Grape Pomace for Feed Enrichment to Improve the Quality of Animal-Based Foods by Francesca Blasi, Valentina Trovarelli, Luciano Mangiapelo, Federica Ianni, Lina Cossignani

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Impact of Extra-Virgin Olive Oil Storage Conditions on Phenolic Content and Wound-Healing Properties by Francesca Blasi, Maria Rachele Ceccarini, Stefano Bistarelli, Francesco Galli, Lina Cossignani, Desirée Bartolini, Federica Ianni

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Grape pomace as a novel functional ingredient: Mitigating ochratoxin A bioaccessibility and unraveling cytoprotective mechanisms in vitro by Luciano Mangiapelo, Massimo Frangiamone, Pilar Vila-Donat, Denisia Paşca, Federica Ianni, Lina Cossignani, Lara Manyes

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Preliminary Evaluation of the Nutraceutical Properties in Monovarietal Extra-Virgin Olive Oils and Monitoring Their Stability During Storage by Lina Cossignani, Ornella Calderini, Antonello Marinotti, Emiliano Orrico, Andrea Domesi, Luisa Massaccesi, Mirko Cucina, Marina Bufacchi

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Development of Value-Added Chicken Burgers by Adding Pumpkin Peel Powder as a Sustainable Ingredient by Nicola Pinna, Federica Ianni, Michela Codini, Beniamino Terzo Cenci-Goga, Marco Misuraca, Egidia Costanzi, Lina Cossignani, Francesca Blasi

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