Parafati L - Search Results

1

Synthesis, Characterisation, and In Vitro Evaluation of Biocompatibility, Antibacterial and Antitumor Activity of Imidazolium Ionic Liquids.

Novello E, Scalzo G, D'Agata G, Raucci MG, Ambrosio L, Soriente A, Tomasello B, Restuccia C, Parafati L, Consoli GML, Ferreri L, Rescifina A, Zagni C, Zampino DC. Novello E, et al. Among authors: parafati l. Pharmaceutics. 2024 May 10;16(5):642. doi: 10.3390/pharmaceutics16050642. Pharmaceutics. 2024. PMID: 38794304 Free PMC article.

2

Effect of UV-C Treatment on Shelf Life of Soft Wheat Bread (Bun).

Romano RC, Restuccia C, Rutigliano CAC, Spartà S, Parafati L, Barbagallo RN, Muratore G. Romano RC, et al. Among authors: parafati l. Foods. 2024 Mar 20;13(6):949. doi: 10.3390/foods13060949. Foods. 2024. PMID: 38540939 Free PMC article.

3

Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese.

Parafati L, Siracusa L, Pesce F, Restuccia C, Fallico B, Palmeri R. Parafati L, et al. Food Chem. 2023 Nov 1;425:136474. doi: 10.1016/j.foodchem.2023.136474. Epub 2023 May 27. Food Chem. 2023. PMID: 37295215 Free article.

4

Efficacy and mechanism of action of food isolated yeasts in the control of Aspergillus flavus growth on pistachio nuts.

Parafati L, Restuccia C, Cirvilleri G. Parafati L, et al. Food Microbiol. 2022 Dec;108:104100. doi: 10.1016/j.fm.2022.104100. Epub 2022 Aug 6. Food Microbiol. 2022. PMID: 36088115

5

Mangifera indica L. Leaves as a Potential Food Source of Phenolic Compounds with Biological Activity.

Sferrazzo G, Palmeri R, Restuccia C, Parafati L, Siracusa L, Spampinato M, Carota G, Distefano A, Di Rosa M, Tomasello B, Costantino A, Gulisano M, Li Volti G, Barbagallo I. Sferrazzo G, et al. Among authors: parafati l. Antioxidants (Basel). 2022 Jun 30;11(7):1313. doi: 10.3390/antiox11071313. Antioxidants (Basel). 2022. PMID: 35883804 Free PMC article.

6

Killer yeasts isolated from olive brines: Technological and probiotic aptitudes.

Parafati L, Palmeri R, Pitino I, Restuccia C. Parafati L, et al. Food Microbiol. 2022 May;103:103950. doi: 10.1016/j.fm.2021.103950. Epub 2021 Nov 19. Food Microbiol. 2022. PMID: 35082067

7

Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics.

Parafati L, Pesce F, Siracusa L, Fallico B, Restuccia C, Palmeri R. Parafati L, et al. Foods. 2021 Nov 3;10(11):2669. doi: 10.3390/foods10112669. Foods. 2021. PMID: 34828950 Free PMC article.

8

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation.

Parafati L, Restuccia C, Palmeri R, Fallico B, Arena E. Parafati L, et al. Foods. 2020 Aug 27;9(9):1189. doi: 10.3390/foods9091189. Foods. 2020. PMID: 32867373 Free PMC article.

9

Heterogenized Imidazolium-Based Ionic Liquids in Pebax^®Rnew. Thermal, Gas Transport and Antimicrobial Properties.

Clarizia G, Bernardo P, Carroccio SC, Ussia M, Restuccia C, Parafati L, Calarco A, Zampino D. Clarizia G, et al. Among authors: parafati l. Polymers (Basel). 2020 Jun 25;12(6):1419. doi: 10.3390/polym12061419. Polymers (Basel). 2020. PMID: 32630521 Free PMC article.

10

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time.

Palmeri R, Parafati L, Arena E, Grassenio E, Restuccia C, Fallico B. Palmeri R, et al. Among authors: parafati l. Foods. 2020 Feb 22;9(2):235. doi: 10.3390/foods9020235. Foods. 2020. PMID: 32098296 Free PMC article.

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