Angelo Maria Giuffre - Universita degli Studi "Mediterranea" di Reggio Calabria - Italia

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论文共 139 篇作者统计合作学者相似作者

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Empirical Modeling of the Drying Kinetics of Red Beetroot (beta Vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging

Elisabete Pianco de Sousa,Emanuel Neto Alves de Oliveira,Thamirys Lorranne Santos Lima,Rafael Fernandes Almeida,Jefferson Henrique Tiago Barros,Clara Mariana Goncalves Lima,Angelo Maria Giuffre,Jolanta Wawrzyniak,Slawomir Wybraniec,Henrique Douglas Melo Coutinho,Bruno Fonseca Feitosa

FOODSno. 17 (2024)

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Advances in the Use of Four Synthetic Antioxidants As Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (helianthus Annuus L.)

Moussa Nid Ahmed,Jamila Gagour,Abderrahim Asbbane,Otmane Hallouch, Lahoucine Atrach,Angelo Maria Giuffre,Khalid Majourhat,Said Gharby

ANALYTICAno. 2 (2024): 273-294

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Extraction, Purification, and Investigation of the Antibacterial Potential of Lysozyme Isolated from the Latex of Calotropis Procera

Sakthivel Muthu,Venkateshbabu Gopal,Zena Kadhim AL-Younis,Ammar B. Altemimi,Palani Perumal,Mythileeswari Lakshmikanthan,Kathiravan Krishnan,Mazin A. A. Najm,Angelo Maria Giuffrè,Lakshmanan Govindan

EUROPEAN FOOD RESEARCH AND TECHNOLOGY（2024）

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Effects of Washing with Boric Acid Solutions on Residual Boric Acid Content, Microbiological Load, and Quality of Fresh-cut Spinach

Bahar Demircan,Yakup Sedat Velioglu,Angelo Maria Giuffre

HELIYONno. 11 (2024)

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Evaluation of the Shelf Life of Myristica-fragrans Powder-Flavored Oils Obtained Through the Application of Two Processes: Infusion and Co-Pressing Technology

Irene Maria Grazia Custureri,Monica Rosa Loizzo,Vincenzo Sicari, Roberta Pino,Rosa Tundis,Ana Cristina Soria,Angelo Maria Giuffre

MOLECULESno. 15 (2024)

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Formulation and Characterization of Reduced Fat Muffins Using a Plant Based Fat Replacer

Mehak Ahsan,Abeera Moin,Humaira Ashraf, Alvina Khan,Angelo Maria Giuffrè

Journal of Food Science and Technologypp.1-11, (2024)

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Review on Deep-Fat Fried Foods: Physical and Chemical Attributes, and Consequences of High Consumption

Anish Dangal,Reza Tahergorabi, Devraj Acharya,Prekshya Timsina, Kishor Rai,Sangam Dahal, Priti Acharya,Angelo Maria Giuffrè

European Food Research and Technology（2024）

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Bergamot Flavoured Olive Oil: Comparison Between Enrichment Processes, Evaluation of Shelf-Life and Health Properties

Irene Maria Grazia Custureri,Angelo Maria Giuffre,Monica Rosa Loizzo,Rosa Tundis,Ana Cristina Soria,Vincenzo Sicari

Applied Food Researchno. 1 (2024): 100400-100400

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Comparison of Different Drying Methods for Bergamot Peel: Chemical and Physicochemical Properties

Bahar Demircan,Yakup Sedat Velioglu,Angelo Maria Giuffre

JOURNAL OF FOOD SCIENCEno. 3 (2024): 1498-1516

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Leaf Mineral Profiling and Its Correlation with Oil Physicochemical Traits from Four Olive ( Olea Europaea L.) Cultivars Grown in Morocco As Affected by Olive Ripening Stages

Jamila Gagour,Mohamed Ibourki,Abderraouf El Antari,El Hassan Sakar,Rabha Aissa,Angelo Maria Giuffrè,Abdellatif Laknifli,Said Gharby

EUROPEAN FOOD RESEARCH AND TECHNOLOGYno. 5 (2024): 1443-1456

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