Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Katarzyna Angelika Gil"'
Publikováno v:
Foods, Vol 12, Iss 17, p 3248 (2023)
Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, o
Externí odkaz:
https://doaj.org/article/1a83c10b8aaa412d86eccc865f24be22
Autor:
Katarzyna Angelika Gil, Paulina Nowicka, Aneta Wojdyło, Gabriele Serreli, Monica Deiana, Carlo Ignazio Giovanni Tuberoso
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 805 (2023)
In this study, original smoothies obtained with strawberry tree fruit puree and apple juice enriched with Diospyros kaki fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their antioxidan
Externí odkaz:
https://doaj.org/article/609495c242c745d181467f53d3a5c469
Autor:
Katarzyna Angelika Gil, Stela Jokić, Ana-Marija Cikoš, Marija Banožić, Martina Jakovljević Kovač, Antonella Fais, Carlo Ignazio Giovanni Tuberoso
Publikováno v:
Plants, Vol 12, Iss 7, p 1461 (2023)
This study aimed to investigate the effect of four green extraction techniques (ultrasound-assisted extraction, UAE; supercritical fluid extraction, SFE; subcritical water extraction, SWE; and extraction using deep eutectic solvents, DES) on the extr
Externí odkaz:
https://doaj.org/article/def7c91981bd41f1b6edcfcb4b4e00ed
Autor:
Ylenia Spissu, Katarzyna Angelika Gil, Antonio Dore, Giulia Sanna, Giuseppe Palmieri, Andrea Sanna, Maurizio Cossu, Feten Belhadj, Boutheina Gharbi, Maria Barbara Pinna, Antonio Barberis, Carlo Ignazio Giovanni Tuberoso, Guy D’hallewin
Publikováno v:
Antioxidants, Vol 12, Iss 1, p 80 (2022)
The phenolic composition of Syrah and Chardonnay grape pomaces was studied to assess their antioxidant and prooxidant properties. Polyphenols were extracted by a "green" hydroalcoholic solvent (ethanol/water 1:1 v/v), and a detailed chemical and elec
Externí odkaz:
https://doaj.org/article/89a197ebbe6142bcab4c0f6221a007db
Autor:
Katarzyna Angelika Gil, Aneta Wojdyło, Paulina Nowicka, Paola Montoro, Carlo Ignazio Giovanni Tuberoso
Publikováno v:
Foods, Vol 12, Iss 1, p 105 (2022)
Using a multi-analytical approach, this paper aimed to investigate the effect of apple juice enrichment with Arbutus unedo and Diospyros kaki fruits, Myrtus communis berry extract, Acca sellowiana, or Crocus sativus flower by-products on both bioacti
Externí odkaz:
https://doaj.org/article/559ce54cfb464d8d8bf7f9995350bd8d
Autor:
Amel Bouzabata, Paola Montoro, Katarzyna Angelika Gil, Sonia Piacente, Fadia S. Youssef, Nawal M. Al Musayeib, Geoffrey A. Cordell, Mohamed L. Ashour, Carlo Ignazio Giovanni Tuberoso
Publikováno v:
Antioxidants, Vol 11, Iss 3, p 453 (2022)
This study aimed to assess and correlate the phenolic content and the antioxidant activity of the methanol extracts of the stems, roots, flowers, and leaves of Echinops spinosus L. from north-eastern Algeria. Qualitative analysis was performed by hig
Externí odkaz:
https://doaj.org/article/212b9052dcd148e9b326444d4d1dd6b1
Publikováno v:
Chemical and Biochemical Engineering Quarterly
Volume 35
Issue 2
Chemical and Biochemical Engineering Quarterly, Vol 35, Iss 2, Pp 105-138 (2021)
Volume 35
Issue 2
Chemical and Biochemical Engineering Quarterly, Vol 35, Iss 2, Pp 105-138 (2021)
Exploitation of agro-industrial by-products represents an important source of bioactive compounds that can be used both directly as ingredients and for the production of functional ingredients. Among these compounds, polyphenols are capable of streng
Autor:
Carlo Ignazio Giovanni Tuberoso, Carla Caddeo, Maria Letizia Manca, Igor Jerković, Zvonimir Marijanović, Katarzyna Angelika Gil
Publikováno v:
LWT. 154:112808
The aim of this study was to develop an innovative sheep cheese enriched with Thymus capitatus L. essential oil (EO) nanoincorporated into small homogeneous liposomes. The latter were prepared using two types of lecithin: one commonly used for liposo
Autor:
Katarzyna Angelika Gil, Adam Kowalczyk, Gabriele Serreli, Gilda D'Urso, Paola Montoro, Carlo Ignazio Giovanni Tuberoso
Publikováno v:
J Food Sci Technol
The research aimed to evaluate the polyphenolic composition and the antioxidant capacity of edible extracts of feijoa (Acca sellowiana (O. Berg) Burret) flowers. Phenolic compounds of whole feijoa flower (FM), feijoa petals (PM) and feijoa petals jui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc4e3c4f75a5b276cb32c27b3b87f4d7
http://hdl.handle.net/11386/4749270
http://hdl.handle.net/11386/4749270
Autor:
Carlo Ignazio Giovanni Tuberoso, Zvonimir Marijanović, Katarzyna Angelika Gil, Gabriele Serreli, Igor Jerković
Publikováno v:
Food Research International. 99:571-576
The aim of the present study is to highlight volatile and targeted non-volatile bioactive compounds in Nuragus wines, as a part of Italian DOC (Controlled Origin Designation) white wines. So far there has not been any systematic study of the chemical