A Mediterranean style home with a contemporary character thanks to DKTN - Cosentino Switzerlan Italian
Editorial board - Trends in Food Science & Technology | ScienceDirect.com by Elsevier
Lavelli Vera Agnese | Università degli Studi di Milano Statale
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
Foods | Free Full-Text | Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits
Variation in antioxidant components of tomato during vine and post‐harvest ripening - Giovanelli - 1999 - Journal of the Science of Food and Agriculture - Wiley Online Library
Lavelli Schock rivestiti in vera fibra di carbonio: una dichiarazione di stile – Schock
Loop | Alessio Scarafoni
Vera LAVELLI | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS | Research profile
Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
Keith Waldron on X: "Vera Lavelli from Milan tells #totalfood about bioactives in winemaking byproducts @NRPBiorefinery @IFRScience http://t.co/a8U8AKmilc" / X
Amazon.com: Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l'igiene: 9788820333409: Lavelli, Vera, Marjani, Ardian, Peri, Claudio: Books
Influence of pH and Ionic Strength on Formation and Stability of Emulsions Containing Oil Droplets Coated by β-Lactoglobulin−Alginate Interfaces | Biomacromolecules
Sistemi di gestione per la qualità nella ristorazione
V. Lavelli - Editorial Board - Trends in Food Science & Technology - Journal - Elsevier
Lezioni esame: Appunti di Qualità e sicurezza alimentare
Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods - Food & Function (RSC Publishing) DOI:10.1039/C7FO01747B
vera lavelli - Professore universitario - Università degli Studi di Milano | LinkedIn
Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector: Food Additives & Contaminants: Part A: Vol 33, No 7
Foods | Free Full-Text | Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix
September 2019 – Food Systems
Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l'igiene di Claudio Peri, Vera Lavelli con Spedizione Gratuita - 9788820333409 in
VERA Lavabo By Gruppo Geromin
PDF) Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots | José Minati - Academia.edu
