Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Elena Arena"'
Autor:
Luca Soraci, Antonio de Vincentis, Filippo Aucella, Paolo Fabbietti, Andrea Corsonello, Elena Arena, Francesco Aucella, Giuseppe Gatta, Raffaele Antonelli Incalzi
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract Anemia is a common but often underdiagnosed and undertreated geriatric syndrome in hospitalized older patients. In this retrospective multicenter study, we aimed at characterizing the prevalence, risk factors, diagnostic and treatment approa
Externí odkaz:
https://doaj.org/article/c212cb0205d14075a61482d21c9f1fc5
Autor:
Selina Brighina, Luana Pulvirenti, Laura Siracusa, Elena Arena, Maria Veronica Faulisi, Cristina Restuccia
Publikováno v:
Foods, Vol 13, Iss 21, p 3492 (2024)
Tomato processing generates a by-product known as tomato pomace (TP), which contains chemically diverse valuable components such as lycopene, phenols, dietary fibre, proteins, and oil. The aim of this study was to characterize bioactive compounds in
Externí odkaz:
https://doaj.org/article/2d120feea8ab4edb863074ee7c16a744
Publikováno v:
Foods, Vol 11, Iss 24, p 4066 (2022)
Baking goods are an essential part of the diet worldwide and are consumed daily, so they represent ideal foods for vehicle health- and unhealth-promoting substances. This work aimed to study the influence of sugars and baking conditions of cookies on
Externí odkaz:
https://doaj.org/article/d717924d6a274587b468f900ec41f724
Autor:
Fabrizio Cincotta, Selina Brighina, Concetta Condurso, Elena Arena, Antonella Verzera, Biagio Fallico
Publikováno v:
Foods, Vol 10, Iss 9, p 2101 (2021)
In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For th
Externí odkaz:
https://doaj.org/article/0383316b6eb7431ea5ce10e9a38bf741
Publikováno v:
Foods, Vol 10, Iss 8, p 1881 (2021)
The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under di
Externí odkaz:
https://doaj.org/article/6694ec20ba374bc19768d059a313e851
Autor:
Alfio Spina, Selina Brighina, Serena Muccilli, Agata Mazzaglia, Simona Fabroni, Biagio Fallico, Paolo Rapisarda, Elena Arena
Publikováno v:
Frontiers in Nutrition, Vol 6 (2019)
The aim of this work was to evaluate the effect of the addition of citrus fibers, from blood orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fiber were packaged under a modified atmosphere (MAP) and stored at 25
Externí odkaz:
https://doaj.org/article/6f64c8efc7ee4599a7adbd928dcf7830
Autor:
Miriam Distefano, Elena Arena, Rosario Paolo Mauro, Selina Brighina, Cherubino Leonardi, Biagio Fallico, Francesco Giuffrida
Publikováno v:
Foods, Vol 9, Iss 12, p 1729 (2020)
The experiment addressed the effects of two storage temperatures, namely 10 (T10) and 20 °C (T20), on main quality and functional traits of three cherry tomato cultivars (‘Eletta’, ‘Sugarland’ and ‘Ottymo’), after 0 (S0), 7 (S7) and 14 (
Externí odkaz:
https://doaj.org/article/8ca217ee765b45f3b6a2fe65c06ecfe9
Autor:
Elena Arena, Agata Mazzaglia, Roberta Selvaggi, Biagio Pecorino, Biagio Fallico, Mattia Serranò, Gioacchino Pappalardo
Publikováno v:
Applied System Innovation, Vol 3, Iss 3, p 38 (2020)
While admitting that neophobia and sociocultural factors negatively affect consumers’ propensity to consume insect-based foods, other aspects related to food values that consumers attach to these foods could have an influence on consuming decision.
Externí odkaz:
https://doaj.org/article/e5f744e4e2be426c8b1c4b06f1dc447c
Publikováno v:
Foods, Vol 9, Iss 9, p 1189 (2020)
The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its c
Externí odkaz:
https://doaj.org/article/b84b00304cd74631857ebb28a8f3ad10
Autor:
Elena Arena, Serena Muccilli, Agata Mazzaglia, Virgilio Giannone, Selina Brighina, Paolo Rapisarda, Biagio Fallico, Maria Allegra, Alfio Spina
Publikováno v:
Foods, Vol 9, Iss 6, p 752 (2020)
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in
Externí odkaz:
https://doaj.org/article/37a6c58f165f47c8a7c1014866d1d7bb