Vito Verardo

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 67

Top Topics

Ultra High Performance Liquid Chromatography

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Molecules (Basel, Switzerland)

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

Publications

Gloria López-Gámez, Raquel Del Pino-García, María Asunción López-Bascón, Vito Verardo
Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation. Foods (Basel, Switzerland) 13 (4) (2024)
María Asunción López-Bascón, Inmaculada Moscoso-Ruiz, Rosa Quirantes-Piné, Raquel Del Pino-García, Gloria López-Gámez, Andrea Justicia-Rueda, Vito Verardo, José Luis Quiles
Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action. International journal of molecular sciences 25 (9) (2024)
María Del Carmen Razola-Díaz, Soumi De Montijo-Prieto, Eduardo Jesús Guerra-Hernandez, María Jiménez-Valera, Alfonso Ruiz-Bravo, Ana María Gómez-Caravaca, Vito Verardo
Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity. Foods (Basel, Switzerland) 13 (8) (2024)
Thayra Rocio Moreno-Trujillo, Elevina Perez, Vito Verardo, Belén Garcia-Villanova, Eduardo Jesús Guerra-Hernandez
Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa. Foods (Basel, Switzerland) 13 (6) (2024)
María Del Carmen Razola-Díaz, María José Aznar-Ramos, Guillermo Benítez, Ana María Gómez-Caravaca, Vito Verardo
Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits. Journal of the science of food and agriculture 104 (6) (2024)
María Asunción López-Bascón, Inmaculada Moscoso-Ruiz, Rosa Quirantes-Piné, Raquel Del Pino-García, Gloria López-Gámez, Andrea Justicia-Rueda, Vito Verardo, José Luis Quiles
Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action. International journal of molecular sciences 25 (9) (2024)
Gloria López-Gámez, Raquel Del Pino-García, María Asunción López-Bascón, Vito Verardo
Improving Tenebrio molitor Growth and Nutritional Value through Vegetable Waste Supplementation. Foods (Basel, Switzerland) 13 (4) (2024)
María Del Carmen Razola-Díaz, María José Aznar-Ramos, Guillermo Benítez, Ana María Gómez-Caravaca, Vito Verardo
Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits. Journal of the science of food and agriculture 104 (6) (2024)
María Del Carmen Razola-Díaz, Soumi De Montijo-Prieto, Eduardo Jesús Guerra-Hernandez, María Jiménez-Valera, Alfonso Ruiz-Bravo, Ana María Gómez-Caravaca, Vito Verardo
Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity. Foods (Basel, Switzerland) 13 (8) (2024)
Thayra Rocio Moreno-Trujillo, Elevina Perez, Vito Verardo, Belén Garcia-Villanova, Eduardo Jesús Guerra-Hernandez
Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa. Foods (Basel, Switzerland) 13 (6) (2024)
Soumi De Montijo-Prieto, María Del Carmen Razola-Díaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, Maria Jiménez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, Ana Mª Gómez-Caravaca
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts. Antioxidants (Basel, Switzerland) 12 (2) (2023)
Noelia Maria Rodriguez-Martin, Patricia Córdoba, Beatriz Sarriá, Vito Verardo, Justo Pedroche, Ángela Alcalá-Santiago, Belén Garcia-Villanova, Esther Molina-Montes
Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels. Foods (Basel, Switzerland) 12 (6) (2023)
Giovanni Luca Russo, Antonio Luca Langellotti, Vito Verardo, Beatriz Martín-García, Maria Oliviero, Marco Baselice, Prospero Di Pierro, Angela Sorrentino, Sharon Viscardi, Luis Marileo, Raffaele Sacchi, Paolo Masi
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach. Marine drugs 21 (3) (2023)
