Search Results - Difonzo, Marica

  • Showing 1 - 6 results of 6
Refine Results
  1. 1
    Is Generation Z more Inclined than Generation Y to Purchase Sustainable Clothing?

    Is Generation Z more Inclined than Generation Y to Purchase Sustainable Clothing? by Masserini, Lucio, Bini, Matilde, Difonzo, Marica

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  2. 2
    Functional compounds from olive pomace to obtain high‐added value foods – a review

    Functional compounds from olive pomace to obtain high‐added value foods – a review by Difonzo, Graziana, Troilo, Marica, Squeo, Giacomo, Pasqualone, Antonella, Caponio, Francesco

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

    Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains by Troilo, Marica, Difonzo, Graziana, Paradiso, Vito M, Summo, Carmine, Caponio, Francesco

    Published in Foods
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes

    Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes by Difonzo, Graziana, Troilo, Marica, Allegretta, Ignazio, Pasqualone, Antonella, Caponio, Francesco

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

    Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds by Difonzo, Graziana, Troilo, Marica, Casiello, Michele, D'Accolti, Lucia, Caponio, Francesco

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  6. 6
    Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

    Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties by Troilo, Marica, Difonzo, Graziana, Paradiso, Vito Michele, Pasqualone, Antonella, Caponio, Francesco

    Published in Foods
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: