141P Immune-related epigenomic and transcriptomic signatures to predict immunotherapy response in NSCLC

Autor: Gallardo-Gómez, M., Carreras-Soldevilla, A., Alonso-Álvarez, I., Quintela, M. Lázaro, Benito, C. Garcia, Rodríguez-Casanova, A., Diaz-Lagares, A., Rubio, J. Casal, Martínez-Fernández, M.

Publikováno v: In ESMO Open October 2023 8(1) Supplement 5

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Advancing Circular Economy in Olive Oil Production: Comparing Maturation Systems for Vermicompost Creation from Olive Pomace.

Autor: Angeloni, Giulia¹ (AUTHOR) giulia.angeloni@unifi.it, Spadi, Agnese¹ (AUTHOR) agnese.spadi@unifi.it, Corti, Ferdinando¹ (AUTHOR) francesco.maioli@unifi.it, Calcaprina, Marco² (AUTHOR) marco.calcaprina@lombricolturaclt.it, Carpi, Giulia² (AUTHOR) info@lombricolturaclt.it, Maioli, Francesco¹ (AUTHOR) alessandro.parenti@unifi.it, Parenti, Alessandro¹ (AUTHOR) piernicola.masella@unifi.it, Masella, Piernicola¹ (AUTHOR)

Publikováno v: Biomass (2673-8783). Dec2024, Vol. 4 Issue 4, p1178-1190. 13p.

Analytical Determination of Squalene in Extra Virgin Olive Oil and Olive Processing By-Products, and Its Valorization as an Ingredient in Functional Food—A Critical Review.

Autor: Barp, Laura¹ (AUTHOR) laura.barp@uniud.it, Miklavčič Višnjevec, Ana² (AUTHOR) ana-miklavcic@famnit.upr.si, Moret, Sabrina¹ (AUTHOR)

Publikováno v: Molecules. Nov2024, Vol. 29 Issue 21, p5201. 22p.

Bioactive Compounds and Quality of Extra Virgin Olive Oil.

Autor: Jimenez-Lopez C; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal., Carpena M; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain., Lourenço-Lopes C; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain., Gallardo-Gomez M; CINBIO, Universidade de Vigo, Department of Biochemistry, Genetics and Immunology, Campus Universitario Lagoas Marcosende, 36310 Vigo, Spain., Lorenzo JM; Meat Technology Centre Foundation, 32900 San Cibrao das Viñas, Spain., Barba FJ; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain., Prieto MA; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain., Simal-Gandara J; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Jul 28; Vol. 9 (8). Date of Electronic Publication: 2020 Jul 28.