Fermented blend from sunflower seed press-cake and bovine sweet whey: Protein breakdown during in vitro gastrointestinal digestion.

Autor: Mendo S; Department of Biomedical, Surgical and Dental Sciences, One Health Unit, Università degli Studi di Milano, Milan, Italy., Costa ID; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy., Cattaneo S; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy., Masotti F; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy., Stuknytė M; Unitech COSPECT - COmprehensive Substances characterization via advanced sPECTtroscopy, Università degli Studi di Milano, Milan, Italy., Noni I; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy., Foschino R; Department of Biomedical, Surgical and Dental Sciences, One Health Unit, Università degli Studi di Milano, Milan, Italy.

Publikováno v: Food chemistry: X [Food Chem X] 2024 Aug 15; Vol. 23, pp. 101745. Date of Electronic Publication: 2024 Aug 15 (Print Publication: 2024).

Il contributo dei batteri lattici per la presenza di melatonina nel vino rosso

Autor: Fracassetti D., Vigentini I., Faro A.F.F.L., Foschino R., Tirelli A., Orioli M., Iriti M.

Publikováno v: BIO Web of Conferences, Vol 12, p 04006 (2019)

La melatonina (MEL) è un'indolammina implicata nella regolazione dei cicli circadiani e che possiede attività antiossidante. La presenza di MEL è stata dimostrata nelle piante e negli alimenti con particolare attenzione agli alimenti e bevande fer

Externí odkaz: https://doaj.org/article/6247c9e50ff64de897f0891db44e73f5

Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey.

Autor: Raak N; Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark.; CiFOOD Centre for Innovative Food Research, Aarhus University, 8200 Aarhus N, Denmark., Mangieri N; Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark.; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy., Foschino R; Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20133 Milan, Italy., Corredig M; Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark.; CiFOOD Centre for Innovative Food Research, Aarhus University, 8200 Aarhus N, Denmark.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Nov 12; Vol. 12 (22). Date of Electronic Publication: 2023 Nov 12.

A phenomenological model to infer the microbial growth: A case study for psychrotrophic pathogenic bacteria.

Autor: Schiraldi A; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli studi di Milano, Milan, Italy., Foschino R; Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli studi di Milano, Milan, Italy.

Publikováno v: Journal of applied microbiology [J Appl Microbiol] 2022 Jan; Vol. 132 (1), pp. 642-653. Date of Electronic Publication: 2021 Jul 26.

Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint.

Autor: Tronchoni J; Faculty of Health Sciences, Valencian International University, 46002 Valencia, Spain., Setati ME; South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch 7602, South Africa., Fracassetti D; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy., Valdetara F; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy., Maghradze D; Faculty of Viticulture and Winemaking, Caucasus International University, 0141 Tbilisi, Georgia., Foschino R; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy.; Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20122 Milan, Italy., Curiel JA; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, 28040 Madrid, Spain., Morales P; Instituto de Ciencias de la Vid y del Vino, CSIC, Gobierno de la Rioja, Universidad de La Rioja, 26006 Logroño, Spain., Gonzalez R; Instituto de Ciencias de la Vid y del Vino, CSIC, Gobierno de la Rioja, Universidad de La Rioja, 26006 Logroño, Spain., Vigentini I; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy.; Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20122 Milan, Italy., Bauer FF; South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch 7602, South Africa.

Publikováno v: Journal of fungi (Basel, Switzerland) [J Fungi (Basel)] 2022 Sep 29; Vol. 8 (10). Date of Electronic Publication: 2022 Sep 29.