Barbiroli Alberto Giuseppe

Combined Approaches of Lysozyme and Lactoferrin in Antimicrobial Food Packaging / A. Barbiroli, S. Farris, M. Rollini - In: Antimicrobial Food PackagingRiedizione. - [s.l] : Academic Press, 2025 Mar. - ISBN 978-0-323-90747-7. - pp. 857-867

Influence of composition and drying process on macromolecule properties in wholemeal semolina pasta / F. Saitta, A. Barbiroli, D. Russo, M. DI NUNZIO, S. Iametti, A. Marti, D. Fessas - In: AICAT 2024 - Scientific contributions presented at the XL\/ National Conference on Calorimetry, Thermal Analysis and Applied Thermodynamics / [a cura di] M. Catauro, C. Giancola, L. Guadagno. - [s.l] : University of Campania “Luigi Vanvitelli”, 2024 Dec. - ISBN 9788836231966. - pp. 91-91 (( Intervento presentato al 45. convegno National Conference on Calorimetry, Thermal Analysis and Applied Thermodynamics tenutosi a Caserta nel 2024.

Wholemeal pasta: Impact of drying temperature on the molecular features of macro/micro components / M. DI NUNZIO, A. Barbiroli, F. Saitta, D. Russo, D. Fessas, S. Iametti, A. Marti. ((Intervento presentato al 38. convegno EFFoST International Conference tenutosi a Bruges nel 2024.

Valorisation of citrus peel industrial wastes for facile extraction of extractives, pectin, and cellulose nanocrystals through ultrasonication: An in-depth investigation / C.M. Chandrasekar, D. Carullo, F. Saitta, H. Krishnamachari, T. Bellesia, L. Nespoli, E. Caneva, C. Baschieri, M. Signorelli, A.G. Barbiroli, D. Fessas, S. Farris, D. Romano. - In: CARBOHYDRATE POLYMERS. - ISSN 0144-8617. - 344:(2024 Nov), pp. 122539.1-122539.16. [10.1016/j.carbpol.2024.122539]

Chickpea cooking water: a by-product for sustainable tailored food applications / M. Sala, A.G. Barbiroli, C. Cappa. ((Intervento presentato al 22. convegno World Congress of Food Science and Technology : The future of food is now: Development, Functionality & Sustainability : 8-12 September tenutosi a Rimini nel 2024.