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Carlo Greco

University of Palermo

Viale delle Scienze, Edificio 6

Palermo, 90128

Italy

  • University of Palermo

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Scholarly Papers (1)

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A functional food perspective on sweet bakery products: effect of Moringa oleifera leaves on fermentation, bioactivity, product quality, and sensory attributes of sourdough brioche

Number of pages: 48 Posted: 04 May 2026
Enrico Viola, Giuliana Garofalo, Graziella Serio, Carlo Greco, Marcella Barbera, Santo Orlando, Lorenza La Rosa, Massimo M. Mammano, Daniela Piazzese, Elena Franciosi, Ömer Şimşek, Luca Settanni, Raimondo Gaglio and Carla Gentile
University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, affiliation not provided to SSRN, University of Palermo, Fondazione Edmund Mach, Yildiz Technical University, University of Palermo, University of Palermo and University of Palermo
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functional baked goods, Moringa oleifera supplementation, sourdough, antioxidant activity, microbiota dynamics