Francesca Venturi

Algae as nutritional and functional food sources: revisiting our understanding

Microalgae in modern cancer therapy: Current knowledge

“Solvent-free” ultrasound-assisted extraction of lipids from fresh microalgae cells: A green, clean and scalable process

Trachydiscus minutus, a new biotechnological source of eicosapentaenoic acid

Biorefineries in circular bioeconomy: A comprehensive review

Extraction of oil from microalgae for biodiesel production: A review

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

Mexican Microalgae Biodiversity and State-Of-The-Art Extraction Strategies to Meet Sustainable Circular Economy Challenges: High-Value Compounds and Their Applied Perspectives

Subcritical water extraction of phenolic compounds from potato peel

Conversion of Biomass into Chemicals over Metal Catalysts

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy

Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems?

Microalgae bioengineering: From CO2 fixation to biofuel production

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Techniques for Analysis of Plant Phenolic Compounds

Supercritical fluid extraction of oil from microalgaSpirulina (arthrospira) platensis

Shaping food systems towards improved nutrition: a case study on Tuscan Bread Protected Designation of Origin

Extraction kinetics of natural antioxidants from potato industry by products

Supercritical fluid extraction from microalgae with high content of LC-PUFAs. A case of study: Sc-CO2 oil extraction from Schizochytrium sp

Supercritical fluid extraction of bioactive lipids from the microalga Nannochloropsis  sp.

Solid carbon dioxide to promote the extraction of extra-virgin olive oil