Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by 'Sun Black' Tomato Line

Autor: Federica Blando, Helge Berland, Gabriele Maiorano, Miriana Durante, Andrea Mazzucato, Maurizio E. Picarella, Isabella Nicoletti, Carmela Gerardi, Giovanni Mita, Øyvind M. Andersen

Publikováno v: Frontiers in Nutrition, Vol 6 (2019)

Tomato (Solanum lycopersicum L.) is one of the most cultivated vegetable in the world and it represents a large source of bioactive compounds, including carotenoids and polyphenols (phenolic acids and flavonoids). However, the concentration of flavon

Externí odkaz: https://doaj.org/article/3463e8cb17764dbb827cfd18e1511fcd

Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

Autor: Danilo Corradini, Laura Gazza, Isabella Nicoletti, Federica Taddei, Roberto Ciccoritti, Daniela Martini, Maria Grazia D'Egidio

Publikováno v: Food chemistry 225 (2017): 77–86. doi:10.1016/j.foodchem.2017.01.005
info:cnr-pdr/source/autori:Ciccoritti, R. (a); Taddei, F. (a); Nicoletti, I. (b); Gazza, L. (a); Corradini, D. (b); D'Egidio, M. G. (a); Martini, D. (a)/titolo:Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential/doi:10.1016%2Fj.foodchem.2017.01.005/rivista:Food chemistry/anno:2017/pagina_da:77/pagina_a:86/intervallo_pagine:77–86/volume:225

The quality of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total antioxidant capacity, occurrence of nutritional and bioactive compounds, and sensory prop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfd69a5f0def423bb15f0b6bd1f1e9de
https://doi.org/10.1016/j.foodchem.2017.01.005

Identification and quantification of the major phenolic compounds occurring in the main solid wastes and by-products of the extra virgin olive oil production chain

Autor: Danilo Corradini, Isabella Nicoletti

Publikováno v: 25th International Symposium on Separation Science, ?ód? (Poland), Settembre 15-18, 2019
info:cnr-pdr/source/autori:Danilo Corradini, Isabella Nicoletti/congresso_nome:25th International Symposium on Separation Science/congresso_luogo:?ód? (Poland)/congresso_data:Settembre 15-18, 2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine

After the processing of olives for the extra virgin olive oil extraction, less than 1-2% of the phenolic compounds (PCs) are found in EVOO, whereas the majority of them are lost either in the pomace or in the olive mill waste water (OMWW). Significan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::f4000181f2cfd30832a4c44686e0baba
https://publications.cnr.it/doc/416809

High performance separation techniques for identification, characterization and quantification of plant secondary metabolites with health-promoting properties

Autor: Danilo Corradini, Isabella Nicoletti

Publikováno v: 30th International Symposium on the Chemistry of Natural Products, pp. 076, Athens, 11/25/2018, 11/29/2018
info:cnr-pdr/source/autori:Danilo Corradini, Isabella Nicoletti/congresso_nome:30th International Symposium on the Chemistry of Natural Products/congresso_luogo:Athens/congresso_data:11%2F25%2F2018, 11%2F29%2F2018/anno:2018/pagina_da:/pagina_a:076/intervallo_pagine:076

The wide range of bioactive compounds produced in plants by the secondary metabolism comprise food ingredients having disease prevention and health-promoting properties, in addition to give specific sensorial characteristics to the aliment. The ident

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::6c36a9c55bd2db15ba61d98a792dc7ad
https://publications.cnr.it/doc/397148

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content

Autor: Isabella Nicoletti, Daniela Martini, Federica Taddei, Maria Grazia D'Egidio, Francesca Nocente, Roberto Ciccoritti, Danilo Corradini

Publikováno v: International journal of food sciences and nutrition 69 (2018): 24–32. doi:10.1080/09637486.2017.1336751
info:cnr-pdr/source/autori:Martini D. (a); Ciccoritti, R. (a); Nicoletti, I. (b); Nocente, F. (a); Corradini, D. (b); D'Egidio, M. G. (a); Taddei, F. (a)/titolo:From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content/doi:10.1080%2F09637486.2017.1336751/rivista:International journal of food sciences and nutrition/anno:2018/pagina_da:24/pagina_a:32/intervallo_pagine:24–32/volume:69

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant ca

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59ad0bf2791c282dc3d6d2b1a9c20e80
https://publications.cnr.it/doc/447639