Matteo Bordiga

Italy

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Articles (20)

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2025

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2025

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2025

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2025

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2025

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

Collaborators (8)

Jorge A. M. Pereira

Universidade da Madeira

PORTUGAL

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Jean Daniel Coisson

Professore associato

Università degli Studi del Piemonte Orientale Amedeo Avogadro Dipartimento di Scienze del Farmaco

ITALY

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Andres Moreno

CATEDRATICO/FULL PROFESSOR IN ORGANIC CHEMISTRY

University of Castilla-La Mancha

SPAIN

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Monica Locatelli

Professor

University of Eastern Piedmont Amadeo Avogadro

ITALY

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Rosa Perestrelo

Universidade da Madeira

PORTUGAL

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Charalampos Proestos

Associate Professor Food Chemistry

National and Kapodistrian University of Athens

GREECE

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Lorella Giovannelli

ITALY

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Hélder José Couto Oliveira

Professor

Instituto Politécnico de Lisboa Escola Superior de Tecnologia da Saúde de Lisboa

PORTUGAL

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Matteo Bordiga

Research Interests

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Articles (20)

Evaluation of quality and chemical composition of selenium enriched Vaccinium corymbosum L. and related phytochemical extracts

A Comprehensive Review of the Triangular Relationship Among Diet, Gut Microbiota, and Aging

Comprehensive Analysis and Characterization of Mangifera indica L. Leaf Powder

Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis

Conventional and Innovative Drying/Roasting Technologies: Effect on Bioactive and Sensorial Profiles in Nuts and Nut-Based Products

Special Issue “Molecular Mechanisms of Bioactive Nutrients Promoting Health Through Gut Microbiota 2.0”

A reliable, green and fast two-step solid-phase extraction methodology for the obtention of anthocyanin-rich extracts from different sources

Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide)

Identification and influence of soil type and urea foliar application on phenolic compounds in the red musts and wines of Tempranillo variety

Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS‐GC‐IMS Versus GC × GC‐MS

Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines

The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma

Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy

Special issue on “green chemistry in food processing”

From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste

Phenolic compounds mediated biosynthesis of gold nanoparticles and evaluation of their bioactivities: A review

Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product

Behind the Scenes of Anthocyanins—From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields

Success of Aquaculture Industry with New Insights of Using Insects as Feed: A Review

Special Issue on ‘Edible insects utilisation and processing for food’

Collaborators (8)

Jorge A. M. Pereira

Jean Daniel Coisson

Andres Moreno

Monica Locatelli

Rosa Perestrelo

Charalampos Proestos

Lorella Giovannelli

Hélder José Couto Oliveira

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