Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

Autor: Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Cristina Sgherri, Mike Frank Quartacci, Marinella De Leo, Luisa Pistelli, Fabrizio Palla, Guido Flamini, Angela Zinnai

Publikováno v: Foods, Vol 10, Iss 5, p 942 (2021)

This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical a

Externí odkaz: https://doaj.org/article/2a7f8ad546634a33bb417caace4618f7

The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Autor: Chiara Sanmartin, Francesca Venturi, Cristina Sgherri, Anita Nari, Monica Macaluso, Guido Flamini, Mike Frank Quartacci, Isabella Taglieri, Gianpaolo Andrich, Angela Zinnai

Publikováno v: Heliyon, Vol 4, Iss 11, Pp e00888- (2018)

This research aimed to study the effects of packaging and storage temperature on the shelf-life of an extra virgin olive oil (EVOO) as it can occur in most points of sale. The evolution of the chemical and sensory characteristics of an EVOO, initiall

Externí odkaz: https://doaj.org/article/a8ea4da804244467bcb3deaaf87d483e

Olive Leaf Addition Increases Olive Oil Nutraceutical Properties

Autor: Imen Tarchoune, Cristina Sgherri, Jamel Eddouzi, Angela Zinnai, Mike Frank Quartacci, Mokhtar Zarrouk

Publikováno v: Molecules, Vol 24, Iss 3, p 545 (2019)

The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and leaves of the two Tunisian varieties were harvested duri

Externí odkaz: https://doaj.org/article/19d3e970ba10484291d65d00c5e10ebd

Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (Vitis vinifera L.)

Autor: Cristina Sgherri, Calogero Pinzino, MIKE FRANK QUARTACCI

Publikováno v: Plants; Volume 11; Issue 10; Pages: 1303
Plants 11 (2022): 1303-1–1303-12. doi:10.3390/plants11101303
info:cnr-pdr/source/autori:Mike Frank Quartacci, Cristina Sgherri and Calogero Pinzino/titolo:Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (Vitis vinifera L.)/doi:10.3390%2Fplants11101303/rivista:Plants/anno:2022/pagina_da:1303-1/pagina_a:1303-12/intervallo_pagine:1303-1–1303-12/volume:11

Leaf removal is a canopy management practice widely applied in viticulture to enhance the phenol composition and concentration of grapes, which then results in improved wine quality. Many studies were carried out on red berried varieties, but informa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db0432156c28b5fa7516834db97451e7

Freeze-drying duration influences the amino acid and rutin content in honeybee-collected chestnut pollen

Autor: Cristiano Nicolella, M. Bientinesi, Angelo Canale, Giovanni Benelli, Cristina Sgherri, Annamaria Ranieri, Antonella Castagna, Francesca Signorini

Publikováno v: Saudi Journal of Biological Sciences
Saudi Journal of Biological Sciences, Vol 26, Iss 2, Pp 252-255 (2019)

Honeybee-collected pollen is gaining attention as functional food for human consumption, due to antiproliferative, antiallergic, antibiotic, antidiarrheic and antioxidant activities. Among the different bioactive compounds, flavonoids from bee-collec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84e446446fd3b03b423dc1cbc07361c4
https://doi.org/10.1016/j.sjbs.2017.08.011