Zobrazeno 1 - 10
of 107
pro vyhledávání: '"Bruno, Zanoni"'
Autor:
Carlotta Breschi, Francesca Ieri, Luca Calamai, Alessandra Miele, Silvia D’Agostino, Fabrizio Melani, Bruno Zanoni, Nadia Mulinacci, Lorenzo Cecchi
Publikováno v:
Separations, Vol 11, Iss 9, p 266 (2024)
Honey’s chemical and sensory characteristics depend on several factors, including its botanical and geographic origins. The consumers’ increasing interest in monofloral honey and honey with a clear indication of geographic origin make these types
Externí odkaz:
https://doaj.org/article/65339081c09447548b20d11d795b4345
Autor:
Carlotta Breschi, Silvia D’Agostino, Francesco Meneguzzo, Federica Zabini, Jasmine Chini, Luca Lovatti, Luca Tagliavento, Lorenzo Guerrini, Maria Bellumori, Lorenzo Cecchi, Bruno Zanoni
Publikováno v:
Molecules, Vol 29, Iss 5, p 1102 (2024)
Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using h
Externí odkaz:
https://doaj.org/article/c4cc5e04f0aa4907956db35ed847779a
Autor:
Lorenzo Cecchi, Filippo Conticelli, Bruno Zanoni, Carlotta Breschi, Maria Bellumori, Nadia Mulinacci
Publikováno v:
Molecules, Vol 29, Iss 2, p 525 (2024)
Extra virgin olive oil (EVOO) is a valuable product and is highly appreciated by consumers for its great nutritional value. However, to date, there has been a lack of uniform systems capable of ranking the nutritional value of EVOO based on its chemi
Externí odkaz:
https://doaj.org/article/1c2801db2a2b4898872fce8bcf02c429
Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments
Autor:
Carlotta, Breschi, Lorenzo, Guerrini, Alessandro, Parenti, Piernicola, Masella, Luca, Calamai, Lorenzo, Lunetti, Bruno, Zanoni
Publikováno v:
In Food Control July 2022 137
Autor:
Francesco Maioli, Luigi Sanarica, Lorenzo Cecchi, Bruno Zanoni, Nadia Mulinacci, Valentina Canuti
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1399 (2023)
Twenty oenotannins from different botanical origins were studied in model wine solution (1 g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation–Reduction potential (ORp) of the solutions at 20 °C in strict anoxic condi
Externí odkaz:
https://doaj.org/article/2d9091236e03419da17cb2c5a7bfefa4
Autor:
Monica Picchi, Paola Domizio, Matt Wilson, Josè Santos, Frederick Orrin, Bruno Zanoni, Valentina Canuti
Publikováno v:
Foods, Vol 12, Iss 11, p 2191 (2023)
Cider is a fermented drink obtained from apple juice. As a function of the used apple cultivar, cider can be classified in four different categories (dry, semi-dry, semi-sweet, sweet), distinguished by the attribute of “dryness,” which reflects t
Externí odkaz:
https://doaj.org/article/c0dac9bfd61d42ef90a35f54a749a629
Autor:
Lorenzo Cecchi, Giulia Ghizzani, Maria Bellumori, Carmen Lammi, Bruno Zanoni, Nadia Mulinacci
Publikováno v:
Molecules, Vol 28, Iss 6, p 2776 (2023)
Olives are very rich in phenolic compounds with important health-promoting properties. The profile and content of phenols in olive pulp and virgin olive oil are strongly influenced by the fruit ripening degree, but little is known concerning the evol
Externí odkaz:
https://doaj.org/article/fa40cc55a63749319d094e974d6e6609
Publikováno v:
Conjecturas. 22:872-889
Evidências recentes apontam que animais podem sofrer de transtornos mentais. Fatores como abandono, restrição da liberdade, estresse, trauma e abuso podem predispor ao aparecimento de doenças mentais nos indivíduos, tais como: depressão, transt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25c0174d61483f0cac2f3711866d9c4b
https://doi.org/10.53660/conj-1728-2h66
https://doi.org/10.53660/conj-1728-2h66
Autor:
Canuti, Francesco Maioli, Luigi Sanarica, Lorenzo Cecchi, Bruno Zanoni, Nadia Mulinacci, Valentina
Publikováno v:
Antioxidants; Volume 12; Issue 7; Pages: 1399
Twenty oenotannins from different botanical origins were studied in model wine solution (1 g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation–Reduction potential (ORp) of the solutions at 20 °C in strict anoxic condi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::a154f2d2d5df4de1edbdbd20593fe71e
Autor:
Francesco Maioli, Monica Picchi, Valentina Millarini, Paola Domizio, Gabriele Scozzafava, Bruno Zanoni, Valentina Canuti
Publikováno v:
Foods, Vol 10, Iss 8, p 1894 (2021)
The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Ch
Externí odkaz:
https://doaj.org/article/27f1c3a62c2a4f91939000ecda2790c9