Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Amélia M. Delgado"'
Autor:
Monica Laureati, Annalisa De Boni, Anna Saba, Elsa Lamy, Fabio Minervini, Amélia M. Delgado, Fiorella Sinesio
Publikováno v:
Foods, Vol 13, Iss 10, p 1534 (2024)
This review article aims to provide an up-to-date overview of the main determinants of consumers’ acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product’s intrinsic properties (sensory characteristics) and indivi
Externí odkaz:
https://doaj.org/article/90219f2c92a34fcca46d9a0746869b80
Autor:
Vitor C. Barros, Amélia M. Delgado
Publikováno v:
Encyclopedia, Vol 2, Iss 2, Pp 761-777 (2022)
The Mediterranean diet is a dietary pattern and associated lifestyle that adopts mainly plant foods. The Mediterranean diet (MD) has been acknowledged by the United Nations Educational, Scientific and Cultural Organization (UNESCO) as an intangible c
Externí odkaz:
https://doaj.org/article/669bf4e1e4c94d9a9926d24a02b7fe3e
Publikováno v:
Foods, Vol 12, Iss 19, p 3712 (2023)
Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table ol
Externí odkaz:
https://doaj.org/article/9eac163aec704b4dae84776ace7166e0
Autor:
Alessandra Durazzo, Amirhossein Nazhand, Massimo Lucarini, Amélia M. Delgado, Maryna De Wit, Kar Lin Nyam, Antonello Santini, Mohamed Fawzy Ramadan
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Tocols are present in various foods, mostly in fruits and in plant seeds. Edible oils are the most important natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Tocopherols and tocotrienols are considered beneficial
Externí odkaz:
https://doaj.org/article/a7133a9d8e694f64b5aa11ffda6e18a9
Autor:
Laureati, Monica, De Boni, Annalisa, Saba, Anna, Lamy, Elsa, Minervini, Fabio, Delgado, Amélia M., Sinesio, Fiorella
Publikováno v:
Foods; May2024, Vol. 13 Issue 10, p1534, 23p
Autor:
Barros, Vitor C.1,2 (AUTHOR) vitor.barros@iniav.pt, Delgado, Amélia M.3 (AUTHOR) amdelgado@ualg.pt
Publikováno v:
Encyclopedia. Jun2022, Vol. 2 Issue 2, p761-777. 17p.
Publikováno v:
Foods; Oct2023, Vol. 12 Issue 19, p3712, 30p
Autor:
Durazzo, Alessandra1 (AUTHOR), Nazhand, Amirhossein2 (AUTHOR), Lucarini, Massimo1 (AUTHOR), Delgado, Amélia M.3 (AUTHOR), De Wit, Maryna4 (AUTHOR), Nyam, Kar Lin5 (AUTHOR), Santini, Antonello6 (AUTHOR), Fawzy Ramadan, Mohamed7,8 (AUTHOR)
Publikováno v:
Journal of Food Quality. 2/12/2021, p1-7. 7p.
Autor:
Mohamed Fawzy Ramadan
Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemic
