Projects per year
Personal profile
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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Collaborations and top research areas from the last five years
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Projects
- 1 Finished
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Valutazione delle potenzialità nutraceutiche del riso pigmentato: profiling dei principali composti bioattivi, impatto della cottura e determinazione della bioaccesibilità dopo digestione simulata in vitro
LOCATELLI, M. (PI)
Università degli studi del Piemonte Orientale Amedeo Avogadro
18/02/20 → 31/12/22
Project: Research
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Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide)
Colasanto, A., Disca, V., TRAVAGLIA, F., BORDIGA, M., COISSON, J. D., ARLORIO, M. & LOCATELLI, M., 2025, In: Food Chemistry. 472Research output: Contribution to journal › Article › peer-review
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From paddy to polished rice: investigating antioxidant activity and phenolic compounds in Italian conventional and pigmented rice varieties and their by-products
Jaouhari, Y., Giordano, D., TRAVAGLIA, F., Sardella, C., Vanara, F., COISSON, J. D., ARLORIO, M., LOCATELLI, M. & Blandino, M., 2025, In: Food Chemistry. 492, 3, p. 145573-145584 12 p.Research output: Contribution to journal › Article › peer-review
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Impact of Extraction Methods and Storage on the (Poly)Phenol and Fatty Acid Profiles of Walnut and Flaxseed Oils
PEDRON, G., JAOUHARI, Y., LOCATELLI, M. & BORDIGA, M., 2025, In: JOURNAL OF RAW MATERIALS TO PROCESSED FOODS. 6, 1, p. 1-13 13 p.Research output: Contribution to journal › Article › peer-review
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Valorization of Flaxseed and Hempseed Press Cakes: Influence of Pressing Velocity on Nutritional and Functional Properties
Disca, V., Carrà, F., Carini, C., COISSON, J. D., TRAVAGLIA, F., ARLORIO, M. & LOCATELLI, M., 2025, p. 124.Research output: Contribution to conference › Abstract
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Bioactive Peptides From Legumes As Sustainable Ingredients For The Development Of Functional Foods
Martoccia, M., Rivardo, F., TRAVAGLIA, F., LOCATELLI, M., Ceresa, C., COISSON, J. D. & ARLORIO, M., 2024.Research output: Contribution to conference › Poster › peer-review