Profil bibliographique

Anna Rita Bavaro

Informations fournies par OpenAlex. Research Africa ne déduit ni nationalité, ni poste, ni coordonnées personnelles.

25Publications signalées

348Citations signalées

0Affiliations récentes

Domaines associés

Food composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsPhytochemicals and Antioxidant ActivitiesCynara cardunculus studies

Publications récentes

Accès ouvert 2026 articleOpenAlex

The use of selected strains of yeast and lactic acid bacteria in combination with mild heat treatment improves safety, quality, nutritional and health traits of new fermented artichoke heads

Annamaria Tarantini, Anna Rita Bavaro, Leonardo Mancini, Isabella D’Antuono et autres

0 citationsApplied Food Research

Accès ouvert 2026 preprintOpenAlex

From Processing to Digestion: Polyphenols Stability, Antioxidant Activity, and Bioaccessibility in Onion Peel–Enriched Fresh Pasta

Anna Rita Bavaro, Alessia Pagazzo, Matteo Alessandro Del Nobile, Amalia Conte et autres

0 citationsSSRN Electronic Journal

Accès ouvert 2025 articleOpenAlex

Valorization of Onion-Processing Waste: Digestive Fate, Bioavailability, and Cellular Antioxidant Properties of Red and Yellow Peels Polyphenols

Anna Rita Bavaro, Isabella D’Antuono, Angelica Bruno, Francesca Anna Ramires et autres

6 citationsAntioxidants

Accès ouvert 2025 articleOpenAlex

A New Approach with Agri-Food By-Products: A Case Study of Fortified Fresh Pasta with Red Onion Peels

Alessia Pagazzo, Anna Rita Bavaro, Isabella D’Antuono, Vito Linsalata et autres

2 citationsFoods

Accès ouvert 2025 articleOpenAlex

Genomic Characterisation of Limosilactobacillus fermentum CRL2085 Unveiling Probiotic Traits for Application in Cattle Feed

Cecilia Aristimuño Ficoseco, Daniele Chieffi, Marco Montemurro, Anna Rita Bavaro et autres

2 citationsEnvironmental Microbiology Reports

Accès ouvert 2025 articleOpenAlex

Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives

Annamaria Tarantini, Anna Rita Bavaro, L. Mancini, Angelica Bruno et autres

4 citationsInternational Journal of Food Microbiology

Accès ouvert 2025 articleOpenAlex

Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, Serena Rucci et autres

7 citationsAntioxidants

Accès ouvert 2025 preprintOpenAlex

Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

Anna Rita Bavaro, Palmira De Bellis, Vito Linsalata, Serena Rucci et autres

5 citationsPreprints.org

Accès ouvert 2024 articleOpenAlex

Characterization and functional application of artichoke bracts: Enrichment of bread with health promoting compounds

Anna Rita Bavaro, Palmira De Bellis, Marco Montemurro, Isabella D’Antuono et autres

12 citationsLWT

Accès ouvert 2024 articleOpenAlex

Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approaches

Anna Rita Bavaro, Annamaria Tarantini, Angelica Bruno, Antonio Logrieco et autres

23 citationsAging Clinical and Experimental Research

Accès ouvert 2024 articleOpenAlex

Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response

Michele Canale, Rosalia Sanfilippo, Maria Concetta Strano, Anna Rita Bavaro et autres

17 citationsFoods

Accès ouvert 2024 articleOpenAlex

Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation

Anna Rita Bavaro, Mariaelena Di Biase, Vito Linsalata, Isabella D’Antuono et autres

11 citationsFoods

Profil ORCID Notice OpenAlex

BNTIC News n’est pas le producteur de ces données. Recherche à la demande dans Crossref et Europe PMC, sans clé ; OpenAlex reste optionnel. Aucun service payant requis, aucune réponse conservée. Sources et limites.