Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Antonello Santini"'
Autor:
Andy Wai Kan Yeung, Nikolay T. Tzvetkov, Aneliya A. Balacheva, Maya G. Georgieva, Ren-You Gan, Artur Jozwik, Bożena Pyzel, Jarosław O. Horbańczuk, Ettore Novellino, Alessandra Durazzo, Massimo Lucarini, Emanuela Camilli, Eliana B. Souto, Atanas G. Atanasov, Antonello Santini
Publikováno v:
Frontiers in Pharmacology, Vol 11 (2020)
The current study provides a comprehensive overview and analysis of the lignan literature. Data for the current study were extracted from the electronic Web of Science Core Collection database via the search string TOPIC = (“lignan*”) and process
Externí odkaz:
https://doaj.org/article/4e30ad299761463c997f66e64ab78bfe
Autor:
Alessio Alesci, Angelo Fumia, Anthea Miller, Concetta Calabrò, Antonello Santini, Nicola Cicero, Patrizia Lo Cascio
Publikováno v:
Natural Product Research. 37:743-749
The immune system of teleosts offers many ideas to deepen the immune mechanisms and cells in general. The use of zebrafish as an experimental model is increased in recent years, thanks to its genetic and anatomical characteristics. It is known that s
Autor:
Rossella Vadalà, Vincenzo Nava, Vincenzo Lo Turco, Angela Giorgia Potortì, Rosaria Costa, Rossana Rando, Hedi Ben Mansour, Nawres Ben Amor, Asma Beltifa, Antonello Santini, Giuseppa Di Bella
Publikováno v:
Agriculture; Volume 13; Issue 5; Pages: 1096
The reclaim of less-used plant sources is a novel approach to the growing demand for healthy and eco-friendly foods, and it constitutes a sustainable alternative to replace conventional food ingredients and sources of bioactives. In this work, a phyt
Autor:
Raffaella Gianferri, Fabio Sciubba, Alessandra Durazzo, Paolo Gabrielli, Ginevra Lombardi-Boccia, Francesca Giorgi, Antonello Santini, Petra Engel, Maria Enrica Di Cocco, Maurizio Delfini, Massimo Lucarini
Publikováno v:
Foods; Volume 12; Issue 10; Pages: 1950
‘Tonda Gentile Romana’ and ‘Tonda di Giffoni’ (Corylus avellana L.) are two Italian hazelnutcultivars, recognized under the quality labels “Protected Designation of Origin” (PDO) and “ProtectedGeographical Indication” (PGI), respectiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7f4ce8ba79c99ed0f7461c4c8f2d022
https://zenodo.org/record/7948354
https://zenodo.org/record/7948354
Autor:
Grazina Juodeikiene, Karolina Trakselyte-Rupsiene, Karolina Reikertaite, Elizabet Janic Hajnal, Vadims Bartkevics, Iveta Pugajeva, Valentas Gruzauskas, Mantas Švazas, Romas Gruzauskas, Antonello Santini, João Miguel Rocha, Elena Bartkiene
Publikováno v:
Foods, Basel : MDPI, 2023, vol. 12, iss. 5, art. no. 1050, p. 1-15
Foods
Volume 12
Issue 5
Pages: 1050
Foods
Volume 12
Issue 5
Pages: 1050
Crop contamination with mycotoxins is a global problem with a negative impact on human and animal health as well as causing economical losses in food and feed chains. This study was focused on the evaluation of the effect of lactic acid bacteria (LAB
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f12a172e2eaf7e799e75ec38994da3a0
https://repository.vu.lt/VU:ELABAPDB158545374&prefLang=en_US
https://repository.vu.lt/VU:ELABAPDB158545374&prefLang=en_US
Autor:
Cristina Blanco-Llamero, Ruth M. Galindo-Camacho, Joel Fonseca, Antonello Santini, Francisco J. Señoráns, Eliana B. Souto
Publikováno v:
Foods; Volume 11; Issue 23; Pages: 3749
Microalgae are described as a new source of a wide range of bioactive compounds with health-promoting properties, such as omega-3 lipids. This biomass product is gaining attention mainly due to its potential to accumulate different compounds dependin
Autor:
Cristina Blanco-Llamero, Joel Fonseca, Alessandra Durazzo, Massimo Lucarini, Antonello Santini, Francisco J. Señoráns, Eliana B. Souto
Publikováno v:
Foods (Basel, Switzerland). 11(15)
Nutraceuticals have gained increasing attention over the last years due to their potential value as therapeutic compounds formulated from natural sources. For instance, there is a wide range of literature about the cardioprotective properties of omeg
Autor:
Elena Bartkiene, Vytaute Starkute, Ieva Jomantaite, Egle Zokaityte, Ernestas Mockus, Ernesta Tolpeznikaite, Gintare Zokaityte, Penka Petrova, Antonello Santini, João Miguel Rocha, Fatih Özogul, Dovile Klupsaite
Publikováno v:
Foods; Volume 12; Issue 8; Pages: 1690
The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) w
Autor:
Nicola Cicero, Teresa Gervasi, Alessandra Durazzo, Massimo Lucarini, Antonio Macrì, Vincenzo Nava, Filippo Giarratana, Roberta Tardugno, Rossella Vadalà, Antonello Santini
Publikováno v:
Foods; Volume 11; Issue 4; Pages: 548
Spices and aromatic herbs have always had great historical importance in human nutrition. Their use has been documented for centuries as a rich source of bioactive compounds; they have been used for their health benefits and also for flavoring or col
Autor:
Elena Bartkiene, Ernestas Mockus, Ieva Jomantaite, Egle Zokaityte, Romas Ruibys, Aldona Baltusnikiene, Antonello Santini
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2501, p 2501 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2501, p 2501 (2021)
The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparis