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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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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Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives by Fernanda Galgano, Maria Cristina Mele, Roberta Tolve, Nicola Condelli, Maria Di Cairano, Gianluca Ianiro, Isabella D’Antuono, Fabio Favati

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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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Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains by Mariaelena Di Biase, Daniel Scicchitano, Francesca Valerio, Stella Lisa Lonigro, Valentina Cifarelli, Giorgia Ostante, Isabella D’Antuono, Marco Candela, Massimo Ferrara

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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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