Prevention of Lipid Oxidation and Heme Iron Accessibility by Addition of Rosemary (Rosmarinus Officinalis L.) as an Ingredient in Hamburger

Autor: Lucarini, M., author¹, Delfini, M., author, D’Evoli, L., author, Salvatore, P., author, Nicoli, S., author, Gabrielli, P., author, Piccioni, F., author, Marletta, L., author, Lombardi-Boccia, G., author

Publikováno v: 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities. :693-694

POST-HARVEST QUALITY, PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY IN ORGANIC AND CONVENTIONAL KIWIFRUIT (ACTINIDIA DELICIOSA, CV. HAYWARD).

Autor: D'EVOLI, L.¹, MOSCATELLO, S.², BALDICCHI, A.³, LUCARINI, M.¹, CRUZ-CASTILLO, J. G.⁴, AGUZZI, A.¹, GABRIELLI, P.¹, PROIETTI, S.², BATTISTELLI, A.², FAMIANI, F.³, BÖHM, V.⁵, LOMBARDI-BOCCIA, G.¹ lombardiboccia@inran.it

Publikováno v: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2013, Vol. 25 Issue 3, p362-368. 7p.

Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation.

Autor: D'evoli, L.¹ (AUTHOR), Salvatore, P.¹ (AUTHOR), Lucarini, M.¹ (AUTHOR), Nicoli, S.¹ (AUTHOR), Aguzzi, A.¹ (AUTHOR), Gabrielli, P.¹ (AUTHOR), Lombardi-Boccia, G.¹ (AUTHOR) lombardiboccia@inran.it

Publikováno v: International Journal of Food Sciences & Nutrition. Nov2009 Supplement 5, Vol. 60, p38-49. 12p. 5 Charts, 2 Graphs.

post-harvest quality phytochemicals and antioxidant activity in organic and conventional kiwifruit (actinidia deliciosa, CV Hayward)

Autor: D'Evoli L, Moscatello S, Baldicchi A, Licarini M, Cruz-Castillo J G, Aguzi A, Gabrielli P, Proietti S, Battistelli A, Famiani F, Bohm V, Lombardi-Boccia G

Publikováno v: Italian Journal of Food science 25 (2013): 362–368.
info:cnr-pdr/source/autori:D'Evoli L, Moscatello S, Baldicchi A, Licarini M, Cruz-Castillo J G, Aguzi A, Gabrielli P, Proietti S, Battistelli A, Famiani F, Bohm V, Lombardi-Boccia G/titolo:post-harvest quality phytochemicals and antioxidant activity in organic and conventional kiwifruit (actinidia deliciosa, CV Hayward)/doi:/rivista:Italian Journal of Food science/anno:2013/pagina_da:362/pagina_a:368/intervallo_pagine:362–368/volume:25

The study provides original data on quality attributes and nutritional profile of organic and conventional kiwifruit grown in Italy (Lazio region). Data on macronutrients (protein, lipid, carbohydrate) total dietary fiber, minerals, trace elements, o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::472fcba3ea28a48bdea3044356ee28c3
https://publications.cnr.it/doc/279303

Il Rosmarino come fonte di sostanze antiossidanti nella conservazione refrigerata della carne

Autor: Lucarini, M., D'Evoli, L., LOMBARDI BOCCIA, G., Delfini, Maurizio, Sciubba, Fabio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3686::58c2fe173cfd00b0a3ac521af7b4ebd5
http://hdl.handle.net/11573/367026