Miriam De Gregorio

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

Francesca Ioannone, Carla Di Mattia, Miriam De Gregorio et al. · Food Chemistry · 2014 · 173 citations

Food Chemistry, Theobroma Cacao L., Food Analysis +4

Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.)

Angelica Galieni, Carla Di Mattia, Miriam De Gregorio et al. · Scientia Horticulturae · 2015 · 120 citations

Phenolic Compounds, Nutrition, Engineering +9

Non enzymatic browning during cocoa roasting as affected by processing time and temperature

Giampiero Sacchetti, Francesca Ioannone, Miriam De Gregorio et al. · Journal of Food Engineering · 2015 · 98 citations

Non Enzymatic Browning

Determining pirimiphos-methyl in durum wheat samples using an acetylcholinesterase inhibition assay

Michele Del Carlo, Alessia Pepe, Marcello Mascini et al. · Analytical and Bioanalytical Chemistry · 2005 · 27 citations

Botany, Biochemistry, Medicine +13

An Electrochemical Bioassay for Dichlorvos Analysis in Durum Wheat Samples

Michele Del Carlo, Alessia Pepe, Miriam De Gregorio et al. · Journal of Food Protection · 2006 · 13 citations · Full text

Environmental Electrochemistry, Agricultural Chemistry, Environmental Chemistry +14