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Katarzyna Angelika Gil
Katarzyna Angelika Gil
University of Cagliari
Chemistry
Polyphenol
DPPH
Antioxidant
Gallic acid
5
Papers
19
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Evaluation of an innovative sheep cheese with antioxidant activity enriched with different thyme essential oil lecithin liposomes
2021
Lwt - Food Science and Technology
Katarzyna Angelika Gil
Igor Jerković
Zvonimir Marijanović
Maria Letizia Manca
Carla Caddeo
Carlo Ignazio Giovanni Tuberoso
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Crucial Challenges in the Development of Green Extraction Technologies to Obtain Antioxidant Bioactive Compounds from Agro-industrial By–products
2021
Chemical and Biochemical Engineering Quarterly
Katarzyna Angelika Gil
Carlo Ignazio Giovanni Tuberoso
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Evaluation of bioactive compounds and antioxidant capacity of edible feijoa ( Acca sellowiana (O. Berg) Burret) flower extracts
2020
Journal of Food Science and Technology-mysore
Paola Montoro
Gabriele Serreli
Katarzyna Angelika Gil
Gilda D'Urso
Adam Kowalczyk
Carlo Ignazio Giovanni Tuberoso
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Evaluation of natural occurring bioactive compounds and antioxidant activity in Nuragus white wines
2017
Food Research International
Gabriele Serreli
Igor Jerković
Zvonimir Marijanović
Katarzyna Angelika Gil
Carlo Ignazio Giovanni Tuberoso
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Phenolic Compounds, Volatiles and Antioxidant Capacity of White Myrtle Berry Liqueurs
2017
Plant Foods for Human Nutrition
Gabriele Serreli
Igor Jerković
Katarzyna Angelika Gil
Zvonimir Marijanović
Viviana Pacini
Carlo Ignazio Giovanni Tuberoso
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Citations (12)
1