Search Results - "Troilo, Marica"

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  1. 1

    Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains by Troilo, Marica, Difonzo, Graziana, Paradiso, Vito M, Summo, Carmine, Caponio, Francesco

    Published in Foods (05-02-2021)
    “…The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts…”
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    Journal Article
  2. 2

    Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds by Difonzo, Graziana, Troilo, Marica, Casiello, Michele, D'Accolti, Lucia, Caponio, Francesco

    Published in Molecules (Basel, Switzerland) (27-04-2023)
    “…Agronomic practices and the winemaking process lead to the production of considerable quantities of waste and by-products. These are often considered waste…”
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    Journal Article
  3. 3

    Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties by Troilo, Marica, Difonzo, Graziana, Paradiso, Vito Michele, Pasqualone, Antonella, Caponio, Francesco

    Published in Foods (18-06-2022)
    “…Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a…”
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    Journal Article
  4. 4

    Functional compounds from olive pomace to obtain high‐added value foods – a review by Difonzo, Graziana, Troilo, Marica, Squeo, Giacomo, Pasqualone, Antonella, Caponio, Francesco

    “…Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several…”
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    Journal Article
  5. 5

    Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes by Difonzo, Graziana, Troilo, Marica, Allegretta, Ignazio, Pasqualone, Antonella, Caponio, Francesco

    Published in Food science & technology (01-02-2023)
    “…As a consequence of the increase in consumer demand for added-value foods, the purpose of this study was to develop pizza bases, exploiting the…”
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    Journal Article