All Stories

  1. Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production

    Article • Sustainability, September 2024, MDPI AG

    Professor Marco Poiana

  2. Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region

    Article • Foods, July 2024, MDPI AG

    Professor Marco Poiana

  3. Quality Evaluation of Bergamot Fruits Produced in Different Areas of Calabria Region

    Article • May 2024, MDPI AG

    Professor Marco Poiana

  4. Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production

    Article • Sustainability, December 2023, MDPI AG

    Professor Marco Poiana

  5. Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction

    Article • Agriculture, May 2023, MDPI AG

    Professor Marco Poiana

  6. Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

    Article • Foods, April 2023, MDPI AG

    Professor Marco Poiana

  7. Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries

    Article • Foods, January 2023, MDPI AG

    Professor Marco Poiana

  8. Effects of Altering Carbohydrate Supply to Fruit during Development on the Carpometric and Qualitative Characteristics of “Feminello Zagara Bianca” Lemon

    Article • Horticulturae, January 2023, MDPI AG

    Professor Marco Poiana

  9. Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

    Article • Foods, November 2022, MDPI AG

    Professor Marco Poiana

  10. Valorization of Food Processing By-Products

    Article • Foods, October 2022, MDPI AG

    Professor Marco Poiana

  11. Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso)

    Article • Foods, April 2022, MDPI AG

    Professor Marco Poiana

  12. Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds

    Article • Sustainability, April 2022, MDPI AG

    Professor Marco Poiana

  13. Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits

    Article • Foods, January 2022, MDPI AG

    Professor Marco Poiana

  14. Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

    Article • Foods, November 2021, MDPI AG

    Professor Marco Poiana

  15. Shelf-Life Evaluation of “San Marzano” Dried Tomato Slices Preserved in Extra Virgin Olive Oil

    Article • Foods, July 2021, MDPI AG

    Professor Marco Poiana

  16. Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea

    Article • Agriculture, February 2021, MDPI AG

    Professor Marco Poiana

  17. Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy)

    Article • Foods, February 2021, MDPI AG

    Professor Marco Poiana

  18. Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

    Article • LWT, January 2020, Elsevier

    Professor Marco Poiana

  19. Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese

    Article • Food Packaging and Shelf Life, September 2019, Elsevier

    Professor Marco Poiana

  20. Comparative analysis of chemical composition, antioxidant and anti-proliferative activities of Italian Vitis vinifera by-products for a sustainable agro-industry

    Article • Food and Chemical Toxicology, May 2019, Elsevier

    Professor Marco Poiana

  21. Packaging and storage condition affect the physicochemical properties of red raspberries (Rubus idaeus L., cv. Erika)

    Article • Food Control, March 2019, Elsevier

    Professor Marco Poiana

  22. Sensing Properties of Indium, Tin and Zinc Oxides for Hexanal Detection

    Article • January 2019, Springer Science + Business Media

    Professor Marco Poiana

  23. Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.)

    Article • Journal of Food Quality, September 2018, Hindawi Publishing Corporation

    Professor Marco Poiana

  24. Tomato seed oil for biodiesel production

    Article • European Journal of Lipid Science and Technology, June 2015, Wiley

    Professor Marco Poiana

  25. Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization

    Article • European Food Research and Technology, December 2014, Springer Science + Business Media

    Professor Marco Poiana

  26. Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, ’nduja and capocollo

    Article • Acta Alimentaria, December 2014, Akademiai Kiado

    Professor Marco Poiana

  27. Antioxidant activity of dried green olives (Carolea cv.)

    Article • LWT, September 2014, Elsevier

    Professor Marco Poiana

  28. Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization

    Article • PLoS ONE, November 2012, PLOS

    Professor Marco Poiana, Professor of Gynecology and Obstetrics, M.D., Ph.D. GIAMPIERO CAPOBIANCO

  29. Effect of drying, chemical and natural processing methods on black Biancolilla olives

    Article • Grasas y Aceites, April 2012, Departmento de Publicaciones del CSIC

    Professor Marco Poiana

  30. Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

    Article • Grasas y Aceites, January 2012, Departmento de Publicaciones del CSIC

    Professor Marco Poiana

  31. Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature

    Article • Food Science and Technology International, June 2010, SAGE Publications

    Professor Marco Poiana

  32. Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb)

    Article • Scientia Horticulturae, May 2010, Elsevier

    Professor Marco Poiana

  33. Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)

    Article • Grasas y Aceites, April 2010, Departmento de Publicaciones del CSIC

    Professor Marco Poiana

  34. Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea)

    Article • Food Chemistry, October 2009, Elsevier

    Professor Marco Poiana

  35. Espresso coffee (EC) by POD: Study of thermal profile during extraction process and influence of water temperature on chemical–physical and sensorial properties

    Article • Food Research International, June 2009, Elsevier

    Professor Marco Poiana

  36. Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

    Article • European Food Research and Technology, September 2008, Springer Science + Business Media

    Professor Marco Poiana

  37. Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria.

    Article • Food Chemistry, January 2008, Elsevier

    Professor Marco Poiana

  38. Ability of commercially available lactobacillus strains as starter in brining and debittering of table olives

    Article • Acta Alimentaria, March 2007, Akademiai Kiado

    Professor Marco Poiana

  39. EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUALITY OF BOSANA EXTRA-VIRGIN OLIVE OIL

    Article • Journal of Food Quality, April 2006, Wiley

    Professor Marco Poiana

  40. Influence of technology, storage and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits

    Article • Food Chemistry, January 2006, Elsevier

    Professor Marco Poiana

  41. Response to hot air drying of some olive cultivars of the south of Italy

    Article • Acta Alimentaria, December 2005, Akademiai Kiado

    Professor Marco Poiana

  42. Supercritical carbon dioxide separation of bergamot essential oil by a countercurrent process

    Article • Flavour and Fragrance Journal, January 2003, Wiley

    Professor Marco Poiana

  43. Supercritical carbon dioxide extraction of bergamot peels. Extraction kinetics of oil and its components

    Article • Flavour and Fragrance Journal, November 1999, Wiley

    Professor Marco Poiana

  44. Supercritical carbon dioxide (SC-CO2) extraction of grapefruit flavedo

    Article • Flavour and Fragrance Journal, March 1998, Wiley

    Professor Marco Poiana

  45. Product study of the photolysis of Benzophenoneimine and fluorenoneimine

    Article • Journal of Photochemistry and Photobiology A Chemistry, July 1989, Elsevier

    Professor Marco Poiana

  46. Ketimines From Ketones and Ammonia

    Article • Synthetic Communications, September 1988, Taylor & Francis

    Professor Marco Poiana