{"id":5034,"date":"2022-04-20T08:32:09","date_gmt":"2022-04-20T08:32:09","guid":{"rendered":"https:\/\/www.istitutospallanzani.it\/?page_id=5034"},"modified":"2022-09-05T09:44:00","modified_gmt":"2022-09-05T09:44:00","slug":"2022-2","status":"publish","type":"page","link":"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/","title":{"rendered":"2022"},"content":{"rendered":"

 <\/p>\n\n\n\n
Puglisi R., Biazzi E., Gesmundo D., Vanni R., Tava A., Cenadelli S. \u201cThe antioxidant activity of a commercial and a fractionated phycocyanin on human skin cells in vitro<\/strong><\/em> Molecules 2022, 27, 5276<\/strong><\/em><\/p>\n

Details>><\/strong><\/a><\/p>\n<\/td>\n

2022<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n
\u00a0Parati K., Mezzanotte V., E. Ficara (2022).“Bioraffinerie e microalghe valorizzano gli scarti lattiero-caseari”.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/em><\/strong>Grana Padano Insieme, Aprile 2022.<\/p>\n

Details>><\/strong><\/a><\/p>\n<\/td>\n

2022<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n
Rossi S., Pizzera A., Bellucci M., Marazzi F., Mezzanotte V., Parati K., E. Ficara (2022). “Piggery wastewater treatment with algae-bacteria consortia: Pilot-scale”<\/em>\u00a0 <\/strong>Bioresource Technology 351 (2022) 127051<\/p>\n

Details>><\/strong><\/a><\/p>\n<\/td>\n

2022<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n
Bongiorno T, Foglio L, Proietti L, Vasconi M,. Moretti V.M, Lopez A, Carminati D, Galafat A, Vizca\u00edno A.J, Acien Fern\u00b4andez F.G, Alarcon F.J, Parati K. (2022) \u201cHydrolyzed microalgae from biorefinery as a potential functional ingredient in Siberian sturgeon (A. baerii Brandt) aquafeed”<\/strong><\/em> Algal Research<\/strong> – 62, 102592<\/em><\/p>\n

Details>><\/strong><\/a><\/p>\n<\/td>\n

2022<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

  Puglisi R., Biazzi E., Gesmundo D., Vanni R., Tava A., Cenadelli S. \u201cThe antioxidant activity of a commercial and a fractionated phycocyanin on human skin cells in vitro Molecules 2022, 27, 5276 Details>> 2022   \u00a0Parati K., Mezzanotte V., E. Ficara (2022).“Bioraffinerie e microalghe valorizzano gli scarti lattiero-caseari”.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"\n2022 - Istituto Spallanzani<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"2022 - Istituto Spallanzani\" \/>\n<meta property=\"og:description\" content=\"  Puglisi R., Biazzi E., Gesmundo D., Vanni R., Tava A., Cenadelli S. \u201cThe antioxidant activity of a commercial and a fractionated phycocyanin on human skin cells in vitro Molecules 2022, 27, 5276 Details>> 2022   \u00a0Parati K., Mezzanotte V., E. Ficara (2022).“Bioraffinerie e microalghe valorizzano gli scarti lattiero-caseari”.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Istituto Spallanzani\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-05T09:44:00+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.istitutospallanzani.it\/#website\",\"url\":\"https:\/\/www.istitutospallanzani.it\/\",\"name\":\"Istituto Spallanzani\",\"description\":\"Istituto Sperimentale Italiano Lazzaro Spallanzani\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.istitutospallanzani.it\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/#webpage\",\"url\":\"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/\",\"name\":\"2022 - Istituto Spallanzani\",\"isPartOf\":{\"@id\":\"https:\/\/www.istitutospallanzani.it\/#website\"},\"datePublished\":\"2022-04-20T08:32:09+00:00\",\"dateModified\":\"2022-09-05T09:44:00+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.istitutospallanzani.it\/en\/homepage-principale\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"2022\"}]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"2022 - Istituto Spallanzani","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/","og_locale":"en_US","og_type":"article","og_title":"2022 - Istituto Spallanzani","og_description":"  Puglisi R., Biazzi E., Gesmundo D., Vanni R., Tava A., Cenadelli S. \u201cThe antioxidant activity of a commercial and a fractionated phycocyanin on human skin cells in vitro Molecules 2022, 27, 5276 Details>> 2022   \u00a0Parati K., Mezzanotte V., E. Ficara (2022).“Bioraffinerie e microalghe valorizzano gli scarti lattiero-caseari”.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 […]","og_url":"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/","og_site_name":"Istituto Spallanzani","article_modified_time":"2022-09-05T09:44:00+00:00","twitter_card":"summary","twitter_misc":{"Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebSite","@id":"https:\/\/www.istitutospallanzani.it\/#website","url":"https:\/\/www.istitutospallanzani.it\/","name":"Istituto Spallanzani","description":"Istituto Sperimentale Italiano Lazzaro Spallanzani","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.istitutospallanzani.it\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/#webpage","url":"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/","name":"2022 - Istituto Spallanzani","isPartOf":{"@id":"https:\/\/www.istitutospallanzani.it\/#website"},"datePublished":"2022-04-20T08:32:09+00:00","dateModified":"2022-09-05T09:44:00+00:00","breadcrumb":{"@id":"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.istitutospallanzani.it\/en\/2022-2\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.istitutospallanzani.it\/en\/2022-2\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.istitutospallanzani.it\/en\/homepage-principale\/"},{"@type":"ListItem","position":2,"name":"2022"}]}]}},"_links":{"self":[{"href":"https:\/\/www.istitutospallanzani.it\/en\/wp-json\/wp\/v2\/pages\/5034"}],"collection":[{"href":"https:\/\/www.istitutospallanzani.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.istitutospallanzani.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.istitutospallanzani.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.istitutospallanzani.it\/en\/wp-json\/wp\/v2\/comments?post=5034"}],"version-history":[{"count":2,"href":"https:\/\/www.istitutospallanzani.it\/en\/wp-json\/wp\/v2\/pages\/5034\/revisions"}],"predecessor-version":[{"id":5284,"href":"https:\/\/www.istitutospallanzani.it\/en\/wp-json\/wp\/v2\/pages\/5034\/revisions\/5284"}],"wp:attachment":[{"href":"https:\/\/www.istitutospallanzani.it\/en\/wp-json\/wp\/v2\/media?parent=5034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}