Carla Daniela Di Mattia (Carla Di Mattia, Carla Di Mattia)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 12

Top Topics

Silver Nanoparticles

Health Risk Assessment

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Journal of the science of food and agriculture

Plants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Luigi Esposito, Matteo Perillo, Carla Daniela Di Mattia, Annalisa Scroccarello, Flavio Della Pelle, Dario Compagnone, Giampiero Sacchetti, Dino Mastrocola, Maria Martuscelli
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market. Foods (Basel, Switzerland) 13 (15) (2024)
Luigi Esposito, Matteo Perillo, Carla Daniela Di Mattia, Annalisa Scroccarello, Flavio Della Pelle, Dario Compagnone, Giampiero Sacchetti, Dino Mastrocola, Maria Martuscelli
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market. Foods (Basel, Switzerland) 13 (15) (2024)
Cosimo Taiti, Elisa Masi, Federica Flamminii, Carla Daniela Di Mattia, Stefano Mancuso, Elettra Marone
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. Plants (Basel, Switzerland) 12 (22) (2023)
Simona Tatasciore, Veronica Santarelli, Lilia Neri, Rodrigo González-Ortega, Marco Faieta, Carla Daniela Di Mattia, Alessandro Di Michele, Paola Pittia
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties. Antioxidants (Basel, Switzerland) 12 (2) (2023)
Simona Tatasciore, Veronica Santarelli, Lilia Neri, Rodrigo González-Ortega, Marco Faieta, Carla Daniela Di Mattia, Alessandro Di Michele, Paola Pittia
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties. Antioxidants (Basel, Switzerland) 12 (2) (2023)
Rodrigo González-Ortega, Carla Daniela Di Mattia, Paola Pittia, Natasa Poklar Ulrih
Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions- a spectroscopic and kinetic study. Journal of the science of food and agriculture (2022)
Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Daniela Di Mattia, Antonio Piga, Francesco Caponio, Cinzia Montemurro
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods (Basel, Switzerland) 10 (6) (2021)
Alessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste. Foods (Basel, Switzerland) 10 (5) (2021)
Maria Martuscelli, Luigi Esposito, Carla Daniela Di Mattia, Antonella Ricci, Dino Mastrocola
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient. Foods (Basel, Switzerland) 10 (6) (2021)
Lilia Neri, Marco Faieta, Carla Daniela Di Mattia, Giampiero Sacchetti, Dino Mastrocola, Paola Pittia
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods (Basel, Switzerland) 9 (12) (2020)
Vito Michele Paradiso, Federica Flamminii, Paola Pittia, Francesco Caponio, Carla Daniela Di Mattia
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach. Antioxidants (Basel, Switzerland) 9 (10) (2020)
Federica Flamminii, Carla Daniela Di Mattia, Graziana Difonzo, Lilia Neri, Marco Faieta, Francesco Caponio, Paola Pittia
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. Journal of the science of food and agriculture 99 (14) (2019)