Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Maria Chiara Boarelli"'
Autor:
Laura Bonfili, Valentina Cecarini, Sara Berardi, Silvia Scarpona, Jan S. Suchodolski, Cinzia Nasuti, Dennis Fiorini, Maria Chiara Boarelli, Giacomo Rossi, Anna Maria Eleuteri
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-21 (2017)
Abstract Gut microbiota has a proven role in regulating multiple neuro-chemical pathways through the highly interconnected gut-brain axis. Oral bacteriotherapy thus has potential in the treatment of central nervous system-related pathologies, such as
Externí odkaz:
https://doaj.org/article/5c43f4eb347f46d58ef7a5f70dd9776e
Autor:
Deborah Pacetti, Maria Chiara Boarelli, Rita Giovannetti, Stefano Ferraro, Paolo Conti, Barbara Alfei, Giovanni Caprioli, Massimo Ricciutelli, Gianni Sagratini, Donatella Fedeli, Rosita Gabbianelli, Dennis Fiorini
Publikováno v:
Antioxidants, Vol 9, Iss 4, p 330 (2020)
Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investiga
Externí odkaz:
https://doaj.org/article/dd1ed4f91e584666b64e92f8c6dbf9d1
Publikováno v:
Food Control. 102:240-244
Olive oil is one of the main vegetable sources of squalene, substance with several interesting properties and applications. This work aims to present and validate a rapid method to quantify squalene in olive oil by gas chromatography (GC) coupled wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2702ea7d51cb8e1ebe9249e4dbd2ec70
https://doi.org/10.1016/j.foodcont.2019.03.005
https://doi.org/10.1016/j.foodcont.2019.03.005
Autor:
Gianni Sagratini, Maria Chiara Boarelli, Giovanni Caprioli, Dennis Fiorini, Massimo Ricciutelli
Publikováno v:
Food Analytical Methods. 12:1133-1139
This study aims to improve an analytical method to quantify phenolic substances in olive oil. In order to minimize time required and quantity of solvents, sample extract preparation performed for a previously developed high-performance liquid chromat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1dfe9b38f2a40ee2fbfd9ceb0b9525eb
https://doi.org/10.1007/s12161-019-01433-7
https://doi.org/10.1007/s12161-019-01433-7
Autor:
Maria Chiara Boarelli, Rosita Gabbianelli, Massimo Ricciutelli, Deborah Pacetti, Stefano Ferraro, Giovanni Caprioli, Donatella Fedeli, Rita Giovannetti, Barbara Alfei, Gianni Sagratini, Dennis Fiorini, Paolo Conti
Publikováno v:
Antioxidants
Volume 9
Issue 4
Antioxidants, Vol 9, Iss 330, p 330 (2020)
Volume 9
Issue 4
Antioxidants, Vol 9, Iss 330, p 330 (2020)
Chemical and sensory peculiarities of monovarietal extra virgin olive oils (MEVOOs) from the cultivars (cvs.) Ascolana tenera (ASC), Coroncina (COR), Mignola (MIG), Piantone di Mogliano (MOG), and Raggia (RAG) from Marche region (Italy) are investiga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11fba70a1892b4f2801f6ed757781ea4
http://europepmc.org/articles/PMC7222365
http://europepmc.org/articles/PMC7222365
Autor:
Serena Gabrielli, Maria Chiara Boarelli, Serena Scortichini, Dennis Fiorini, Mauro Castello, Enrico Marcantoni, Francesco Chiavarini
Publikováno v:
Journal of mass spectrometry : JMSREFERENCES. 55(11)
In the last decades, there is more awareness on the impact on human health of pollutants emitted during cooking processes, both from commercial and from domestic activities. In this study, a new method exploiting solid-phase microextraction and gas c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fe212fecec24c61c548bf21fa4aeffc
https://pubmed.ncbi.nlm.nih.gov/32368848
https://pubmed.ncbi.nlm.nih.gov/32368848
Publikováno v:
Food Control. 112:107136
The quality of olive oil depends, among other factors, on the quality of the olives used. Ergosterol is proposed as a marker for olives degraded by yeast or mold, since yeast as well as mold produce ergosterol, whereas olives do not. Ergosterol was d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b043b61fcce092958b2efe98888a224e
https://doi.org/10.1016/j.foodcont.2020.107136
https://doi.org/10.1016/j.foodcont.2020.107136
Publikováno v:
Journal of Chromatography B. 1143:121972
Short-chain fatty acids (SCFAs) are gut microbiota metabolites recognized for their beneficial effects on the host organism. In this study, a simple and rapid sample preparation method combined to SCFAs analysis by direct injection and gas chromatogr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f1ece60be146739e3b9790858a2e312
https://doi.org/10.1016/j.jchromb.2020.121972
https://doi.org/10.1016/j.jchromb.2020.121972
Publikováno v:
Analytical Biochemistry. 508:12-14
This study sought to develop and validate a quantitative method to analyze short chain free fatty acids (SCFAs) in rat feces by solid-phase microextraction and gas chromatography (SPME–GC) using the salt mixture ammonium sulfate and sodium dihydrog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cd38b7abd0e17e903ff0166d8a85f6c
https://doi.org/10.1016/j.ab.2016.05.023
https://doi.org/10.1016/j.ab.2016.05.023
Autor:
Maria Chiara Boarelli, Rosita Gabbianelli, Donatella Fedeli, Gianni Sagratini, Massimo Ricciutelli, Deborah Pacetti, Barbara Alfei, Paolo Conti, Dennis Fiorini, Giovanni Caprioli
Publikováno v:
Food research international (Ottawa, Ont.). 105
The aim of the study was to identify new potential chemical markers of extra virgin olive oil (EVOO) quality by using a multicomponent analysis approach. Sixty-six EVOOs were purchased from the Italian market and classified according to their price a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f047c85b5d250a0ae0bd05aea1c1c9f
https://pubmed.ncbi.nlm.nih.gov/29433259
https://pubmed.ncbi.nlm.nih.gov/29433259