Maria Zaupa

Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking

Maria Zaupa, Luca Calani, Daniele Del Rio et al. · Food Chemistry · 2015 · 144 citations

Food Chemistry, Phenolic Compounds, Agricultural Chemistry +7

Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals

Denis Yao N’Dri, Teresa Mazzeo, Maria Zaupa et al. · Journal of the Science of Food and Agriculture · 2012 · 84 citations · Full text

Impact of the industrial freezing process on selected vegetables — Part I. Structure, texture and antioxidant capacity

Maria Paciulli, Tommaso Ganino, Nicoletta Pellegrini et al. · Food Research International · 2014 · 76 citations

Vegetable Production, Nutrition, Agricultural Economics +8

In Vitro Bioaccessibility of Phenolics and Vitamins from Durum Wheat Aleurone Fractions

Maria Zaupa, Francesca Scazzina, Margherita Dall’Asta et al. · Journal of Agricultural and Food Chemistry · 2014 · 48 citations

Food Chemistry, Nutrition, Polyphenolics +14

Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids

Paolo Camorani, Emma Chiavaro, Luigi Cristofolini et al. · Journal of the Science of Food and Agriculture · 2014 · 24 citations · Full text