1. Alkylresorcinol content in whole grains and pearled fractions of wheat and barley. (July 2016) Authors: Bordiga, Matteo; Locatelli, Monica; Travaglia, Fabiano; Arlorio, Marco; Reyneri, Amedeo; Blandino, Massimo; Coisson, Jean Daniel Journal: Journal of cereal science Issue: Volume 70(2016) Page Start: 38 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Alkylresorcinol content in whole grains and pearled fractions of wheat and barley. (July 2016) Authors: Bordiga, Matteo; Locatelli, Monica; Travaglia, Fabiano; Arlorio, Marco; Reyneri, Amedeo; Blandino, Massimo; Coisson, Jean Daniel Journal: Journal of cereal science Issue: Volume 70(2016) Page Start: 38 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties. (15th October 2017) Authors: Giordano, Debora; Locatelli, Monica; Travaglia, Fabiano; Bordiga, Matteo; Reyneri, Amedeo; Coïsson, Jean Daniel; Blandino, Massimo Journal: Food chemistry Issue: Volume 233(2017) Page Start: 483 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon "Kaki Tipo" cv, cultivated in Italy. (June 2019) Authors: Bordiga, Matteo; Travaglia, Fabiano; Giuffrida, Daniele; Mangraviti, Domenica; Rigano, Francesca; Mondello, Luigi; Arlorio, Marco; Coïsson, Jean Daniel Journal: Food research international Issue: Volume 120(2019) Page Start: 800 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of polyphenolic and oligosaccharidic fractions extracted from grape seeds followed by the evaluation of prebiotic activity related to oligosaccharides. (28th January 2019) Authors: Bordiga, Matteo; Montella, Rosa; Travaglia, Fabiano; Arlorio, Marco; Coïsson, Jean Daniel Journal: International journal of food science & technology Issue: Volume 54:Number 4(2019) Page Start: 1283 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion. (15th March 2023) Authors: Cecchi, Lorenzo; Balli, Diletta; Urciuoli, Silvia; Urciuolo, Angelica; Bordiga, Matteo; Travaglia, Fabiano; Zanoni, Bruno; Mulinacci, Nadia Journal: Food chemistry Issue: Volume 404:Part B(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications. (January 2019) Authors: Papillo, Valentina A.; Locatelli, Monica; Travaglia, Fabiano; Bordiga, Matteo; Garino, Cristiano; Coïsson, Jean Daniel; Arlorio, Marco Journal: Food research international Issue: Volume 115(2019) Page Start: 511 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Edible insects processing for food and feed : from startups to mass production /: from startups to mass production. (2023) Editors: Grasso, Simona; Bordiga, Matteo Record Type: Book Extent: 1 online resource (360 pages), illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Editorial ‐ Special Issue on 'Microbiota, probiotics and prebiotics'. (28th April 2021) Authors: Bordiga, Matteo; Xu, Baojun Journal: International journal of food science & technology Issue: Volume 56:Number 5(2021) Page Start: 2053 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate. (17th January 2015) Authors: Bordiga, Matteo; Locatelli, Monica; Travaglia, Fabiano; Coïsson, Jean Daniel; Mazza, Giuseppe; Arlorio, Marco Journal: International journal of food science & technology Issue: Volume 50:Number 3(2015:Mar.) Page Start: 840 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