Carla Buzzanca

Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study

M. Vazzana, M. Mauro, V. Arizza, 2022, Sustainability.

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

S. Bonacci, M. Melilli, V. Di Stefano, 2023, Foods.

Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread

S. Bonacci, N. Pecchioni, M. Melilli, 2023, Sustainability.

Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review.

M. Melilli, V. Di Stefano, Carla Buzzanca, 2024, Carbohydrate polymers.

Chemical composition and anti-radical properties of coffee cherry cultivated in Mediterranean climate

V. Di Stefano, Ilenia Tinebra, E. Palazzolo, 2023, Food Bioscience.

Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders

S. Bonacci, V. Di Stefano, Roberta Passafiume, 2024, Foods.