Authors

• Rosario Mare (ORCID: https://orcid.org/0000-0003-0881-4036)
• Patrizia Doldo (ORCID: https://orcid.org/0000-0002-6242-375X)
• Tiziana Montalcini (ORCID: https://orcid.org/0000-0001-7048-5830)
• Angela Mirarchi (ORCID: https://orcid.org/0000-0002-5006-9933)
• Angelo Galluccio (ORCID: https://orcid.org/0009-0003-7148-2174)
• Miriam Frosina
• Yvelise Ferro (ORCID: https://orcid.org/0000-0001-7503-6188)
• Elisa Mazza (ORCID: https://orcid.org/0000-0003-3198-7090)
• Luca Tirinato (ORCID: https://orcid.org/0000-0001-9826-2129)
• Samantha Maurotti (ORCID: https://orcid.org/0000-0001-7644-1337)
• Nicola d’Avanzo (ORCID: https://orcid.org/0000-0001-6945-6653)
• Arturo Pujia
• Francesca Rita Noto (ORCID: https://orcid.org/0009-0007-9293-1433)
• Carmen Colaci
• Simona Greco

Institutions

• Magna Graecia University (IT)

Publication Details

Journal

European Journal of Nutrition

Published

2025-12-19

DOI

https://doi.org/10.1007/s00394-025-03859-8

Primary Topic

Food composition and properties

Type

article

Field-Weighted Citation Impact

0.00