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List of works by Graziana Difonzo

Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells

scientific article published on 11 October 2022

Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells

scientific article published on 23 December 2020

Application of Agri-Food By-Products in Cheesemaking

scientific article published on 7 March 2023

Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

scientific article published on 27 April 2023

Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation

scientific article published on 28 June 2020

Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce

scientific article published on 2 January 2023

Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers' Health

scientific article published on 28 March 2020

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

scientific article published on 23 December 2019

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

scientific article published on 31 December 2023

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

scientific article published on 04 August 2020

Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties

article

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

scientific article published on 12 October 2020

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

scientific article published on 2 January 2022

Functional Compounds From Olive Pomace to Obtain High-Added Value Foods - A Review

scientific article published on 09 May 2020

Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products

scientific article published on 16 May 2023

Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products

Has the use of talc an effect on yield and extra virgin olive oil quality?

scientific article published on 5 February 2016

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.

scientific article

Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season

scientific article published in 2022

Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality

scientific article published on 20 June 2020

Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis

scientific article published in July 2023

Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis

Olive Leaf Extracts Act as Modulators of the Human Immune Response.

scientific article published on 15 November 2017

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract.

scientific article published on 23 April 2019

Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis

scientific article published on 22 April 2015

Teff Type-I Sourdough to Produce Gluten-Free Muffin

scientific article published on 29 July 2020

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

scientific article published on 16 October 2019

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value

scientific article published on 04 December 2020

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

scientific article published on 29 July 2023

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods

scientific article published in 2022

Use of olive leaf extract to reduce lipid oxidation of baked snacks

scientific article published on 12 March 2018

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