Cristina Restuccia

Scopus Author ID ResearcherID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2016-2023
Publications (10 Years): 11

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Polymers

Microbial ecology

Università degli Studi di Catania (PHD)

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

Education History

Università degli Studi di Catania Oct 1o 1997 - Feb 1o 2001

Italy

PHD

Publications

Monia Federica Lombardo, Salvina Panebianco, Cristina Restuccia, Gabriella Cirvilleri
Biocontrol Efficacy of Metschnikowia spp. Yeasts in Organic Vineyards against Major Airborne Diseases of Table Grapes in the Field and in Postharvest. Foods (Basel, Switzerland) 12 (18) (2023)
Monika Czarnecka, Xymena Połomska, Cristina Restuccia, Barbara Żarowska
The Role of Plasma Membrane Pleiotropic Drug Resistance Transporters in the Killer Activity of Debaryomyces hansenii and Wickerhamomyces anomalus Toxins. Toxins 14 (3) (2022)
Giuseppe Sferrazzo, Rosa Palmeri, Cristina Restuccia, Lucia Parafati, Laura Siracusa, Mariarita Spampinato, Giuseppe Carota, Alfio Distefano, Michelino Di Rosa, Barbara Maria Rita Tomasello, Angelita Costantino, Massimo Gulisano, Giovanni Li Volti, Ignazio Alberto Barbagallo
Mangifera indica L. Leaves as a Potential Food Source of Phenolic Compounds with Biological Activity. Antioxidants (Basel, Switzerland) 11 (7) (2022)
Lucia Parafati, Fabiola Pesce, Laura Siracusa, Biagio Fallico, Cristina Restuccia, Rosa Palmeri
Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics. Foods (Basel, Switzerland) 10 (11) (2021)
Valeria Rizzo, Sara Lombardo, Gaetano Pandino, Riccardo N Barbagallo, Agata Mazzaglia, Cristina Restuccia, Giovanni Mauromicale, Giuseppe Muratore
Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices. Foods (Basel, Switzerland) 10 (3) (2021)
Rosa Palmeri, Lucia Parafati, Elena Arena, Emanuela Grassenio, Cristina Restuccia, Biagio Fallico
Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time. Foods (Basel, Switzerland) 9 (2) (2020)
Gabriele Clarizia, Paola Bernardo, Sabrina Carola Carroccio, Martina Ussia, Cristina Restuccia, Lucia Parafati, Anna Calarco, Daniela Clotilde Zampino
Heterogenized Imidazolium-Based Ionic Liquids in Pebax®Rnew. Thermal, Gas Transport and Antimicrobial Properties. Polymers 12 (6) (2020)
Lucia Parafati, Cristina Restuccia, Rosa Palmeri, Biagio Fallico, Elena Arena
Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation. Foods (Basel, Switzerland) 9 (9) (2020)
Valeria Rizzo, Sara Lombardo, Gaetano Pandino, Riccardo N Barbagallo, Agata Mazzaglia, Cristina Restuccia, Giovanni Mauromicale, Giuseppe Muratore
Shelf-life study of ready-to-cook slices of globe artichoke 'Spinoso sardo': effects of anti-browning solutions and edible coating enriched with Foeniculum vulgare essential oil. Journal of the science of food and agriculture 99 (11) (2019)
Rosa Palmeri, Cristina Restuccia, Julieta Ines Monteleone, Elisa Sperlinga, Laura Siracusa, Mauro Serafini, Alberto Finamore, Giovanni Spagna
Bioactivity Improvement of Olea europaea Leaf Extract Biotransformed by Wickerhamomyces anomalus Enzymes. Plant foods for human nutrition (Dordrecht, Netherlands) 72 (2) (2017)
Lucia Parafati, Gabriella Cirvilleri, Cristina Restuccia, Michael Wisniewski
Potential Role of Exoglucanase Genes (WaEXG1 and WaEXG2) in the Biocontrol Activity of Wickerhamomyces anomalus. Microbial ecology 73 (4) (2016)

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Publication Activity (10 Years)

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Cristina Restuccia