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Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 1-gen-2021 Panebianco, F.; Giarratana, F.; Caridi, A.; Sidari, R.; De Bruno, A.; Giuffrida, A.
Antioxidant efficacy of olive by-product extracts in human colon HCT8 cells 1-gen-2021 Centrone, M.; D'Agostino, M.; Difonzo, G.; De Bruno, A.; Di Mise, A.; Ranieri, M.; Montemurro, C.; Valenti, G.; Poiana, M.; Caponio, F.; Tamma, G.
Cultivar and accessions of fig (Ficus carica L.) for breba production selected within the autochthonous germplasm of Calabria (South Italy) 1-gen-2021 Mafrica, R.; De Bruno, A.; Piscopo, A.; Poiana, M.; Bruno, M.; Caruso, T.
Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy) 1-gen-2021 Piscopo, Amalia Rosa Maria; Mafrica, Rocco; De Bruno, Alessandra; Romeo, Rosa; Santacaterina, Simone; Poiana, Marco
Effects of phenolic enrichment on antioxidant activity of mayonnaise 1-gen-2021 Romeo, R.; De Bruno, A.; Piscopo, A.; Brenes, M.; Poiana, M.
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 1-gen-2021 Conte, P.; Pulina, S.; Del Caro, A.; Fadda, C.; Urgeghe, P. P.; De Bruno, A.; Difonzo, G.; Caponio, F.; Romeo, R.; Piga, A.
Near infrared spectroscopy as a green technology for the quality prediction of intact olives 1-gen-2021 Grassi, S.; Jolayemi, O. S.; Giovenzana, V.; Tugnolo, A.; Squeo, G.; Conte, P.; De Bruno, A.; Flamminii, F.; Casiraghi, E.; Alamprese, C.
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill 1-gen-2021 De Bruno, A.; Romeo, R.; Piscopo, A.; Poiana, M.
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector 1-gen-2021 De Bruno, Alessandra; Romeo, Rosa; Gattuso, Antonio; Piscopo, Amalia Rosa Maria; Poiana, Marco
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace 1-gen-2021 Imeneo, Valeria; Romeo, Rosa; Gattuso, Antonio; De Bruno, Alessandra; Piscopo, Amalia Rosa Maria
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines 1-gen-2021 Caridi, Andrea; Romeo, Rosa; De Bruno, Alessandra; Masaneo, Cristian; Poiana, Marco
Formulation of biscuits fortified with a flour obtained from bergamot by-products (Citrus bergamia, Risso) 1-gen-2022 Laganà, Valeria; Giuffre', Angelo Maria; De Bruno, Alessandra; Poiana, Marco
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 1-gen-2022 Caridi, A.; Panebianco, F.; De Bruno, A.; Piscopo, A.; Martorana, A.; Sidari, R.
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses 1-gen-2022 Caridi, Andrea; Nicolò, Antonella; Modafferi, Antonino; De Bruno, Alessandra
Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products 1-gen-2022 Imeneo, Valeria; Romeo, Rosa; De Bruno, Alessandra; Piscopo, Amalia Rosa Maria
Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds 1-gen-2022 Imeneo, V.; De Bruno, A.; Piscopo, A.; Romeo, R.; Poiana, M.
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