Tiziana Di Renzo

21PUBLICATIONS
53CO-AUTHORS
Oenology and viticultureFood packaging, preservation and processingFood properties (incl. characteristics and health benefits)FermentationClinical nutrition
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Publications (21)

|Oct 16, 2026
Exploratory Characterization of Grape Juice Fortified with Vitis vinifera Leaf Extract: A Proof-of-Concept Study.

|Aug 27, 2026
Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.

|Jun 26, 2026
Probiotic Bacteria in Stimulating Human Physiological Responses: Metabolic Function and Overall Health.

|May 27, 2026
Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties.

|May 04, 2026
Impact of Probiotics, Prebiotics and Synbiotics Supplementation in Chronic Kidney Disease: A Comprehensive Review of Clinical Trials.

|Mar 28, 2026
Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars.

Livia Malorni, Tiziana Di Renzo, Cristina Matarazzo

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Frequent Collaborators

18 joint publications

Anna Reale

3 joint publications

Stefania Nazzaro

2 joint publications

Maria Cecilia Puppo

2 joint publications

Silvina Rosa Drago