Author:
Liberatore Maria Teresa,Dilucia Flavia,Rutigliano Mariacinzia,Spano Giuseppe,Capozzi Vittorio,Viscecchia Rosaria,Bimbo Francesco,Di Luccia Aldo,la Gatta Barbara
Reference27 articles.
1. Designing antimicrobial polypropylene films with grape pomace extract for food packaging;D J Silva;Food Packaging and Shelf Life,2022
2. Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta;R De Paula;Food Research International,2017
3. Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat;F Dilucia;Calendula officinalis L., and Asparagus officinalis L. infusions. Food and Bioprocess Technology,2010
4. Grape pomace as a sustainable source of bioactive compounds: Extraction, characterization, and biotechnological applications of phenolics;A R Fontana;Journal of agricultural and food chemistry,2013