Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Anna Luparelli"'
Autor:
Laura Quintieri, Michela Palumbo, Ilde Ricci, Bernardo Pace, Leonardo Caputo, Angelo Adduci, Anna Luparelli, Maria Cefola, Francesco Siano, Rosaria Cozzolino
Publikováno v:
Foods, Vol 13, Iss 11, p 1596 (2024)
Citron (Citrus medica L. cv. Liscia-diamante), cultivated in the “Riviera dei Cedri” (southern Italy), is mainly utilized in the production of candied fruit and essential oils (EOs). Up to now, no information regarding the effect of storage tempe
Externí odkaz:
https://doaj.org/article/5a87ff8b07884732ad2c5edb848b2495
Publikováno v:
Foods, Vol 12, Iss 4, p 726 (2023)
Due to the growing global incidence of allergy to nuts and peanuts, the need for better protection of consumers sensitive to those products is constantly increasing. The best strategy to defend them against adverse immunological reactions still remai
Externí odkaz:
https://doaj.org/article/e509075f8f3c4ee29ffda077b3a525a7
Autor:
Anna Luparelli, Ilario Losito, Elisabetta De Angelis, Rosa Pilolli, Francesca Lambertini, Linda Monaci
Publikováno v:
Foods, Vol 11, Iss 5, p 728 (2022)
Consumption of tree nuts and peanuts has considerably increased over the last decades due to their nutritional composition and the content of beneficial compounds. On the other hand, such widespread consumption worldwide has also generated a growing
Externí odkaz:
https://doaj.org/article/b9c51aa48e2b45a99196b5d87af50ab3
Publikováno v:
Sustainable Food Science-A Comprehensive Approach ISBN: 9780128241660
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be0b367d567b549d5bd74ea380e7fd9d
https://doi.org/10.1016/b978-0-12-823960-5.00084-6
https://doi.org/10.1016/b978-0-12-823960-5.00084-6
Autor:
Elisabetta De Angelis, Danilo Di Bona, Rosa Pilolli, Roberto Loiodice, Anna Luparelli, Lucia Giliberti, Maria Pia Rossi, Luigi Macchia, Linda Monaci
Hazelnut is a widespread nut species, especially in Europe, that can be consumed raw or roasted, due to its pleasant taste and nutritional properties. Despite the renowned beneficial properties, hazelnuts contain several proteins capable of inducing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6ca0bc79481b9518deca27acd78924a