Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract by Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone

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Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract by Claudia Antonino, Graziana Difonzo, Giuseppe Natrella, Giacomo Squeo, Michele Faccia

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Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese by Claudia Antonino, Giuseppe Natrella, Giusy Rita Caponio, Lilia Zago, Graziana Difonzo, Michele Faccia

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Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract by Giuseppe Natrella, Mariana Miccolis, Giusy Rita Caponio, Alessandro Di Michele, Lilia Zago, Carla Di Mattia, Graziana Difonzo

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Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread. by Giuseppe Perri, Graziana Difonzo, Yaqin Wang, Michela Verni, Giusy Rita Caponio, Rossana Coda, Massimo Blandino, Erica Pontonio

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Enhancing the Nutritional and Health-Related Properties of Taralli Through the Use of <i>Pleurotus eryngii</i>: Focus on Antioxidant and Anti-Inflammatory Properties by Giusy Rita Caponio, Graziana Difonzo, Marica Troilo, Ilaria Marcotuli, Agata Gadaleta, Grazia Tamma, Maria Letizia Gargano, Fortunato Cirlincione

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Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry by Giuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, Federico Rametta, Gaia Gadaleta-Caldarola, Hana Ameur, Olga Nikoloudaki, Maria De Angelis, Francesco Caponio, Erica Pontonio

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