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Select record 21
ArticlesPeer ReviewedFull Text
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract
Author / Creator:Faieta, Marco ; Corradini, Maria G. ; Di Michele, Alessandro ; Ludescher, Richard D. ; Pittia, Paola
Publisher:New York: Springer US
Journal title:Food biophysics, 2020-03, Vol.15 (1), p.50-63
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Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties
Author / Creator:Tatasciore, Simona ; Santarelli, Veronica ; Neri, Lilia ; González Ortega, Rodrigo ; Faieta, Marco ; Di Mattia, Carla Daniela ; Di Michele, Alessandro ; Pittia, Paola
Publisher:Switzerland: MDPI AG
Journal title:Antioxidants, 2023-02, Vol.12 (2), p.442
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Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability
Author / Creator:Ismaiel, Lama ; Rizzo, Valeria ; Di Mattia, Carla ; Fanesi, Benedetta ; Lucci, Paolo ; D'Alessio, Giulia ; Pacetti, Deborah ; Pittia, Paola
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2025-01, Vol.14 (1), p.60
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Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach
Author / Creator:Paradiso, Vito Michele ; Flamminii, Federica ; Pittia, Paola ; Caponio, Francesco ; Mattia, Carla Di
Publisher:Basel: MDPI AG
Journal title:Antioxidants, 2020-10, Vol.9 (10), p.996
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Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans
Author / Creator:Di Mattia, Carla ; Martuscelli, Maria ; Sacchetti, Giampiero ; Scheirlinck, Ilse ; Beheydt, Bram ; Mastrocola, Dino ; Pittia, Paola
Publisher:Boston: Springer US
Journal title:Food and bioprocess technology, 2013-12, Vol.6 (12), p.3420-3432
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Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions
Author / Creator:Di Mattia, Carla ; Paradiso, Vito Michele ; Andrich, Lucia ; Giarnetti, Mariagrazia ; Caponio, Francesco ; Pittia, Paola
Publisher:Boston: Springer-Verlag
Journal title:Food biophysics, 2014-12, Vol.9 (4), p.396-405
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Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders
Author / Creator:Nallan Chakravartula, Swathi Sirisha ; Moscetti, Roberto ; Farinon, Barbara ; Vinciguerra, Vittorio ; Merendino, Nicolò ; Bedini, Giacomo ; Neri, Lilia ; Pittia, Paola ; Massantini, Riccardo
Publisher:Basel: MDPI AG
Journal title:Foods, 2021-05, Vol.10 (6), p.1152
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Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type
Author / Creator:Giacintucci, V., University of Teramo, Mosciano S. Angelo (Italy). Faculty of Bioscience and Technology for Food Agriculture and Environment ; Guardeno, L., Universitat Politecnica de Valencia (Spain). Dept. of Food Technology ; Puig, A., Universitat Politecnica de Valencia (Spain). Dept. of Food Technology ; Hernando, I., Universitat Politecnica de Valencia (Spain). Dept. of Food Technology ; Sacchetti, G., University of Teramo, Mosciano S. Angelo (Italy). Faculty of Bioscience and Technology for Food Agriculture and Environment ; Pittia, P., University of Teramo, Mosciano S. Angelo (Italy). Faculty of Bioscience and Technology for Food Agriculture and Environment
Publisher:Prague: Czech Academy of Agricultural Sciences (CAAS)
Journal title:Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.115-121
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Effect of ball milling on physical properties of cocoa powder
Author / Creator:Asfalto, Maurizio ; Faieta, Marco ; Suriyarak, Sarisa ; Pittia, Paola
Publisher:Chiriotti Editori S.r.l
Journal title:Italian journal of food science, 2025-01, Vol.37 (1), p.290-306
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Wild and Micropropagated IArtemisia eriantha/I Infusions: In Vitro Digestion Effects on Phenolic Pattern and Antioxidant Activity
Author / Creator:Rocchi, Rachele ; Pellegrini, Marika ; Pittia, Paola ; Pace, Loretta
Publisher:MDPI AG
Journal title:Plants (Basel), 2023-12, Vol.13 (1)
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Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles
Author / Creator:Farooq, Umer ; Di Mattia, Carla ; Faieta, Marco ; Flamminii, Federica ; Pittia, Paola
Publisher:Pinerolo: Chiriotti Editori S.r.l
Journal title:Italian journal of food science, 2021-10, Vol.33 (4), p.1-10
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Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves
Author / Creator:Ayuni, Dwi ; Devahastin, Sakamon ; Sirikantaramas, Supaart ; Neri, Lilia ; Pittia, Paola ; Pattarapipatkul, Nattaya ; Borompichaichartkul, Chaleeda
Publisher:New York: Springer US
Journal title:Journal of food measurement & characterization, 2024-11, Vol.18 (11), p.9423-9434
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Select record 33
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Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction
Author / Creator:Cifá, Domenico ; Skrt, Mihaela ; Pittia, Paola ; Di Mattia, Carla ; Poklar Ulrih, Nataša
Publisher:United States: John Wiley & Sons, Inc
