolini, Alyssa Hidalgo

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