Nutrafoods 1 – 2016

Increasing anthocyanin content in black carrot juice by an enzyme assisted process: Optimization using response surface methodology

Product characterization and antioxidant potential of rice-based jamun (Syzygium cumini L.) powder-supplemented extruded snacks

Studies on the Physicochemical and Nutritional Characteristics of Ash Gourd-Carrot Juice

Changes in phenolic composition, antioxidant and antidiabetic properties of turmeric as affected by cooking time

In vitro oxidative burst assay to evaluate the efficacy of Immune-G-matrix™, an innovative yeast-b-glucans, zinc and copper-based formulation

Developing a bacteriotherapy-based approach to control streptococcal infections

Cosmetic Technology 2 – 2016 (pdf)

L’Integratore Nutrizionale 1 – 2016 (pdf)

Cosmetic Technology 1 – 2016 (pdf)