Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Evelina Fasano"'
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
The complex composition of coffee aroma depends on the several factors regarding green coffee such as species and variety of the beans, origin , seeds size, colour (Toci and Farah, 2014). The most important coffee varieties are known to be Coffea ara
Externí odkaz:
https://doaj.org/article/89d932274b8142c6ad595cc57aa1ef3b
Autor:
Lucia Ottaiano, Diana Agrelli, Gelsomina Scognamiglio, Antonio Nardone, Fabiana Vanni, Daniela Esposito, Paola Adamo, Massimo Fagnano, Francesco Esposito, Teresa Cirillo, Eleonora Beccaloni, Evelina Fasano
Publikováno v:
Environmental Pollution. 243:1781-1790
Potentially toxic elements are widespread soil contaminants, whose occurrence could entail a concern for human health upon ingestion of fruit and vegetables harvested in a polluted area. This work set out to evaluate the concentrations of lead and ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1857744b63b031a09bdde1d1094eee86
https://doi.org/10.1016/j.envpol.2018.09.058
https://doi.org/10.1016/j.envpol.2018.09.058
Autor:
Teresa Cirillo, Diana Agrelli, Luigi Giuseppe Duri, Massimo Fagnano, Luigi Ruggiero, Lucia Ottaiano, Paola Adamo, Gelsomina Scognamiglio, Evelina Fasano, Ida Duro
Publikováno v:
Journal of Plant Nutrition and Soil Science. 180:705-719
The major route of potentially toxic elements (PTEs) to humans is the intake through food. They enter the food chain principally by plants uptake from the soil and, to a less extent, through foliar deposition. The soil-to-plant transfer as part of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c1e492e5e0ca1dac3123b7704a5a45a
https://doi.org/10.1002/jpln.201700050
https://doi.org/10.1002/jpln.201700050
Autor:
Teresa Cirillo, Francesco Esposito, Salvatore Velotto, Evelina Fasano, Angela De Vivo, Fabrizio Sarghini
Publikováno v:
Food chemistry. 319
Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with the time-temperature parameters during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca623301bb37c46203b32ed48f0cda9f
https://pubmed.ncbi.nlm.nih.gov/32169765
https://pubmed.ncbi.nlm.nih.gov/32169765
Autor:
Teresa Cirillo, Pasquale Gallo, Francesco Esposito, Gustavo Damiano Mita, Ilaria Di Marco Pisciottano, Gelsomina Scognamiglio, Evelina Fasano
Publikováno v:
Food additivescontaminants. Part B, Surveillance. 12(4)
A survey of BPA, BPB, BPF, BADGE and BFDGE contamination in canned beers from the Italian market is reported. An analytical method for the determination of these five bisphenols down to 0.5 ng mL-1 using UPLC with fluorescence detection was developed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcc31d7c0a8627d70314db14f5fa3763
https://pubmed.ncbi.nlm.nih.gov/31412749
https://pubmed.ncbi.nlm.nih.gov/31412749
Publikováno v:
LWT - Food Science and Technology. 64:1015-1021
The objective of this study was to evaluate the migration of monomers and plastic additives in microwave heated homemade courses and in packed liquid food. Compounds studied were 3 phthalates, 4-tert-octylphenol (OP), 4-nonylphenol (NP), bisphenol A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44e264fe65a0a49a7a07ff753ccd9afe
https://doi.org/10.1016/j.lwt.2015.06.066
https://doi.org/10.1016/j.lwt.2015.06.066
Autor:
Francesco Esposito, Evelina Fasano, Teresa Cirillo, Gelsomina Scognamiglio, Renata Cocchieri Amodio
Publikováno v:
Journal of the Science of Food and Agriculture. 96:1704-1708
BACKGROUND Smoked mozzarella is obtained through traditional smoking techniques or the use of liquid smoke. Polycyclic aromatic hydrocarbons (PAHs) may be produced during the organic matrix combustion. The aim of this study was to evaluate benzo[a]py
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b974720a1e8a4fdb841442c56a337fea
https://doi.org/10.1002/jsfa.7275
https://doi.org/10.1002/jsfa.7275
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 108
Potato crisps, corn-based extruded snacks and other savoury snacks are very popular products especially among younger generations. These products could be a potential source of acrylamide (AA), a toxic compound which could develop during frying and b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c01ca4582c9fd812d144fc90ad4ca8d5
https://pubmed.ncbi.nlm.nih.gov/28811114
https://pubmed.ncbi.nlm.nih.gov/28811114
Publikováno v:
Food Additives & Contaminants: Part A. 31:276-287
The safety of farmed rainbow trout (Oncorhynchus mykiss) is correlated with the quality of the production process. Polychlorinated biphenyls (PCBs), dioxins (polychlorinated dibenzodioxins and furans - PCDD/Fs), and heavy metals such as lead and cadm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d1c545718b81230e0896e9bdc6c7a82
https://doi.org/10.1080/19440049.2013.865279
https://doi.org/10.1080/19440049.2013.865279