Graziana Difonzo

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 46

Top Topics

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Journal of the science of food and agriculture

Antioxidants (Basel, Switzerland)

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

Publications

Heloisa Rodrigues Pessoa, Lilia Zago, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio, Danielly C Ferraz da Costa
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms. Molecules (Basel, Switzerland) 29 (17) (2024)
Claudia Antonino, Graziana Difonzo, Michele Faccia, Francesco Caponio
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods. Journal of food science 89 (2) (2023)
Naouel Admane, Giuseppe Cavallo, Chahinez Hadjila, Maria Maddalena Cavalluzzi, Natalie Paola Rotondo, Antonio Salerno, Joseph Cannillo, Graziana Difonzo, Francesco Caponio, Antonio Ippolito, Giovanni Lentini, Simona Marianna Sanzani
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce. Molecules (Basel, Switzerland) 28 (1) (2023)
Naouel Admane, Giuseppe Cavallo, Chahinez Hadjila, Maria Maddalena Cavalluzzi, Natalie Paola Rotondo, Antonio Salerno, Joseph Cannillo, Graziana Difonzo, Francesco Caponio, Antonio Ippolito, Giovanni Lentini, Simona Marianna Sanzani
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce. Molecules (Basel, Switzerland) 28 (1) (2023)
Claudia Antonino, Graziana Difonzo, Michele Faccia, Francesco Caponio
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods. Journal of food science (2023)
Claudia Antonino, Graziana Difonzo, Michele Faccia, Francesco Caponio
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods. Journal of food science 89 (2) (2023)
Roberta Miolla, Giovanni Ottomano Palmisano, Rocco Roma, Francesco Caponio, Graziana Difonzo, Annalisa De Boni
Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products. Foods (Basel, Switzerland) 12 (10) (2023)
Graziana Difonzo, Marica Troilo, Michele Casiello, Lucia D'Accolti, Francesco Caponio
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds. Molecules (Basel, Switzerland) 28 (9) (2023)
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants (Basel, Switzerland) 12 (8) (2023)
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia
Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Graziana Difonzo, Marica Troilo, Michele Casiello, Lucia D'Accolti, Francesco Caponio
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds. Molecules (Basel, Switzerland) 28 (9) (2023)
Naouel Admane, Giuseppe Cavallo, Chahinez Hadjila, Maria Maddalena Cavalluzzi, Natalie Paola Rotondo, Antonio Salerno, Joseph Cannillo, Graziana Difonzo, Francesco Caponio, Antonio Ippolito, Giovanni Lentini, Simona Marianna Sanzani
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce. Molecules (Basel, Switzerland) 28 (1) (2023)
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia
Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Caterina Allegretta, Graziana Difonzo, Francesco Caponio, Grazia Tamma, Onofrio Laselva
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis. Cells 12 (13) (2023)
Graziana Difonzo, Maria Assunta Crescenzi, Sonia Piacente, Giuseppe Altamura, Francesco Caponio, Paola Montoro
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season. Plants (Basel, Switzerland) 11 (23) (2022)
Graziana Difonzo, Giuditta de Gennaro, Giusy Rita Caponio, Mirco Vacca, Giovanni Dal Poggetto, Ignazio Allegretta, Barbara Immirzi, Antonella Pasqualone
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta. Foods (Basel, Switzerland) 11 (19) (2022)
Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, Carmine Summo
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods (Basel, Switzerland) 11 (3) (2022)
Giusy Rita Caponio, Miriam Cofano, Tamara Lippolis, Isabella Gigante, Valentina De Nunzio, Graziana Difonzo, Mirella Noviello, Luigi Tarricone, Giuseppe Gambacorta, Gianluigi Giannelli, Maria De Angelis, Maria Notarnicola
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells. Molecules (Basel, Switzerland) 27 (20) (2022)
Graziana Difonzo, Michela Pia Totaro, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages. Foods (Basel, Switzerland) 11 (3) (2022)
Giuditta de Gennaro, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks. Foods (Basel, Switzerland) 11 (4) (2022)
Graziana Difonzo, Silvia Grassi, Maria Paciulli
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods. Foods (Basel, Switzerland) 11 (14) (2022)
Giacomo Squeo, Roccangelo Silletti, Giulia Napoletano, Marcello Greco Miani, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products. Foods (Basel, Switzerland) 11 (5) (2022)
Graziana Difonzo, Maria Assunta Crescenzi, Sonia Piacente, Giuseppe Altamura, Francesco Caponio, Paola Montoro
