Federica Moccia

Pecan (<i>Carya illinoinensis</i> (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant Stabilization

Federica Moccia, Sarai Agustin‐Salazar, Anna-Lisa Berg et al. · ACS Sustainable Chemistry & Engineering · 2020 · 47 citations · Full text

Agriculture, Biochemistry, Food Science +17

Antioxidant Properties of Agri-Food Byproducts and Specific Boosting Effects of Hydrolytic Treatments

Federica Moccia, Sarai Agustin‐Salazar, Luisellá Verotta et al. · Antioxidants · 2020 · 47 citations · Full text

Agriculture, Food Science, Food Analysis +14

Insights into the G-rich VEGF-binding aptamer V7t1: when two G-quadruplexes are better than one!

Federica Moccia, Claudia Riccardi, Domenica Musumeci et al. · Nucleic Acids Research · 2019 · 44 citations · Full text

Life Sciences, Biophysics, Molecular Biology +17

Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison

Federica Moccia, Adriana C. Flores‐Gallegos, Mónica L. Chávez‐González et al. · Molecules · 2019 · 42 citations · Full text

Life Sciences, Biotechnology, Microbiology +17

Development and characterization of antimicrobial and antioxidant whey protein-based films functionalized with Pecan (Carya illinoinensis) nut shell extract

Angela Arciello, Lucia Panzella, Eliana Dell’Olmo et al. · Food Packaging and Shelf Life · 2021 · 42 citations

Agriculture, Food Science, Food Chemistry +14