Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maria Luisa Ambrosino"'
Autor:
Raffaele Sacchi, Giandomenico Corrado, Boris Basile, Daniele Mandarello, Maria Luisa Ambrosino, Antonello Paduano, Maria Savarese, Nicola Caporaso, Maria Aponte, Alessandro Genovese
Publikováno v:
Molecules, Vol 27, Iss 22, p 8100 (2022)
‘Oliva di Gaeta’ is almost certainly the most important and well-known PDO denomination for table olives in Italy. Their production is based on a specific two-stage trade preparation called the ‘Itrana’ method. In this work, we investigated h
Externí odkaz:
https://doaj.org/article/c9c0e66ba98440229d7c7b705ed59932
Autor:
Giandomenico Corrado, Raffaele Sacchi, Antonello Paduano, Rosa Rao, Maria Luisa Ambrosino, Filomena Grasso
Publikováno v:
Food Research International. 86:121-130
Olive ( Olea europaea L.) is gaining importance worldwide primarily for the production of virgin olive oil (VOO), the main lipid source of the Mediterranean diet. We evaluated the genetic diversity of 20 traditional varieties of Southern Italy using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::708c289337704876a1583a03831a401a
https://doi.org/10.1016/j.foodres.2016.06.005
https://doi.org/10.1016/j.foodres.2016.06.005
Autor:
Antonello Paduano, Gian Andrea Squadrilli, Raffaele Sacchi, Silvana Cavella, Alessandro Genovese, Maria Luisa Ambrosino, Nicola Caporaso
This research aimed to characterise an innovative ‘gelato’ (Italian-style artisanal ice cream) made by adding extra virgin olive oil (EVOO) as a functional ingredient, in order to provide health benefits and a characteristic flavour. We report th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26854755f0c62e050306671926f1ea99
http://hdl.handle.net/11588/765589
http://hdl.handle.net/11588/765589
Autor:
Raffaele Sacchi, Nicola Caporaso, Gian Andrea Squadrilli, Antonello Paduano, Maria Luisa Ambrosino, Alessandro Genovese
Ice cream is one of the most consumed dairy products in the world, even if it is generally poor in functional ingredients such as polyphenols and vitamin E. This research aimed to improve the nutritional attributes of ice-cream using extra virgin oli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e132f552274b677ae5ed08bfdd02b686
Autor:
R. Terminiello, Raffaele Sacchi, A. Del Regno, Maria Luisa Ambrosino, Antonello Paduano, M. Savarese
Publikováno v:
Packaging Technology and Science. 21:269-277
The shelf life of extra virgin olive oil (EVOO) and sunflower oil (SO) bottled in containers with different levels of oxygen scavenger (OS) and stored at room temperature under diffuse lighting conditions for 6 months has been evaluated. Four packagi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff8010fb83f57266b62b756febdfacb5
https://doi.org/10.1002/pts.801
https://doi.org/10.1002/pts.801
Autor:
Monica Gallo, Alberto Ritieni, Dorotea Della Medaglia, Maria Luisa Ambrosino, Raffaele Sacchi, Vincenzo Fogliano, Simona Maria Monti
Publikováno v:
Journal of the Science of Food and Agriculture, 79(13), 1803-1808
Journal of the Science of Food and Agriculture 79 (1999) 13
Journal of the Science of Food and Agriculture 79 (1999) 13
The antioxidant activity of two virgin olive oils, obtained from the same olive (Olea europaea sativa) batch but processed with different hammer crushing conditions, was evaluated by measuring their protective action towards linoleic acid peroxidatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a821a0a3326617fb81673f0b2b30a95
https://doi.org/10.1002/(sici)1097-0010(199910)79:13<1803::aid-jsfa439>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199910)79:13<1803::aid-jsfa439>3.0.co