Consorzio Interuniversitario per lo sviluppo dei Sistemi a Grande Interfase
Center for Colloid and Surface Science
Center for Colloid and Surface Science
Here you can find the updated list of all the publications of CSGI members and affilated staff. Please note that the only publications listed here are those published after the affilation of each member. If you are interested in the whole bibliography of CSGI members, including articles and books published before affilation to CSGI, please refer to academic research databases, such as Scopus, Web Of Science, Google Scholar, ect.
You can use the search bar below to filter the publication list.
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce
- Martina Cofelice - Iftikhar A. - Francesco Lopez - Antonella De LeonardisPresent and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications
- Antonella De Leonardis - Macciola V. - Iftikhar A.Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient
- Antonella De Leonardis - Macciola V. - Iftikhar A. - Francesco LopezPossible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study
- Antonella De Leonardis - Iftikhar A. - Macciola V.Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations
- Antonella De Leonardis - Macciola V. - Iftikhar A. - Francesco LopezProgress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin
- Francesca Cuomo - Silvio Iacovino - Pasquale Sacco - Antonella De Leonardis - Andrea Ceglie - Francesco LopezEffects of bag-in-box packaging on long-term shelf life of extra virgin olive oil
- Antonella De Leonardis - Macciola V. - Spadanuda P. - Francesca CuomoImportance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by rancimat
- Macciola V. - Francesca Cuomo - Antonella De LeonardisDelivery systems for hydroxytyrosol supplementation: State of the art
- Antonella De Leonardis - Macciola V. - Silvio IacovinoPolymer capsules for enzymatic catalysis in confined environments
- Francesca Cuomo - Andrea Ceglie - Antonella De Leonardis - Francesco LopezEffective assay for olive vinegar production from olive oil mill wastewaters
- Antonella De Leonardis - Macciola V. - Iorizzo M. - Lombardi S. - Francesco Lopez - Marconi E.Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability
- Iorizzo M. - Lombardi S. - Macciola V. - Testa B. - Lustrato G. - Francesco Lopez - Antonella De LeonardisInfluence of free fatty acid content on the oxidative stability of red palm oil
- Antonella De Leonardis - Francesca Cuomo - Macciola V. - Francesco LopezEvidence of oleuropein degradation by olive leaf protein extract
- Antonella De Leonardis - Macciola V. - Francesca Cuomo - Francesco LopezCleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide
- Francesca Cuomo - Francesco Venditti - Andrea Ceglie - Antonella De Leonardis - Macciola V. - Francesco LopezThe Role Of Virgin Olive Oil In The Traditional Mediterranean Cuisine
- Antonella De Leonardis - Macciola V. - Francesco LopezThe role of microemulsions in lipase-catalyzed hydrolysis reactions
- Francesco Lopez - Giuseppe Cinelli - Colella M. - Antonella De Leonardis - Gerardo Palazzo - Luigi AmbrosoneOccurrence and persistence of diacetyl in unfermented and fermented milks
- Antonella De Leonardis - Francesco Lopez - Nag A. - Macciola V.Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil
- Antonella De Leonardis - Angelico R. - Macciola V. - Andrea Ceglie