Search Results - Angela Cardinali

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  1. 1

    Thermostability of Soluble and Bound Peroxidases from Artichoke and a Mathematical Model of Its Inactivation Kinetics by Lucrezia Sergio, Maria Pieralice, Donato Di Venere, Angela Cardinali

    Published in Food Technology and Biotechnology (2007-01-01)
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  2. 2

    Biochemical Properties of Soluble and Bound Peroxidases from Artichoke Heads and Leaves by Angela Cardinali, Angela De Paola, Donato Di Venere, Lucrezia Sergio

    Published in Food Technology and Biotechnology (2009-01-01)
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  3. 3

    Comparative Analysis of Bioactive Compounds in Two Globe Artichoke Ecotypes Sanitized and Non-Sanitized from Viral Infections by Roberta Spanò, Stefania Fortunato, Vito Linsalata, Isabella D’Antuono, Angela Cardinali, Maria Concetta de Pinto, Tiziana Mascia

    Published in Plants (2023-04-01)
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  4. 4

    Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes by Raffaella Marina Lecci, Isabella D’Antuono, Angela Cardinali, Antonella Garbetta, Vito Linsalata, Antonio F. Logrieco, Antonella Leone

    Published in Molecules (2021-04-01)
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  5. 5

    Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient by Meriam Missaoui, Isabella D’Antuono, Massimiliano D’Imperio, Vito Linsalata, Sadok Boukhchina, Antonio F. Logrieco, Angela Cardinali

    Published in Molecules (2020-05-01)
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  6. 6

    Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties by Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, Serena Rucci, Stefano Predieri, Marta Cianciabella, Rachele Tamburino, Angela Cardinali

    Published in Antioxidants (2025-04-01)
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  7. 7

    Spotlight on Secondary Metabolites Produced by an Early-Flowering Apulian Artichoke Ecotype Sanitized from Virus Infection by Meristem-Tip-Culture and Thermotherapy by Roberta Spanò, Patrizia Gena, Vito Linsalata, Valeria Sini, Isabella D’Antuono, Angela Cardinali, Pietro Cotugno, Giuseppe Calamita, Tiziana Mascia

    Published in Antioxidants (2024-07-01)
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  8. 8

    Use of Olive Oil Industrial By-Product for Pasta Enrichment by Lucia Padalino, Isabella D’Antuono, Miriana Durante, Amalia Conte, Angela Cardinali, Vito Linsalata, Giovanni Mita, Antonio F. Logrieco, Matteo Alessandro Del Nobile

    Published in Antioxidants (2018-04-01)
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  9. 9

    Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation by Anna Rita Bavaro, Mariaelena Di Biase, Vito Linsalata, Isabella D’Antuono, Vita Di Stefano, Stella Lisa Lonigro, Antonella Garbetta, Francesca Valerio, Maria Grazia Melilli, Angela Cardinali

    Published in Foods (2024-06-01)
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  10. 10

    Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition by Eleftherios Bonos, Ioannis Skoufos, Konstantinos Petrotos, Ioannis Giavasis, Chrysanthi Mitsagga, Konstantina Fotou, Konstantina Vasilopoulou, Ilias Giannenas, Evangelia Gouva, Anastasios Tsinas, Angela Gabriella D’Alessandro, Angela Cardinali, Athina Tzora

    Published in Veterinary Sciences (2022-06-01)
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