About
Contact & Profiles
A5055757098
Research Areas
- Phytochemicals and Antioxidant Activities
- Antioxidant Activity and Oxidative Stress
- Plant biochemistry and biosynthesis
- Food composition and properties
- Essential Oils and Antimicrobial Activity
- Microencapsulation and Drying Processes
- Rice Cultivation and Yield Improvement
- Microbial Metabolites in Food Biotechnology
- Magnetic and Electromagnetic Effects
- Crop Yield and Soil Fertility
- Phytochemistry and Biological Activities
- Phase Equilibria and Thermodynamics
- Pomegranate: compositions and health benefits
- Free Radicals and Antioxidants
University of Salento
2014-2017
10.1016/j.foodchem.2014.08.081
article
EN
Food Chemistry
2014-08-24
10.1016/j.jfca.2017.07.026
article
EN
Journal of Food Composition and Analysis
2017-07-13
10.1016/j.foodchem.2016.07.006
article
EN
Food Chemistry
2016-07-05
10.1016/j.foodchem.2015.12.073
article
EN
Food Chemistry
2015-12-19
10.1016/j.jfca.2017.08.007
article
EN
Journal of Food Composition and Analysis
2017-08-25
We report the hydrophilic and lipophilic antioxidant activities, as well total phenol, flavonoid, tocochromanol (tocopherol tocotrienol), carotenoid contents in edible portion of wild cultivated varieties chicory ( Cichorium intybus L.) basal rosette leaves species poppy Papaver rhoeas L.), known by natives “paparina,” collected countryside Salento (South Apulia, Italy). analyzed (1) two cultivars chicory, “Catalogna” harvested area between S. Pietro Vernotico Tuturano (Brindisi) “Otrantina”...
10.1155/2015/923142
article
EN
cc-by
Journal of Chemistry
2015-01-01
10.1016/s0261-5614(16)30298-9
article
EN
Clinical Nutrition
2016-09-01
10.1016/j.jbiotec.2014.07.383
article
EN
Journal of Biotechnology
2014-09-01
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