A. Martelli

Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

Marco Arlorio, Monica Locatelli, Fabiano Travaglia et al. · Food Chemistry · 2007 · 128 citations

Food Chemistry, Agricultural Chemistry, Cocoa Beans +3

Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2

Marco Arlorio, Jean Daniel Coïsson, Fabiano Travaglia et al. · Food Research International · 2005 · 126 citations

Food Chemistry, Chemical Engineering, Natural Pigments +9

Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions

Monica Locatelli, Fabiano Travaglia, Jean Daniel Coïsson et al. · Food Chemistry · 2009 · 88 citations

Food Chemistry, Nutrition, Hazelnut Skin +8

Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

Marco Arlorio, Jean Daniel Coïsson, Matteo Bordiga et al. · Food Additives & Contaminants Part A · 2009 · 66 citations · Full text

Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631

Rosa Montella, Jean Daniel Coïsson, Fabiano Travaglia et al. · Journal of Functional Foods · 2012 · 46 citations · Full text

Nutrition, Nutraceutical Ingredient, Dermatology +19