Marco Poiana

Full Professor

University of Calabria

Italy

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About

Marco Poiana is a Full Professor at the University of Reggio Calabria, Italy. His research areas include the degradation kinetics of food products, the use of natural preservatives, and the evaluation of bioactive compounds in various agricultural by-products. Recent articles authored by Professor Poiana explore topics such as the optimal harvest timing of bergamot fruit, the antioxidant activity of Calabrian figs, and the quality of bergamot juice across different regions. He also investigates sustainable practices in food production, emphasizing the recovery of antioxidant compounds from food waste.

Articles (17)

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2025

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2022

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2022

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2021

Collaborators (4)

Ombretta Marconi

University of Perugia

ITALY

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Angelo Maria Giuffrè

ITALY

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Amalia Piscopo

Università degli Studi Mediterranea di Reggio Calabria

ITALY

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MARIA JOSE FRUTOS FERNANDEZ

Full Professor

Universidad Miguel Hernandez de Elche - Campus De Orihuela

SPAIN

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Marco Poiana

Research Interests

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Articles (17)

Modelling the degradation kinetics of naturally fermented table olives: Influence of packaging, brine, and temperature

Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices

Ripening Dynamics and Optimal Harvest Timing of ‘Fantastico’ and ‘Femminello’ Bergamot Fruit

Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production

Evaluation of Total Antioxidant Activity and Phenolic Profiles of Calabrian Breba Figs: A Detailed Study of Pulp and Skin from 29 Ficus carica L. Accessions

Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region

Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries

Effects of Altering Carbohydrate Supply to Fruit during Development on the Carpometric and Qualitative Characteristics of “Feminello Zagara Bianca” Lemon

Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production

Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

Valorization of Food Processing By-Products

Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso)

Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds

Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

Collaborators (4)

Ombretta Marconi

Angelo Maria Giuffrè

Amalia Piscopo

MARIA JOSE FRUTOS FERNANDEZ

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Marco Poiana

Research Interests

Explore related searches

Contact this professor

About

Articles (17)

Modelling the degradation kinetics of naturally fermented table olives: Influence of packaging, brine, and temperature

Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices

Ripening Dynamics and Optimal Harvest Timing of ‘Fantastico’ and ‘Femminello’ Bergamot Fruit

Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production

Evaluation of Total Antioxidant Activity and Phenolic Profiles of Calabrian Breba Figs: A Detailed Study of Pulp and Skin from 29 Ficus carica L. Accessions

Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region

Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries

Effects of Altering Carbohydrate Supply to Fruit during Development on the Carpometric and Qualitative Characteristics of “Feminello Zagara Bianca” Lemon

Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production

Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

Valorization of Food Processing By-Products

Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (<i>Citrus bergamia</i>, Risso)

Valorization of &lsquo;Rossa di Tropea&rsquo; Onion Waste through Green Recovery Techniques of Antioxidant Compounds

Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

Collaborators (4)

Ombretta Marconi

Angelo Maria Giuffrè

Amalia Piscopo

MARIA JOSE FRUTOS FERNANDEZ

Make your next move.

Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds