Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Graziana Difonzo"'
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100507- (2024)
The dairy sector is constantly innovating in response to the critical issues connected to sustainability and healthiness and to the increasing consumer demand for products with nutritional benefits. This study aimed to develop an innovative fermented
Externí odkaz:
https://doaj.org/article/00242815f4f9473cb4a62d9d4223e089
Autor:
Heloisa Rodrigues Pessoa, Lilia Zago, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio, Danielly C. Ferraz da Costa
Publikováno v:
Molecules, Vol 29, Iss 17, p 4249 (2024)
Olive trees not only produce olives but also generate a substantial amount of waste and by-products, including leaves, pomace (the solid remains after pressing olives for oil), and wastewater from the olive oil-making process. The waste products, par
Externí odkaz:
https://doaj.org/article/9c494b09c5924f0bb9b90f9430a2b1f1
Autor:
Muhammad Bilal Sadiq, Luca Secondi, Elena Velickova, João Miguel Rocha, Laura Rossi, Ximena Schmidt Rivera, Graziana Difonzo, Monica Rosa Loizzo, Fatih Ozögul
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/b0c8504aabb344f99dfdd593c1c3cd4d
Autor:
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1521 (2023)
Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fe
Externí odkaz:
https://doaj.org/article/d66a8f9105204323a8099bf276d03056
Publikováno v:
Cells, Vol 12, Iss 13, p 1764 (2023)
The deletion of phenylalanine at position 508 (F508del) produces a misfolded CFTR protein that is retained in the ER and degraded. The lack of normal CFTR channel activity is associated with chronic infection and inflammation which are the primary ca
Externí odkaz:
https://doaj.org/article/e065606b5db847c29555e183a70b3565
Autor:
Roberta Miolla, Giovanni Ottomano Palmisano, Rocco Roma, Francesco Caponio, Graziana Difonzo, Annalisa De Boni
Publikováno v:
Foods, Vol 12, Iss 10, p 2014 (2023)
In recent years, consumers have shown considerable attention to functional foods that can provide various benefits. At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and
Externí odkaz:
https://doaj.org/article/cc5a84fee6b545d2b3294a0e49533f0b
Autor:
Marianna Ranieri, Annarita Di Mise, Mariangela Centrone, Mariagrazia D’Agostino, Stine Julie Tingskov, Maria Venneri, Tommaso Pellegrino, Graziana Difonzo, Francesco Caponio, Rikke Norregaard, Giovanna Valenti, Grazia Tamma
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Vasopressin (AVP) increases water permeability in the renal collecting duct through the regulation of aquaporin-2 (AQP2) trafficking. Several disorders, including hypertension and inappropriate antidiuretic hormone secretion (SIADH), are ass
Externí odkaz:
https://doaj.org/article/12cb165d760144b5a15b242e983724db
Publikováno v:
Molecules, Vol 28, Iss 9, p 3760 (2023)
Agronomic practices and the winemaking process lead to the production of considerable quantities of waste and by-products. These are often considered waste with negative effects on environmental sustainability. However, vine shoots and grape stalks c
Externí odkaz:
https://doaj.org/article/7512c93025394719a62bb0e070fbe6dc
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 660 (2023)
Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivit
Externí odkaz:
https://doaj.org/article/a373b1805fe54bd4a16306b38ee4bd79
Autor:
Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, Maria Calasso, Maria De Angelis, Antonella Pasqualone
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a by-produ
Externí odkaz:
https://doaj.org/article/674030c9efff4eb8bb9537ca573c2f82