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Alessandra De Bruno

Showing results (1-10 of 26) with videos related to

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Food Science and Biotechnology|July 6, 2019
Physico-chemical and microbiological quality of ready-to-eat rocket (<i>Eruca vesicaria</i> (L.) Cav.) treated with organic acids during storage in dark and light conditionsAngela Zappia, Alessandra De Bruno, Amalia Piscopo, et al.
Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes|March 12, 2022
Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-productsValeria Imeneo, Rosa Romeo, Alessandra De Bruno, et al.
Journal of the Science of Food and Agriculture|August 14, 2020
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press millAlessandra De Bruno, Rosa Romeo, Amalia Piscopo, et al.
The Journal of Dairy Research|October 30, 2015
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditionsAmalia Piscopo, Angela Zappia, Alessandra de Bruno, et al.
Foods (Basel, Switzerland)|April 23, 2022
Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso)Valeria Laganà, Angelo Maria Giuffrè, Alessandra De Bruno, et al.
Data in Brief|September 23, 2016
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy)Amalia Piscopo, Alessandra De Bruno, Angela Zappia, et al.
Foods (Basel, Switzerland)|January 8, 2025
Evaluation of Total Antioxidant Activity and Phenolic Profiles of Calabrian Breba Figs: A Detailed Study of Pulp and Skin from 29 <i>Ficus carica</i> L. AccessionsAlessandra De Bruno, Rocco Mafrica, Valentino Branca, et al.
Gels (Basel, Switzerland)|September 27, 2024
Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato PreservationCorinne Giacondino, Alessandra De Bruno, Davide Puntorieri, et al.
Foods (Basel, Switzerland)|November 27, 2021
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial SectorAlessandra De Bruno, Rosa Romeo, Antonio Gattuso, et al.
Food Chemistry|July 25, 2016
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy)Amalia Piscopo, Alessandra De Bruno, Angela Zappia, et al.
Pageof 3

Showing results (1-10 of 26) with videos related to

Sort By:
Pageof 3
Food Science and Biotechnology|July 6, 2019
Physico-chemical and microbiological quality of ready-to-eat rocket (<i>Eruca vesicaria</i> (L.) Cav.) treated with organic acids during storage in dark and light conditionsAngela Zappia, Alessandra De Bruno, Amalia Piscopo, et al.
Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes|March 12, 2022
Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-productsValeria Imeneo, Rosa Romeo, Alessandra De Bruno, et al.
Journal of the Science of Food and Agriculture|August 14, 2020
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press millAlessandra De Bruno, Rosa Romeo, Amalia Piscopo, et al.
The Journal of Dairy Research|October 30, 2015
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditionsAmalia Piscopo, Angela Zappia, Alessandra de Bruno, et al.
Foods (Basel, Switzerland)|April 23, 2022
Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso)Valeria Laganà, Angelo Maria Giuffrè, Alessandra De Bruno, et al.
Data in Brief|September 23, 2016
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy)Amalia Piscopo, Alessandra De Bruno, Angela Zappia, et al.
Foods (Basel, Switzerland)|January 8, 2025
Evaluation of Total Antioxidant Activity and Phenolic Profiles of Calabrian Breba Figs: A Detailed Study of Pulp and Skin from 29 <i>Ficus carica</i> L. AccessionsAlessandra De Bruno, Rocco Mafrica, Valentino Branca, et al.
Gels (Basel, Switzerland)|September 27, 2024
Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato PreservationCorinne Giacondino, Alessandra De Bruno, Davide Puntorieri, et al.
Foods (Basel, Switzerland)|November 27, 2021
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial SectorAlessandra De Bruno, Rosa Romeo, Antonio Gattuso, et al.
Food Chemistry|July 25, 2016
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy)Amalia Piscopo, Alessandra De Bruno, Angela Zappia, et al.
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