Vito Verardo
Overview
Explore the profile of Vito Verardo including associated specialties, affiliations and a list of published articles.
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Articles
92
Citations
1225
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Recent Articles
1.
Razola-Diaz M, Sevenich R, Schluter O, Verardo V, Gomez-Caravaca A
Foods
. 2025 Feb;
14(3).
PMID: 39941961
The olive leaf is one of the main by-products from the olive oil industry. This by-product is a rich source of phenolic compounds that have been shown to possess beneficial...
2.
Delgado-Andrade C, Razola-Diaz C, Olias R, Verardo V, Gomez-Caravaca A, Marcos-Prado T, et al.
J Sci Food Agric
. 2025 Feb;
PMID: 39912412
Background: In the global socioeconomic context and the current climate change scenario, investigating the nutritional and bioactive characteristics of landraces can provide interesting profiles with technological applications and benefits for...
3.
Gil-Martinez L, Santos-Mejias A, De la Torre-Ramirez J, Banos A, Verardo V, Gomez-Caravaca A
Mar Drugs
. 2025 Jan;
23(1).
PMID: 39852542
The optimization of bioactive compound extraction from using ultrasound-assisted extraction (UAE) via sonotrode was investigated to maximize phenolic recovery and antioxidant activity while promoting a sustainable process. Optimal conditions (40%...
4.
Razola-Diaz M, De-Montijo-Prieto S, Aznar-Ramos M, Martin-Garcia B, Jimenez-Valera M, Ruiz-Bravo A, et al.
Food Res Int
. 2025 Jan;
201():115602.
PMID: 39849764
The present study explored the influence of submerged fermentation with different lactic acid bacteria (LAB) as a pre-treatment of moringa leaves before the extraction of phenolic compounds via sonotrode. The...
5.
Tabanelli G, Montanari C, Gomez-Caravaca A, Diaz-de-Cerio E, Verardo V, Zadeh F, et al.
Foods
. 2024 Oct;
13(19).
PMID: 39410129
Fermented nut-based products, obtained after soaking and fermentation, are gaining increasing interest as animal food substitutes because of ethical, environmental and health reasons. In these products, Lactic Acid Bacteria (LAB)...
6.
Lopez-Bascon M, Moscoso-Ruiz I, Quirantes-Pine R, Del Pino-Garcia R, Lopez-Gamez G, Justicia-Rueda A, et al.
Int J Mol Sci
. 2024 May;
25(9).
PMID: 38732097
The olive oil sector is a fundamental food in the Mediterranean diet. It has been demonstrated that the consumption of extra virgin olive oil (EVOO) with a high content of...
7.
Razola-Diaz M, De Montijo-Prieto S, Guerra-Hernandez E, Jimenez-Valera M, Ruiz-Bravo A, Gomez-Caravaca A, et al.
Foods
. 2024 Apr;
13(8).
PMID: 38672885
Orange processing generates peel by-products rich in phenolic compounds, particularly flavanones like hesperidin and narirutin, offering potential health benefits. Utilizing these by-products is of significant interest in supporting Spain's circular...
8.
Moreno-Trujillo T, Perez E, Verardo V, Garcia-Villanova B, Guerra-Hernandez E
Foods
. 2024 Mar;
13(6).
PMID: 38540818
The present study was conducted to determine and analyse the content of furosine, acrylamide and furan in fermented cocoa beans from the Chuao ("criollo variety") and Barlovento ("trinitario variety") regions...
9.
Lopez-Gamez G, Del Pino-Garcia R, Lopez-Bascon M, Verardo V
Foods
. 2024 Feb;
13(4).
PMID: 38397571
Huge amounts of vegetable wastes are generated by the food industry. Their bioconversion into valuable products (e.g., insect flours or biofertilizer) through insect farming is a promising solution to reduce...
10.
Lopez-Gamez G, Del Pino-Garcia R, Lopez-Bascon M, Verardo V
Food Res Int
. 2024 Feb;
178:113985.
PMID: 38309922
In recent years, there has been a growing interest in using insects as a sustainable resource for biorefinery processes. This emerging field aims to convert insect biomass into valuable products...