Impact of Free and Microencapsulated Olive Pomace Extract on the Quality Evolution of Fresh Pasta during Storage

Mariana Miccolis; Giuseppe Natrella; Graziana Difonzo; Arianna Ressa; Maria Calasso; Matteo Spagnuolo; Antonella Pasqualone; Carla Di Mattia; Maria De Angelis; Francesco Caponio

doi:10.1007/s11947-026-04226-z

Impact of Free and Microencapsulated Olive Pomace Extract on the Quality Evolution of Fresh Pasta during Storage

Mariana Miccolis
, Giuseppe Natrella
, Graziana Difonzo
, Arianna Ressa
, Maria Calasso
, Matteo Spagnuolo
, Antonella Pasqualone
, Carla Di Mattia
, Maria De Angelis
, Francesco Caponio

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Journal	Food and Bioprocess Technology
DOIs	https://doi.org/10.1007/s11947-026-04226-z
Publication status	Published - Apr 2026

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10.1007/s11947-026-04226-z

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title = "Impact of Free and Microencapsulated Olive Pomace Extract on the Quality Evolution of Fresh Pasta during Storage",

author = "Mariana Miccolis and Giuseppe Natrella and Graziana Difonzo and Arianna Ressa and Maria Calasso and Matteo Spagnuolo and Antonella Pasqualone and Mattia, \{Carla Di\} and Angelis, \{Maria De\} and Francesco Caponio",

year = "2026",

month = apr,

doi = "10.1007/s11947-026-04226-z",

language = "English",

journal = "Food and Bioprocess Technology",

issn = "1935-5130",

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TY - JOUR

T1 - Impact of Free and Microencapsulated Olive Pomace Extract on the Quality Evolution of Fresh Pasta during Storage

AU - Miccolis, Mariana

AU - Natrella, Giuseppe

AU - Difonzo, Graziana

AU - Ressa, Arianna

AU - Calasso, Maria

AU - Spagnuolo, Matteo

AU - Pasqualone, Antonella

AU - Mattia, Carla Di

AU - Angelis, Maria De

AU - Caponio, Francesco

PY - 2026/4

Y1 - 2026/4

UR - http://dx.doi.org/10.1007/s11947-026-04226-z

U2 - 10.1007/s11947-026-04226-z

DO - 10.1007/s11947-026-04226-z

M3 - Article

SN - 1935-5130

JO - Food and Bioprocess Technology

JF - Food and Bioprocess Technology

ER -

Impact of Free and Microencapsulated Olive Pomace Extract on the Quality Evolution of Fresh Pasta during Storage

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