Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties.
- Published in:
- Antioxidants, 2023, v. 12, n. 2, p. 442, doi. 10.3390/antiox12020442
- By:
- Publication type:
- Article
Works by Di Mattia, Carla
Results: 29
1
2
Influence of phosphorus management on melon ( Cucumis melo L.) fruit quality.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 8, p. 2715, doi. 10.1002/jsfa.7390
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- Publication type:
- Article
3
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 4, p. 1, doi. 10.15586/ijfs.v33i4.2090
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- Publication type:
- Article
4
Oil-in-water Pickering Emulsions Stabilized with Starch Particles and Formulated with Olive Oil: Colloidal Properties and Stability as Affected by Olive Oil Phenolic Content.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 79
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- Publication type:
- Article
5
Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 7, p. 1326, doi. 10.1007/s11947-021-02637-8
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- Publication type:
- Article
6
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3420, doi. 10.1007/s11947-012-1028-x
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- Publication type:
- Article
7
Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique.
- Published in:
- Foods, 2025, v. 14, n. 3, p. 425, doi. 10.3390/foods14030425
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- Publication type:
- Article
8
Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability.
- Published in:
- Foods, 2025, v. 14, n. 1, p. 60, doi. 10.3390/foods14010060
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- Publication type:
- Article
9
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.
- Published in:
- Foods, 2024, v. 13, n. 15, p. 2457, doi. 10.3390/foods13152457
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- Publication type:
- Article
10
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1371, doi. 10.3390/foods10061371
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- Publication type:
- Article
11
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1367, doi. 10.3390/foods10061367
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- Publication type:
- Article
12
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 980, doi. 10.3390/foods10050980
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- Publication type:
- Article
13
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1886, doi. 10.3390/foods9121886
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- Publication type:
- Article
14
Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts.
- Published in:
- Foods, 2020, v. 9, n. 8, p. 997, doi. 10.3390/foods9080997
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- Publication type:
- Article
15
Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells.
- Published in:
- Foods, 2020, v. 9, n. 4, p. 520, doi. 10.3390/foods9040520
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- Publication type:
- Article
16
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars.
- Published in:
- European Journal of Lipid Science & Technology, 2021, v. 123, n. 11, p. 1, doi. 10.1002/ejlt.202000382
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- Publication type:
- Article
17
Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils.
- Published in:
- Plants (2223-7747), 2023, v. 12, n. 22, p. 3843, doi. 10.3390/plants12223843
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- Publication type:
- Article
18
Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 4, p. 1128, doi. 10.1002/fsn3.654
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- Publication type:
- Article
19
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers.
- Published in:
- Journal of Food Products Marketing, 2019, v. 25, n. 4, p. 462, doi. 10.1080/10454446.2019.1582395
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- Publication type:
- Article
20
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach.
- Published in:
- Antioxidants, 2020, v. 9, n. 10, p. 996, doi. 10.3390/antiox9100996
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- Publication type:
- Article
21
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach.
- Published in:
- Antioxidants, 2020, v. 9, n. 10, p. 996, doi. 10.3390/antiox9100996
- By:
- Publication type:
- Article
22
Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis.
- Published in:
- Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-73201-1
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- Publication type:
- Article
23
From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo.
- Published in:
- Frontiers in Immunology, 2017, p. 1, doi. 10.3389/fimmu.2017.01207
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- Publication type:
- Article
24
Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions: a spectroscopic and kinetic study.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 2047, doi. 10.1002/jsfa.12371
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- Publication type:
- Article
25
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6620, doi. 10.1002/jsfa.9949
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- Publication type:
- Article
26
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems.
- Published in:
- Food Biophysics, 2021, v. 16, n. 1, p. 84, doi. 10.1007/s11483-020-09650-y
- By:
- Publication type:
- Article
27
Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type.
- Published in:
- Food Biophysics, 2011, v. 6, n. 2, p. 295, doi. 10.1007/s11483-010-9195-7
- By:
- Publication type:
- Article
28
Development, Characterization, and Exploitation in Food Systems of Functional Ingredients Obtained from Artichoke By-Products Phenolic Extracts.
- Published in:
- Molecules, 2025, v. 30, n. 7, p. 1514, doi. 10.3390/molecules30071514
- By:
- Publication type:
- Article
29
Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Crocus sativus L.) Extracts.
- Published in:
- Molecules, 2024, v. 29, n. 21, p. 5144, doi. 10.3390/molecules29215144
- By:
- Publication type:
- Article