Below are the publications related to the various funded research projects presented in open access format as permitted by the publisher or through links to the publication.

Lavelli V., Sri Harsha P.S.C., Piochi M., Torri L. (2017). Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties.  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 52; p. 108-117.

Lavelli V., Torri L., Zeppa G., Fiori L., Spigno G. (2016).  Recovery of winemaking by-products for innovative food application – A review. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 28; p. 542-564.

Marchiani R., Bertolino M., Belviso S., Giordano M., Ghirardello D., Torri L., Piochi M., Zeppa G. (2016). Yogurt enrichment with grape pomace.  Effect of grape cultivar on physico-chemical, microbiological and sensory properties. JOURNAL OF FOOD QUALITY, vol.  39; p. 77-89, ISSN: 1745-4557.

Torri L., Piochi M.,  Marchiani R., Zeppa G.,  Dinnella, C., Monteleone E.  (2016). A sensory- and consumer based approach to optimize cheese enrichment with grape skin powders. JORUNAL OF DAIRY SCIENCE, vol. 99; p. 194-204, ISSN: 0022-0302.

Torri, L., Piochi, M., Lavelli, V., Monteleone, E. (2015). Descriptive sensory analysis and consumers’ preference for dietary fibre- and polyphenol- enriched tomato purees obtained using winery by-products.  LWT – FOOD SCIENCE AND TECHNOLOGY, vol. 62; p. 294-300, ISSN: 0023-6438.

Dal Bello, B., Torri L., Piochi M., Zeppa G. (2015). Healthy yogurt fortified with omega-3 from vegetable sources. JOURNAL OF DAIRY SCIENCE, vol. 98; p. 8375-8385, ISSN: 0022-0302.

Lavelli V., Sri Harsha S.P.C., Torri L., Zeppa G. (2014). Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality. FOOD CHEMISTRY, vol. 152; p. 162-168, ISSN: 0308-8146.

Dordoni R., Duserm Garrido G., Marinoni L., Torri L., Piochi M., Spigno G. (2019). Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract. International Journal of Food Science.