Journal title:Food science & nutrition, 2018-06, Vol.6 (4), p.1128-1137
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Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana)
Author / Creator:Di Maio, Gaetano ; Pittia, Paola ; Mazzarino, Letícia ; Maraschin, Marcelo ; Kuhnen, Shirley
Publisher:New Delhi: Springer India
Journal title:Journal of food science and technology, 2019-03, Vol.56 (3), p.1165-1173
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Antioxidant activity of natural extracts measured with a novel solid‐state crocin bleaching assay by hot melt extrusion
Author / Creator:González‐Ortega, Rodrigo ; Ferrentino, Giovanna ; Alam, Md Rizvi ; Scampicchio, Matteo ; Pittia, Paola
Journal title:Journal of food processing and preservation, 2021-06, Vol.45 (6), p.n/a
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Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability
Author / Creator:Martuscelli, Maria ; Lupieri, Laura ; Chaves-Lopez, Clemencia ; Mastrocola, Dino ; Pittia, Paola
Publisher:New Delhi: Springer India
Journal title:Journal of food science and technology, 2015-12, Vol.52 (12), p.7771-7782
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Skill development in food professionals: a European study
Author / Creator:Mayor, Luis ; Flynn, Katherine ; Dermesonluoglu, Efimia ; Pittia, Paola ; Baderstedt, Erik ; Ruiz-Bejarano, Barbara ; Geicu, Mihaela ; Quintas, Mafalda A. C ; Lakner, Zoltan ; Costa, Rui
Publisher:Berlin/Heidelberg: Springer-Verlag
Journal title:European food research & technology, 2015-05, Vol.240 (5), p.871-884
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Multiple Effects of Viscosity, Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions
Author / Creator:Neri, Lilia ; Pittia, Paola ; Di Mattia, Carla Daniela ; Bertolo, Gianni ; Mastrocola, Dino ; Sacchetti, Giampiero
Publisher:Boston: Springer-Verlag
Journal title:Food biophysics, 2014-09, Vol.9 (3), p.260-266
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Select record 39
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Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type
Author / Creator:Di Mattia, Carla D ; Sacchetti, Giampiero ; Pittia, Paola
Publisher:Boston: Boston : Springer US
Journal title:Food biophysics, 2011-06, Vol.6 (2), p.295-302
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Select record 40
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Water Biophysics: How Water Interacts with Biomolecules
Author / Creator:Pittia, Paola ; Cesàro, Attilio
Publisher:Boston: Boston : Springer US
Journal title:Food biophysics, 2011-06, Vol.6 (2), p.183-185
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Showing 21 to 40 of 32 results

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Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract

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Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties

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Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability

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Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

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Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans

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Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

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Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders

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Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type

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Effect of ball milling on physical properties of cocoa powder

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Wild and Micropropagated IArtemisia eriantha/I Infusions: In Vitro Digestion Effects on Phenolic Pattern and Antioxidant Activity

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Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles

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Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves

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Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction

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Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana)

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Antioxidant activity of natural extracts measured with a novel solid‐state crocin bleaching assay by hot melt extrusion

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Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability

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Skill development in food professionals: a European study

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Multiple Effects of Viscosity, Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions

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Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type

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Water Biophysics: How Water Interacts with Biomolecules

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