Zobrazeno 1 - 10 of 153 pro vyhledávání: '"A. M. Paradiso"'
2
Akademický článek
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity
Autor: Graziana Difonzo, Annamaria Russo, Antonio Trani, Vito M. Paradiso, Marianna Ranieri, Antonella Pasqualone, Carmine Summo, Grazia Tamma, Roccangelo Silletti, Francesco Caponio
Publikováno v: Journal of Functional Foods, Vol 31, Iss , Pp 63-70 (2017)
Olive leaves and their extracts are associated with food preservation and health, and are used in folk medicine to treat several diseases, mainly because of their polyphenols. In this investigation polyphenols were extracted from olive leaves using g
Externí odkaz: https://doaj.org/article/187920ca404f422a904e0f738ebeb56f
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3
Akademický článek
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains
Autor: Marica Troilo, Graziana Difonzo, Vito M. Paradiso, Carmine Summo, Francesco Caponio
Publikováno v: Foods, Vol 10, Iss 2, p 342 (2021)
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based
Externí odkaz: https://doaj.org/article/7f85cedf90e143ae941695a98294ed7c
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4
Akademický článek
Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits
Autor: Massimiliano Renna, Angelo Signore, Vito M. Paradiso, Pietro Santamaria
Publikováno v: Frontiers in Plant Science, Vol 9 (2018)
Globe artichoke (Cynara cardunculus L. subsp. [L.] scolymus Hayek), summer squash (Cucurbita pepo L.) and faba bean (Vicia faba L.) are widely cultivated for their immature inflorescences, fruits and seeds, respectively. Nevertheless, in some areas o
Externí odkaz: https://doaj.org/article/c77c92fd0b1c4dff8c57449cfd2abe4d
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6
Akademický článek
Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
Autor: Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone
Publikováno v: Foods, Vol 8, Iss 4, p 115 (2019)
The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min a
Externí odkaz: https://doaj.org/article/984ac996b3124f598f1765b8bf7d5d65
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