Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Lucia Bartella"'
Autor:
Marta Mon, Rosaria Bruno, Sergio Sanz-Navarro, Cristina Negro, Jesús Ferrando-Soria, Lucia Bartella, Leonardo Di Donna, Mario Prejanò, Tiziana Marino, Antonio Leyva-Pérez, Donatella Armentano, Emilio Pardo
Publikováno v:
Nature Communications, Vol 11, Iss 1, Pp 1-9 (2020)
Elucidation of the chemical structure of natural products constitutes one of the main challenges in Natural Sciences. Here, the authors show that an amino acid-based metal–organic framework exhibits hydrolase-like catalytic activity and crystallogr
Externí odkaz:
https://doaj.org/article/0177bcbbd0ff4719a8552e4fd92f99f3
Publikováno v:
Separations, Vol 10, Iss 1, p 26 (2023)
Oleic, linoleic and linolenic acids exert several beneficial effects on human health, some of which are also certified by recent European and U.S. regulations. The goal of the presented work was to develop an innovative methodology to evaluate their
Externí odkaz:
https://doaj.org/article/3765ad6e4cef4bcca9874e2244f01217
Autor:
Lucia Bartella, Fabio Mazzotti, Ines Rosita Talarico, Giuseppina De Luca, Ilaria Santoro, Mario Prejanò, Costanza Riccioni, Tiziana Marino, Leonardo Di Donna
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 1847 (2022)
The structural characterization of a new flavonoid from bergamot fruit (Citrus bergamia Risso) carrying the 3-hydroxy-3-methyl glutaryl (HMG) ester moiety has been accomplished, and its antioxidant ability was tested from a chemical point of view. Th
Externí odkaz:
https://doaj.org/article/897b063d159c431e8e91635603b844bd
Autor:
Antonella Muto, Sarah R. Christofides, Tiziana Maria Sirangelo, Lucia Bartella, Carsten Muller, Leonardo Di Donna, Innocenzo Muzzalupo, Leonardo Bruno, Antonio Ferrante, Adriana A. C. Chiappetta, Maria Beatrice Bitonti, Hilary J. Rogers, Natasha Damiana Spadafora
Publikováno v:
Foods, Vol 11, Iss 17, p 2554 (2022)
Cold storage is used to extend peach commercial life, but can affect quality. Quality changes are assessed through the content of nutritionally relevant compounds, aroma, physical characters and/or sensorially. Here, six peach and nectarine cultivars
Externí odkaz:
https://doaj.org/article/246cada0cf2c485f878c5e4ffe59eefa
Publikováno v:
Antioxidants, Vol 10, Iss 10, p 1619 (2021)
A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO2 supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and s
Externí odkaz:
https://doaj.org/article/9e70a854252c4d97bc96ff84651094c5
Autor:
Marta Mon, Rosaria Bruno, Sergio Sanz-Navarro, Cristina Negro, Jesús Ferrando-Soria, Lucia Bartella, Leonardo Di Donna, Mario Prejanò, Tiziana Marino, Antonio Leyva-Pérez, Donatella Armentano, Emilio Pardo
Publikováno v:
Nature Communications, Vol 11, Iss 1, Pp 1-1 (2020)
An amendment to this paper has been published and can be accessed via a link at the top of the paper.
Externí odkaz:
https://doaj.org/article/ed79b4ce87b7498286e6f58d22799d2f
Autor:
Leonardo Di Donna, Rosachiara A. Salvino, Alfredo Cassano, Carmela Conidi, Giuseppina De Luca, Martina Gaglianò, Lucia Bartella
Publikováno v:
Food and Bioprocess Technology. 14:2273-2285
In the present work, Calabrian apple juices belonging to four different cultivars, Royal Gala, Pink Lady, Golden Delicious, and Fuji, were studied. One of the objectives of this work was the characterization of metabolites present in the food matrix
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a6dfd7a29e81854f2c720f58b366889
https://doi.org/10.1007/s11947-021-02718-8
https://doi.org/10.1007/s11947-021-02718-8
Autor:
Angelo Maria Giuffrè, Leonardo Di Donna, Marco Capocasale, Lucia Bartella, Andrea Caridi, Marco Poiana, Maria Gullo, Luciana De Vero, Clotilde Zappia, Silvia D’Urso
Publikováno v:
European Food Research and Technology. 246:1981-1990
Processing citrus fruits results in significant amount of wastes; however, citrus by-products still contain high amounts of polyphenolic and other bioactive value-added compounds. In addition, bergamot (Citrus bergamia) wastes contain two compounds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32511534df7e88bf05e1e4cc2cfad419
https://doi.org/10.1007/s00217-020-03549-1
https://doi.org/10.1007/s00217-020-03549-1
Autor:
Lucia Bartella, Marcos Bouza, Priscilla Rocío-Bautista, Leonardo Di Donna, Juan F. García-Reyes, Antonio Molina-Díaz
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5892da141464d5b9fc5d74db7b7078b7
https://doi.org/10.2139/ssrn.4028996
https://doi.org/10.2139/ssrn.4028996
Publikováno v:
Antioxidants, Vol 10, Iss 1619, p 1619 (2021)
Antioxidants
Volume 10
Issue 10
Antioxidants
Volume 10
Issue 10
A new original process has been set-up to obtain hydroxytyrosol-enriched food by means of CO2 supercritical fluid extraction. The process is based on the direct adsorption of hydroxytyrosol on selected foodstuff (e.g., flour, whole-wheat flour, and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e449cf25aebe185cc9e8c4ebe6fdc55
https://www.mdpi.com/2076-3921/10/10/1619
https://www.mdpi.com/2076-3921/10/10/1619