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Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection

Food chemistry, 2016-12, Vol.212, p.43-47

2016

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Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

Ultrasonics sonochemistry, 2024-03, Vol.104, p.106826-106826, Article 106826

2024

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Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

Nutrients, 2018-05, Vol.10 (6), p.675

2018

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Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

Foods, 2020-06, Vol.9 (6), p.826

2020

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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Food chemistry, 2018-02, Vol.241, p.242-249

2018

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Analysis of vibrations recorded inside the cemetery area of Incisa, central Italy

Case Studies in Construction Materials, 2021-12, Vol.15, p.e00623, Article e00623

2021

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Nutritional characterization and shelf-life of packaged microgreens

Food & function, 2018-11, Vol.9 (11), p.5629-564

2018

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Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Foods, 2022-06, Vol.11 (12), p.1799

2022

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Vine Shoots as a Source of Trans -Resveratrol and ε -Viniferin: A Study of 23 Italian Varieties

Foods, 2022-02, Vol.11 (4), p.553

2022

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Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines

Plants (Basel), 2022-02, Vol.11 (5), p.591

2022

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Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

Foods, 2020-04, Vol.9 (4), p.459

2020

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Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Antioxidants, 2020-10, Vol.9 (10), p.996

2020

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Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

Food science & nutrition, 2019-02, Vol.7 (2), p.483-491

2019

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Teff Type-I Sourdough to Produce Gluten-Free Muffin

Microorganisms (Basel), 2020-08, Vol.8 (8), p.1149

2020

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Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens

Agronomy (Basel), 2022-05, Vol.12 (5), p.1161

2022

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Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy

Foods, 2022-10, Vol.11 (21), p.3373

2022

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Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils

Foods, 2021-03, Vol.10 (3), p.677

2021

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Effects of monoacylglycerols on the oxidative stability of olive oil

Journal of the science of food and agriculture, 2010-10, Vol.90 (13), p.2228-2232

2010

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Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

Microbial cell factories, 2013-05, Vol.12 (1), p.44-44, Article 44

2013

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Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations

Foods, 2021-08, Vol.10 (8), p.1913

2021

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Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

Data in brief, 2016-09, Vol.8, p.553-556

2016

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Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Journal of chemistry, 2016-01, Vol.2016, p.1-7

2016

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Influence of Processing and Storage Time on the Lipidic Fraction of Taralli

Journal of food science, 2009-11, Vol.74 (9), p.C701-C706

2009

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Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients

Food chemistry, 2008, Vol.106 (1), p.222-226

2008

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BrickWORK Software-aided Analysis of Masonry Structures

IERI procedia, 2014, Vol.7, p.62-70

2014

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Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Analysis of vibrations recorded inside the cemetery area of Incisa, central Italy

Nutritional characterization and shelf-life of packaged microgreens

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Vine Shoots as a Source of Trans -Resveratrol and ε -Viniferin: A Study of 23 Italian Varieties

Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines

Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

Teff Type-I Sourdough to Produce Gluten-Free Muffin

Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens

Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy

Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils

Effects of monoacylglycerols on the oxidative stability of olive oil

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Influence of Processing and Storage Time on the Lipidic Fraction of Taralli

Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients

BrickWORK Software-aided Analysis of Masonry Structures

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