Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Elena Chiarello"'
Autor:
Giorgia Antonelli, Elena Chiarello, Gianfranco Picone, Silvia Tappi, Giulia Baldi, Mattia Di Nunzio, Eleni Mente, Stelios Karapanagiotis, Phelly Vasilaki, Massimiliano Petracci, Pietro Rocculi, Alessandra Bordoni, Francesco Capozzi
Publikováno v:
Foods, Vol 12, Iss 16, p 2991 (2023)
Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involves the use o
Externí odkaz:
https://doaj.org/article/6720f59d41c1437196ee42c669daa30e
Autor:
Sara Margherita Borgonovi, Elena Chiarello, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi, Alessandra Bordoni, Alberto Barbiroli, Alessandra Marti, Stefania Iametti, Mattia Di Nunzio
Publikováno v:
Foods, Vol 12, Iss 10, p 2047 (2023)
Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional
Externí odkaz:
https://doaj.org/article/603f9fabed4443d79a7f307e1c260e79
Autor:
Mattia Di Nunzio, Cecilia Loffi, Serena Montalbano, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Tullia Tedeschi, Annamaria Buschini, Francesco Capozzi, Gianni Galaverna, Alessandra Bordoni
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 20, p 12555 (2022)
Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamin
Externí odkaz:
https://doaj.org/article/e6dd0a4511bd462d8ad38240ea8cea9b
Autor:
Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Clarissa Di Gregorio, Francesco Capozzi, Tullia Tedeschi, Gianni Galaverna, Alessandra Bordoni
Publikováno v:
Molecules, Vol 27, Iss 3, p 664 (2022)
Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it do
Externí odkaz:
https://doaj.org/article/a1d3ac72bf0a4af1910a04a52d7001d2
Autor:
Elena Chiarello, Mattia Di Nunzio, Gianfranco Picone, Giorgia Antonelli, Francesco Capozzi, Alessandra Bordoni
Publikováno v:
Nutrients, Vol 14, Iss 3, p 517 (2022)
Although epidemiological studies indicate a strong correlation between high sugar intake and metabolic diseases, the biological mechanisms underlying this link are still controversial. To further examine the modification and crosstalk occurring in en
Externí odkaz:
https://doaj.org/article/3b7e5a2d809d4d76b8b77bfea7668291
Autor:
Eleonora Urbinati, Mattia Di Nunzio, Gianfranco Picone, Elena Chiarello, Alessandra Bordoni, Francesco Capozzi
Publikováno v:
Foods, Vol 10, Iss 2, p 411 (2021)
The balsamic vinegar of Modena (BVM), a food specialty under the European Protected Geographical Indication system, is made from grape must blended with wine vinegar exclusively in the Italian province of Modena or Reggio Emilia. Vinegar is associate
Externí odkaz:
https://doaj.org/article/6c5c407443af4339885c8defde893e29
Autor:
Lorenzo Nissen, Flavia Casciano, Elena Chiarello, Mattia Di Nunzio, Alessandra Bordoni, Andrea Gianotti
Publikováno v:
Nutrients, Vol 13, Iss 3, p 787 (2021)
The use of olive pomace could represent an innovative and low-cost strategy to formulate healthier and value-added foods, and bakery products are good candidates for enrichment. In this work, we explored the prebiotic potential of bread enriched with
Externí odkaz:
https://doaj.org/article/d7ee426a18d84aab97d4e460050faad9
Autor:
Arianna Ricci, Jaime A. Arboleda Mejia, Andrea Versari, Elena Chiarello, Alessandra Bordoni, Giuseppina P. Parpinello
Publikováno v:
Food and Bioproducts Processing. 132:1-12
Bioactive polyphenolic compounds, recovered by nanofiltration of Cabernet Sauvignon wine lees were encapsulated with maltodextrin to obtain a spray dried micro powder with enhanced nutritional value. A Central Composite Design allowed setting up opti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6da02f5fd2cd2dc42a3af5935de5805
https://doi.org/10.1016/j.fbp.2021.12.003
https://doi.org/10.1016/j.fbp.2021.12.003
Autor:
null Flavia Casciano, null Lorenzo Nissen, null Elena Chiarello, null Mattia Di Nunzio, null Alessandra Bordoni, null Andrea Gianotti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f3b5feee8eddc2cfc8e3f376f1fb452
https://doi.org/10.1111/ijfs.16253/v2/response1
https://doi.org/10.1111/ijfs.16253/v2/response1
