Zobrazeno 1 - 10
of 253
pro vyhledávání: '"Gianni, Sagratini"'
Autor:
Mattia Acito, Agnese Santanatoglia, Cristina Fatigoni, Milena Villarini, Giovanni Caprioli, Gianni Sagratini, Iolanda Grappasonni, Massimo Moretti
Publikováno v:
Journal of Functional Foods, Vol 121, Iss , Pp 106380- (2024)
Acting as ‘antioxidants’, phenolic compounds have been shown to have a potential protective effect against a wide range of noncommunicable diseases. However, their content in plant-based products – and, in turn, their potential benefits – mig
Externí odkaz:
https://doaj.org/article/1e2a7b6ea00b4b6f918c6d4d35838661
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 8, Iss , Pp 100194- (2024)
Proteomics is a key analytical method in meat research thanks to its potential in investigating the proteins at interplay in post-mortem muscles. This study aimed to characterize for the first time the differences in early post-mortem muscle proteome
Externí odkaz:
https://doaj.org/article/72853b3bf7aa4d6d8243cb725ae66e1b
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101373- (2024)
Vitamin D, a fat-soluble steroid, has increasingly taken a central role due to its crucial role in human health. It is estimated that about 40% of worldwide population are vitamin D deficient. The fish industry produces significant quantities of wast
Externí odkaz:
https://doaj.org/article/8482dfe18c73485ab4ac2f5f6774c5ad
Autor:
Sakina Yagi, Abdullahi Ibrahim Uba, Kouadio Ibrahime Sinan, Diletta Piatti, Gianni Sagratini, Giovanni Caprioli, Sayadat M. Eltigani, Irina Lazarova, Gökhan Zengin
Publikováno v:
ACS Omega, Vol 8, Iss 45, Pp 42511-42521 (2023)
Externí odkaz:
https://doaj.org/article/9fe3dc4ab9fb4df3a7be4ee92435d01c
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100757- (2024)
In the literature, there is a paucity of methods and tools that allow the identification of biomarkers of authenticity to discriminate organic and non-organic chicken meat products. Shotgun proteomics is a powerful tool that allows the investigation
Externí odkaz:
https://doaj.org/article/ac45ac51093445d4a45fdaed40042b5d
Autor:
Tommaso Stecconi, Arianna Stramenga, Tamara Tavoloni, Simone Bacchiocchi, Martina Ciriaci, Francesco Griffoni, Paolo Palombo, Gianni Sagratini, Melania Siracusa, Arianna Piersanti
Publikováno v:
Toxics, Vol 12, Iss 3, p 196 (2024)
This study investigated the concentrations and profiles of 19 perfluoroalkyl substances (PFASs) in the muscle and liver of four freshwater species from Lake Trasimeno (Italy): Anguilla anguilla (European eel), Carassius auratus (goldfish), Perca fluv
Externí odkaz:
https://doaj.org/article/be1c2994b1484264ad65127d9c2301e1
Autor:
Diletta Piatti, Riccardo Marconi, Giovanni Caprioli, Simone Angeloni, Massimo Ricciutelli, Gokhan Zengin, Filippo Maggi, Luca Pagni, Gianni Sagratini
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13304 (2023)
This study assessed the impact of full and late flowering stages on the polyphenols and enzyme inhibitory properties of Hypericum perforatum from Poland. Recognizing the significance of phenolic compounds in disease prevention and melatonin’s emerg
Externí odkaz:
https://doaj.org/article/ec7c59439e1141849a94251a05f2ec04
Autor:
Wei Wang, Fengtao Guan, Gianni Sagratini, Jie Yan, Jiahan Xie, Zhibo Jin, Meihong Liu, Huimin Liu, Jingsheng Liu
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100491- (2023)
Ginsenoside Rd is a protopanaxadiol abundant in Panax ginseng and Panax notoginseng. It has been reported that ginsenoside Rd possesses various health benefits, such as anti-diabetic, anti-tumor and anti-inflammatory. This work explored the effects o
Externí odkaz:
https://doaj.org/article/d6090738023f42bbb6963a26635ef5b2
Autor:
Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, Lauro Fioretti, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli
Publikováno v:
Antioxidants, Vol 12, Iss 10, p 1888 (2023)
The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods.
Externí odkaz:
https://doaj.org/article/9bc052bb72834d0d9d07db10982c18dd
Autor:
Diego Romano Perinelli, Agnese Santanatoglia, Giovanni Caprioli, Giulia Bonacucina, Sauro Vittori, Filippo Maggi, Gianni Sagratini
Publikováno v:
Foods, Vol 12, Iss 18, p 3499 (2023)
The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as “giuncata” was enriched with inulin, a dietary fiber, with the aim of developing a product
Externí odkaz:
https://doaj.org/article/372456e1fd3342ea932d5c007822518c