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List of works by Carla Di Mattia

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

scientific article published on 17 December 2020

Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions.

scientific article

Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat.

scientific article published on 7 May 2008

Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.

scientific article

Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.)

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

scientific article published on 8 November 2014

From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts

scientific article published on 26 August 2019

Influence of phosphorus management on melon (Cucumis melo L.) fruit quality

scientific article

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

scientific article published on 15 October 2020

Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions

scientific article published on 27 June 2016

Use of vacuum impregnation for the production of high quality fresh-like apple products

scientific article published in June 2016

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