D’histoires oubliées et langues perdues. Le lexique comme outil de recherche dans l’histoire de l’alchimie et de la chimie

Autor: Leonardo Anatrini, Marco Ciardi

Publikováno v: Lingue Culture Mediazioni, Vol 6, Iss 2, Pp 33-52 (2020)

In an academic environment devoted to a progressive anglicisation of the scientific debate, how can we achieve exhaustive results – within historicophilosophical analysis – having to deal with sources written in a multiplicity of languages, inclu

Externí odkaz: https://doaj.org/article/2a5277fd945446218c844053f21fa26f

Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genus

Autor: Teresa Grande, Aymen Souid, Marco Ciardi, Clara Maria Della Croce, Stefania Frassinetti, Emilia Bramanti, Vincenzo Longo, Luisa Pozzo

Publikováno v: European Food Research and Technology. 249:1575-1587

Whole wheat is an exceptional source of phenolic compounds representing a promising phytochemical class to prevent diet-related chronic diseases thanks to its antioxidant activities. The present work reports the phenolic profile, the antioxidant capa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1fe20b434cbd4e998cc72b2763b1a9ed
https://doi.org/10.1007/s00217-023-04238-5

An investigation of the antioxidant potential and bioaccumulated minerals in Tuber borchii and Tuber maculatum mycelia obtained by submerged fermentation

Autor: Nirali Shah, Sandesh J. Marathe, Della Croce, Marco Ciardi, Vincezo Longo, Arvay Juilus, Salem Shamekh

Publikováno v: Archives of Microbiology. 204

Submerged fermentation of Tuber borchii and T. maculatum was performed to produce mycelia towards evaluating their bioactive potential and probable toxicity. Truffle mycelia had been mostly explored for biopolymers previously. Methanolic extraction y

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::450e2999707558698ccc1f6f2ad25b2e
https://doi.org/10.1007/s00203-021-02717-5

Nove : Storie di sport e fumetti, musica e scienza

Autor: Marco, Ciardi

Ci sono infinite ragioni per cui un numero può diventare speciale, spesso legate agli eventi che hanno caratterizzato la nostra vita, anche se in modo del tutto casuale. Così è stato per l'autore di questo libro e il suo numero preferito. Dal calc

Antioxidant properties and hepatoprotective effect of the edible halophyte Crithmum maritimum L. against carbon tetrachloride-induced liver injury in rats

Autor: Christian Magné, Clara Della Croce, Marco Ciardi, Pier Giovanni Gervasi, Chedly Abdelly, Vincenzo Longo, Karim Ben Hamed, Luisa Pozzo, Aymen Souid, Lucia Giorgetti

Publikováno v: European food research & technology
(2020). doi:10.1007/s00217-020-03498-9
info:cnr-pdr/source/autori:Souic, Aymen; Della Croce, Clara Maria; Pozzo, Luisa; Ciardi, Marco; Giorgetti, Lucia; Gervasi, Pier Giovanni; Abdelly, Chedly; Magne, Christian; Ben Hamed, Karim; Longo, Vincenzo/titolo:Antioxidant properties and hepatoprotective effect of the edible halophyte Crithmum maritimum L. against carbon tetrachloride-induced liver injury in rats/doi:10.1007%2Fs00217-020-03498-9/rivista:European food research & technology (Print)/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume

A number of studies have shown the importance of halophyte species as sources of natural antioxidants. Crithmum maritimum is considered an edible and medicinal plant, though in vivo studies of this plant still are necessary to elucidate its potential

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61525285117ded8786af970dd8577387
https://publications.cnr.it/doc/422846