Zobrazeno 1 - 10
of 244
pro vyhledávání: '"Francesco, Capozzi"'
Autor:
Carlo Mengucci, Simone Rampelli, Gianfranco Picone, Alex Lucchi, Gilberto Litta, Elena Biagi, Marco Candela, Gerardo Manfreda, Patrizia Brigidi, Francesco Capozzi, Alessandra De Cesare
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
BackgroundThe results of omic methodologies are often reported as separate datasets. In this study we applied for the first time multi-omic features clustering and pathway enrichment to clarify the biological impact of vitamin B2 supplementation on b
Externí odkaz:
https://doaj.org/article/dc6812b4579c4c32930dd3bb8fbac8a1
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:
Francesco Capozzi
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Despite the large debate about the relationship between ultra-processed foods and the prevalence of some diet-related diseases, the innovative potential of various processing technologies has been evidenced in pathways that could lead to modification
Externí odkaz:
https://doaj.org/article/da5c9e1f8f7b489e8d85c31a1d0822df
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:
Carlo Mengucci, Lorenzo Nissen, Gianfranco Picone, Corinne Malpuech-Brugère, Caroline Orfila, Luigi Ricciardiello, Alessandra Bordoni, Francesco Capozzi, Andrea Gianotti
Publikováno v:
Metabolites, Vol 12, Iss 8, p 736 (2022)
The availability of omics data providing information from different layers of complex biological processes that link nutrition to human health would benefit from the development of integrated approaches combining holistically individual omics data, i
Externí odkaz:
https://doaj.org/article/8edb3d5c93044c03ae20459bd63327f7
Autor:
Matthew E. Daly, Kai Wang, Xiaoyan Pan, Rosa L. Depau, Justin Marsh, Francesco Capozzi, Phil Johnson, Lee A. Gethings, E. N. Clare Mills
Publikováno v:
Foods, Vol 11, Iss 14, p 2000 (2022)
Understanding how food processing may modify allergen bioaccessibility and the evolution of immunologically active peptides in the gastrointestinal tract is essential if knowledge-based approaches to reducing the allergenicity of food are to be reali
Externí odkaz:
https://doaj.org/article/8095405b14e14a208909996a2b91ff6f
Autor:
Francesco Capozzi, Ninetta Saviano
Publikováno v:
Universe, Vol 8, Iss 2, p 94 (2022)
Despite being a well understood phenomenon in the context of current terrestrial experiments, neutrino flavor conversions in dense astrophysical environments probably represent one of the most challenging open problems in neutrino physics. Apart from
Externí odkaz:
https://doaj.org/article/b98368c9e14542ef948c4fac0b94bc59
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