Carla Di Mattia

Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates

Carla Di Mattia, Natalia Battista, Giampiero Sacchetti et al. · Frontiers in Nutrition · 2019 · 186 citations · Full text

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

Francesca Ioannone, Carla Di Mattia, Miriam De Gregorio et al. · Food Chemistry · 2014 · 173 citations

Food Chemistry, Theobroma Cacao L., Food Analysis +4

Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction

Giampiero Sacchetti, Carla Di Mattia, Paola Pittia et al. · Journal of Food Engineering · 2008 · 147 citations

Food Chemistry, Phenolic Fraction, Phytochemical +3

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola et al. · Food Research International · 2009 · 133 citations

Food Chemistry, Food Colloid, Phenolic Antioxidants +4

Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.)

Angelica Galieni, Carla Di Mattia, Miriam De Gregorio et al. · Scientia Horticulturae · 2015 · 120 citations

Phenolic Compounds, Nutrition, Engineering +9