Giovanni Luca Russo, Antonio Luca Langellotti, Vito Verardo, Beatriz Martín-García, Maria Oliviero, Marco Baselice, Prospero Di Pierro, Angela Sorrentino, Sharon Viscardi, Luis Marileo, Raffaele Sacchi, Paolo Masi
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach. Marine drugs 21 (3) (2023)
Giovanni Luca Russo, Antonio Luca Langellotti, Vito Verardo, Beatriz Martín-García, Maria Oliviero, Marco Baselice, Prospero Di Pierro, Angela Sorrentino, Sharon Viscardi, Luis Marileo, Raffaele Sacchi, Paolo Masi
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach. Marine drugs 21 (3) (2023)
María Del Carmen Razola-Díaz, María José Aznar-Ramos, Vito Verardo, Sonia Melgar-Locatelli, Estela Castilla-Ortega, Celia Rodriguez-Perez
Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Maria Cristina Messia, Francesca Cuomo, Michela Quiquero, Vito Verardo, Emanuele Marconi
Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta. Foods (Basel, Switzerland) 12 (6) (2023)
Soumi De Montijo-Prieto, María Del Carmen Razola-Díaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, Maria Jiménez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, Ana Mª Gómez-Caravaca
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts. Antioxidants (Basel, Switzerland) 12 (2) (2023)
Elixabet Díaz-de-Cerio, Francisco Girón, Alfonso Pérez-Garrido, Andreia S P Pereira, Gabaldón José Antonio, Vito Verardo, Antonio Segura Carretero, Horacio Pérez Sánchez
Fishing the Targets of Bioactive Compounds from Psidium guajava L. Leaves in the Context of Diabetes. International journal of molecular sciences 24 (6) (2023)
María Del Carmen Razola-Díaz, María José Aznar-Ramos, Guillermo Benítez, Ana María Gómez-Caravaca, Vito Verardo
Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits. Journal of the science of food and agriculture (2023)
Lidia Gil-Martínez, Nuria Mut-Salud, José Antonio Ruiz-García, Ana Falcón-Piñeiro, Mònica Maijó-Ferré, Alberto Baños, José Manuel de la Torre, Enrique Guillamón, Vito Verardo, Ana María Gómez-Caravaca
Phytochemicals Determination, and Antioxidant, Antimicrobial, Anti-Inflammatory and Anticancer Activities of Blackberry Fruits. Foods (Basel, Switzerland) 12 (7) (2023)
María Del Carmen Razola-Díaz, Vito Verardo, Eduardo Jesús Guerra-Hernandez, Belén Garcia-Villanova, Ana María Gómez-Caravaca
Response Surface Methodology for the Optimization of Flavan-3-ols Extraction from Avocado By-Products via Sonotrode Ultrasound-Assisted Extraction. Antioxidants (Basel, Switzerland) 12 (7) (2023)
María Del Carmen Razola-Díaz, María José Aznar-Ramos, Guillermo Benítez, Ana María Gómez-Caravaca, Vito Verardo
Exploring the potential of phenolic and antioxidant compounds in new Rosaceae fruits. Journal of the science of food and agriculture (2023)
Maria Cristina Messia, Francesca Cuomo, Michela Quiquero, Vito Verardo, Emanuele Marconi
Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta. Foods (Basel, Switzerland) 12 (6) (2023)
María Del Carmen Razola-Díaz, María José Aznar-Ramos, Vito Verardo, Sonia Melgar-Locatelli, Estela Castilla-Ortega, Celia Rodriguez-Perez
Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Elixabet Díaz-de-Cerio, Francisco Girón, Alfonso Pérez-Garrido, Andreia S P Pereira, Gabaldón José Antonio, Vito Verardo, Antonio Segura Carretero, Horacio Pérez Sánchez
Fishing the Targets of Bioactive Compounds from Psidium guajava L. Leaves in the Context of Diabetes. International journal of molecular sciences 24 (6) (2023)
