Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Alessandra Bordon"'
Autor:
Alessandro Tel, Alessandra Bordon, Marco Sortino, Giovanni Totis, Lorenzo Fedrizzi, Elisabetta Ocello, Salvatore Sembronio, Massimo Robiony
Publikováno v:
Applied Sciences, Vol 11, Iss 24, p 11694 (2021)
The recently adopted Medical Device Regulation (MDR) has finally entered into force on 26 May 2021. As innovation and especially the advent of customized prostheses has deeply modified many surgical procedures in our discipline, it is imperative for
Externí odkaz:
https://doaj.org/article/2560e00fcd344bce87a7a75633af0346
Autor:
Giorgia Antonelli, Elena Chiarello, Gianfranco Picone, Silvia Tappi, Giulia Baldi, Mattia Di Nunzio, Eleni Mente, Stelios Karapanagiotis, Phelly Vasilaki, Massimiliano Petracci, Pietro Rocculi, Alessandra Bordoni, Francesco Capozzi
Publikováno v:
Foods, Vol 12, Iss 16, p 2991 (2023)
Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involves the use o
Externí odkaz:
https://doaj.org/article/6720f59d41c1437196ee42c669daa30e
Autor:
Sara Margherita Borgonovi, Elena Chiarello, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi, Alessandra Bordoni, Alberto Barbiroli, Alessandra Marti, Stefania Iametti, Mattia Di Nunzio
Publikováno v:
Foods, Vol 12, Iss 10, p 2047 (2023)
Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional
Externí odkaz:
https://doaj.org/article/603f9fabed4443d79a7f307e1c260e79
Autor:
Alessandra Bordoni
Publikováno v:
Nutrients, Vol 15, Iss 9, p 2204 (2023)
At present, as we face climate change and natural resource scarcity, one of the major challenges linking humans and the environment is to ensure sufficient, nutritious, safe, and affordable food for a rapidly growing world population. In a nutshell,
Externí odkaz:
https://doaj.org/article/34ef7ac4fa4f4a6abafd8fb0d8d3a544
Autor:
Mattia Di Nunzio, Cecilia Loffi, Serena Montalbano, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Tullia Tedeschi, Annamaria Buschini, Francesco Capozzi, Gianni Galaverna, Alessandra Bordoni
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 20, p 12555 (2022)
Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamin
Externí odkaz:
https://doaj.org/article/e6dd0a4511bd462d8ad38240ea8cea9b
Autor:
Carlo Mengucci, Lorenzo Nissen, Gianfranco Picone, Corinne Malpuech-Brugère, Caroline Orfila, Luigi Ricciardiello, Alessandra Bordoni, Francesco Capozzi, Andrea Gianotti
Publikováno v:
Metabolites, Vol 12, Iss 8, p 736 (2022)
The availability of omics data providing information from different layers of complex biological processes that link nutrition to human health would benefit from the development of integrated approaches combining holistically individual omics data, i
Externí odkaz:
https://doaj.org/article/8edb3d5c93044c03ae20459bd63327f7
Publikováno v:
Data in Brief, Vol 30, Iss , Pp 105558- (2020)
This paper presents data on the influence of the use of a nutrition-information app (Edo) on healthy eating. The methodology adopted included a baseline (t0) and a follow-up online questionnaire (t1). The first survey was sent to 7000 consumers who h
Externí odkaz:
https://doaj.org/article/4d2e335bf31c4e96ab91c9acd6fb63f6
Autor:
Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Clarissa Di Gregorio, Francesco Capozzi, Tullia Tedeschi, Gianni Galaverna, Alessandra Bordoni
Publikováno v:
Molecules, Vol 27, Iss 3, p 664 (2022)
Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it do
Externí odkaz:
https://doaj.org/article/a1d3ac72bf0a4af1910a04a52d7001d2
Autor:
Elena Chiarello, Mattia Di Nunzio, Gianfranco Picone, Giorgia Antonelli, Francesco Capozzi, Alessandra Bordoni
Publikováno v:
Nutrients, Vol 14, Iss 3, p 517 (2022)
Although epidemiological studies indicate a strong correlation between high sugar intake and metabolic diseases, the biological mechanisms underlying this link are still controversial. To further examine the modification and crosstalk occurring in en
Externí odkaz:
https://doaj.org/article/3b7e5a2d809d4d76b8b77bfea7668291
Autor:
Francesco Vitali, Rosario Lombardo, Damariz Rivero, Fulvio Mattivi, Pietro Franceschi, Alessandra Bordoni, Alessia Trimigno, Francesco Capozzi, Giovanni Felici, Francesco Taglino, Franco Miglietta, Nathalie De Cock, Carl Lachat, Bernard De Baets, Guy De Tré, Mariona Pinart, Katharina Nimptsch, Tobias Pischon, Jildau Bouwman, Duccio Cavalieri, the ENPADASI consortium
Publikováno v:
Genes & Nutrition, Vol 13, Iss 1, Pp 1-9 (2018)
Abstract Background The multidisciplinary nature of nutrition research is one of its main strengths. At the same time, however, it presents a major obstacle to integrate data analysis, especially for the terminological and semantic interpretations th
Externí odkaz:
https://doaj.org/article/e1d9fb1c7ced4c74b35ca1c2dba87d87