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Natural Product Research|March 22, 2019
Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oilsVita Di Stefano, Maria Grazia MelilliJournal of Central Nervous System Disease|July 5, 2022
Experimental Models of SARS-COV-2 Infection in the Central Nervous SystemAnna Maria Paoletti, Maria Grazia Melilli, Immacolata VecchioCarbohydrate Polymers|March 2, 2024
Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A reviewMaria Grazia Melilli, Carla Buzzanca, Vita Di StefanoNatural Product Research|January 15, 2019
Preservation of vitamins content in Cuccìa using an innovative method of processingRosaria Bognanni, Giulia Gallo, Vita Di Stefano, et al.Natural Product Research|January 22, 2019
Antioxidant activity and fatty acids quantification in Sicilian purslane germplasmMaria Grazia Melilli, Antonella Pagliaro, Rosaria Bognanni, et al.Natural Product Research|November 3, 2024
A systematic review on Cynara cardunculus L.: bioactive compounds, nutritional properties and food-industry applications of a sustainable foodCarla Buzzanca, Vita Di Stefano, Angela D'Amico, et al.Foods (Basel, Switzerland)|August 27, 2020
Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry ApproachVita Di Stefano, Salvatore Scandurra, Antonella Pagliaro, et al.Foods (Basel, Switzerland)|December 30, 2020
Lentil Fortified Spaghetti: Technological Properties and Nutritional CharacterizationVita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, et al.Natural Product Research|June 12, 2023
Proteins and protein components for sportspeople: quality control of dietary supplementsVita Di Stefano, Nicola Cicero, Maria Grazia Melilli, et al.Molecules (Basel, Switzerland)|April 23, 2022
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase InhibitionNunzio Cardullo, Vera Muccilli, Vita Di Stefano, et al.Pageof 2