Giovanni Luca Russo, Antonio Luca Langellotti, Vito Verardo, Beatriz Martín-García, Maria Oliviero, Marco Baselice, Prospero Di Pierro, Angela Sorrentino, Sharon Viscardi, Luis Marileo, Raffaele Sacchi, Paolo Masi
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach. Marine drugs 21 (3) (2023)
Lidia Gil-Martínez, María José Aznar-Ramos, María Del Carmen Razola-Díaz, Nuria Mut-Salud, Ana Falcón-Piñeiro, Alberto Baños-Arjona, Enrique Guillamón, Ana María Gómez-Caravaca, Vito Verardo
Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized Vaccinium myrtillus L. Leaves Extract as Functional Ingredient. Foods (Basel, Switzerland) 12 (8) (2023)
María Del Carmen Razola-Díaz, Vito Verardo, Ana María Gómez-Caravaca, Belén Garcia-Villanova, Eduardo Jesús Guerra-Hernandez
Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods (Basel, Switzerland) 12 (3) (2023)
Carolina Aloisio, María Del Carmen Razola-Díaz, María José Aznar-Ramos, Marcela R Longhi, Alfonsina E Andreatta, Vito Verardo
Optimization of the Extraction Conditions of Bioactive Compounds from Ocimum basilicum Leaves Using Ultrasound-Assisted Extraction via a Sonotrode. Molecules (Basel, Switzerland) 28 (13) (2023)
María Del Carmen Razola-Díaz, Vito Verardo, Ana María Gómez-Caravaca, Belén Garcia-Villanova, Eduardo Jesús Guerra-Hernandez
Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods (Basel, Switzerland) 12 (3) (2023)
Lidia Gil-Martínez, María José Aznar-Ramos, María Del Carmen Razola-Díaz, Nuria Mut-Salud, Ana Falcón-Piñeiro, Alberto Baños-Arjona, Enrique Guillamón, Ana María Gómez-Caravaca, Vito Verardo
Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized Vaccinium myrtillus L. Leaves Extract as Functional Ingredient. Foods (Basel, Switzerland) 12 (8) (2023)
Noelia Maria Rodriguez-Martin, Patricia Córdoba, Beatriz Sarriá, Vito Verardo, Justo Pedroche, Ángela Alcalá-Santiago, Belén Garcia-Villanova, Esther Molina-Montes
Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels. Foods (Basel, Switzerland) 12 (6) (2023)
Soumi De Montijo-Prieto, María Del Carmen Razola-Díaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, Maria Jiménez-Valera, Alfonso Ruiz-Bravo, Vito Verardo, Ana Mª Gómez-Caravaca
Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts. Antioxidants (Basel, Switzerland) 12 (2) (2023)
Elixabet Díaz-de-Cerio, Francisco Girón, Alfonso Pérez-Garrido, Andreia S P Pereira, Gabaldón José Antonio, Vito Verardo, Antonio Segura Carretero, Horacio Pérez Sánchez
Fishing the Targets of Bioactive Compounds from Psidium guajava L. Leaves in the Context of Diabetes. International journal of molecular sciences 24 (6) (2023)
María Del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernandez, Belén Garcia-Villanova, Vito Verardo
New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market. Molecules (Basel, Switzerland) 27 (23) (2022)
María Del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernandez, Belén Garcia-Villanova, Vito Verardo
New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market. Molecules (Basel, Switzerland) 27 (23) (2022)
Anna Starzyńska-Janiszewska, Bożena Stodolak, Carmen Fernández-Fernández, Barbara Mickowska, Vito Verardo, Ana María Gómez-Caravaca
Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains. Foods (Basel, Switzerland) 11 (23) (2022)
Anna Starzyńska-Janiszewska, Bożena Stodolak, Carmen Fernández-Fernández, Barbara Mickowska, Vito Verardo, Ana María Gómez-Caravaca
Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains. Foods (Basel, Switzerland) 11 (23) (2022)
