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Antonino Ioppolo

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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Functional bread produced with olive mill wastewater lowers postprandial oxidative stress after red meat consumption

Number of pages: 51 Posted: 06 Jan 2026
Marcella Barbera, Annamaria Cucina, Lino Sciurba, Giuliana Garofalo, Mario Allegra, Sergio Indelicato, Antonino Ioppolo, Francesco Paolo Marra, Raimondo Gaglio, Daniela Piazzese, Giuseppe Avellone, Luisa Tesoriere, Luca Settanni and Ignazio Restivo
University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, affiliation not provided to SSRN, University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo, University of Palermo and University of Palermo
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antioxidant activity, Bread functionalization, Fermentation, Olive oil mill wastewater, Polyphenols