Publications by authors named "A Cardinali"

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Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives.
Annamaria Tarantini, Anna Rita Bavaro, Leonardo Mancini, Angelica Bruno, Giuseppe Celano, Angela Cardinali

Int J Food Microbiol· November 2025

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A New Approach with Agri-Food By-Products: A Case Study of Fortified Fresh Pasta with Red Onion Peels.
Alessia Pagazzo, Anna Rita Bavaro, Isabella D'Antuono, Vito Linsalata, Angela Cardinali

Foods· November 2025

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Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties.
Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, Serena Rucci, Stefano Predieri, Angela Cardinali

Antioxidants (Basel)· April 2025

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Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approaches.
Anna Rita Bavaro, Annamaria Tarantini, Angelica Bruno, Antonio F Logrieco, Antonia Gallo, Angela Cardinali

Aging Clin Exp Res· October 2024

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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.
Roberta Spanò, Patrizia Gena, Vito Linsalata, Valeria Sini, Isabella D'Antuono, Angela Cardinali

Antioxidants (Basel)· July 2024

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