Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment by María del Carmen Razola-Díaz, Robert Sevenich, Oliver K. Schlüter, Vito Verardo, Ana María Gómez-Caravaca

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Microbiological Safety and Functional Properties of a Fermented Nut-Based Product by Giulia Tabanelli, Chiara Montanari, Ana M. Gómez-Caravaca, Elixabet Díaz-de-Cerio, Vito Verardo, Fatemeh Shanbeh Zadeh, Lucia Vannini, Fausto Gardini, Federica Barbieri

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Effect of plasma-activated water and antioxidant packaging on the degradation kinetic of minimally processed fennel quality during storage by Syed Mudabbar Hussain Shah, Stefania Volpe, Francesca Colonna, Vincenzo Valentino, Francesca De Filippis, Maria del Carmen Razola-Diaz, Vito Verardo, Silvana Cavella, Elena Torrieri

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Green Extraction of Phenolic Compounds from Artichoke By-Products: Pilot-Scale Comparison of Ultrasound, Microwave, and Combined Methods with Pectinase Pre-Treatment by Lidia Gil-Martínez, José Manuel de la Torre-Ramírez, Sofía Martínez-López, Luis Miguel Ayuso-García, Giovanna Dellapina, Giovanna Poli, Vito Verardo, Ana María Gómez-Caravaca

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