Tiziana Falco

Olive

M. Balzano, T. Falco, N. Frega, 2020, Nutritional Composition and Antioxidant Properties of Fruits and Vegetables.

Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products

M. Poiana, M. Loizzo, V. Sicari, 2020 .

Organic Products from Traditional to Innovative

M. Loizzo, G. Statti, T. Falco, 2016 .

Investigating the in vitro hypoglycaemic and antioxidant properties of Citrus × clementina Hort. juice

R. Tundis, M. Loizzo, V. Sicari, 2018, European Food Research and Technology.

Comparative chemical composition and bioactivity of leaves essential oils from nine Sicilian accessions of Myrtus communis L.

T. Tuttolomondo, C. Leto, S. La Bella, 2019, Journal of Essential Oil Research.

Chemical Profile of Extra Virgin Olive Oil from Frantoio Cultivar Growing in Calabria, Italy

M. Bonesi, R. Tundis, M. Loizzo, 2016 .

Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragrans L.) and pimento (Pimenta dioica (L.) Merr.)

R. Tundis, M. Loizzo, V. Sicari, 2016 .

Carolea olive oil enriched with an infusion of Capsicuum annuum and C. chinense dried pepper powders to produce an added value flavoured olive oils

M. Bonesi, R. Tundis, M. Loizzo, 2021, Journal of Food Processing and Preservation.

The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

P. Plastina, M. Bonesi, Chiara La Torre, 2021, Italian Journal of Food Science.