Journal articles

Research paper: Duley, G., Ceci, A. T., Longo, E., Darnal, A., Martín-García, B., & Boselli, E. (2025). Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars. npj Science of Food, 9(1), 69. https://doi.org/10.1038/s41538-025-00412-z

Research paper: Kruszewski, B., & Boselli, E. (2024). Blackcurrant pomace as a rich source of anthocyanins: ultrasound-assisted extraction under different parameters. Applied Sciences, 14(2), 821. https://doi.org/10.3390/app14020821

Research paper: Darnal, A., Poggesi, S., Ceci, A. T., Mimmo, T., Boselli, E., & Longo, E. (2023). Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability. European Food Research and Technology, 249(8), 2045-2065. https://doi.org/10.1007/s00217-023-04270-5

Research paper: Sportiello, L., Tenuta, M. C., Tolve, R., Favati, F., Quarati, G., & Ferrentino, G. (2025). A Comparative Study on the Efficiency and Sustainability of Rice Bran Oil Extraction Methods. Foods, 14(23), 4076. https://doi.org/10.3390/foods14234076

Research paper: Ferrentino, G., Giampiccolo, S., Morozova, K., Haman, N., Spilimbergo, S., & Scampicchio, M. (2020). Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction. Innovative Food Science & Emerging Technologies, 64, 102428. https://doi.org/10.1016/j.ifset.2020.102428

Research paper: Ferrentino, G., Morozova, K., Mosibo, O. K., Ramezani, M., & Scampicchio, M. (2018). Biorecovery of antioxidants from apple pomace by supercritical fluid extraction. Journal of Cleaner Production, 186, 253-261. https://doi.org/10.1016/j.jclepro.2018.03.165

Research paper: Stringari, A., Polo, A., Rizzello, C. G., Arora, K., Racinelli, F., Ampollini, M., Gobbetti, M., & Di Cagno, R. (2024). Successful combination of lactic acid bacteria and yeast fermentation and enzymatic treatment to re-cycle industrial bread by-products for bread making. New Biotechnology, 84, 140-150. https://doi.org/10.1016/j.nbt.2024.11.003

Research paper: Pontonio, E., Stringari, A., Di Cagno, R., Filannino, P., Rizzello, C.G., Polo, A., Nikoloudaki, O., & Gobbetti, M. (2024). Plant-derived food waste management, valorization, and recycling through sourdough fermentation. Trends in Food Science & Technology, 150, 104589. https://doi.org/10.1016/j.tifs.2024.104589

Research paper: Ameur, H., Cantatore, V., Filannino, P., Cavoski, I., Nikoloudaki, O., Gobbetti, M., & Di Cagno, R. (2022). Date seeds flour used as value-added ingredient for wheat sourdough bread: An example of sustainable bio-recycling. Frontiers in microbiology, 13, 873432. https://doi.org/10.3389/fmicb.2022.873432

Research paper: Fracasso, I., Foley, L., Tiziani, R., Buzzini, P., Augusti, A., Gavrichkova, O., Zucconi, L., Montagnani, L., Borruso, L., & Mimmo, T. (2025). Soil organic carbon fractions and their associated bacterial and fungal abundance in alpine ecosystems. Scientific Reports. https://doi.org/10.1038/s41598-025-31187-8

Research paper: Feil, S. B., Pii, Y., Valentinuzzi, F., Tiziani, R., Mimmo, T., & Cesco, S. (2020). Copper toxicity affects phosphorus uptake mechanisms at molecular and physiological levels in Cucumis sativus plants. Plant Physiology and Biochemistry, 157, 138-147. https://doi.org/10.1016/j.plaphy.2020.10.023

Research paper: Mimmo, T., Tiziani, R., Valentinuzzi, F., Lucini, L., Nicoletto, C., Sambo, P., Scampicchio, M., Pii, Y., & Cesco, S. (2017). Selenium biofortification in Fragaria× ananassa: implications on strawberry fruits quality, content of bioactive health beneficial compounds and metabolomic profile. Frontiers in Plant Science, 8, 1887. https://doi.org/10.3389/fpls.2017.01887

Research paper: Benedetti, V., Piazzi, S., Scatto, M., Santello, E., Kollmer, M., Itskos, G., Atsonios, K., Patuzzi, F., & Baratieri, M. (2025). Gasification of wood packaging waste and valorization of char in polymer composites. Waste Management, 207, 115128. https://doi.org/10.1016/j.wasman.2025.115128

Research paper: Pecchi, M., Baratieri, M., Maag, A. R., & Goldfarb, J. L. (2023). Uncovering the transition between hydrothermal carbonization and liquefaction via secondary char extraction: A case study using food waste. Waste Management, 168, 281-289. https://doi.org/10.1016/j.wasman.2023.06.009

Research paper: Pecchi, M., Baratieri, M., Goldfarb, J. L., & Maag, A. R. (2022). Effect of solvent and feedstock selection on primary and secondary chars produced via hydrothermal carbonization of food wastes. Bioresource technology, 348, 126799. https://doi.org/10.1016/j.biortech.2022.126799