Monica Gallo

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

Nicoletta Pellegrini, Emma Chiavaro, Claudio Gardana et al. · Journal of Agricultural and Food Chemistry · 2010 · 289 citations

Food Chemistry, Nutrition, Fresh Brassica Vegetables +15

Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds, roots and leaves

Rosalia Ferracane, Giulia Graziani, Monica Gallo et al. · Journal of Pharmaceutical and Biomedical Analysis · 2009 · 214 citations · Full text

Biosynthesis, Metabolic Profile, Engineering +8

Microwave Assisted Extraction of Phenolic Compounds from Four Different Spices

Monica Gallo, Rosalia Ferracane, Giulia Graziani et al. · Molecules · 2010 · 171 citations · Full text

Medicinal Chemistry, Polyphenolics, Medicine +13

Significant improvement of glycemic control in diabetic patients with HCV infection responding to direct‐acting antiviral agents

Alessia Ciancio, Roberta Bosio, Simona Bo et al. · Journal of Medical Virology · 2017 · 97 citations · Full text

Significant Improvement, Antiviral Drug, Chronic Hepatitis C +17

The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques

Monica Gallo, Giovanni Vinci, Giulia Graziani et al. · Food Research International · 2013 · 96 citations

Food Chemistry, Proteomic Technology, Engineering +12