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D

Donatella Restuccia

university of calabria

26H指数
120论文数
2.4K被引数
收录论文 41
发表时间
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Risky eating behaviour and consumers’ perception of food safety risk - narrative review风险饮食行为与消费者对食品安全风险的认知——叙事性综述
errHeliyon
IF3.6
err2026-08-21
err0
errOAAI
errJasper Okoro Godwin Elechi; Michele Pellegrino; David B. Ugal; Joelma Maria da Silva; Patricia Jasper; Marconi Freitas da Costa; Thayza Christina Montenegro Stamford; Donatella Restuccia
err分享
err收藏
The ESG-FLW Index: A Multidimensional Composite Index for Comparing Food Loss and Waste Valorisation PathwaysESG-FLW指数：用于比较食物损失和浪费价值化路径的多维复合指数
errFoods
IF5.1
err2026-07-29
err0
errOAAI
errRiccardo Censi; Domizia Vescovo; Riccardo Mazzucchelli; Marco Ruggeri; Roberto Ruggieri; Donatella Restuccia
err分享
err收藏
Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products橄榄加工副产品的增值利用：抗氧化剂富集发酵粉的开发及其在烘焙产品中的应用
errFoods
IF5.1
err2026-04-27
err0
errOAAI
errUmile Gianfranco Spizzirri; Luigi Esposito; Donatella Restuccia; Pasquale Crupi; Donatello Fosco; Gianfranco Desideri; Domizia Vescovo; Maria Lisa Clodoveo; Maria Martuscelli; Francesca Aiello
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Innovation-Led Sustainability in the Agri-Food Sector: Evidence From the Global Food and Beverage Industry创新驱动的农业食品部门可持续发展：来自全球食品和饮料行业的证据
errBusiness Strategy and the Environment
IF13.3
err2026-03-10
err0
errOAAI
errAlessandro Bernardo; Domizia Vescovo; Riccardo Censi; Roberto Ruggieri; Donatella Restuccia; Paola Campana
err分享
err收藏
Coffee silverskin extract-functionalised pectin: a sustainable substrate to obtain chicken meatballs with antioxidant and improved sensory propertiesSpizzirri, U.G.; Scarcelli, E.; Carletta, M.; Nicoletti, R.; Benincasa, C.; Restuccia, D.; Vescovo, D.; Sinicropi, M.S.; Serio, A.; Di Capua, R.; et al. 咖啡银皮提取物功能化果胶：一种可持续基质，用于制备具有抗氧化和改善感官特性的鸡肉丸。Sustain. Food Technol. 2026; in press. [CrossRef]
errSustainable Food Technology
IF0
err2026-01-01
err2
errOAAI
errSpizzirri, U. Gianfranco; Scarcelli, Eva; Carletta, Matteo; Nicoletti, Rosa; Benincasa, Cinzia; Restuccia, Donatella; Vescovo, Domizia; Sinicropi, Maria Stefania; Serio, Annalisa; Di Capua, Rosa; Aiello, Francesca; Martuscelli, Maria
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The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review马铃薯皮在食品工业中作为功能性成分的价值化：一项全面综述
errFOODS
IF5.1
err2025-04-12
err1
errOAAI
errVescovo, Domizia; Manetti, Cesare; Ruggieri, Roberto; Spizzirri, Umile Gianfranco; Aiello, Francesca; Martuscelli, Maria; Restuccia, Donatella
err分享
err收藏
Nanobiopesticides: Sustainability Aspects and Safety Concerns
errENVIRONMENTS
IF3.7
err2025-03-01
err0
errOAAI
errVinci, Giuliana; Savastano, Marco; Restuccia, Donatella; Ruggeri, Marco
err分享
err收藏
Bioguided Identification of Polymethoxyflavones as Novel Vascular CaV1.2 Channel Blockers from Citrus Peel
errMOLECULES
IF4.6
err2024-12-02
err0
errOAAI
errRamunno, Anna; Vitale, Rosa Maria; Amodeo, Pietro; Crescenzi, Carlo; Panti, Alice; Fiorenzani, Paolo; De Luca, Michele; Spizzirri, Umile Gianfranco; Restuccia, Donatella; Aiello, Francesca; Fusi, Fabio
err分享
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Screening of the antioxidant and vasorelaxant activity of wine waste ultrasonic extracts, and HRMS targeted and semi-targeted profiling of glycosylated polyphenols vs free polyphenols
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-09-01
err0
errOAAI
errMedana, Claudio; Spizzirri, Umile Gianfranco; Schiavo, Valentina; Fusi, Fabio; Panti, Alice; Saponara, Simona; Marcolongo, Paola; Affricano, Alex; Asteggiano, Alberto; Aiello, Francesca; Restuccia, Donatella
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Formulation of a Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features无麸质角豆基烘焙产品的配方: 血糖指数，抗氧化活性，流变特性和感官特征的评估
errFERMENTATION-BASEL
IF3.3
err2023-08-12
err6
errOAAI
