Delivery Systems for Hydroxytyrosol Supplementation: State of the Art
De Leonardis, Antonella, Macciola, Vincenzo, Iacovino, Silvio
Published in Colloids and interfaces (01.06.2020)
Published in Colloids and interfaces (01.06.2020)
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Journal Article
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil
De Leonardis, Antonella, Angelico, Ruggero, Macciola, Vincenzo, Ceglie, Andrea
Published in Food research international (01.12.2013)
Published in Food research international (01.12.2013)
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Journal Article
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity
De Leonardis, Antonella, Aretini, Alessandra, Alfano, Gabriele, Macciola, Vincenzo, Ranalli, Giancarlo
Published in European food research & technology (01.02.2008)
Published in European food research & technology (01.02.2008)
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Journal Article
Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability
De Leonardis, Antonella, Lustrato, Giuseppe, Testa, Bruno, Macciola, Vincenzo, Lombardi, Silvia Jane, Iorizzo, Massimo, Lopez, Francesco
Published in TheScientificWorld (2016)
Published in TheScientificWorld (2016)
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Journal Article
Effective assay for olive vinegar production from olive oil mill wastewaters
De Leonardis, Antonella, Macciola, Vincenzo, Iorizzo, Massimo, Lombardi, Silvia Jane, Lopez, Francesco, Marconi, Emanuele
Published in Food chemistry (01.02.2018)
Published in Food chemistry (01.02.2018)
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Journal Article
Evidence of oleuropein degradation by olive leaf protein extract
De Leonardis, Antonella, Macciola, Vincenzo, Cuomo, Francesca, Lopez, Francesco
Published in Food chemistry (15.05.2015)
Published in Food chemistry (15.05.2015)
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Journal Article
Antioxidant potential of olive leaf (Olea europaea L.) sustainable extracts evaluated in vitro and minced beef meat
Iftikhar, Ayesha, Dupas-Farrugia, Coralie, De Leonardis, Antonella, Macciola, Vincenzo, Moiz, Abdul, Martin, Doriane
Published in Italian journal of food science (21.10.2024)
Published in Italian journal of food science (21.10.2024)
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Journal Article
Influence of free fatty acid content on the oxidative stability of red palm oil
De Leonardis, Antonella, Cuomo, Francesca, Macciola, Vincenzo, Lopez, Francesco
Published in RSC advances (01.01.2016)
Published in RSC advances (01.01.2016)
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Journal Article
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)
Iorizzo, Massimo, Macciola, Vincenzo, Testa, Bruno, Lombardi, Silvia Jane, De Leonardis, Antonella
Published in European food research & technology (01.06.2014)
Published in European food research & technology (01.06.2014)
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Journal Article