D. Ghirardello

Publications36
h-index12
Citations490
Highly Influential Citations26
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Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses
TLDR
It is demonstrated that grape pomace powder can be a functional ingredient to increase TPC and RSA in consumers' diets and the addition of this by-product to cheese is an environmentally friendly way to manage winemaking wastes. Expand
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)
Abstract This study evaluated the effect of different storage conditions currently used by the industry, on the chemical, physical and sensory characteristics of ‘Tonda Gentile delle Langhe’… Expand
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties
Grape skin flours obtained from grape pomace of Chardonnay, Moscato and Pinot noir varieties were used as sources of polyphenolic compounds in yogurt formulation during 3 weeks of storage. Yogurt… Expand
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt.
Abstract Skins obtained from three different varieties (Georgia, San Giovanni and Tonda Gentile Trilobata) of roasted hazelnuts (Corylus avellana L.) were used at two different percentages (3% and… Expand
Phenolic Content, Antioxidant Potential, and Antimicrobial Activities of Fruit and Vegetable By-Product Extracts
The use of fruit and vegetable by-products as natural food additives has recently been suggested, due to their richness in polyphenols. The aim of this research study was to determine polyphenolic… Expand
Analysis and antioxidant capacity of the phenolic compounds from argan fruit (Argania spinosa (L.) Skeels)
Polyphenol composition of the shell, pulp, and roasted and unroasted kernels of the argan fruit was qualitatively and quantitatively determined by HPLC coupled with electrospray negative ionization… Expand
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.
TLDR
The results showed that the oxidative stability was increased by roasting hazelnuts at 120°C for 40min with hot air system, and for the maintenance of high antioxidant activity, a storage time of 6months at 4°C is recommended. Expand
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.
TLDR
It is highlighted that it is possible to use hazelnut skin in fresh pasta production to obtain a fortified food with high fibre content and antioxidant activity. Expand
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect
Abstract The aim of this work was to compare different texture test conditions for the evaluation of instrumental mechanical and acoustic properties of raw and roasted hazelnut ( Corylus avellana L.)… Expand
Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility.
TLDR
It is highlighted that silverskin can be used in yogurt production to increase the nutraceutical value of the products and that the bioactive compounds are bioaccessible during the digestion process. Expand
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