Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre
2024 · LWT · 29 citations
https://doi.org/10.1016/j.lwt.2024.115943
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Giusy Rita Caponio
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Giusy Rita Caponio is an academic researcher from University of Bari Aldo Moro. The author has contributed to research in topics: Food composition and properties & Phytochemicals and Antioxidant Activities & Fermentation and Sensory Analysis. The author has an h-index of 16, co-authored 31 publications.
ORCID: 0000-0001-5446-5776Papers by this author
worksUnraveling the beneficial effects of herbal Lebanese mixture “Za’atar”. History, studies, and properties of a potential healthy food ingredient
2022 · Journal of Functional Foods · 25 citations
https://doi.org/10.1016/j.jff.2022.104993
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough
2023 · LWT · 21 citations
https://doi.org/10.1016/j.lwt.2023.114587
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products
2024 · Journal of Functional Foods · 7 citations
https://doi.org/10.1016/j.jff.2024.106598
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.
2024 · Future Foods · 5 citations
https://doi.org/10.1016/j.fufo.2024.100502
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification
2025 · Applied Food Research · 2 citations
https://doi.org/10.1016/j.afres.2025.101515
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