Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Antonello Santini"'
Autor:
Christine L. Luna-Finkler, Aralí da C. Gomes, Francisco C. A. de Aguiar Júnior, Ester Ribeiro, Raquel de Melo Barbosa, Patricia Severino, Antonello Santini, Eliana B. Souto
Publikováno v:
Foods, Vol 13, Iss 11, p 1622 (2024)
Bixin is the main carotenoid found in the outer portion of the seeds of Bixa orellana L., commercially known as annatto. This compound is industrially employed in pharmaceutical, cosmetic, and food formulations as a natural dye to replace chemical ad
Externí odkaz:
https://doaj.org/article/8ebad7f845d041dca3e1d75004703d7f
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, Vol 12, Iss 10, p 1950 (2023)
‘Tonda Gentile Romana’ and ‘Tonda di Giffoni’ (Corylus avellana L.) are two Italian hazelnut cultivars, recognized under the quality labels “Protected Designation of Origin” (PDO) and “Protected Geographical Indication” (PGI), respect
Externí odkaz:
https://doaj.org/article/035a6430234e431584201af8455c91c7
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, Vol 12, Iss 8, p 1690 (2023)
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
Externí odkaz:
https://doaj.org/article/6b41d7142cec441a8c89e0324300cbe7
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, Vol 12, Iss 5, p 1050 (2023)
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://doaj.org/article/a96f8f4cd3b547ce8be0aec117f9b473
Autor:
Cristina Blanco-Llamero, Ruth M. Galindo-Camacho, Joel Fonseca, Antonello Santini, Francisco J. Señoráns, Eliana B. Souto
Publikováno v:
Foods, Vol 11, Iss 23, p 3749 (2022)
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
Externí odkaz:
https://doaj.org/article/aae3b834fd1a442c9693373b71cf4481
Autor:
Cristina Blanco-Llamero, Joel Fonseca, Alessandra Durazzo, Massimo Lucarini, Antonello Santini, Francisco J. Señoráns, Eliana B. Souto
Publikováno v:
Foods, Vol 11, Iss 15, p 2318 (2022)
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
Externí odkaz:
https://doaj.org/article/ca13fdc5104149c8b03772fa3cf8b8f0
Autor:
Antonello Santini
Publikováno v:
Foods, Vol 11, Iss 11, p 1608 (2022)
This editorial is part of the Special Issue entitled “Nutraceuticals and Functional Foods: Bridging Health and Food Under a New Perspective” [...]
Externí odkaz:
https://doaj.org/article/ec5006accfc54159be6e5a45ceabebfb
Autor:
Giovanna Lo Vecchio, Nicola Cicero, Vincenzo Nava, Antonio Macrì, Claudio Gervasi, Fabiano Capparucci, Marzia Sciortino, Giuseppe Avellone, Qada Benameur, Antonello Santini, Teresa Gervasi
Publikováno v:
Foods, Vol 11, Iss 4, p 538 (2022)
This study reports a full characterization of the Sicilian sumac, Rhus coriaria L. This fruit represents a potential source of fiber (33.21 ± 1.02%) and unsaturated fatty acids, being the contents of linoleic and α-linolenic acids, 30.82 ± 1.21% a
Externí odkaz:
https://doaj.org/article/83c285f6b4d14922ad040940c75bea6b
Autor:
Nicola Cicero, Teresa Gervasi, Alessandra Durazzo, Massimo Lucarini, Antonio Macrì, Vincenzo Nava, Filippo Giarratana, Roberta Tardugno, Rossella Vadalà, Antonello Santini
Publikováno v:
Foods, Vol 11, Iss 4, p 548 (2022)
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
Externí odkaz:
https://doaj.org/article/55dd4285b97c42229990bd91bef6fc65
Autor:
Elena Bartkiene, Ieva Jomantaite, Ernestas Mockus, Romas Ruibys, Aldona Baltusnikiene, Antonello Santini, Egle Zokaityte
Publikováno v:
Foods, Vol 10, Iss 10, 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
Externí odkaz:
https://doaj.org/article/8a7a7e484847428c94e0a2719fce7b9d