Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ciro Cannavacciuolo"'
Autor:
Jessica Frigerio, Luca Campone, Marco Davide Giustra, Marco Buzzelli, Flavio Piccoli, Andrea Galimberti, Ciro Cannavacciuolo, Malika Ouled Larbi, Miriam Colombo, Gianluigi Ciocca, Massimo Labra
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e32297- (2024)
The authentication process involves all the supply chain stakeholders, and it is also adopted to verify food quality and safety. Food authentication tools are an essential part of traceability systems as they provide information on the credibility of
Externí odkaz:
https://doaj.org/article/4a57d9b50cea4ef0af3eb4675bba085f
Autor:
Ciro Cannavacciuolo, Antonietta Cerulli, Verena M. Dirsch, Elke H. Heiss, Milena Masullo, Sonia Piacente
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1542 (2023)
Currently, the interest of consumers towards functional foods as source of bioactive compounds is increasing. The sprouts of Raphanus sativus var longipinnatus (Brassicaceae) are “microgreens” popular, especially in gourmet cuisine, for their app
Externí odkaz:
https://doaj.org/article/e9b0c4454e884d3097e4296d83ac7e9b
Autor:
Ciro Cannavacciuolo, Stefania Pagliari, Chiara Maria Giustra, Sonia Carabetta, Werther Guidi Nissim, Mariateresa Russo, Paola Branduardi, Massimo Labra, Luca Campone
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 565 (2023)
The comparative chemical composition of different part of Faustrime fruits (peels, pulp, albedo, and seeds) extracted with different solvents was determined by GC-MS and UHPLC-HRMS QTof. The obtained data were also combined for their in vitro antioxi
Externí odkaz:
https://doaj.org/article/d28a0572e4a540529b8b810a3cbb2832
Autor:
Ciro Cannavacciuolo, Stefania Pagliari, Jessica Frigerio, Chiara Maria Giustra, Massimo Labra, Luca Campone
Publikováno v:
Foods, Vol 12, Iss 1, p 56 (2022)
Usual extraction processes for analyzing foods, supplements, and nutraceutical products involve massive amounts of organic solvents contributing to a negative impact on the environment and human health. In recent years, a new class of green solvents
Externí odkaz:
https://doaj.org/article/57e8cd24a16e424da1e4daf3749f29c7
Autor:
Rosaria Cozzolino, José S. Câmara, Livia Malorni, Giuseppe Amato, Ciro Cannavacciuolo, Milena Masullo, Sonia Piacente
Publikováno v:
Molecules, Vol 27, Iss 22, p 7846 (2022)
Finger lime is receiving growing attention as an ingredient of gastronomic preparations of haute cuisine for its delicious flavor and fragrance and for its appealing aspect. Volatile compounds play a crucial role in determining the organoleptic chara
Externí odkaz:
https://doaj.org/article/83d6c67f856b4d578de6701ba785a465
Autor:
Stefania Pagliari, Ciro Cannavacciuolo, Rita Celano, Sonia Carabetta, Mariateresa Russo, Massimo Labra, Luca Campone
Publikováno v:
Molecules, Vol 27, Iss 21, p 7157 (2022)
Valorisation of food by-products has recently attracted considerable attention due to the opportunities to improve the economic and environmental sustainability of the food production chain. Large quantities of non-edible parts of the artichoke plant
Externí odkaz:
https://doaj.org/article/37ef9059b6cb49e7b787ac7fb3bb69bf
Publikováno v:
Food chemistry. 388
Considering the ongoing interest in foods rich in nutrients like polyunsaturated fatty acids and bioactive polar lipids, the chemical and biological investigation of Portulaca oleracea (purslane), a herbaceous plant typically appreciated in Mediterra
Publikováno v:
Foodfunction. 11(9)
Okra is a vegetable crop very popular in tropical, subtropical, and warm temperate regions of the world for its edible fruit. Nowadays, this species can be easily found in European local markets, as a basic ingredient in many local and traditional di
Okra is a vegetable crop very popular in tropical, subtropical, and warm temperate regions of the world for its edible fruit. Nowadays, this species can be easily found in European local markets, as a basic ingredient in many local and traditional di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::804fbf6818796c7788ab5351aa770e63
http://hdl.handle.net/11386/4752514
http://hdl.handle.net/11386/4752514