SPIZZIRRI, Umile Gianfranco
SPIZZIRRI, Umile Gianfranco
DIPARTIMENTO JONICO IN "SISTEMI GIURIDICI ED ECONOMICI DEL MEDITERRANEO: societa', ambiente,culture"
A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding
2022-01-01 Spizzirri, U. G.; Caputo, P.; Oliviero Rossi, C.; Crupi, P.; Muraglia, M.; Rago, V.; Malivindi, R.; Clodoveo, M. L.; Restuccia, D.; Aiello, F.
Advances in Food Waste Biomass Transformation into High-Value Product
2024-01-01 Spizzirri, U. G.; Restuccia, D.
Attività di monitoraggio multi scenario per la misurazione di inquinanti in matrice aerodispersa mediante applicazione di sensoristica UAV based
2023-01-01 Notarnicola, Bruno; Renzulli, PIETRO ALEXANDER; DE MOLFETTA, Maurizio; DI CAPUA, Rosa; Spizzirri, Gianfranco; Astuto, Francesco
Biostimulants for Sustainable Food Production: Effects of Wood Distillate to Fortify Chickpea Flour for Development of Functional Bakery Products
2024-01-01 Fedeli, R.; Spizzirri, U. G.; Aquino, G.; Basilicata, M. G.; Pepe, G.; Campiglia, P.; Celletti, S.; Tudino, V.; Dichiara, M.; Gemma, S.; Butini, S.; Carullo, G.; Aiello, F.; Restuccia, D.; Campiani, G.; Loppi, S.
Carob Leaf Extracts as New Ingredients in the Food Field: Extraction, Characterization, and Antioxidant Features
2024-01-01 Restuccia, D.; Spizzirri, U. G.; Corbo, F.; Clodoveo, M. L.; Crupi, P.; Muraglia, M.; Caputo, P.; Oliviero Rossi, C.; Aiello, Francesca
Carob Pods as a Source of Bioactive Molecules in the Preparation of Functional Jelly
2024-01-01 Spizzirri, U. G.; Restuccia, D.; Crupi, P.; Caputo, P.; Muraglia, M.; Corbo, F.; Oliviero Rossi, C.; Clodoveo, M. L.; Aiello, F.
Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jellies
2024-01-01 Spizzirri, U. G.; Esposito, L.; Caputo, P.; Martuscelli, M.; Gaglianò, M.; Clodoveo, M. L.; De Luca, G.; Oliverio Rossi, C.; Savastano, M.; Scarcelli, E.; Loizzo, M. R.; Restuccia, D.; Aiello, F.
Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage
2022-01-01 Loizzo, M. R.; Sicari, V.; Spizzirri, U. G.; Romeo, R.; Tundis, R.; Mincione, A.; Nicoletta, F. P.; Restuccia, D.
Formulation of a Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features
2023-01-01 Restuccia, D.; Esposito, L.; Spizzirri, U. G.; Martuscelli, M.; Caputo, P.; Rossi, C. O.; Clodoveo, M. L.; Pujia, R.; Mazza, E.; Pujia, A.; Montalcini, T.; Aiello, F.
Formulation of Antioxidant Gummies Based on Gelatin Enriched with Citrus Fruit Peels Extract
2024-01-01 Aiello, . F.; Caputo, P.; Oliviero Rossi, C.; Restuccia, D.; Spizzirri, U. G.
Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation
2020-01-01 Carullo, G.; Scarpelli, F.; Belsito, E. L.; Caputo, P.; Rossi, C. O.; Mincione, A.; Leggio, A.; Crispini, A.; Restuccia, D.; Spizzirri, U. G.; Aiello, F.
Functional Albumin Nanoformulations to Fight Adrenocortical Carcinoma: a Redox-Responsive Approach
2020-01-01 Curcio, M.; Avena, P.; Cirillo, G.; Casaburi, I.; Spizzirri, U. G.; Nicoletta, F. P.; Iemma, F.; Pezzi, V.
