Paola Pittia

Full Professor

University of Teramo

Italy

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About

Paola Pittia is a Full Professor at the University of Teramo, Italy. Her research areas include the microbial impact on fermented foods, optimization of extraction methods for bioactive compounds, and the physical and chemical properties of food emulsions. Recent publications focus on innovative food products and their health benefits, including the use of blueberry leaf powder and the influence of various extraction techniques on antioxidant activities.

Articles (21)

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2020

Collaborators (9)

Roberto Moscetti

Università degli Studi di Torino

ITALY

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Nicolò Merendino

Associate Professor

Università degli Studi di Torino

ITALY

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Maria Corradini

Associate Professor

University of Guelph

CANADA

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Natasa Poklar Ulrih

SLOVENIA

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Carla Daniela Di Mattia

University of Teramo

ITALY

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Cécile Rannou

FRANCE

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Manuel Sergi

University of Teramo

ITALY

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Aldo CORSETTI

University of Teramo

ITALY

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Loretta Pace

ITALY

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Paola Pittia

Research Interests

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About

Articles (21)

Microbial impact on the volatolomic profile of fermented milks: a case study with the application of industrial starter cultures

Innovative and Healthy Cookies Enriched with Blueberry Leaf Powder

Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material

Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts

Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves

Studies on the effects of preheated β-lactoglobulin on the physicochemical properties of theaflavin-3,3′-digallate and the interaction mechanism

High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions

Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability

Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Crocus sativus L.) Extracts

Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties

Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions: a spectroscopic and kinetic study

High pressure homogenization to boost the technological functionality of native pea proteins

Wild and Micropropagated Artemisia eriantha Infusions: In Vitro Digestion Effects on Phenolic Pattern and Antioxidant Activity

Unraveling the intricate connection between dietary factors and the success in long-term space missions

Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders

Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity

Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization

Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods

Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

Determination of 3-Alkyl-2-methoxypyrazines in Green Coffee: A Study To Unravel Their Role on Coffee Quality

Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials

Collaborators (9)

Roberto Moscetti

Nicolò Merendino

Maria Corradini

Natasa Poklar Ulrih

Carla Daniela Di Mattia

Cécile Rannou

Manuel Sergi

Aldo CORSETTI

Loretta Pace

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