NMR Based Foodomics to Investigate the Digestibility of Protein-Rich Food Products

Autor: Marcolini, Elena <1986>

Nowadays, in developed countries, the excessive food intake, in conjunction with a decreased physical activity, has led to an increase in lifestyle-related diseases, such as obesity, cardiovascular diseases, type -2 diabetes, a range of cancer types

Externí odkaz: http://amsdottorato.unibo.it/7174/

NMR Based Foodomics to Investigate the Digestibility of Protein-Rich Food Products

Autor: Marcolini, Elena

Nowadays, in developed countries, the excessive food intake, in conjunction with a decreased physical activity, has led to an increase in lifestyle-related diseases, such as obesity, cardiovascular diseases, type -2 diabetes, a range of cancer types

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b969f37fcc55208084ae869b40487f63

A foodomics approach to evaluate the freshness of selected fish species in different aquaculture systems

Autor: PICONE, GIANFRANCO, CIAMPA, ALESSANDRA, LAGHI, LUCA, MARCOLINI, ELENA, NIK ZAD SANGSARI, HOMA, CAPOZZI, FRANCESCO

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4094::18833fe83e4c6dc8ea2caa1d35b4f68d
http://hdl.handle.net/11585/122167

In vitro digestion of Bresaola proteins and release of potential bioactive peptides

Autor: Maria Adalgisa Nicolai, Mattia Di Nunzio, Gianfranco Mamone, Elena Marcolini, Pasquale Ferranti, Veronica Valli, Chiara Nitride, Francesco Capozzi, Elena Babini, Alessandra Bordoni, Gianluca Picariello

Publikováno v: Food research international 63 (2014): 157–169. doi:10.1016/j.foodres.2014.02.008
info:cnr-pdr/source/autori:Ferranti, Pasquale; Nitride, Chiara; Nicolai, Maria Adalgisa; Mamone, Gianfranco; Picariello, Gianluca; Bordoni, Alessandra; Valli, Veronica; Di Nunzio, Mattia; Babini, Elena; Marcolini, Elena; Capozzi, Francesco/titolo:In vitro digestion of Bresaola proteins and release of potential bioactive peptides/doi:10.1016%2Fj.foodres.2014.02.008/rivista:Food research international/anno:2014/pagina_da:157/pagina_a:169/intervallo_pagine:157–169/volume:63

Bresaola is traditionally produced by curing and air-drying entire anatomic cuts of lean bovine hindquarters. Because of its low-fat and high-protein content, Bresaola is increasingly appreciated for the nutritional properties and has become one of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::700f714aa43107a9a7dddd55135b9b6b
https://publications.cnr.it/doc/314231