Functional Polymers as Innovative Tools in the Delivery of Antimicrobial Agents
2022-01-01 Spizzirri, U. G.
Functional polymers for controlled drug release
2020-01-01 Spizzirri, U. G.
Il Progetto ILCIDAF per lo sviluppo di un Database italiano di Life Cycle Inventory dei prodotti agroalimentari italiani: la fase di produzione della pasta
2023-01-01 Notarnicola, Bruno; Renzulli, PIETRO ALEXANDER; Tassielli, Giuseppe; Astuto, Francesco; DI CAPUA, Rosa; Spizzirri, Gianfranco; Leo, Roberto
Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts
2020-01-01 Aiello, F.; Restuccia, D.; Spizzirri, U. G.; Carullo, G.; Leporini, M.; Loizzo, M. R.
Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process
2022-01-01 Spizzirri, U. G.; Abduvakhidov, A.; Caputo, P.; Crupi, P.; Muraglia, M.; Rossi, C. O.; Clodoveo, M. L.; Aiello, F.; Restuccia, D.
LC with Evaporative Light-Scattering Detection for Quantitative Analysis of Organic Acids in Juices
2016-01-01 Restuccia, Donatella; Spizzirri, U. Gianfranco; Puoci, Francesco; Clodoveo, MARIA LISA; Picci, Nevio
Milk Kefir Enriched with Inulin Grafted Seed Extract from White Wine Pomace: Chemical Characterization, Antioxidant Profile and in vitro Gastrointestinal Digestion
2022-01-01 Carullo, G.; Spizzirri, U. G.; Montopoli, M.; Cocetta, V.; Armentano, B.; Tinazzi, M.; Sciubba, F.; Giorgi, G.; Di Cocco, M. E.; Bohn, T.; Aiello, F.; Restuccia, D.
Nanotechnologies: An innovative tool to release natural extracts with antimicrobial properties
2021-01-01 Spizzirri, U. G.; Aiello, F.; Carullo, G.; Facente, A.; Restuccia, D.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding | 1-gen-2022 | Spizzirri, U. G.; Caputo, P.; Oliviero Rossi, C.; Crupi, P.; Muraglia, M.; Rago, V.; Malivindi, R.; Clodoveo, M. L.; Restuccia, D.; Aiello, F. | |
| Advances in Food Waste Biomass Transformation into High-Value Product | 1-gen-2024 | Spizzirri, U. G.; Restuccia, D. | |
| Attività di monitoraggio multi scenario per la misurazione di inquinanti in matrice aerodispersa mediante applicazione di sensoristica UAV based | 1-gen-2023 | Notarnicola, Bruno; Renzulli, PIETRO ALEXANDER; DE MOLFETTA, Maurizio; DI CAPUA, Rosa; Spizzirri, Gianfranco; Astuto, Francesco | |
| Biostimulants for Sustainable Food Production: Effects of Wood Distillate to Fortify Chickpea Flour for Development of Functional Bakery Products | 1-gen-2024 | Fedeli, R.; Spizzirri, U. G.; Aquino, G.; Basilicata, M. G.; Pepe, G.; Campiglia, P.; Celletti, S.; Tudino, V.; Dichiara, M.; Gemma, S.; Butini, S.; Carullo, G.; Aiello, F.; Restuccia, D.; Campiani, G.; Loppi, S. | |
| Carob Leaf Extracts as New Ingredients in the Food Field: Extraction, Characterization, and Antioxidant Features | 1-gen-2024 | Restuccia, D.; Spizzirri, U. G.; Corbo, F.; Clodoveo, M. L.; Crupi, P.; Muraglia, M.; Caputo, P.; Oliviero Rossi, C.; Aiello, Francesca | |
| Carob Pods as a Source of Bioactive Molecules in the Preparation of Functional Jelly | 1-gen-2024 | Spizzirri, U. G.; Restuccia, D.; Crupi, P.; Caputo, P.; Muraglia, M.; Corbo, F.; Oliviero Rossi, C.; Clodoveo, M. L.; Aiello, F. | |
| Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jellies | 1-gen-2024 | Spizzirri, U. G.; Esposito, L.; Caputo, P.; Martuscelli, M.; Gaglianò, M.; Clodoveo, M. L.; De Luca, G.; Oliverio Rossi, C.; Savastano, M.; Scarcelli, E.; Loizzo, M. R.; Restuccia, D.; Aiello, F. | |
| Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage | 1-gen-2022 | Loizzo, M. R.; Sicari, V.; Spizzirri, U. G.; Romeo, R.; Tundis, R.; Mincione, A.; Nicoletta, F. P.; Restuccia, D. | |
| Formulation of a Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features | 1-gen-2023 | Restuccia, D.; Esposito, L.; Spizzirri, U. G.; Martuscelli, M.; Caputo, P.; Rossi, C. O.; Clodoveo, M. L.; Pujia, R.; Mazza, E.; Pujia, A.; Montalcini, T.; Aiello, F. | |
| Formulation of Antioxidant Gummies Based on Gelatin Enriched with Citrus Fruit Peels Extract | 1-gen-2024 | Aiello, . F.; Caputo, P.; Oliviero Rossi, C.; Restuccia, D.; Spizzirri, U. G. | |
| Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation | 1-gen-2020 | Carullo, G.; Scarpelli, F.; Belsito, E. L.; Caputo, P.; Rossi, C. O.; Mincione, A.; Leggio, A.; Crispini, A.; Restuccia, D.; Spizzirri, U. G.; Aiello, F. | |
| Functional Albumin Nanoformulations to Fight Adrenocortical Carcinoma: a Redox-Responsive Approach | 1-gen-2020 | Curcio, M.; Avena, P.; Cirillo, G.; Casaburi, I.; Spizzirri, U. G.; Nicoletta, F. P.; Iemma, F.; Pezzi, V. | |
| Functional Polymers as Innovative Tools in the Delivery of Antimicrobial Agents | 1-gen-2022 | Spizzirri, U. G. | |
| Functional polymers for controlled drug release | 1-gen-2020 | Spizzirri, U. G. | |
| Il Progetto ILCIDAF per lo sviluppo di un Database italiano di Life Cycle Inventory dei prodotti agroalimentari italiani: la fase di produzione della pasta | 1-gen-2023 | Notarnicola, Bruno; Renzulli, PIETRO ALEXANDER; Tassielli, Giuseppe; Astuto, Francesco; DI CAPUA, Rosa; Spizzirri, Gianfranco; Leo, Roberto | |
| Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts | 1-gen-2020 | Aiello, F.; Restuccia, D.; Spizzirri, U. G.; Carullo, G.; Leporini, M.; Loizzo, M. R. | |
| Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process | 1-gen-2022 | Spizzirri, U. G.; Abduvakhidov, A.; Caputo, P.; Crupi, P.; Muraglia, M.; Rossi, C. O.; Clodoveo, M. L.; Aiello, F.; Restuccia, D. | |
| LC with Evaporative Light-Scattering Detection for Quantitative Analysis of Organic Acids in Juices | 1-gen-2016 | Restuccia, Donatella; Spizzirri, U. Gianfranco; Puoci, Francesco; Clodoveo, MARIA LISA; Picci, Nevio | |
| Milk Kefir Enriched with Inulin Grafted Seed Extract from White Wine Pomace: Chemical Characterization, Antioxidant Profile and in vitro Gastrointestinal Digestion | 1-gen-2022 | Carullo, G.; Spizzirri, U. G.; Montopoli, M.; Cocetta, V.; Armentano, B.; Tinazzi, M.; Sciubba, F.; Giorgi, G.; Di Cocco, M. E.; Bohn, T.; Aiello, F.; Restuccia, D. | |
| Nanotechnologies: An innovative tool to release natural extracts with antimicrobial properties | 1-gen-2021 | Spizzirri, U. G.; Aiello, F.; Carullo, G.; Facente, A.; Restuccia, D. |