Zobrazeno 1 - 10
of 1 287
pro vyhledávání: '"D. Resta"'
Autor:
D. Resta
Publikováno v:
Lingue e Linguaggi, Vol 8, Pp 255-260 (2013)
Externí odkaz:
https://doaj.org/article/05d3f8b185ca4195b121dcd95ee273cb
Publikováno v:
Food Chemistry. 134:113-121
Pea protein is considered to be an emerging alternative for the formulation of numerous food products, including functional foods, because of its purported hypolipidemic, anti-hypertensive and hypoglycaemic activities. The present investigation was d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d89a2214d1051d1a33e2249142c7da0c
https://doi.org/10.1016/j.foodchem.2012.02.073
https://doi.org/10.1016/j.foodchem.2012.02.073
Publikováno v:
Food Chemistry. 131:126-133
In food science there is a growing demand of methods for the absolute quantification of proteins, such as allergens or bioactive proteins, and shotgun proteomics based on mass spectrometry is a promising analytical tool in this area. This paper descr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d226f8bb667764c56b5717c0c463e55
https://doi.org/10.1016/j.foodchem.2011.08.045
https://doi.org/10.1016/j.foodchem.2011.08.045
Autor:
D. Resta, Jean Daniel Coïsson, E. Sirtori, Monica Locatelli, Giovanna Boschin, Cristiano Garino, Anna Arnoldi, Marco Arlorio
Publikováno v:
Food Chemistry. 129:1806-1812
A chemotyping and genotyping comprehensive approach may be useful for the analytical traceability of food ingredients. The interest for lupin ( Lupinus spp.) is developing owing to the high protein percentage as well as the positive technological and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6355cf05a41ee691c60d188737c435da
https://doi.org/10.1016/j.foodchem.2011.05.107
https://doi.org/10.1016/j.foodchem.2011.05.107
The Role of the Endometrial Microbiota in Endometrial Cancer: A Systematic Review of the Literature.
Autor:
Stabile, Guglielmo1 (AUTHOR) guglielmost@gmail.com, Doria, Alessandra1 (AUTHOR) a.doria3108@gmail.com, Bruno, Matteo2 (AUTHOR) brunomatteo2@gmail.com, D'Indinosante, Marco2 (AUTHOR) marco.dindinosante@gmail.com, Gallotta, Valerio2 (AUTHOR) francesco.fanfani@policlinicogemelli.it, Fanfani, Francesco2,3 (AUTHOR) giovanni.scambia@policlinicogemelli.it, Scambia, Giovanni2,3 (AUTHOR), Restaino, Stefano4 (AUTHOR) restaino.stefano@gmail.com, Vizzielli, Giuseppe5 (AUTHOR) giuseppevizzielli@yahoo.it, Carlucci, Stefania1 (AUTHOR) s.carlucci86@gmail.com, Nappi, Luigi1 (AUTHOR) luigi.nappi@unifg.it
Publikováno v:
Journal of Clinical Medicine. Dec2024, Vol. 13 Issue 23, p7135. 9p.
Autor:
Balla, Bernadett1,2 (AUTHOR) balla.bernadett@semmelweis.hu, Illés, Anett1 (AUTHOR) barkaszine.dr.illes.anett@semmelweis.hu, Tobiás, Bálint1,2 (AUTHOR) tobias.balint@semmelweis.hu, Pikó, Henriett1 (AUTHOR) piko.henriett@semmelweis.hu, Beke, Artúr3 (AUTHOR) beke.artur@semmelweis.hu, Sipos, Miklós4 (AUTHOR) sipos.miklos@semmelweis.hu, Lakatos, Péter1,2 (AUTHOR) lakatos.peter@semmelweis.hu, Kósa, János P.1,2 (AUTHOR) kosa.janos@semmelweis.hu
Publikováno v:
International Journal of Molecular Sciences. Dec2024, Vol. 25 Issue 23, p13227. 23p.
Autor:
Torres, Zaira1 (AUTHOR), Martínez-Gregorio, Sara1 (AUTHOR) sara.martinez@uv.es, Fernández, Irene1 (AUTHOR), Tomás, José M.1 (AUTHOR), Oliver, Amparo1 (AUTHOR)
Publikováno v:
Psicothema. 2024, Vol. 36 Issue 4, p341-350. 10p.
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:3657-3663
The intake of lupin-based foods could imply the exposure of consumers to quinolizidine alkaloids. The objectives of this study were to assess the genetic variation among and within 11 geographic regions of Lupinus albus ecotypes, verify the quinolizi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66050fbf3d8cba70501f0e482c1759b1
https://doi.org/10.1021/jf7037218
https://doi.org/10.1021/jf7037218
Autor:
Alessandra D’Agostina, Giovanna Boschin, D. Resta, G. Doxastakis, Dimitra Mandalou, Maria Irakli, Anna Arnoldi, E. Papalamprou, Maria Papageorgiou
Publikováno v:
Food Chemistry. 101:57-64
Spaghetti was prepared by replacing semolina with different amounts of lupin protein, in order to increase the protein content. A detailed investigation of the rheological properties of the dough and the cooking quality of pasta was performed in comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05accc14c5d01864da022bb888332184
https://doi.org/10.1016/j.foodchem.2005.12.054
https://doi.org/10.1016/j.foodchem.2005.12.054
