Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods

por Difonzo, Graziana, Grassi, Silvia, Paciulli, Maria
Publicado 2022

Application of Agri-Food By-Products in Cheesemaking

por Difonzo, Graziana, Antonino, Claudia, Squeo, Giacomo, Caponio, Francesco, Faccia, Michele
Publicado 2023

Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis

por Allegretta, Caterina, Difonzo, Graziana, Caponio, Francesco, Tamma, Grazia, Laselva, Onofrio
Publicado 2023

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

por Difonzo, Graziana, Squeo, Giacomo, Calasso, Maria, Pasqualone, Antonella, Caponio, Francesco
Publicado 2019

Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

por Difonzo, Graziana, Troilo, Marica, Casiello, Michele, D’Accolti, Lucia, Caponio, Francesco
Publicado 2023

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

por Summo, Carmine, De Angelis, Davide, Difonzo, Graziana, Caponio, Francesco, Pasqualone, Antonella
Publicado 2020

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

por Troilo, Marica, Difonzo, Graziana, Paradiso, Vito M., Summo, Carmine, Caponio, Francesco
Publicado 2021

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

por Difonzo, Graziana, Totaro, Michela Pia, Caponio, Francesco, Pasqualone, Antonella, Summo, Carmine
Publicado 2022

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

por de Gennaro, Giuditta, Difonzo, Graziana, Summo, Carmine, Pasqualone, Antonella, Caponio, Francesco
Publicado 2022

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

por Troilo, Marica, Difonzo, Graziana, Paradiso, Vito Michele, Pasqualone, Antonella, Caponio, Francesco
Publicado 2022

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

por Faccia, Michele, Gambacorta, Giuseppe, Martemucci, Giovanni, Difonzo, Graziana, D’Alessandro, Angela Gabriella
Publicado 2019

Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality

por Bianchi, Biagio, Tamborrino, Antonia, Giametta, Ferruccio, Squeo, Giacomo, Difonzo, Graziana, Catalano, Pasquale
Publicado 2020

Teff Type-I Sourdough to Produce Gluten-Free Muffin

por Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica
Publicado 2020

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

por Natrella, Giuseppe, Difonzo, Graziana, Calasso, Maria, Costantino, Giuseppe, Caponio, Francesco, Faccia, Michele
Publicado 2020

Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars

por Paciulli, Maria, Difonzo, Graziana, Conte, Paola, Flamminii, Federica, Piscopo, Amalia, Chiavaro, Emma
Publicado 2021

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

por Pasqualone, Antonella, Costantini, Michela, Faccia, Michele, Difonzo, Graziana, Caponio, Francesco, Summo, Carmine
Publicado 2022

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

por Pasqualone, Antonella, De Angelis, Davide, Squeo, Giacomo, Difonzo, Graziana, Caponio, Francesco, Summo, Carmine
Publicado 2019

Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season

por Difonzo, Graziana, Crescenzi, Maria Assunta, Piacente, Sonia, Altamura, Giuseppe, Caponio, Francesco, Montoro, Paola
Publicado 2022

Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products

por Miolla, Roberta, Ottomano Palmisano, Giovanni, Roma, Rocco, Caponio, Francesco, Difonzo, Graziana, De Boni, Annalisa
Publicado 2023

Effect of acorn flour on the physico-chemical and sensory properties of biscuits

por Pasqualone, Antonella, Makhlouf, Fatima Z., Barkat, Malika, Difonzo, Graziana, Summo, Carmine, Squeo, Giacomo, Caponio, Francesco
Publicado 2019