errRestuccia, Donatella; Esposito, Luigi; Spizzirri, Umile Gianfranco; Martuscelli, Maria; Caputo, Paolino; Rossi, Cesare Oliviero; Clodoveo, Maria Lisa; Pujia, Roberta; Mazza, Elisa; Pujia, Arturo; Montalcini, Tiziana; Aiello, Francesca
err分享
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Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies
errBRITISH FOOD JOURNAL
IF4.2
err2023-07-18
err3
PREAI
errSpizzirri, U. Gianfranco; Caputo, Paolino; Nicoletti, Rosa; Crupi, Pasquale; D'Ascenzo, Fabrizio; Rossi, Cesare Oliverio; Clodoveo, Maria Lisa; Aiello, Francesca; Restuccia, Donatella
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Non-dairy kefir beverages: Formulation, composition, and main features
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2023-04-01
err15
PREAI
errSpizzirri, Umile Gianfranco; Loizzo, Monica Rosa; Aiello, Francesca; Prencipe, Sabrina Antonia; Restuccia, Donatella
err分享
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Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity
errANTIOXIDANTS
IF6.6
err2023-03-02
err12
errOAAI
errDe Luca, Michele; Restuccia, Donatella; Spizzirri, Umile Gianfranco; Crupi, Pasquale; Ioele, Giuseppina; Gorelli, Beatrice; Clodoveo, Maria Lisa; Saponara, Simona; Aiello, Francesca
err分享
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Natural Compounds and Biopolymers-Based Hydrogels Join Forces to Promote Wound Healing
errPHARMACEUTICS
IF5.5
err2023-01-12
err17
errOAAI
errFalbo, Federica; Spizzirri, Umile Gianfranco; Restuccia, Donatella; Aiello, Francesca
err分享
err收藏
Sustainability Assessment of Different Extra Virgin Olive Oil Extraction Methods through a Life Cycle Thinking Approach: Challenges and Opportunities in the Elaio-Technical Sector
errSUSTAINABILITY
IF3.3
err2022-11-25
err10
errOAAI
errRestuccia, Donatella; Prencipe, Sabrina Antonia; Ruggeri, Marco; Spizzirri, Umile Gianfranco
err分享
err收藏
Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process
errFERMENTATION-BASEL
IF3.3
err2022-06-28
err14
errOAAI
errSpizzirri, Umile Gianfranco; Abduvakhidov, Avazbek; Caputo, Paolino; Crupi, Pasquale; Muraglia, Marilena; Rossi, Cesare Oliviero; Clodoveo, Maria Lisa; Aiello, Francesca; Restuccia, Donatella
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Nanotechnologies: An Innovative Tool to Release Natural Extracts with Antimicrobial Properties纳米技术: 一种释放具有抗菌特性的天然提取物的创新工具
errPHARMACEUTICS
IF5.5
err2021-02-06
err22
errOAAI
errSpizzirri, Umile Gianfranco; Aiello, Francesca; Carullo, Gabriele; Facente, Anastasia; Restuccia, Donatella
err分享
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Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts
errFERMENTATION-BASEL
IF3.3
err2020-08-16
err36
errOAAI
errAiello, Francesca; Restuccia, Donatella; Spizzirri, Umile Gianfranco; Carullo, Gabriele; Leporini, Mariarosaria; Loizzo, Monica Rosa
err分享
err收藏
Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv.
errPHARMACEUTICALS
IF4.8
err2020-05-03
err18
errOAAI
errCarullo, Gabriele; Ahmed, Amer; Fusi, Fabio; Sciubba, Fabio; Di Cocco, Maria Enrica; Restuccia, Donatella; Spizzirri, Umile Gianfranco; Saponara, Simona; Aiello, Francesca
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Sangiovese cv Pomace Seeds Extract-Fortified Kefir Exerts Anti-Inflammatory Activity in an In Vitro Model of Intestinal Epithelium Using Caco-2 Cells
errANTIOXIDANTS
IF6.6
err2020-01-08
err27
errOAAI
errCarullo, Gabriele; Governa, Paolo; Spizzirri, Umile Gianfranco; Biagi, Marco; Sciubba, Fabio; Giorgi, Gianluca; Loizzo, Monica Rosa; Di Cocco, Maria Enrica; Aiello, Francesca; Restuccia, Donatella
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研究方向

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合作学者
合作期刊
F
Francesco Menichini
H 指数: 70 · 论文数: 341
M
Monica Rosa Loizzo
H 指数: 59 · 论文数: 337
N
Nevio Picci
H 指数: 55 · 论文数: 261
F
Francesco Puoci
H 指数: 50 · 论文数: 214
V
Vincenzo Pezzi
H 指数: 50 · 论文数: 206
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