Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir by Chiara La Torre, Roberta Pino, Alessia Fazio, Pierluigi Plastina, Monica Rosa Loizzo

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Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties by Vincenzo Sicari, Antonio Mincione, Irene Maria Grazia Custureri, Roberta Pino, Monica Rosa Loizzo

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<i>Opuntia stricta</i> (Haw.) Fruit Pulp and Seeds as Source of Bioactive Phytochemicals with Promising Functional Properties by Roberta Pino, Natale Badalamenti, Stefano Dall’Acqua, Rosa Tundis, Maurizio Bruno, Francesco Sottile, Stefania Sut, Monica Rosa Loizzo

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Phytochemical Profile and Functional Properties of the Husk of <i>Argania spinosa</i> (L.) Skeel by Antonietta Cerulli, Natale Badalamenti, Francesco Sottile, Maurizio Bruno, Sonia Piacente, Vincenzo Ilardi, Rosa Tundis, Roberta Pino, Monica Rosa Loizzo

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Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product by Lucia Francesca Vuono, Vincenzo Sicari, Antonio Mincione, Rosa Tundis, Roberta Pino, Natale Badalamenti, Maurizio Bruno, Francesco Sottile, Sonia Piacente, Luca Settanni, Monica Rosa Loizzo

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Food-Grade Polar Extracts from Sea Fennel (<i>Crithmum maritimum</i> L.) By-Products: Unlocking Potential for the Food Industry by Aizhan Ashim, Lama Ismaiel, Benedetta Fanesi, Ancuta Nartea, Antonietta Maoloni, Oghenetega Lois Orhotohwo, Helen Stephanie Ofei Darko, Paolo Lucci, Lucia Aquilanti, Deborah Pacetti, Roberta Pino, Rosa Tundis, Monica Rosa Loizzo

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