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Molecules (Basel, Switzerland)|January 21, 2023
Almond [<i>Prunus dulcis</i> (Mill.) DA Webb] Processing Residual Hull as a New Source of Bioactive Compounds: Phytochemical Composition, Radical Scavenging and Antimicrobial Activities of Extracts from Italian Cultivars ('Tuono', 'Pizzuta', 'Romana')Simona Fabroni, Angela Trovato, Gabriele Ballistreri, et al.Journal of the Science of Food and Agriculture|September 23, 2024
An indigenous microalgal pool containing Klebsormidium sp. K39 as a stable and efficacious biotechnological strategy for Escherichia coli removal in urban wastewater treatmentParide Salvatore Occhipinti, Nunziatina Russo, Paola Foti, et al.Food Chemistry|June 13, 2022
Phenols recovered from olive mill wastewater as natural booster to fortify blood orange juicePaola Foti, Paride S Occhipinti, Flora V Romeo, et al.Microorganisms|October 27, 2022
Multi-Functional Potential of Lactic Acid Bacteria Strains and Antimicrobial Effects in Minimally Processed Pomegranate (<i>Punica granatum</i> L. cv Jolly Red) ArilsLeila Ben Farhat, Flora Valeria Romeo, Paola Foti, et al.Antioxidants (Basel, Switzerland)|February 25, 2023
Protective Effect of Treated Olive Mill Wastewater on Target Bacteria and Mitochondrial Voltage-Dependent Anion-Selective Channel 1Paola Foti, Stefano Conti-Nibali, Cinzia L Randazzo, et al.Journal of the Science of Food and Agriculture|November 16, 2023
Current challenges of microalgae applications: exploiting the potential of non-conventional microalgae speciesParide Salvatore Occhipinti, Nunziatina Russo, Paola Foti, et al.Microorganisms|October 22, 2020
Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of <i>Lactiplantibacillus plantarum</i> Strains Selected as Tailored Starter Cultures for Naturally Table OlivesAmanda Vaccalluzzo, Alessandra Pino, Maria De Angelis, et al.Food Research International (Ottawa, Ont.)|November 21, 2023
Effect of microbial fermentation on functional traits and volatiloma profile of pâté olive cakePaola Foti, Cinzia L Randazzo, Mariateresa Russo, et al.Molecules (Basel, Switzerland)|January 21, 2023
Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional BeveragePaola Foti, Paride S Occhipinti, Nunziatina Russo, et al.Food Chemistry. Molecular Sciences|January 10, 2025
Phenolic extract from olive mill wastewater sustains mitochondrial bioenergetics upon oxidative insultIolanda Rita Infantino, Salvatore Antonio Maria Cubisino, Stefano Conti Nibali, et al.Pageof 2