Marco Poiana - Dissemin

All papers authored by Marco Poiana

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2022 Antonio Calvi

, Giovanni Preiti

, Marco Poiana

, Ombretta Marconi

, Martina Gastl

, Martin Zarnkow

Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

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2020 A. M. Giuffrè

, M. Capocasale, R. Macrì, M. Caracciolo, C. Zappia, M. Poiana

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

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2019 Monica Rosa Loizzo

, Vincenzo Sicari, Teresa Pellicanò, Jianbo Xiao, Marco Poiana

, Rosa Tundis

Comparative analysis of chemical composition, antioxidant and anti-proliferative activities of Italian Vitis vinifera by-products for a sustainable agro-industry

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A. Malara

, L. Bonaccorsi

, A. Donato

, P. Frontera

, A. Piscopo

, M. Poiana

, S. G. Leonardi

, G. Neri

Sensing Properties of Indium, Tin and Zinc Oxides for Hexanal Detection

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2015 Angelo Maria Giuffrè, Marco Capocasale, Clotilde Zappia, Vincenzo Sicari, Teresa Maria Pellicanò, Marco Poiana

, Giuseppe Panzera

Tomato seed oil for biodiesel production

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A. M. Giuffrè, V. Sicari, M. Capocasale, C. Zappia, T. M. Pellicanò, M. Poiana

Physico-Chemical Properties of Tomato Seed Oil (Solanum Lycopersicum L.) for Biodiesel Production

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2014 A. Caridi, A. De Bruno, A. Piscopo, M. Poiana

, R. Sidari

Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization

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F. V. Romeo, A. Runcio, A. Piscopo, T. Iaccarino, A. Mincione, M. Poiana

Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, ’nduja and capocollo

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Amalia Piscopo, Alessandra De Bruno, Angela Zappia, Marco Poiana

Antioxidant activity of dried green olives (Carolea cv.)

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2012 Annalisa Cossu, Anna Maria Posadino, Roberta Giordo, Costanza Emanueli, Anna Maria Sanguinetti, Amalia Piscopo, Marco Poiana

, Giampiero Capobianco, Antonio Pintus Gianfranco Piga, Gianfranco Pintus

Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization

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F. V. Romeo, A. Piscopo, A. Mincione, M. Poiana

Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

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A. M. Giuffrè, L. Louadj, M. Poiana

, A. Macario

Sterol composition of oils extracted from olives cultivars of the province of Reggio Calabria (South of Italy) | Composition en stérols des huiles extraites d'olives de cultivars de la province de Reggio Calabria (Sud d'Italie)

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F. V. Romeo, A. Piscopo, M. Poiana

Effect of drying, chemical and natural processing methods on black Biancolilla olives

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2011 A. Piscopo, F. Romeo, M. Poiana

Effect of drying process on almond (Prunus dulcis (Mill.) D.A. Webb) Kernel composition

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2010 F. V. Romeo, S. De Luca, A. Piscopo, V. Santisi, M. Poiana

Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature

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Flora V. Romeo, Serena De Luca, Amalia Piscopo, Emanuela De Salvo, Marco Poiana

Effect of Some Essential Oils as Natural Food Preservatives on Commercial Grated Carrots

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A. Piscopo, F. V. Romeo, B. Petrovicova, M. Poiana

Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb)

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Flora V. Romeo, Amalia Piscopo, Marco Poiana

Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)

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Sicari, A. M. Giuffrè, L. Louadj, M. Poiana

Evolution of phenolic compounds of virgin olive oil during 12 months storage

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A. M. Giuffrè, A. Piscopo, A. Plscopo, V. Slcari, M. Poiana

The effects of harvesting on phenolic compounds and fatty acids content in virgin olive oil (cv Roggianella)

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All papers authored by Marco Poiana