Paola Pittia

Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems

Felipe Cavalcanti Carneiro da Silva, Carolina Rodrigues da Fonseca, Severino Matias de Alencar et al. · Food and Bioproducts Processing · 2012 · 181 citations · Full text

Biomanufacturing, Health Sciences, Natural Food Additive +5

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

Textural Changes of Coffee Beans as Affected by Roasting Conditions

Paola Pittia, Marco Dalla Rosa, C.R. Lerici · LWT · 2001 · 118 citations

Coffee Beans

Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola et al. · Food Hydrocolloids · 2010 · 110 citations

Food Chemistry, Phenolic Compounds, Dispersion Degree +4