Zobrazeno 1 - 10
of 361
pro vyhledávání: '"Giovanni, Sindona"'
Publikováno v:
Molecules, Vol 27, Iss 14, p 4453 (2022)
Tandem mass spectrometry is proposed to check lipid oxidation, a free radical-mediated phenomenon which effects oxidative deterioration in polyunsaturated fatty acids. Antioxidants are used by the food industry to delay the oxidation process. This pr
Externí odkaz:
https://doaj.org/article/ecef4534ce624e5cb42b7089c3de7be9
Autor:
Antonella Leggio, Vanessa Leotta, Emilia Lucia Belsito, Maria Luisa Di Gioia, Emanuela Romio, Ilaria Santoro, Domenico Taverna, Giovanni Sindona, Angelo Liguori
Publikováno v:
Chemistry Central Journal, Vol 11, Iss 1, Pp 1-11 (2017)
Abstract This work compares the composition at different temperatures of gaseous phase of bergamot essential oil at equilibrium with the liquid phase. A new GC–MS methodology to determine quantitatively the volatile aroma compounds was developed. T
Externí odkaz:
https://doaj.org/article/c61fa4b8e3b446f597a410876760cdde
Autor:
Leonardo Di Donna, Domenico Iacopetta, Anna R. Cappello, Giselda Gallucci, Emanuela Martello, Marco Fiorillo, Vincenza Dolce, Giovanni Sindona
Publikováno v:
Journal of Functional Foods, Vol 7, Iss , Pp 558-568 (2014)
Statins are the pharmacological inhibitors of cholesterol biosynthesis, acting on key enzyme 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR). They are the most effective class of drugs used to treat cardiovascular disease, the main cause of mortality
Externí odkaz:
https://doaj.org/article/dd4a381d239c4ac2943f77778d64ba76
Publikováno v:
Molecules, Vol 24, Iss 19, p 3481 (2019)
Olive tree (Olea europaea L.) leaf, a waste by-product of the olive oil industry, is an inexpensive and abundant source of biophenols of great interest for various industrial applications in the food supplement, cosmetic, and pharmaceutical industrie
Externí odkaz:
https://doaj.org/article/c335912bd5fe459cbff0bae1b7a38c54
Publikováno v:
ChemEngineering, Vol 3, Iss 1, p 10 (2019)
The orange press liquor is a by-product of the orange juice production containing bioactive compounds recognized for their beneficial implications in human health. The recovery of these compounds offers new opportunities for the formulation of produc
Externí odkaz:
https://doaj.org/article/5f213ab813a849318bab22b698cb7218
Publikováno v:
Molecules, Vol 17, Iss 5, Pp 5795-5802 (2012)
Ptaquiloside (Pta) is a potent carcinogen present in bracken fern and in soil matrices, that can potentially leach to the aquatic environment. More recently its presence in the milk of different farm animals has been reported. Pterosin B (Ptb) and br
Externí odkaz:
https://doaj.org/article/fb851e139b37482896f7a28ed0617ead
Publikováno v:
Molecules, Vol 15, Iss 12, Pp 8734-8746 (2010)
The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have
Externí odkaz:
https://doaj.org/article/f55e9c62fc744f6e9a5174b914fecbb8
Autor:
Nikolaos Tsiakopoulos, Charilaos Damianakos, George Karigiannis Dimitrios Vahliotis, Dionissios Papaioannou, Giovanni Sindona
Publikováno v:
ARKIVOC, Vol 2002, Iss 13, Pp 79-104 (2003)
Externí odkaz:
https://doaj.org/article/c87f14d9289b4ca29d1e9ae581acee46
Autor:
Giovanna Cupone, Antonio De Nino, Renato Dalpozzo, Loredana Maiuolo, Antonio Procopio, Giovanni Sindona
Publikováno v:
ARKIVOC, Vol 2002, Iss 11, Pp 118-122 (2002)
Externí odkaz:
https://doaj.org/article/6899a075b5ba465db6038b0b48d39abc
Autor:
Carlo Siciliano, Lucia Bartella, Fabio Mazzotti, Giovanni Sindona, Anna Napoli, Leonardo Di Donna
Publikováno v:
Food Chemistry. 278:261-266
A fast method for the determination of methylxanthines in cocoa products and drugs based on PS-MS/MS under MRM condition has been developed. Analyte ions were generated by applying a high voltage on a paper substrate drenched of sample extract using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bb5a4212a34a8f8366a65a3dfb56239
https://doi.org/10.1016/j.foodchem.2018.11.072
https://doi.org/10.1016/j.foodchem.2018.11.072