Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area

by Marco Poiana, Antonio Mincione
Published 2004-09-01

Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

by Rossana Sidari, Alessandra Martorana, Clotilde Zappia, Antonio Mincione, Angelo Maria Giuffrè
Published 2020-09-01

Portulaca oleracea L. (Purslane) extracts display antioxidant and hypoglycaemic effects

by Vincenzo Sicari, Monica Rosa Loizzo, Rosa Tundis, Antonio Mincione, Teresa Maria Pellicanò
Published 2018-03-01

Instrumental texture properties of Spanish turrón, Italian torrone and French nougat

by Mohammad Hojjati, Marisa Speziale, Laura Vázquez-Araújo, Antonio Mincione, Angel Antonio Carbonell-Barrachina
Published 2018-12-01

Maxillary resection for cancer, zygomatic implants insertion, and palatal repair as single-stage procedure: report of three cases

by Pietro Salvatori, Antonio Mincione, Lucio Rizzi, Fabrizio Costantini, Alessandro Bianchi, Emma Grecchi, Umberto Garagiola, Francesco Grecchi
Published 2017-05-01

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

by Gabriele Carullo, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Antonio Mincione, Antonella Leggio, Alessandra Crispini, Donatella Restuccia, Umile Gianfranco Spizzirri, Francesca Aiello
Published 2020-10-01