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11:03
Triterpene glycosides from the roots of Deutzia x hybrida “Strawberry Fields” (Hydrangeaceae) as sweet taste modulators
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Efstathia KARACHALIOU
(Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne)
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11:12
Assessing the role of red beetroot by-product in modulating the bioavailability in vitro of Aflatoxin B1, Ochratoxin A, and Zearalenone
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Paula Llorens Castello
(Universitat de València)
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11:21
Comparation of two stirring devices for NADES sequential extraction of polyphenols from soybean
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Giulia Ceravolo
(University of Milan)
-
11:30
A multidisciplinary approach for the evaluation of contaminant effects in marine organisms: from biomarkers to food safety
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Simona Manuguerra
(University of Palermo)
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11:40
Modeling the losses at honey processing
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Monica Mironescu
(University Lucian Blaga of Sibiu)
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11:45
Dual toxicity of gliotoxin and ochratoxin A in human intestinal cell model
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Raquel Penalva Olcina
(Universitat de Valencia)
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11:50
Comparative Cytotoxicity of Moniliformin and Patulin: Assessing the Impact of Binary Mycotoxin Combination on SH-SY5Y Cells
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Claudia Moyano López
(Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia)
-
11:55
No food pleasure without food concepts: Neophobic children's food categorization
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Jean-Pierre Thibaut
(Université Bourgogne Europe)
-
12:00
Valorisation of fish by-products for sustainable blue economy: nutraceutical, feed, and food sectors
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Rosaria Arena
(University of Palermo)
-
12:05
Best practices for local-level social engagement and guideline implementation in the blue economy sector
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Eleonora Curcuraci
(University of Palermo)
-
12:10
Cytotoxic Effects of Acrylamide, Penitrem A, and 3-Acetyldeoxynivalenol on Caco-2 Cells
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Luna Bridgeman
-
12:15
The Role of Sleep Quality, Chronotype and Stress in Young Women on Postprandial Salivary Cortisol Levels
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Erīna Akmene
-
12:20
Application of Lactiplantibacillus plantarum in the large-scale winemaking process of Catarratto, Nero d'Avola and Petit Verdot grape varieties
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Valentina Craparo
(University of Palermo)
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12:25
Product Innovation in Fisheries and Aquaculture: A Sustainable Response to the Global Demand for Fish Resources
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Maxime Rannou
(Università degli Studi di Palermo)
Alessandra Aiello
(University of Palermo)
-
12:30
The presence of bio-activators during yeast inoculation to evaluate their impact under the harsh conditions of alcoholic wine fermentation
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Enrico Viola
(University of Palermo)
-
12:35
Valorisation of The Invasive Blue Crab in the food and nutraceutical sector: A Circular Economy Approach
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Michelle Magriet Marchan Gonzalez
(Laboratory of Marine Biochemistry and Ecotoxicology, Department of Earth and Marine Sciences, DiSTeM, University of Palermo, Via Barlotta 4, 91100 Trapani, Italy)
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12:37
Bilberry compounds as modulators of gene expression, cytotoxicity, and oxidative stress in mycotoxin-exposed intestinal cells
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Denisia Iulia Pasca
(University of Valencia)
-
12:43
Incorporating Lactic Acid Bacteria for the Development of Innovative Donkey Milk-Based Products
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Ichrak CHARFI
(Innovation and Valorization Laboratory for a Sustainable Food Industry (LIVIAD), ESIAT. University of Carthage, Tunisia)
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22:55
Evaluation of fermented whey and pumpkin as functional ingredients against aflatoxin B1 and ochratoxin A oral toxicity in rat duodenum
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sarra rafai
-
23:00
Introduction to the session: prof. Ana Juan-Garcia
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23:00
Introduction to the session: prof. Ana Juan-Garcia
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Ana Juan-García
(University of Valencia)
-
23:00
Introduction to the session: prof. Ana Juan-Garcia
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Ana Juan-García
(University of Valencia)
-
23:00
Introduction to the session: prof. Ana Juan-Garcia
-
Ana Juan-García
(University of Valencia)
