Functional Polymers for Controlled Drug Release by Umile Gianfranco Spizzirri

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Functional Polymers as Innovative Tools in the Delivery of Antimicrobial Agents by Umile Gianfranco Spizzirri

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Advances in Food Waste Biomass Transformation into High-Value Products by Umile Gianfranco Spizzirri, Donatella Restuccia

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Natural Compounds and Biopolymers-Based Hydrogels Join Forces to Promote Wound Healing by Federica Falbo, Umile Gianfranco Spizzirri, Donatella Restuccia, Francesca Aiello

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Nanotechnologies: An Innovative Tool to Release Natural Extracts with Antimicrobial Properties by Umile Gianfranco Spizzirri, Francesca Aiello, Gabriele Carullo, Anastasia Facente, Donatella Restuccia

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Injectable Hydrogels for Cancer Therapy over the Last Decade by Giuseppe Cirillo, Umile Gianfranco Spizzirri, Manuela Curcio, Fiore Pasquale Nicoletta, Francesca Iemma

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Formulation of Antioxidant Gummies Based on Gelatin Enriched with Citrus Fruit Peels Extract by Francesca Aiello, Paolino Caputo, Cesare Oliviero Rossi, Donatella Restuccia, Umile Gianfranco Spizzirri

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Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin by Umile Gianfranco Spizzirri, Francesca Ieri, Margherita Campo, Donatella Paolino, Donatella Restuccia, Annalisa Romani

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Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts by Francesca Aiello, Donatella Restuccia, Umile Gianfranco Spizzirri, Gabriele Carullo, Mariarosaria Leporini, Monica Rosa Loizzo

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Development of Quercetin-DHA Ester-Based Pectin Conjugates as New Functional Supplement: Effects on Cell Viability and Migration by Gabriele Carullo, Umile Gianfranco Spizzirri, Rocco Malivindi, Vittoria Rago, Marisa Francesca Motta, Danilo Lofaro, Donatella Restuccia, Francesca Aiello

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Poly(2-hydroxyethyl methacrylate)-quercetin Conjugate as Biomaterial in Ophthalmology: An “ab initio” Study by Manuela Curcio, Giuseppe Cirillo, Ortensia Ilaria Parisi, Francesca Iemma, Umile Gianfranco Spizzirri, Ilaria Altimari, Nevio Picci, Francesco Puoci

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Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product by Luigi Esposito, Nicola Casolani, Marco Ruggeri, Umile Gianfranco Spizzirri, Francesca Aiello, Emilio Chiodo, Maria Martuscelli, Donatella Restuccia, Dino Mastrocola

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Recent Advances in the Synthesis and Biomedical Applications of Nanocomposite Hydrogels by Umile Gianfranco Spizzirri, Manuela Curcio, Giuseppe Cirillo, Tania Spataro, Orazio Vittorio, Nevio Picci, Silke Hampel, Francesca Iemma, Fiore Pasquale Nicoletta

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Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce <i>cv</i>. by Gabriele Carullo, Amer Ahmed, Fabio Fusi, Fabio Sciubba, Maria Enrica Di Cocco, Donatella Restuccia, Umile Gianfranco Spizzirri, Simona Saponara, Francesca Aiello

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Kefir Enriched with Carob (<i>Ceratonia siliqua</i> L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process by Umile Gianfranco Spizzirri, Avazbek Abduvakhidov, Paolino Caputo, Pasquale Crupi, Marilena Muraglia, Cesare Oliviero Rossi, Maria Lisa Clodoveo, Francesca Aiello, Donatella Restuccia

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Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity by Michele De Luca, Donatella Restuccia, Umile Gianfranco Spizzirri, Pasquale Crupi, Giuseppina Ioele, Beatrice Gorelli, Maria Lisa Clodoveo, Simona Saponara, Francesca Aiello

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A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding by Umile Gianfranco Spizzirri, Paolino Caputo, Cesare Oliviero Rossi, Pasquale Crupi, Marilena Muraglia, Vittoria Rago, Rocco Malivindi, Maria Lisa Clodoveo, Donatella Restuccia, Francesca Aiello

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Sangiovese <i>cv</i> Pomace Seeds Extract-Fortified Kefir Exerts Anti-Inflammatory Activity in an <i>In Vitro</i> Model of Intestinal Epithelium Using Caco-2 Cells by Gabriele Carullo, Paolo Governa, Umile Gianfranco Spizzirri, Marco Biagi, Fabio Sciubba, Gianluca Giorgi, Monica Rosa Loizzo, Maria Enrica Di Cocco, Francesca Aiello, Donatella Restuccia

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Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation by Gabriele Carullo, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Antonio Mincione, Antonella Leggio, Alessandra Crispini, Donatella Restuccia, Umile Gianfranco Spizzirri, Francesca Aiello

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Bioguided Identification of Polymethoxyflavones as Novel Vascular Ca_V1.2 Channel Blockers from Citrus Peel by Anna Ramunno, Rosa Maria Vitale, Pietro Amodeo, Carlo Crescenzi, Alice Panti, Paolo Fiorenzani, Michele De Luca, Umile Gianfranco Spizzirri, Donatella Restuccia, Francesca Aiello, Fabio Fusi

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