Flora Valeria Romeo
Flora Valeria Romeo
Researcher, Agriculture Research Council, Italy
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Effect of drying temperature on polyphenolic content and antioxidant activity of apricots
MA Madrau, A Piscopo, AM Sanguinetti, A Del Caro, M Poiana, ...
European food research and technology 228, 441-448, 2009
Control of postharvest fungal rots on citrus fruit and sweet cherries using a pomegranate peel extract
MGLD Nicosia, S Pangallo, G Raphael, FV Romeo, MC Strano, ...
Postharvest Biology and Technology 114, 54-61, 2016
Chemical Characterization of Different Sumac and Pomegranate Extracts Effective against Botrytis cinerea Rots
FV Romeo, G Ballistreri, S Fabroni, S Pangallo, MG Li Destri Nicosia, ...
Molecules 20 (7), 11941-11958, 2015
Screening of the anthocyanin profile and in vitro pancreatic lipase inhibition by anthocyanin‐containing extracts of fruits, vegetables, legumes and cereals
S Fabroni, G Ballistreri, M Amenta, FV Romeo, P Rapisarda
Journal of the Science of Food and Agriculture 96 (14), 4713-4723, 2016
Bioactive compounds and antioxidant activity of four rose hip species from spontaneous Sicilian flora
G Fascella, F D'Angiolillo, MM Mammano, M Amenta, FV Romeo, ...
Food Chemistry 289, 56-64, 2019
Beneficial effects of pomegranate peel extract and probiotics on pre-adipocyte differentiation
V Sorrenti, CL Randazzo, C Caggia, G Ballistreri, FV Romeo, S Fabroni, ...
Frontiers in microbiology 10, 660, 2019
Antimicrobial effect of some essential oils
FV Romeo, S De Luca, A Piscopo, M Poiana
Journal of Essential Oil Research 20 (4), 373-379, 2008
Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) DA Webb)
A Piscopo, FV Romeo, B Petrovicova, M Poiana
Scientia Horticulturae 125 (1), 41-46, 2010
Occurrence of Listeria monocytogenes in green table olives
C Caggia, CL Randazzo, M Di Salvo, F Romeo, P Giudici
Journal of food protection 67 (10), 2189-2194, 2004
Olive mill wastewater as renewable raw materials to generate high added-value ingredients for agro-food industries
P Foti, FV Romeo, N Russo, A Pino, A Vaccalluzzo, C Caggia, ...
Applied Sciences 11 (16), 7511, 2021
Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture
C Benincasa, S Muccilli, M Amenta, E Perri, FV Romeo
Food Chemistry 186, 271-276, 2015
Diversity of bacterial population of table olives assessed by PCR-DGGE analysis
CL Randazzo, A Ribbera, I Pitino, FV Romeo, C Caggia
Food microbiology 32 (1), 87-96, 2012
Anthocyanins and other polyphenols in citrus genus: Biosynthesis, chemical profile, and biological activity
G Ballistreri, S Fabroni, FV Romeo, N Timpanaro, M Amenta, P Rapisarda
Polyphenols in plants, 191-215, 2019
Characterization and Antimicrobial Activity of Alkaloid Extracts from Seeds of Different Genotypes of Lupinus spp.
FV Romeo, S Fabroni, G Ballistreri, S Muccilli, A Spina, P Rapisarda
Sustainability 10 (3), 788, 2018
Body mass index and complications following major gastrointestinal surgery: a prospective, international cohort study and meta‐analysis
EuroSurg Collaborative, R Blanco‐Colino, S Lee, SK Kamarajah, P Vasko, ...
Colorectal Disease 20 (8), O215-O225, 2018
Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation
M Poiana, FV Romeo
Grasas y aceites 57 (4), 402-408, 2006
Effects of inert dusts applied alone and in combination with sweet orange essential oil against Rhyzopertha dominica (Coleoptera: Bostrichidae) and wheat microbial population
O Campolo, FV Romeo, A Malacrinò, F Laudani, G Carpinteri, S Fabroni, ...
Industrial crops and products 61, 361-369, 2014
Evaluation of a pomegranate peel extract as an alternative means to control olive anthracnose
S Pangallo, MGLD Nicosia, GE Agosteo, A Abdelfattah, FV Romeo, ...
Phytopathology 107 (12), 1462-1467, 2017
Effect of sequential inoculum of beta-glucosidase positive and probiotic strains on brine fermentation to obtain low salt Sicilian table olives
A Pino, A Vaccalluzzo, L Solieri, FV Romeo, A Todaro, C Caggia, ...
Frontiers in Microbiology 10, 174, 2019
Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea)
FV Romeo, S De Luca, A Piscopo, E Perri, M Poiana
Food Chemistry 116 (4), 873-878, 2009
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