Silvia Urciuoli
Via U. Schiff 6, Sesto Fiorentino
Florence, 50019, Italy
Florence, 50019, Italy
Last Updated: 09/26/2026
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Found 27 publications
In Vitro Efficacy of Thymbra capitata (L.) Cav. Essential Oil Against Olive Phytopathogenic Fungi.
Journal: Microorganisms
Published: April 15, 2025
The Possible Role of Plant-Based Bars Consumption in CKD Geriatric Patients.
Journal: Pharmaceuticals (Basel, Switzerland)
Published: October 31, 2024
Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage.
Journal: Food chemistry
Published: August 26, 2024
Saffron (Crocus sativus L.) and Its By-Products: Healthy Effects in Internal Medicine.
Journal: Nutrients
Published: June 21, 2024
Polyphenol-Rich Extracts from Agroindustrial Waste and Byproducts: Results and Perspectives According to the Green Chemistry and Circular Economy.
Journal: Journal of agricultural and food chemistry
Published: June 03, 2024
Changes in Faecal Microbiota Profile and Plasma Biomarkers following the Administration of an Antioxidant Oleuropein-Rich Leaf Extract in a Rat Model Mimicking Colorectal Cancer.
Journal: Antioxidants (Basel, Switzerland)
Published: April 25, 2024
Biological Activities of Molecules Derived from Olea europaea L. Tested In Vitro.
Journal: Life (Basel, Switzerland)
Published: August 24, 2023
Nanoformulations with exopolysaccharides from cyanobacteria: enhancing the efficacy of bioactive molecules in the Mediterranean fruit fly control.
Journal: Environmental science and pollution research international
Published: March 16, 2023
Up-Cycling of Olea europaea L. Ancient Cultivars Side Products: Study of a Combined Cosmetic-Food Supplement Treatment Based on Leaves and Olive Mill Wastewater Extracts.
Journal: Life (Basel, Switzerland)
Published: February 06, 2023
Extra Virgin Olive Oil and Cardiovascular Protection in Chronic Kidney Disease.
Journal: Nutrients
Published: August 30, 2022
Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion.
Journal: Food chemistry
Published: August 04, 2022
Last Updated: 09/26/2026