TROILO, MARICA
TROILO, MARICA
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds
2023-01-01 Difonzo, Graziana; Troilo, Marica; Casiello, Michele; D'Accolti, Lucia; Caponio, Francesco
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains
2021-01-01 Troilo, M.; Difonzo, G.; Paradiso, V. M.; Summo, C.; Caponio, F.
Effect of the addition of different particle sizes of grape pomace powder on chemical, textural and sensorial properties of fortified muffin
2021-01-01 Troilo, Marica
Functional compounds from olive pomace to obtain high-added value foods – a review
2021-01-01 Difonzo, G.; Troilo, M.; Squeo, G.; Pasqualone, A.; Caponio, F.
Grape pomace as an innovative flour for the formulation of bakery products: how nutritional, textural, and sensorial properties were affected?
2022-01-01 Troilo, Marica
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties
2022-01-01 Troilo, Marica; Difonzo, Graziana; Paradiso, Vito Michele; Pasqualone, Antonella; Caponio, Francesco
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes
2023-01-01 Difonzo, G.; Troilo, M.; Allegretta, I.; Pasqualone, A.; Caponio, F.
Innovazione di prodotto per la rigenerazione sostenibile dei territori colpiti da Xylella Fastidiosa
2024-01-01 Troilo, Marica; Caponio, Francesco; Faccia, Michele; Summo, Carmine
Upcycling of grape pomace for the formulation of high added value pizza bases
2024-01-01 Troilo, Marica; Difonzo, Graziana; Pasqualone, Antonella; Caponio, Francesco