Lavelli Vera Agnese

PROFESSORE ORDINARIO
SSD
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
Settore concorsuale
07/F1 - SCIENZE E TECNOLOGIE ALIMENTARI

Contatti

Sede di lavoro

Via Celoria, 2
20133 MILANO (MI)

Via Mangiagalli, 25
20133 MILANO (MI)

Numero di telefono dell'ufficio
02503 19172
E-mail di ateneo
Sito web
Su appuntamento fissato mediante e-mail
Luogo di ricevimento
DeFENS - Sezione Tecnologie Alimentari

Didattica

Ricerca

Pubblicazioni
  • Effects of maltodextrins on the kinetics of lycopene and chlorogenic acid degradation in dried tomato / S.C.P. Sri Harsha, V. Lavelli. - In: MOLECULES. - ISSN 1420-3049. - 24:6(2019 Mar), pp. 1042.1-1042.11.
  • Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability / C. Proserpio, V.A. Lavelli, M. Laureati, A. Pagliarini. - In: FOOD SCIENCE & NUTRITION. - ISSN 2048-7177. - 7:2(2019 Feb 02), pp. 730-737.
  • Microencapsulation of grape skin phenolics for pH controlled release of antiglycation agents / V. Lavelli, S.C.P. Sri Harsha. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - (2018 Oct 24). [Epub ahead of print]
  • Routes to recycle food byproducts into new food chains / V. Lavelli - In: 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / [a cura di] K.K. Ganic. - [s.l] : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2018 Oct. - ISBN 9789539972576. - pp. 32-36 (( Intervento presentato al 9th. convegno International Congress of Food Technologists, Biotechnologists and Nutritionists tenutosi a Zagreb nel 2018.
  • Effect of fiber-rich mushroom powder addition in vegetable soup on sensory perception and acceptability / C. Proserpio, V. Lavelli, M. Laureati, E. Pagliarini. ((Intervento presentato al 8. convegno European Conference on Sensory and Consumer Research tenutosi a Verona nel 2018.