Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Giuseppe Di Pede"'
Autor:
Rossella Dodi, Giuseppe Di Pede, Cecilia Scarpa, Valeria Deon, Margherita Dall’Asta, Francesca Scazzina
Publikováno v:
Foods, Vol 12, Iss 10, p 2064 (2023)
The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibili
Externí odkaz:
https://doaj.org/article/f0c1114785364fd0acb7917cfe307158
Autor:
Marco Spaggiari, Mia Marchini, Luca Calani, Rossella Dodi, Giuseppe Di Pede, Margherita Dall’Asta, Francesca Scazzina, Andrea Barbieri, Laura Righetti, Silvia Folloni, Roberto Ranieri, Chiara Dall’Asta, Gianni Galaverna
Publikováno v:
Foods, Vol 11, Iss 4, p 495 (2022)
Plant biodiversity preservation is one of the most important priorities of today’s agriculture. Wheat (Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversit
Externí odkaz:
https://doaj.org/article/74bc38260f2a437f954be77e1c3fc19c
Autor:
Giuseppe Di Pede, Rossella Dodi, Cecilia Scarpa, Furio Brighenti, Margherita Dall’Asta, Francesca Scazzina
Publikováno v:
Foods, Vol 10, Iss 11, p 2541 (2021)
Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI
Externí odkaz:
https://doaj.org/article/8198b5fd5b2a4ebfac868609b2c5dca1
Autor:
Giuseppe Di Pede, Letizia Bresciani, Luca Calani, Giovanna Petrangolini, Antonella Riva, Pietro Allegrini, Daniele Del Rio, Pedro Mena
Publikováno v:
Foods, Vol 9, Iss 8, p 1121 (2020)
Quercetin is one of the main dietary flavonols, but its beneficial properties in disease prevention may be limited due to its scarce bioavailability. For this purpose, delivery systems have been designed to enhance both stability and bioavailability
Externí odkaz:
https://doaj.org/article/747580028dd640a9ac311b603e950385
Autor:
Antonio Costa-Pérez, Vanesa Núñez-Gómez, Nieves Baenas, Giuseppe Di Pede, Mariem Achour, Claudine Manach, Pedro Mena, Daniele Del Rio, Cristina García-Viguera, Diego A. Moreno, Raúl Domínguez-Perles
Publikováno v:
Nutrients
Nutrients, 2023, 15 (6), pp.1424. ⟨10.3390/nu15061424⟩
Nutrients, 2023, 15 (6), pp.1424. ⟨10.3390/nu15061424⟩
International audience; In the last decade, most of the evidence on the clinical benefits of including cruciferous foods in the diet has been focused on the content of glucosinolates (GSL) and their corresponding isothiocyanates (ITC), and mercapturi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54a5c1932eac24d48984711271aa84ea
https://hal.inrae.fr/hal-04158882/document
https://hal.inrae.fr/hal-04158882/document
Autor:
Alicia Moreno-Ortega, Giuseppe Di Pede, Pedro Mena, Luca Calani, Daniele Del Rio, José Manuel Moreno-Rojas, Gema Pereira-Caro
Publikováno v:
Food & Function. 13:4432-4444
The health properties related to onion intake are attributed mainly to the presence of bioactive compounds, particularly phenolic and organosulfur compounds (OSCs). The aim of this study was to investigate, for the first time, the effect of an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09f7d2e19f371210f9e19c78a5f98cf5
https://doi.org/10.1039/d1fo04240h
https://doi.org/10.1039/d1fo04240h
Autor:
Matteo Goldoni, Marta Cossu, Francesca Scazzina, Laura Chiavaroli, Margherita Dall'Asta, Veronica Francinelli, Furio Brighenti, Giuseppe Di Pede
Publikováno v:
Nutrition, Metabolism and Cardiovascular Diseases. 31:615-625
Background and aims Post-prandial glycemic response (PPGR) depends on the intrinsic characteristic of the carbohydrate-rich foods as well as on the amount and type of other nutrients. This study aimed to explore whether the addition of condiments can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c92492add13afaefbf6006e8150b8ee8
https://doi.org/10.1016/j.numecd.2020.09.025
https://doi.org/10.1016/j.numecd.2020.09.025
Autor:
Giuseppe Di Pede, Pedro Mena, Letizia Bresciani, Tahani M. Almutairi, Daniele Del Rio, Michael N. Clifford, Alan Crozier
Publikováno v:
Molecular aspects of medicine.
Understanding the fate of ingested polyphenols is crucial in elucidating the molecular mechanisms underlying the beneficial effects of a fruit and vegetable-based diet. This review focuses on the colon microbiota-mediated transformation of the flavan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc9f112a652cb770ce803a0687c6925b
https://pubmed.ncbi.nlm.nih.gov/35931563
https://pubmed.ncbi.nlm.nih.gov/35931563
Autor:
Giuseppe Di Pede, Letizia Bresciani, Furio Brighenti, Michael N. Clifford, Alan Crozier, Daniele Del Rio, Pedro Mena
Publikováno v:
Molecular nutritionfood research. 66(21)
Scope: \ud The study evaluated the influence of flavan-3-ol structure on the production of phenolic catabolites, principally phenyl-γ-valerolactones (PVLs) and phenylvaleric acids (PVAs).\ud \ud Methods and results: \ud A set of 12 monomeric flavan-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebf6d0f58cc7674e5ecc16cbfd5779ae
https://pubmed.ncbi.nlm.nih.gov/35107868
https://pubmed.ncbi.nlm.nih.gov/35107868