177 results on '"Restuccia, Donatella"'
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2. Carob Pods as a Source of Bioactive Molecules in the Preparation of Functional Jelly
3. Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies
4. Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jellies
5. Screening of the antioxidant and vasorelaxant activity of wine waste ultrasonic extracts, and HRMS targeted and semi-targeted profiling of glycosylated polyphenols vs free polyphenols
6. Non-dairy kefir beverages: Formulation, composition, and main features
7. Biostimulants for Sustainable Food Production: Effects of Wood Distillate to Fortify Chickpea Flour for Development of Functional Bakery Products
8. Sensory Evaluation and Consumers' Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product.
9. Formulation of Antioxidant Gummies Based on Gelatin Enriched with Citrus Fruit Peels Extract
10. New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing
11. Vasoactivity of Mantonico and Pecorello grape pomaces on rat aorta rings: An insight into nutraceutical development
12. Synthesis and Characterization of a Biopolymer Pectin/Ethanolic Extract from Olive Mill Wastewater: In Vitro Safety and Efficacy Tests on Skin Wound Healing
13. Formulation of A Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features
14. Advances in Food Waste Biomass Transformation into High-Value Products.
15. Quality and Safety Issues Related With the Presence of Biogenic Amines in Coffee, Tea, and Cocoa-Based Beverages
16. Contributors
17. Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami (‘Nduja)
18. Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity
19. Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes
20. Antioxidative Effectiveness of Environment Friendly Functional Biopolymers for Food Applications
21. Antioxidant Polymers for Food Packaging
22. List of Contributors
23. Natural Compounds and Biopolymers-Based Hydrogels Join Forces to Promote Wound Healing
24. Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV
25. Sustainability Assessment of Different Extra Virgin Olive Oil Extraction Methods through a Life Cycle Thinking Approach: Challenges and Opportunities in the Elaio-Technical Sector
26. LC with Evaporative Light-Scattering Detection for Quantitative Analysis of Organic Acids in Juices
27. Development of Quercetin-DHA Ester-Based Pectin Conjugates as New Functional Supplement: Effects on Cell Viability and Migration
28. Food Analysis: A Brief Overview
29. Application of LC with Evaporative Light Scattering Detector for Biogenic Amines Determination in Fair Trade Cocoa-Based Products
30. Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process
31. Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage
32. Milk kefir enriched with inulin‐grafted seed extract from white wine pomace: chemical characterisation, antioxidant profile and in vitro gastrointestinal digestion
33. A new method for the determination of biogenic amines in cheese by LC with evaporative light scattering detector
34. A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding
35. Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns
36. List of Contributors
37. Polyphenols and Their Formulations
38. Nanotechnologies: An Innovative Tool to Release Natural Extracts with Antimicrobial Properties
39. Food Security: A Global Problem
40. Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation
41. Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts
42. Valorisation of olive oil pomace extracts for a functional pear beverage formulation
43. Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv.
44. Sangiovese cv Pomace Seeds Extract-Fortified Kefir Exerts Anti-Inflammatory Activity in an In Vitro Model of Intestinal Epithelium Using Caco-2 Cells
45. Valorisation of olive oil pomace extracts for a functional pear beverage formulation.
46. Biogenic amines profile and concentration in commercial milks for infants and young children
47. Autochthonous white grape pomaces as bioactive source for functional jams
48. Role of Calabrian Black Rice in Metabolic Syndrome: In vitro Evaluation of Oryza sativa L. Indica Biological Properties
49. De-stoning technology for improving olive oil nutritional and sensory features: The right idea at the wrong time
50. Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation
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