Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria

by Soulef Boussahel, Vita Di Stefano, Claudia Muscarà, Mariateresa Cristani, Maria Grazia Melilli
Published 2020-10-01

Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach

by Vita Di Stefano, Salvatore Scandurra, Antonella Pagliaro, Vincenzo Di Martino, Maria Grazia Melilli
Published 2020-08-01

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

by Vita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, Amalia Conte, Maria Grazia Melilli
Published 2021-12-01

Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i>

by Maria Grazia Melilli, Cristina Costa, Annalisa Lucera, Lucia Padalino, Matteo Alessandro Del Nobile, Amalia Conte
Published 2021-05-01

Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics

by Antonella Garbetta, Isabella D'Antuono, Maria Grazia Melilli, Carla Sillitti, Vito Linsalata, Salvatore Scandurra, Angela Cardinali
Published 2020-08-01

Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with <i>Portulaca oleracea</i> L. Quality Traits of Purslane-Fortified Bread

by Maria Grazia Melilli, Vita Di Stefano, Fabiola Sciacca, Antonella Pagliaro, Rosaria Bognanni, Salvatore Scandurra, Nino Virzì, Carla Gentile, Massimo Palumbo
Published 2020-06-01