| 2024 |
Viticultural Climate Indexes and Their Role in The Prediction of Anthocyanins and Other Flavonoids Content in Seedless Table Grapes |
Articolo in rivista |
Vai |
| 2024 |
Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies |
Articolo in rivista |
Vai |
| 2023 |
The main phenolic compounds responsible for the antioxidant capacity of sweet cherry (Prunus avium L.) pulp |
Articolo in rivista |
Vai |
| 2023 |
Hemp: An Alternative Source for Various Industries and an Emerging Tool for Functional Food and Pharmaceutical Sectors |
Review essay (rassegna critica) |
Vai |
| 2023 |
Synthesis and Characterization of a Biopolymer Pectin/Ethanolic Extract from Olive Mill Wastewater: In Vitro Safety and Efficacy Tests on Skin Wound Healing |
Articolo in rivista |
Vai |
| 2023 |
Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity |
Articolo in rivista |
Vai |
| 2023 |
Anthocyanins: The Infinite Properties of These Incredible Compounds |
Nota o commento |
Vai |
| 2023 |
Overview of the Potential Beneficial Effects of Carotenoids on Consumer Health and Well-Being |
Recensione in rivista |
Vai |
| 2023 |
Fluorescent Light Energy (FLE) Generated through Red LED Light and a Natural Photoconverter Gel as a New, Non-Invasive Approach for Facial Age Control: A Pilot Study |
Articolo in rivista |
Vai |
| 2023 |
Editorial: New insights and perspectives of polyphenols in nutrition |
Nota o commento |
Vai |
| 2023 |
Scientific evidence supporting the newly developed one-health labeling tool “Med-Index”: an umbrella systematic review on health benefits of mediterranean diet principles and adherence in a planeterranean perspective |
Recensione in rivista |
Vai |
| 2023 |
Exploration and exploitation of the functional characteristics of the cultivar ‘Filippo Cea’ Apulian almond |
Articolo in rivista |
Vai |
| 2022 |
Overview of the Polyphenols in Salicornia: From Recovery to Health-Promoting Effect |
Recensione in rivista |
Vai |
| 2022 |
Carotenoids in Fresh and Processed Food: Between Biosynthesis and Degradation |
Prefazione/Postfazione |
Vai |
| 2022 |
A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding |
Articolo in rivista |
Vai |
| 2022 |
Profile of enzyme in drupe of oueslati's cv. olives during ripening phases: A support method implementation in the production of extra virgin olive oil |
Articolo in rivista |
Vai |
| 2022 |
Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves |
Recensione in rivista |
Vai |
| 2022 |
Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines |
Articolo in rivista |
Vai |
| 2022 |
Effects of different winter pruning times on table grape vines performance and starch reserves to face climate changes |
Articolo in rivista |
Vai |
| 2022 |
Optimization of a Green Extraction of Polyphenols from Sweet Cherry (Prunus avium L.) Pulp |
Articolo in rivista |
Vai |
| 2022 |
Towards a new food labelling system for sustainable food production and healthy responsible consumption: The Med Index Checklist |
Articolo in rivista |
Vai |
| 2022 |
Extra virgin olive oil extract rich in secoiridoids induces an anti-inflammatory profile in peripheral blood mononuclear cells from obese children |
Articolo in rivista |
Vai |
| 2022 |
Suitability of dried olive pulp in slow-growing broilers: performance, meat quality, oxidation products, and intestinal mucosa features |
Articolo in rivista |
Vai |
| 2022 |
The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols |
Articolo in rivista |
Vai |
| 2022 |
Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process |
Articolo in rivista |
Vai |
| 2022 |
Processing of Carob Kernels to Syrup by Ultrasound-Assisted Extraction |
Articolo in rivista |
Vai |
| 2021 |
Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes |
Articolo in rivista |
Vai |
| 2021 |
Classification of wine grape biotypes according to their variety and sanitary condition by fingerprinting untargeted analysis |
Articolo in rivista |
Vai |
| 2021 |
Dietary effects of extra virgin olive oil extracted by ultrasound technology or refined olive oil on the quality traits of pork and “capocollo di martina franca” dry-cured meat |
Articolo in rivista |
Vai |
| 2021 |
Color stabilization of apulian red wines through the sequential inoculation of starmerella bacillaris and saccharomyces cerevisiae |
Articolo in rivista |
Vai |
| 2021 |
Quantification of volatile compounds in wines by HS-SPME-GC/MS: Critical issues and use of multivariate statistics in method optimization |
Articolo in rivista |
Vai |
| 2021 |
Protected geographical indications for EVOO in Tunisia: Towards environmental, social, and economic sustainable development |
Articolo in rivista |
Vai |
| 2021 |
Olive sound: A sustainable radical innovation |
Recensione in rivista |
Vai |
| 2021 |
Extra virgin olive oil extracts modulate the inflammatory ability of murine dendritic cells based on their polyphenols pattern: Correlation between chemical composition and biological function |
Articolo in rivista |
Vai |
| 2021 |
Effect of soil management and training system on Negroamaro wine aroma |
Articolo in rivista |
Vai |
| 2020 |
Yield and quality characteristics of brassica microgreens as affected by the NH4:NO3 molar ratio and strength of the nutrient solution |
Articolo in rivista |
Vai |
| 2020 |
How pre-harvest inactivated yeast treatment may influence the norisoprenoid aroma potential in wine grapes |
Articolo in rivista |
Vai |
| 2020 |
Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite |
Articolo in rivista |
Vai |
| 2020 |
Optimization of microwave-assisted extraction of antioxidants from bamboo shoots of Phyllostachys pubescens |
Articolo in rivista |
Vai |
