Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Alessandro Guiducci"'
Autor:
Domenico Nuzzo, Pasquale Picone, Jesus Lozano Sanchez, Isabel Borras-Linares, Alessandro Guiducci, Emanuela Muscolino, Daniela Giacomazza, Tiziana Sanfilippo, Rossella Guggino, Donatella Bulone, Clelia Dispenza, Pier Luigi San Biagio, Romano Lapasin
Publikováno v:
Biology, Vol 11, Iss 3, p 416 (2022)
The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory disea
Externí odkaz:
https://doaj.org/article/98cc4f7536a24f0ab56df732747a00b4
Autor:
Domenico Nuzzo, Pasquale Picone, Jesus Lozano Sanchez, Isabel Borras-Linares, Alessandro Guiducci, Emanuela Muscolino, Pier Luigi San Biagio, Clelia Dispenza, Donatella Bulone, Daniela Giacomazza, Romano Lapasin
Publikováno v:
Applied Sciences, Vol 11, Iss 21, p 9995 (2021)
The aim of this work is the evaluation of the addition of Moringa leaf powder (MLP) in cookies in terms of antioxidant properties, dough processability and sensorial properties of the cookies. The total content of biophenols and flavonoids in MLP was
Externí odkaz:
https://doaj.org/article/46e80baccfe34d12b0932091fe07bb11
Autor:
Domenico Nuzzo, Antonino Scurria, Pasquale Picone, Alessandro Guiducci, Mario Pagliaro, Giuseppe Pantaleo, Lorenzo Albanese, Francesco Meneguzzo, Rosaria Ciriminna
Publikováno v:
ChemistrySelect 7 (2022). doi:10.1002/slct.202104247
info:cnr-pdr/source/autori:Domenico Nuzzo; Antonino Scurria; Pasquale Picone; Alessandro Guiducci; Mario Pagliaro; Pantaleo Giuseppe; Lorenzo Albanese; Francesco Meneguzzo; Rosaria Ciriminna/titolo:A Gluten-Free Biscuit Fortified with Lemon IntegroPectin/doi:10.1002%2Fslct.202104247/rivista:ChemistrySelect/anno:2022/pagina_da:/pagina_a:/intervallo_pagine:/volume:7
info:cnr-pdr/source/autori:Domenico Nuzzo; Antonino Scurria; Pasquale Picone; Alessandro Guiducci; Mario Pagliaro; Pantaleo Giuseppe; Lorenzo Albanese; Francesco Meneguzzo; Rosaria Ciriminna/titolo:A Gluten-Free Biscuit Fortified with Lemon IntegroPectin/doi:10.1002%2Fslct.202104247/rivista:ChemistrySelect/anno:2022/pagina_da:/pagina_a:/intervallo_pagine:/volume:7
We report the first outcomes of producing a gluten-free biscuit by replacing 2.5 wt% of the rice flour used in the preparation of the cookie with lemon IntegroPectin, a new citrus pectin obtained from lemon processing waste via hydrodynamic cavitatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d342792fe0350225a77f7c69ec8a02c9
https://doi.org/10.21203/rs.3.rs-752972/v1
https://doi.org/10.21203/rs.3.rs-752972/v1
Autor:
Jesús Lozano Sánchez, Romano Lapasin, Domenico Nuzzo, Pasquale Massimo Picone, Pier Luigi San Biagio, Donatella Bulone, Clelia Dispenza, Alessandro Guiducci, Isabel Borrás-Linares, E. Muscolino, Daniela Giacomazza
Publikováno v:
Digibug. Repositorio Institucional de la Universidad de Granada
Consorcio Madroño
Applied sciences 11 (2021). doi:10.3390/app11219995
info:cnr-pdr/source/autori:Nuzzo D.; Picone P.; Sanchez J.L.; Borras-Linares I.; Guiducci A.; Muscolino E.; Biagio P.L.S.; Dispenza C.; Bulone D.; Giacomazza D.; Lapasin R./titolo:Moringa oleifera leaf powder as functional additive in cookies to protect sh-sy5y cells/doi:10.3390%2Fapp11219995/rivista:Applied sciences/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:11
Applied Sciences, Vol 11, Iss 9995, p 9995 (2021)
Applied Sciences
Volume 11
Issue 21
Consorcio Madroño
Applied sciences 11 (2021). doi:10.3390/app11219995
info:cnr-pdr/source/autori:Nuzzo D.; Picone P.; Sanchez J.L.; Borras-Linares I.; Guiducci A.; Muscolino E.; Biagio P.L.S.; Dispenza C.; Bulone D.; Giacomazza D.; Lapasin R./titolo:Moringa oleifera leaf powder as functional additive in cookies to protect sh-sy5y cells/doi:10.3390%2Fapp11219995/rivista:Applied sciences/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:11
Applied Sciences, Vol 11, Iss 9995, p 9995 (2021)
Applied Sciences
Volume 11
Issue 21
The aim of this work is the evaluation of the addition of Moringa leaf powder (MLP) in cookies in terms of antioxidant properties, dough processability and sensorial properties of the cookies. The total content of biophenols and flavonoids in MLP was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c39ac8dbabb8e63adbd9ee760fb153a2