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Antioxidants (Basel, Switzerland)|September 23, 2022
Chestnut Wood Mud as a Source of Ellagic Acid for Dermo-Cosmetic ApplicationsFederica Moccia, Davide Liberti, Samuele Giovando, et al.
International Journal of Biological Macromolecules|April 26, 2019
The role of G-quadruplex structures of LIGS-generated aptamers R1.2 and R1.3 in IgM specific recognitionFederica Moccia, Chiara Platella, Domenica Musumeci, et al.
Food Chemistry|January 30, 2021
A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloringFederica Moccia, María Ángeles Martín, Sonia Ramos, et al.
Antioxidants (Basel, Switzerland)|May 24, 2020
Antioxidant Properties of Agri-food Byproducts |and Specific Boosting Effects of Hydrolytic TreatmentsFederica Moccia, Sarai Agustin-Salazar, Luisella Verotta, et al.
Ecotoxicology and Environmental Safety|March 8, 2022
Antioxidant response to heavy metal pollution of Regi Lagni freshwater in Conocephalum conicum L. (Dum.)Viviana Maresca, Giovanna Salbitani, Federica Moccia, et al.
Molecules (Basel, Switzerland)|October 17, 2019
Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by <i>Aspergillus niger</i> and <i>Saccharomyces cerevisiae</i>: A ComparisonFederica Moccia, Adriana C Flores-Gallegos, Mónica L Chávez-González, et al.
ACS Sustainable Chemistry & Engineering|April 8, 2021
Pecan (<i>Carya illinoinensis</i> (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant StabilizationFederica Moccia, Sarai Agustin-Salazar, Anna-Lisa Berg, et al.
International Journal of Biological Macromolecules|September 27, 2024
Design of a hybrid nanoscaled skin photoprotector by boosting the antioxidant properties of food waste-derived lignin through molecular combination with TiO<sub>2</sub> nanoparticlesVirginia Venezia, Giulio Pota, Rita Argenziano, et al.
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