Effects of <i>In Vitro</i> Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters by Dario Mercatante, Diana Ansorena, Agnese Taticchi, Iciar Astiasarán, Maurizio Servili, Maria Teresa Rodriguez-Estrada

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Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto by Beatrice Sordini, Stefania Urbani, Sonia Esposto, Roberto Selvaggini, Luigi Daidone, Gianluca Veneziani, Maurizio Servili, Agnese Taticchi

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Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts by Federica Ianni, Andrea Gagliardi, Agnese Taticchi, Maurizio Servili, Nicola Pinna, Aurélie Schoubben, Roccaldo Sardella, Stefano Bruscoli

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Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil by Maurizio Servili, Beatrice Sordini, Sonia Esposto, Stefania Urbani, Gianluca Veneziani, Ilona Di Maio, Roberto Selvaggini, Agnese Taticchi

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Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices by Sonia Esposto, Gianluca Veneziani, Agnese Taticchi, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Giacomo Gironi, Maurizio Servili

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Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties by Dario Mercatante, Sarah Curró, Patrizia Rosignoli, Vladimiro Cardenia, Beatrice Sordini, Agnese Taticchi, Maria Teresa Rodriguez-Estrada, Roberto Fabiani

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Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water by Sara Barbieri, Dario Mercatante, Stefania Balzan, Sonia Esposto, Vladimiro Cardenia, Maurizio Servili, Enrico Novelli, Agnese Taticchi, Maria Teresa Rodriguez-Estrada

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