Thermostability of Soluble and Bound Peroxidases from Artichoke and a Mathematical Model of Its Inactivation Kinetics by Lucrezia Sergio, Maria Pieralice, Donato Di Venere, Angela Cardinali

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Biochemical Properties of Soluble and Bound Peroxidases from Artichoke Heads and Leaves by Angela Cardinali, Angela De Paola, Donato Di Venere, Lucrezia Sergio

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Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity by Antonella Garbetta, Isabella D'Antuono, Angelo Sisto, Fiorenza Minervini, Angela Cardinali, Paola Lavermicocca

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In vitro evidences of the globe artichoke antioxidant, cardioprotective and neuroprotective effects by Lisard Iglesias-Carres, Angelica Bruno, Isabella D'Antuono, Vito Linsalata, Angela Cardinali, Andrew P. Neilson

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Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics by Antonella Garbetta, Isabella D'Antuono, Maria Grazia Melilli, Carla Sillitti, Vito Linsalata, Salvatore Scandurra, Angela Cardinali

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Comparative Analysis of Bioactive Compounds in Two Globe Artichoke Ecotypes Sanitized and Non-Sanitized from Viral Infections by Roberta Spanò, Stefania Fortunato, Vito Linsalata, Isabella D’Antuono, Angela Cardinali, Maria Concetta de Pinto, Tiziana Mascia

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Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes by Raffaella Marina Lecci, Isabella D’Antuono, Angela Cardinali, Antonella Garbetta, Vito Linsalata, Antonio F. Logrieco, Antonella Leone

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Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient by Meriam Missaoui, Isabella D’Antuono, Massimiliano D’Imperio, Vito Linsalata, Sadok Boukhchina, Antonio F. Logrieco, Angela Cardinali

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Spotlight on Secondary Metabolites Produced by an Early-Flowering Apulian Artichoke Ecotype Sanitized from Virus Infection by Meristem-Tip-Culture and Thermotherapy by Roberta Spanò, Patrizia Gena, Vito Linsalata, Valeria Sini, Isabella D’Antuono, Angela Cardinali, Pietro Cotugno, Giuseppe Calamita, Tiziana Mascia

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Artichoke Polyphenols Produce Skin Anti-Age Effects by Improving Endothelial Cell Integrity and Functionality by Isabella D’Antuono, Antonietta Carola, Luigi M. Sena, Vito Linsalata, Angela Cardinali, Antonio F. Logrieco, Maria Gabriella Colucci, Fabio Apone

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Use of Olive Oil Industrial By-Product for Pasta Enrichment by Lucia Padalino, Isabella D’Antuono, Miriana Durante, Amalia Conte, Angela Cardinali, Vito Linsalata, Giovanni Mita, Antonio F. Logrieco, Matteo Alessandro Del Nobile

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Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation by Anna Rita Bavaro, Mariaelena Di Biase, Vito Linsalata, Isabella D’Antuono, Vita Di Stefano, Stella Lisa Lonigro, Antonella Garbetta, Francesca Valerio, Maria Grazia Melilli, Angela Cardinali

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Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition by Eleftherios Bonos, Ioannis Skoufos, Konstantinos Petrotos, Ioannis Giavasis, Chrysanthi Mitsagga, Konstantina Fotou, Konstantina Vasilopoulou, Ilias Giannenas, Evangelia Gouva, Anastasios Tsinas, Angela Gabriella D’Alessandro, Angela Cardinali, Athina Tzora

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