LANTE, ANNA
LANTE, ANNA
Dipartimento di Agronomia Animali Alimenti Risorse Naturali e Ambiente - DAFNAE
Amino acid composition of human and animal milk, bovine colostrum, and infant formula: A standardized comparative analysis
2026 Bittante, G.; Benabid, H.; Haddi, M. L.; Lante, A.; Pazzola, M.; Schiavon, S.; Tagliapietra, F.; Tessari, P.; Vacca, G. M.; Verlato, G.; Amalfitano, N.
Barbabietola da zucchero: i residui colturali come risorsa
2026 Lante, Anna
Comparative Study of Microwave and Ultrasound-Assisted Extraction of Phosvitin From Egg Yolk
2026 Zahed, Niloofar; Motamedzadegan, Ali; Esmaeilzadeh Kenari, Reza; Mohammodzadeh Milani, Jafar; Rashidinejad, Ali; Lante, Anna
Dynamics of Physicochemical Properties and Pigment Content of Quince Leaves (Cydonia oblonga Mill.) in Relation to Cultivar and Growth Stage
2026 Mihaylova, Dasha; Popova, Aneta; Doykina, Pavlina; Pandova, Svetla; Lante, Anna
Fresh-Cut Potatoes: Current Challenges and Emerging Strategies for Quality Preservation and Shelf-Life Extension
2026 Canazza, Elisa; Mihaylova, Dasha; Lante, Anna
Green Color Additives: The Role of Microalgae Chlorophylls in the Food Industry
2026 Ebrahimi, P.; Lante, A.
Inulin's paradoxical effect on Ca(ii)-alginate encapsulation of phenolic extracts
2026 Ebrahimi, P.; De Iseppi, A.; Gülbeş, Z.; Canazza, E.; Nava, J.; Simonato, B.; Rizzi, C.; Mihaylova, D.; Lante, A.
Maltogenic amylase as a clean-label strategy to improve gluten-free bread quality and stability, with potential implications for bread waste reduction
2026 Quaggiotto, Giulio; Canazza, Elisa; Ebrahimi, Peyman; Biasibetti &, Matteo; Lante, Anna
Towards the in Silico Design of Diets: A Method for Reference Diet Templates Based on Objective Data and Institution Guidelines
2026 Lante, Anna
Ultrasound-Assisted Delivery of Natural Antioxidants Enhances the Oxidative Stability of Hempseed Oil
2026 Ebrahimi, Peyman; Mihaylova, Dasha; Lante, Anna
Application of Phenolic Extracts for Inhibition of Polyphenol Oxidase Activity and Enzymatic Browning in Food Systems.
2025 Ebrahimi, Peyman; Canazza, Elisa; De Iseppi, Alberto; Mihaylova, Dasha; Lante, Anna
Characterization of Bimi® Broccoli as a Convenience Food: Nutritional Composition and Quality Traits Following Industrial Sous-Vide Processing
2025 Canazza, E.; Marangon, C. M.; Mihaylova, D.; Giaccone, V.; Lante, A.
Chitosan Hydrochloride Applied as a Grapevine Biostimulant Modulates Sauvignon Blanc Vines’ Growth, Grape, and Wine Composition
2025 Marangon, Matteo; Botton, Alessandro; Meggio, Franco; Lante, Anna; Tinello, Federica; De Iseppi, Alberto; Marangon, Christine; Vincenzi, Simone; Curioni, Andrea
Collard Green Extracts as Potential Inhibitors of Enzymatic Browning
2025 Ebrahimi, Peyman; Canazza, Elisa; De Iseppi, Alberto; Mihaylova, Dasha; Lante, Anna
CONVEGNO NAZIONALE DI SCIENZE E TECNOLOGIE ALIMENTARI - Gli alimenti del futuro
2025 Canazza, Elisa; Tessari, Paolo; Marangon, Christine; Lante, Anna
DART-HRMS for the Rapid Assessment of Bioactive Compounds in Ultrasound-Processed Rapeseed Meal By-Product
2025 Lante, Anna; Massaro, Andrea; Zacometti, Carmela; Mihaylova, Dasha; Chalova, Vesela; Krastanov, Albert; Kalaydzhiev, Hristo; Cisneros, Miluska; Morbin, Greta; Riuzzi, Giorgia; Segato, Severino; Tata, Alessandra
From extraction to the synergistic effects of spent red and white grape pomaces on the oil's oxidative stability
2025 Daneshniya, Milad; Ebrahimi, Peyman; Mihaylova, Dasha; Alam, Mohammad Khairul; Lante, Anna
Gli arrosti, gli umidi, i bolliti nella cucina della tradizione regionale. Il Veneto
2025 Robazza, Roberto; Burri, Giancarlo; Canepari, Pietro; Dal Borgo, Michela; Lante, Anna; Savaris Grasselli, Silvana; Rizzi, Renzo
Natural antioxidants recovered from food by-products as inhibitors of lipid oxidation
2025 Momayezahghigh, M.; Lante, A.
Protein-polyphenol complexation vs. conjugation: A review on mechanisms, functional differences, and antioxidant-emulsifier roles
2025 Ebrahimi, P.; Lante, A.; Grossmann, L.