Antonella De Leonardis

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🏛 University of Molise📍 ITORCID: 0000-0002-5027-8137

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Publications

Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations
European Food Research and Technology2022Cited 8×
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Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient
Foods2022Cited 15×
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Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study
Beverages2022Cited 1×
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Antioxidant potential of olive leaf (Olea europaea L.) sustainable extracts evaluated in vitro and minced beef meat