Vincenza Ferraro
AuthID: R-004-VR7
1
TITLE: Effect of bone age and anatomy on the variability of the bovine bone by-product by Terahertz time-domain spectroscopy and energy-dispersive X-ray microanalysis
AUTHORS: Faustino Wahaia; Irmantas Kasalynas; Mindaugas Karaliunas; Andrzej Urbanowicz; Birger Seifert; Gintaras Valusis; Vincenza Ferraro;
PUBLISHED: 2024, SOURCE: Food Bioscience, VOLUME: 59
AUTHORS: Faustino Wahaia; Irmantas Kasalynas; Mindaugas Karaliunas; Andrzej Urbanowicz; Birger Seifert; Gintaras Valusis; Vincenza Ferraro;
PUBLISHED: 2024, SOURCE: Food Bioscience, VOLUME: 59
2
TITLE: Utilizing the influence of protein enrichment of meal components as a strategy to possibly prevent undernutrition in the elderly: an in vitro approach
AUTHORS: Angeline Duval; Thierry Sayd; Sylvie Bourillon; Laurent Aubry; Vinciane Mosconi; Vincenza Ferraro; Véronique Santé Lhoutellier;
PUBLISHED: 2024, SOURCE: Food and Function, VOLUME: 15, ISSUE: 4
AUTHORS: Angeline Duval; Thierry Sayd; Sylvie Bourillon; Laurent Aubry; Vinciane Mosconi; Vincenza Ferraro; Véronique Santé Lhoutellier;
PUBLISHED: 2024, SOURCE: Food and Function, VOLUME: 15, ISSUE: 4
3
TITLE: Keratin from Animal By-Products: Structure, Characterization, Extraction and Application—A Review
AUTHORS: Shahin Banasaz; Vincenza Ferraro;
PUBLISHED: 2024, SOURCE: Polymers, VOLUME: 16, ISSUE: 14
AUTHORS: Shahin Banasaz; Vincenza Ferraro;
PUBLISHED: 2024, SOURCE: Polymers, VOLUME: 16, ISSUE: 14
4
TITLE: Contribution of bioactive compounds from meat
AUTHORS: Santé-Lhoutellier, V; Ferraro, V;
PUBLISHED: 2024, SOURCE: Encyclopedia of Meat Sciences
AUTHORS: Santé-Lhoutellier, V; Ferraro, V;
PUBLISHED: 2024, SOURCE: Encyclopedia of Meat Sciences
5
TITLE: Residues from the Food Industry: An Under-Exploited Global Source of Biomolecules of Interest
AUTHORS: Dania García-Bernet; Vincenza Ferraro; Roman Moscoviz;
PUBLISHED: 2024, SOURCE: Green Chemistry and Agro-food Industry: Towards a Sustainable Bioeconomy
AUTHORS: Dania García-Bernet; Vincenza Ferraro; Roman Moscoviz;
PUBLISHED: 2024, SOURCE: Green Chemistry and Agro-food Industry: Towards a Sustainable Bioeconomy
6
TITLE: Collagen Peptides-Minerals Complexes from the Bovine Bone by-Product to Prevent Lipids Peroxidation in Meat and Butter and to Quench Free Radicals—Influence of Proteases and of Steam Sterilisation
AUTHORS: Laurent Aubry; Khady Sy; Thierry Sayd; Vincenza Ferraro;
PUBLISHED: 2023, SOURCE: Applied Sciences (Switzerland), VOLUME: 13, ISSUE: 6
AUTHORS: Laurent Aubry; Khady Sy; Thierry Sayd; Vincenza Ferraro;
PUBLISHED: 2023, SOURCE: Applied Sciences (Switzerland), VOLUME: 13, ISSUE: 6
7
TITLE: Circular Economy Applied to Organic Residues and Wastewater: Research Challenges
AUTHORS: Bénédicte Bakan; Nicolas Bernet; Théodore Bouchez; Rachel Boutrou; Jean Marc Choubert; Patrick Dabert; Christian Duquennoi; Vincenza Ferraro; Diana García Bernet; Sylvie Gillot; Jacques Mery; Caroline Rémond; Jean Philippe Steyer; Eric Trably; Anne Tremier;
PUBLISHED: 2022, SOURCE: Waste and Biomass Valorization, VOLUME: 13, ISSUE: 2
AUTHORS: Bénédicte Bakan; Nicolas Bernet; Théodore Bouchez; Rachel Boutrou; Jean Marc Choubert; Patrick Dabert; Christian Duquennoi; Vincenza Ferraro; Diana García Bernet; Sylvie Gillot; Jacques Mery; Caroline Rémond; Jean Philippe Steyer; Eric Trably; Anne Tremier;
PUBLISHED: 2022, SOURCE: Waste and Biomass Valorization, VOLUME: 13, ISSUE: 2
8
TITLE: Redox Potential and Antioxidant Capacity of Bovine Bone Collagen Peptides towards Stable Free Radicals, and Bovine Meat Lipids and Proteins. Effect of Animal Age, Bone Anatomy and Proteases—A Step Forward towards Collagen-Rich Tissue Valorisation
AUTHORS: Laurent Aubry; Claude De Oliveira Ferreira; Véronique Santé Lhoutellier; Vincenza Ferraro;
PUBLISHED: 2020, SOURCE: Molecules, VOLUME: 25, ISSUE: 22
AUTHORS: Laurent Aubry; Claude De Oliveira Ferreira; Véronique Santé Lhoutellier; Vincenza Ferraro;
PUBLISHED: 2020, SOURCE: Molecules, VOLUME: 25, ISSUE: 22
9
TITLE: Development of a statistical workflow for screening protein extracts based on their nutritional composition and digestibility: application to elderly
AUTHORS: Angéline Duval; Thierry Sayd; Laurent Aubry; Claude De Oliviera Ferreira; Vincenza Ferraro; Véronique Sante‐Lhoutellier;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
AUTHORS: Angéline Duval; Thierry Sayd; Laurent Aubry; Claude De Oliviera Ferreira; Vincenza Ferraro; Véronique Sante‐Lhoutellier;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
10
TITLE: Workflow towards the generation of bioactive hydrolysates from porcine products by combining in silico and in vitro approaches
AUTHORS: Julia Bechaux; Vincenza Ferraro; Thierry Sayd; Christophe Chambon; Jean François Le Page; Yoan Drillet; Philippe Gatellier; Véronique Santé Lhoutellier;
PUBLISHED: 2020, SOURCE: Food Research International, VOLUME: 132
AUTHORS: Julia Bechaux; Vincenza Ferraro; Thierry Sayd; Christophe Chambon; Jean François Le Page; Yoan Drillet; Philippe Gatellier; Véronique Santé Lhoutellier;
PUBLISHED: 2020, SOURCE: Food Research International, VOLUME: 132