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season. Plants (Basel, Switzerland) 11 (23) (2022)
Graziana Difonzo, Maria Assunta Crescenzi, Sonia Piacente, Giuseppe Altamura, Francesco Caponio, Paola Montoro
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season. Plants (Basel, Switzerland) 11 (23) (2022)
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Antonella Pasqualone, Francesco Caponio
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. Foods (Basel, Switzerland) 11 (12) (2022)
Maria Paciulli, Graziana Difonzo, Paola Conte, Federica Flamminii, Amalia Piscopo, Emma Chiavaro
Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods (Basel, Switzerland) 10 (5) (2021)
Graziana Difonzo, Antonella Aresta, Pietro Cotugno, Roberta Ragni, Giacomo Squeo, Carmine Summo, Federica Massari, Antonella Pasqualone, Michele Faccia, Carlo Zambonin, Francesco Caponio
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods. Molecules (Basel, Switzerland) 26 (3) (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)
Massimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, Graziana Difonzo, Carlo De Benedittis, Ilario D'amato, Marco Mascellani, Vito Michele Paradiso, Laura Rustioni
Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations. Foods (Basel, Switzerland) 10 (8) (2021)
Annalisa Tarantino, Graziana Difonzo, Grazia Disciglio, Laura Frabboni, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds. Journal of the science of food and agriculture (2021)
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Carmine Summo, Francesco Caponio
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods (Basel, Switzerland) 10 (2) (2021)
Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Romeo Rosa, Antonio Piga
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods (Basel, Switzerland) 10 (5) (2021)
Graziana Difonzo, Giuditta de Gennaro, Antonella Pasqualone, Francesco Caponio
Potential Use of Plant-Based By-Products and Waste to Improve the Quality of Gluten-Free Foods. Journal of the science of food and agriculture (2021)
Giuseppe Natrella, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio, Michele Faccia
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives. Foods (Basel, Switzerland) 9 (10) (2020)
Graziana Difonzo, Marica Troilo, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio
Functional compounds from olive pomace to obtain high-added value foods - a review. Journal of the science of food and agriculture 101 (1) (2020)
Carmine Summo, Davide De Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content. Foods (Basel, Switzerland) 9 (8) (2020)
Giusy Rita Caponio, Michele Pio Lorusso, Giovanni Trifone Sorrenti, Vincenzo Marcotrigiano, Graziana Difonzo, Elisabetta De Angelis, Rocco Guagnano, Agostino Di Ciaula, Giusy Diella, Antonio Francesco Logrieco, Maria Teresa Montagna, Linda Monaci, Maria De Angelis, Nicolas Vuilleumier
Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers' Health. Nutrients 12 (4) (2020)
Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Carmine Summo, Vito M Paradiso, Francesco Caponio
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value. Journal of the science of food and agriculture 101 (8) (2020)
Biagio Bianchi, Antonia Tamborrino, Ferruccio Giametta, Giacomo Squeo, Graziana Difonzo, Pasquale Catalano
Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality. Foods (Basel, Switzerland) 9 (6) (2020)
Annalisa Tarantino, Graziana Difonzo, Giuseppe Lopriore, Grazia Disciglio, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio
Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation. Journal of the science of food and agriculture 100 (15) (2020)
Mariangela Centrone, Mariagrazia D'Agostino, Graziana Difonzo, Alessandra De Bruno, Annarita Di Mise, Marianna Ranieri, Cinzia Montemurro, Giovanna Valenti, Marco Poiana, Francesco Caponio, Grazia Tamma
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells. Foods (Basel, Switzerland) 10 (1) (2020)
Cinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, Carlo Giuseppe Rizzello, Erica Pontonio
Teff Type-I Sourdough to Produce Gluten-Free Muffin. Microorganisms 8 (8) (2020)
Michele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo, Angela Gabriella D'Alessandro
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk. Foods (Basel, Switzerland) 9 (1) (2019)
Graziana Difonzo, Giacomo Squeo, Maria Calasso, Antonella Pasqualone, Francesco Caponio
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods (Basel, Switzerland) 8 (4) (2019)
Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito Michele Paradiso, Antonella Pasqualone
Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods (Basel, Switzerland) 8 (4) (2019)
Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. Foods (Basel, Switzerland) 8 (10) (2019)