Giusy Rita Caponio - Concepedia

Author

Giusy Rita Caponio

University of Bari Aldo Moro ORCID

Also Known As

Giusy Caponio, Giusy R. Caponio, Giusy Rita Caponio

Publications

876

Citations

H-Index

Concepts

All Affiliations

University of Bari Aldo Moro Gastroenterology Hospital "Saverio de Bellis"National Research Council Institute of Biomembranes, Bioenergetics and Molecular Biotechnologies

About

Giusy Rita Caponio is an author at University of Bari Aldo Moro specializing in food chemistry, medicine, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	2	2	127
2	Engineering	1	1	82
3	Health Sciences	1	1	42
4	Biomolecular Engineering	1	1	82
5	Cell Biology	1	1	45

Giusy Rita Caponio

Publications

480

Citations

H-Index

Page 1

	Year	Citations
Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds Giusy Rita Caponio, Mirella Noviello, Francesco Maria Calabrese, Antioxidants	2022	82
Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, Sustainability Food ChemistryBioactive MoleculesPolyphenolicsAgricultural ChemistryGrape Pomace	2023	82
A Low Glycemic Index Mediterranean Diet Combined with Aerobic Physical Activity Rearranges the Gut Microbiota Signature in NAFLD Patients Francesco Maria Calabrese, Vittoria Disciglio, Isabella Franco, Nutrients	2022	55
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells Giusy Rita Caponio, Miriam Cofano, Tamara Lippolis, Molecules Food ChemistryPolyphenolicsOncologyGrape PomaceFood Bioactive Compound	2022	45
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, Frontiers in Nutrition Food ChemistryNutritionNutritional ImprovementGluten-free Bakery ProductsFood Function	2022	42
Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health Giusy Rita Caponio, Michele Lorusso, Giovanni Sorrenti, Nutrients	2020	30
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta Graziana Difonzo, Giuditta de Gennaro, Giusy Rita Caponio, Foods	2022	30
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre Giusy Rita Caponio, Roberta Miolla, Mirco Vacca, LWT	2024	29
Unraveling the beneficial effects of herbal Lebanese mixture “Za’atar”. History, studies, and properties of a potential healthy food ingredient Mohamad Khalil, Giusy Rita Caponio, Farah Diab, Journal of Functional Foods	2022	25
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough Maria Calasso, Marinella Marzano, Giusy Rita Caponio, LWT	2023	21

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