María Del Carmen Razola-Díaz, María José Aznar-Ramos, Eduardo Jesús Guerra-Hernandez, Belén Garcia-Villanova, Ana María Gómez-Caravaca, Vito Verardo
Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace. Foods (Basel, Switzerland) 11 (23) (2022)
María Del Carmen Razola-Díaz, Ana Mª Gómez-Caravaca, Julia López de Andrés, Ana Voltes, Alberto Zamora, Gema M Pérez-Molina, David J Castro, Juan Antonio Marchal Corrales, Vito Verardo
Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes. Antioxidants (Basel, Switzerland) 11 (3) (2022)
Anna Starzyńska-Janiszewska, Carmen Fernández-Fernández, Beatriz Martín-García, Vito Verardo, Ana María Gómez-Caravaca
Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts. Antioxidants (Basel, Switzerland) 11 (9) (2022)
Anna Starzyńska-Janiszewska, Bożena Stodolak, Carmen Fernández-Fernández, Barbara Mickowska, Vito Verardo, Ana María Gómez-Caravaca
Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains. Foods (Basel, Switzerland) 11 (23) (2022)
María Del Carmen Razola-Díaz, Ana María Gómez-Caravaca, Eduardo Jesús Guerra-Hernandez, Belén Garcia-Villanova, Vito Verardo
New Advances in the Phenolic Composition of Tiger Nut ( Cyperus esculentus L.) by-Products. Foods (Basel, Switzerland) 11 (3) (2022)
María Del Carmen Razola-Díaz, María José Aznar-Ramos, Eduardo Jesús Guerra-Hernandez, Belén Garcia-Villanova, Ana María Gómez-Caravaca, Vito Verardo
Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace. Foods (Basel, Switzerland) 11 (23) (2022)
Beatriz Martín-García, María José Aznar-Ramos, Vito Verardo, Ana María Gómez-Caravaca
The Establishment of Ultrasonic-Assisted Extraction for the Recovery of Phenolic Compounds and Evaluation of Their Antioxidant Activity from Morus alba Leaves. Foods (Basel, Switzerland) 11 (3) (2022)
Martina Čagalj, Danijela Skroza, María Del Carmen Razola-Díaz, Vito Verardo, Daniela Bassi, Roberta Frleta Matas, Ivana Generalić Mekinić, Giulia Tabanelli, Vida Šimat
Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth. Marine drugs 20 (1) (2022)
María Del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernandez, Belén Garcia-Villanova, Vito Verardo
New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market. Molecules (Basel, Switzerland) 27 (23) (2022)
Beatriz Martín-García, María José Aznar-Ramos, Vito Verardo, Ana María Gómez-Caravaca
Development of an Effective Sonotrode Based Extraction Technique for the Recovery of Phenolic Compounds with Antioxidant Activities in Cherimoya Leaves. Plants (Basel, Switzerland) 11 (15) (2022)
Federica Pasini, Ana Maria Gómez-Caravaca, Thierry Blasco, Jelena Cvejić, Maria Fiorenza Caboni, Vito Verardo
Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market. Biomolecules 12 (10) (2022)
Beatriz Martín-García, Soumi De Montijo-Prieto, Maria Jiménez-Valera, Alegría Carrasco-Pancorbo, Alfonso Ruiz-Bravo, Vito Verardo, Ana María Gómez-Caravaca
Comparative Extraction of Phenolic Compounds from Olive Leaves Using a Sonotrode and an Ultrasonic Bath and the Evaluation of Both Antioxidant and Antimicrobial Activity. Antioxidants (Basel, Switzerland) 11 (3) (2022)
María Del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernandez, Belén Garcia-Villanova, Vito Verardo
New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market. Molecules (Basel, Switzerland) 27 (23) (2022)
María Del Carmen Razola-Díaz, María José Aznar-Ramos, Eduardo Jesús Guerra-Hernandez, Belén Garcia-Villanova, Ana María Gómez-Caravaca, Vito Verardo
Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace. Foods (Basel, Switzerland) 11 (23) (2022)
Ilaria De Pasquale, Michela Verni, Vito Verardo, Ana María Gómez-Caravaca, Carlo Giuseppe Rizzello
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification. Foods (Basel, Switzerland) 10 (1) (2021)
Beatriz Martín-García, María Del Carmen Razola-Díaz, Ana María Gómez-Caravaca, Guillermo Benítez, Vito Verardo
Setup of an Ultrasonic-Assisted Extraction to Obtain High Phenolic Recovery in Crataegus monogyna Leaves. Molecules (Basel, Switzerland) 26 (15) (2021)
Giovanni Luca Russo, Antonio Luca Langellotti, Vito Verardo, Beatriz Martín-García, Prospero Di Pierro, Angela Sorrentino, Marco Baselice, Maria Oliviero, Raffaele Sacchi, Paolo Masi
Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei . Marine drugs 20 (1) (2021)
María Del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernandez, Celia Rodriguez-Perez, Ana María Gómez-Caravaca, Belén Garcia-Villanova, Vito Verardo
Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products. Foods (Basel, Switzerland) 10 (5) (2021)
Soumi De Montijo-Prieto, María Del Carmen Razola-Díaz, Ana María Gómez-Caravaca, Eduardo Jesús Guerra-Hernandez, María Jiménez-Valera, Belén Garcia-Villanova, Alfonso Ruiz-Bravo, Vito Verardo
Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities. Biology 10 (11) (2021)
Vito Verardo, Ana Maria Gómez-Caravaca, Giulia Tabanelli
Bioactive Components in Fermented Foods and Food By-Products. Foods (Basel, Switzerland) 9 (2) (2020)
Elisa Giambanelli, Ana Maria Gómez-Caravaca, Arancha Ruiz-Torralba, Eduardo Jesús Guerra-Hernandez, Jorge Geovanny Figueroa-Hurtado, Belén Garcia-Villanova, Vito Verardo
New Advances in the Determination of Free and Bound Phenolic Compounds of Banana Passion Fruit Pulp (Passiflora tripartita, var. Mollissima (Kunth) L.H. Bailey) and Their In Vitro Antioxidant and Hypoglycemic Capacities. Antioxidants (Basel, Switzerland) 9 (7) (2020)
Xiaoqin Wang, Chunhuan Li, María Del Mar Contreras, Vito Verardo, Ana María Gómez-Caravaca, Chen Xing
Integrated Profiling of Fatty Acids, Sterols and Phenolic Compounds in Tree and Herbaceous Peony Seed Oils: Marker Screening for New Resources of Vegetable Oil. Foods (Basel, Switzerland) 9 (6) (2020)
Vito Verardo, Maria Cristina Messia, Emanuele Marconi, Maria Fiorenza Caboni
Effect of Different Egg Products on Lipid Oxidation of Biscuits. Foods (Basel, Switzerland) 9 (11) (2020)
Celia Rodriguez-Perez, Esther Molina-Montes, Vito Verardo, Reyes Artacho, Belén García-Villanova, Eduardo Jesús Guerra-Hernandez, María Dolores Ruiz-López
Changes in Dietary Behaviours during the COVID-19 Outbreak Confinement in the Spanish COVIDiet Study. Nutrients 12 (6) (2020)
Beatriz Martín-García, Federica Pasini, Vito Verardo, Elixabet Díaz-de-Cerio, Urszula Tylewicz, Ana María Gómez-Caravaca, Maria Fiorenza Caboni
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains. Antioxidants (Basel, Switzerland) 8 (8) (2019)
Michela Verni, Vito Verardo, Carlo Giuseppe Rizzello
How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods (Basel, Switzerland) 8 (9) (2019)
Federica Pasini, Fabio Chinnici, Maria Fiorenza Caboni, Vito Verardo
Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products. Molecules (Basel, Switzerland) 24 (4) (2019)
Beatriz Martín-García, Federica Pasini, Vito Verardo, Ana María Gómez-Caravaca, Emanuele Marconi, Maria Fiorenza Caboni
Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions. Foods (Basel, Switzerland) 8 (12) (2019)