Giuditta de Gennaro is an author at University of Bari Aldo Moro specializing in food chemistry, food fermentation, and agricultural economics.
Top concepts
HealthNutritionMetabolismFood TextureFood ChemistryFood FermentationAgricultural Economics
Publications per year
2022–2022
3
3
Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro et al. · Frontiers in Nutrition · 2022 · 42 citations · Full text
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks
Giuditta de Gennaro, Graziana Difonzo, Carmine Summo et al. · Foods · 2022 · 22 citations · Full text
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