Vera Muccilli

C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties: a study of α-glucosidase and α-amylase inhibition

Nunzio Cardullo, Vera Muccilli, Luana Pulvirenti et al. · Food Chemistry · 2019 · 142 citations

Life Sciences, Biochemistry, Food Science +17

Proteome analysis of Citrus sinensis L. (Osbeck) flesh at ripening time

Vera Muccilli, Concetta Licciardello, Debora Fontanini et al. · Journal of Proteomics · 2009 · 91 citations

Agriculture, Food Science, Plant Sciences +14

Mass spectrometry in food proteomics: a tutorial

Vincenzo Cunsolo, Vera Muccilli, Rosaria Saletti et al. · Journal of Mass Spectrometry · 2014 · 65 citations

Agriculture, Biochemistry, Food Science +14

Valorization of Agri-Food Waste from Pistachio Hard Shells: Extraction of Polyphenols as Natural Antioxidants

Nunzio Cardullo, Melania Leanza, Vera Muccilli et al. · Resources · 2021 · 64 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

α-Glucosidase inhibition and antioxidant activity of an oenological commercial tannin. Extraction, fractionation and analysis by HPLC/ESI-MS/MS and 1H NMR

Vera Muccilli, Nunzio Cardullo, Carmela Spatafora et al. · Food Chemistry · 2016 · 61 citations

Agriculture, Biochemistry, Food Science +15