Browse eprints by Research

Number of eprints: 5.

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Michalska-Ciechanowska, Anna; Masztalerz, Klaudia; Mangieri, Nicola; Foschino, Roberto; Lech, Krzysztof; Wojdylo, Anna; Nowicka, Paulina and Brzezanowska, Jessica (2024) Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry. Future Foods, 9, p. 100324.

Michalska-Ciechanowska, Anna; Brzezanowska, Jessica; Lech, Krzysztof; Masztalerz, Klaudia; Korzeniowska, Malgorzata; Zambrowicz, Aleksandra and Szoltysik, Marek (2024) Exploiting the potential of powdered blends of recovered sunflower seed cake phenolics and whey - Development of sustainable food additives. Foods, 13 (10), p. 1433.

Mangieri, Nicola; Ambrosini, Davide; Baroffio, Stefano; Vigentini, Ileana; Foschino, Roberto and De Noni, Icano (2022) Valorisation of bovine sweet whey and sunflower press cake blend through controlled fermentation as platform for innovative food materials. Foods, 11, p. 1417.

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Raak, Norbert; Mangieri, Nicola; Foschino, Roberto and Corredig, Milena (2023) Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey. Foods, 12, p. 4099.

Raak, Norbert and Corredig, Milena (2023) Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear. Food Hydrocolloids, 144, p. 108932.

This list was generated on Sat Jul 12 10:20:29 2025 CEST.