E-LIB Suche - Ergebnisse für: Restuccia, Donatella

1

Carob Pods as a Source of Bioactive Molecules in the Prepar..:

, In: Circular Economy and Sustainability; Innovation, Quality and Sustainability for a Resilient Circular Economy,

Spizzirri, Umile Gianfranco ; Restuccia, Donatella ; Crupi, Pasquale... - p. 279-286 , 2024

Link: https://doi.org/10.1007/..

2

Advances in Food Waste Biomass Transformation into High-Val..:

Spizzirri, Umile Gianfranco ; Restuccia, Donatella
Foods. 13 (2024) 9 - p. 1393 , 2024

Link: https://doi.org/10.3390/..

3

Carob Leaf Extracts as New Ingredients in the Food Field: E..:

, In: Circular Economy and Sustainability; Innovation, Quality and Sustainability for a Resilient Circular Economy,

Restuccia, Donatella ; Spizzirri, U. Gianfranco ; Corbo, Filomena... - p. 271-278 , 2024

Link: https://doi.org/10.1007/..

4

Formulation of Antioxidant Gummies Based on Gelatin Enriche..:

Aiello, Francesca ; Caputo, Paolino ; Oliviero Rossi, Cesare..
Foods. 13 (2024) 2 - p. 320 , 2024

Link: https://doi.org/10.3390/..

5

Formulation of A Gluten-Free Carob-Based Bakery Product: Ev..:

Restuccia, Donatella ; Esposito, Luigi ; Spizzirri, Umile Gianfranco...
Fermentation. 9 (2023) 8 - p. 748 , 2023

Link: https://doi.org/10.3390/..

6

Natural Compounds and Biopolymers-Based Hydrogels Join Forc..:

Falbo, Federica ; Spizzirri, Umile Gianfranco ; Restuccia, Donatella.
Pharmaceutics. 15 (2023) 1 - p. 271 , 2023

Link: https://doi.org/10.3390/..

7

New Perspectives to Enhance Wastes and By-Products from Agr..:

Martuscelli, Maria ; Esposito, Luigi ; Restuccia, Donatella..
Foods. 12 (2023) 22 - p. 4057 , 2023

Link: https://doi.org/10.3390/..

8

Synthesis and Characterization of a Biopolymer Pectin/Ethan..:

Aiello, Francesca ; Malivindi, Rocco ; Motta, Marisa Francesca...
International Journal of Molecular Sciences. 24 (2023) 20 - p. 15075 , 2023

Link: https://doi.org/10.3390/..

9

Wine Lees as Source of Antioxidant Molecules: Green Extract..:

De Luca, Michele ; Restuccia, Donatella ; Spizzirri, Umile Gianfranco...
Antioxidants. 12 (2023) 3 - p. 622 , 2023

Link: https://doi.org/10.3390/..

10

Non-dairy kefir beverages: Formulation, composition, and ma..:

Spizzirri, Umile Gianfranco ; Loizzo, Monica Rosa ; Aiello, Francesca..
Journal of Food Composition and Analysis. 117 (2023) - p. 105130 , 2023

Link: https://doi.org/10.1016/..

11

Evaluation of Selected Quality Parameters of "Agristigna" M..:

Loizzo, Monica R. ; Sicari, Vincenzo ; Spizzirri, Umile G....
Foods. 11 (2022) 8 - p. 1113 , 2022

Link: https://doi.org/10.3390/..

12

Development of Quercetin-DHA Ester-Based Pectin Conjugates ..:

Carullo, Gabriele ; Spizzirri, Umile Gianfranco ; Malivindi, Rocco...
Nutraceuticals. 2 (2022) 4 - p. 278-288 , 2022

Link: https://doi.org/10.3390/..

13

Milk kefir enriched with inulin‐grafted seed extract from w..:

Carullo, Gabriele ; Spizzirri, Umile Gianfranco ; Montopoli, Monica...
International Journal of Food Science & Technology. 57 (2022) 7 - p. 4086-4095 , 2022

Link: https://doi.org/10.1111/..

14

Sustainability Assessment of Different Extra Virgin Olive O..:

Restuccia, Donatella ; Prencipe, Sabrina Antonia ; Ruggeri, Marco.
Sustainability. 14 (2022) 23 - p. 15674 , 2022

Link: https://doi.org/10.3390/..

15

Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Ext..:

Spizzirri, Umile Gianfranco ; Abduvakhidov, Avazbek ; Caputo, Paolino...
Fermentation. 8 (2022) 7 - p. 305 , 2022

Link: https://doi.org/10.3390/..