| 2025 |
Moringa oleifera Extracts as Strategic Phyto-Therapy for Alzheimer's Disease |
Articolo in rivista |
Vai |
| 2025 |
Exploring the Potential of Carob (Ceratonia siliqua L.) in Functional Food Production |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2024 |
A systematic review on Cynara cardunculus L.: bioactive compounds, nutritional properties and food-industry applications of a sustainable food |
Review essay (rassegna critica) |
Vai |
| 2024 |
Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake |
Review essay (rassegna critica) |
Vai |
| 2024 |
Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders |
Articolo in rivista |
Vai |
| 2024 |
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese |
Articolo in rivista |
Vai |
| 2024 |
Aggiunta di Moringa oleifera in polvere per la funzionalizzazione di un formaggio ovino a pasta pressata |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2024 |
Analysis of the amino acid profile of red and white graphs winery by-products from western Sicily |
Articolo in rivista |
Vai |
| 2024 |
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse |
Articolo in rivista |
Vai |
| 2024 |
Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review |
Articolo in rivista |
Vai |
| 2024 |
Alimenti arricchiti: caratterizzazione chimica di formaggio ovino a pasta pressata addizionato con diverse percentuali di polvere di Moringa oleifera |
Contributo in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Caratterizzazione qualitativa e nutrizionale di spaghetti integrali arricchiti con farine di lenticchie |
Contributo in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread |
Articolo in rivista |
Vai |
| 2023 |
Chemical composition and anti-radical properties of coffee cherry cultivated in Mediterranean climate |
Articolo in rivista |
Vai |
| 2023 |
A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production |
Articolo in rivista |
Vai |
| 2023 |
Green coffee, bioactive compounds’ analysis of experimental cultivation in Sicily: a new frontier in the Sicilian food sector |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Integration of pomace and grape seeds in feed of broiler chickens: effect on the chemical characteristics of the meat |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
BROILER CHICKENS AND THEIR HEALTH STATUS IN FARM: WINE WASTE, AN ADDED VALUE ON FEEDING |
Abstract in atti di convegno pubblicato in rivista |
Vai |
| 2023 |
Hemp flour, from waste to nutritional and nutraceuticals reuse |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
AVOCADO PEELS AND SEEDS FROM HASS VARIETIES: FROM INDUSTRIAL BY-PRODUCTS TO CIRCULAR REUSE |
Abstract in atti di convegno pubblicato in volume |
Vai |
| 2023 |
Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta |
Articolo in rivista |
Vai |
| 2022 |
Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study |
Articolo in rivista |
Vai |
| 2022 |
Rheological and nutritional profile of spaghetti and bread fortified with hemp flours |
Contributo in atti di convegno pubblicato in volume |
Vai |
| 2021 |
Fatty acids and triacylglycerols profiles from sicilian (Cold pressed vs. soxhlet) grape seed oils |
Articolo in rivista |
Vai |
