GIUSEPPE
MECA DE CARO
CATEDRÁTICO/A DE UNIVERSIDAD
University of Ferrara
Ferrara, ItaliaPublicaciones en colaboración con investigadores/as de University of Ferrara (5)
2020
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Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts
Antioxidants, Vol. 9, Núm. 3
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Isolation, identification and investigation of fermentative bacteria from sea bass (Dicentrarchus labrax): Evaluation of antifungal activity of fermented fish meat and by-products broths
Foods, Vol. 9, Núm. 5
2018
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Comparative chemical compositions of fresh and stored vesuvian PDO “Pomodorino del Piennolo” tomato and the ciliegino variety
Molecules, Vol. 23, Núm. 11
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Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene
Journal of Functional Foods, Vol. 47, pp. 547-553
2016
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In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products
Food and Function, Vol. 7, Núm. 10, pp. 4222-4230