Carla Di Mattia
University of Teramo(IT)
Publications by Year
Research Areas
Phytochemicals and Antioxidant Activities, Proteins in Food Systems, Edible Oils Quality and Analysis, Microencapsulation and Drying Processes, Food Chemistry and Fat Analysis
Most-Cited Works
- → Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates(2019)187 cited
- → Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing(2014)173 cited
- → Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction(2008)147 cited
- → Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions(2009)133 cited
- → Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.)(2015)120 cited
- → Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil(2004)111 cited
- → Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions(2010)110 cited
- → Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage(2020)106 cited
- → From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo(2017)104 cited
- → Non enzymatic browning during cocoa roasting as affected by processing time and temperature(2015)99 cited