Isabella D’Antuono

Verbascoside, Isoverbascoside, and Their Derivatives Recovered from Olive Mill Wastewater as Possible Food Antioxidants

Angela Cardinali, Sandra Pati, Fiorenza Minervini et al. · Journal of Agricultural and Food Chemistry · 2012 · 156 citations

Agriculture, Biochemistry, Food Science +17

Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): in vitro bio-accessibility, intestinal uptake and bioavailability

Isabella D’Antuono, Antonella Garbetta, Vito Linsalata et al. · Food & Function · 2015 · 112 citations

Pharmacy, Biochemistry, Food Science +17

Cereal foods fortified with by-products from the olive oil industry

Annamaria Cedola, Angela Cardinali, Isabella D’Antuono et al. · Food Bioscience · 2019 · 87 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Antioxidant activity induced by main polyphenols present in edible artichoke heads: influence of in vitro gastro-intestinal digestion

Antonella Garbetta, Imperatrice Capotorto, Angela Cardinali et al. · Journal of Functional Foods · 2014 · 73 citations · Full text

Agriculture, Biochemistry, Food Science +15

Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology

Isabella D’Antuono, Vassiliki G. Kontogianni, Kali Kotsiou et al. · Food Research International · 2014 · 73 citations

Engineering, Chemical Engineering, Environmental Engineering +17