Giuseppe Di Miceli

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Phenolic compounds have antioxidant properties and activate endogenous detoxification defense systems able to scavenge the reactive species of oxygen. The external layers of wheat caryopsis, largely(More)
Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide(More)
A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized(More)