Fabrizio Cincotta

Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour

Influence of drying technologies on the aroma of Sicilian red garlic