Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Alyssa Francavilla"'
Publikováno v:
Gels, Vol 9, Iss 8, p 648 (2023)
Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs or therapeutics. However, these systems, with their intricate structures, hold great promise for wider application in food products. Besides their classi
Externí odkaz:
https://doaj.org/article/fea5f24313264498ae80043236582039
Autor:
Maleeka Singh, Azin Sadat, Reihaneh Abdi, Louis A. Colaruotolo, Alyssa Francavilla, Katherine Petker, Pedram Nasr, Maryam Moraveji, Gyllian Cruz, Yinan Huang, Aditi Arora, Aleana Chao, Sarah Walker, Xinya Wang, Sujani Rathnayake, Subramanyam Ragupathy, Steven G. Newmaster, Robert H. Hanner, Lawrence D. Goodridge, Maria G. Corradini
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 598-602 (2021)
The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, transmission from infected customers and workers and customers through surfaces has been deemed plausible. However, limited information
Externí odkaz:
https://doaj.org/article/a32cf3cd975b4d3c9faf7f68be0d8b37
Autor:
Alyssa Francavilla, Iris J. Joye
Publikováno v:
Molecules, Vol 27, Iss 21, p 7180 (2022)
Purple and blue wheats contain anthocyanins in the outer layers of the wheat kernel, and therefore purple and blue wholemeals can be a source of anthocyanins when developing processed cereal products. However, cereal processing is anticipated to caus
Externí odkaz:
https://doaj.org/article/7461fe625cb544c28ea77d3fc3fa9540
Autor:
Sujani Rathnayake, Maleeka Singh, Pedram Nasr, Robert Hanner, Reihaneh Abdi, Xinya Wang, Lawrence Goodridge, Maryam Moraveji, Aleana Chao, Azin Sadat, Yinan Huang, Louis A. Colaruotolo, Maria G. Corradini, Sarah Walker, Gyllian Cruz, Subramanyam Ragupathy, Steven G. Newmaster, Aditi Arora, Katherine Petker, Alyssa Francavilla
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 598-602 (2021)
Current Research in Food Science
Current Research in Food Science
The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, transmission from infected customers and workers and customers through surfaces has been deemed plausible. However, limited information
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c9823c6839f7cfdfba240fbd30e54fb
http://www.sciencedirect.com/science/article/pii/S2665927121000629
http://www.sciencedirect.com/science/article/pii/S2665927121000629
Autor:
Alyssa Francavilla, Iris J. Joye
Publikováno v:
Nutrients
Nutrients, Vol 12, Iss 2922, p 2922 (2020)
Nutrients, Vol 12, Iss 2922, p 2922 (2020)
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8295804867cdd631010250c0c3000e5
https://doi.org/10.3390/nu12102922
https://doi.org/10.3390/nu12102922