Angela Sorrentino

6PUBLICATIONS
16CO-AUTHORS
Fish pests and diseasesElectrochemical energy storage and conversionHorticultural crop improvement (incl. selection and breeding)Food packaging, preservation and processingFood engineering
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Publications (6)

|Jun 12, 2026
Enzymatic Valorization of Whole Blue Crab (Callinectes sapidus) Biomass: Optimization of Proteolysis and Characterization of Protein Hydrolysates.

|Mar 28, 2026
The Protective Effect of Quercetin on Hydrogen Peroxide-Induced Oxidative Damage in Caco-2 Cells Is Enhanced by Its Loading in Mesoporous Silica Nanoparticles.

Alexis Matadamas-Ortiz, Prospero Di Pierro, Angela Sorrentino

|Jan 31, 2024
Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility.

Clelia Covino, Andrea Tafuri, Angela Sorrentino

|Apr 13, 2023
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time.

Clelia Covino, Angela Sorrentino, Prospero Di Pierro

|Mar 28, 2023
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach.

Giovanni Luca Russo, Antonio Luca Langellotti, Vito Verardo

|May 28, 2022
Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder.

Aniello Falciano, Angela Sorrentino, Paolo Masi

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Frequent Collaborators

5 joint publications

Prospero Di Pierro

2 joint publications

Aniello Falciano

1 joint publications

Giovanni Luca Russo

1 joint publications

Antonio Luca Langellotti