Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Marzia, Innocenti"'
Autor:
Maria Bellumori, Marco Pallecchi, Beatrice Zonfrillo, Luigi Lucio, Marta Menicatti, Marzia Innocenti, Nadia Mulinacci, Gianluca Bartolucci
Publikováno v:
Pharmaceuticals, Vol 16, Iss 10, p 1375 (2023)
Chlorogenic acids, the esters of caffeic and quinic acids, are the main phenolic acids detected in Acmella oleracea extracts and have gained increasing interest in recent years due to their important biological activities. Given their structural simi
Externí odkaz:
https://doaj.org/article/28d916c80e9a44019eb274a5e3c55c79
Autor:
Diletta Balli, Maria Bellumori, Alberto Masoni, Michele Moretta, Enrico Palchetti, Bruno Bertaccini, Nadia Mulinacci, Marzia Innocenti
Publikováno v:
Molecules, Vol 28, Iss 17, p 6339 (2023)
Proso millet has been proposed as an effective anti-diabetic food thanks to the combined action of polyphenols and starch. This study aimed to characterize the chemical composition of twenty-five accessions, in order to enhance this cereal as an alte
Externí odkaz:
https://doaj.org/article/7f6077977da64d22b14743f001a7f34a
Autor:
Paola Faraoni, Maria Bellumori, Lorenzo Cecchi, Beatrice Zonfrillo, Marzia Innocenti, Alessio Gnerucci, Nadia Mulinacci, Francesco Ranaldi
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1347 (2023)
The effects of the phenolic compounds of extra virgin olive oil (EVOO) on AGS cells have never been studied so far, which is the aim of this study. The profiles of the main phenolic components in EVOOs, mainly secoiridoid compounds derived from the t
Externí odkaz:
https://doaj.org/article/83ee41c4db85490eacbffee9065d4008
Autor:
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli, Marta Reggio, Diana Di Gioia, Sandra Furlanetto, Serena Orlandini, Marzia Innocenti, Nadia Mulinacci
Publikováno v:
Foods, Vol 12, Iss 4, p 748 (2023)
Millet is the sixth-highest yielding grain in the world and a staple crop for millions of people. Fermentation was applied in this study to improve the nutritional properties of pearl millet. Three microorganism combinations were tested: Saccharomyce
Externí odkaz:
https://doaj.org/article/4521b8135ba24160a624ce441bbaf255
Autor:
Agnese Spadi, Giulia Angeloni, Lorenzo Guerrini, Ferdinando Corti, Alessandro Parenti, Marzia Innocenti, Maria Bellumori, Piernicola Masella
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Coffee industry produces large amounts of residues, mainly associated with roasting and consumption. Among these residues, coffee silver skin (CSS) and spent coffee grounds (SCG) are the most generated. In recent years, CSS and SCG have been object o
Externí odkaz:
https://doaj.org/article/dcfb6727702d42a4861e4f6583196683
Autor:
Lorenzo Cecchi, Maria Bellumori, Caterina Cipriani, Alessandra Mocali, Marzia Innocenti, Nadia Mulinacci, Lisa Giovannelli
Publikováno v:
Journal of Functional Foods, Vol 40, Iss , Pp 751-759 (2018)
Pâté is a new olive mill by-product potentially suitable for human consumption. This work aimed to characterize the phenolic profile of pâté samples from four crop seasons (2013–2016) in fresh, dried and stored samples, applying HPLC-DAD-MS-TOF
Externí odkaz:
https://doaj.org/article/6a022441f08541938a794921719bc7b6
Autor:
Ranaldi, Paola Faraoni, Maria Bellumori, Lorenzo Cecchi, Beatrice Zonfrillo, Marzia Innocenti, Alessio Gnerucci, Nadia Mulinacci, Francesco
Publikováno v:
Antioxidants; Volume 12; Issue 7; Pages: 1347
The effects of the phenolic compounds of extra virgin olive oil (EVOO) on AGS cells have never been studied so far, which is the aim of this study. The profiles of the main phenolic components in EVOOs, mainly secoiridoid compounds derived from the t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::df8471f18f1fc63b93432008e699cb8f
Autor:
Maria Bellumori, Marzia Innocenti, Federica Congiu, Gabriele Cencetti, Aida Raio, Felicia Menicucci, Nadia Mulinacci, Marco Michelozzi
Publikováno v:
Molecules, Vol 26, Iss 11, p 3425 (2021)
This study investigated within-plant variability of the main bioactive compounds in rosemary (Rosmarinus officinalis L.). Volatile terpenes, including the enantiomeric distribution of monoterpenes, and phenols were analyzed in young and mature foliar
Externí odkaz:
https://doaj.org/article/9353292cfbe64f45999538c100129fc8
Autor:
Giulia Angeloni, Piernicola Masella, Lorenzo Guerrini, Agnese Spadi, Maria Bellumori, Marzia Innocenti, Alessandro Parenti
Publikováno v:
Foods, Vol 9, Iss 12, p 1825 (2020)
(1) Background: Recently, a new espresso extraction method, Caffè Firenze, has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gases (air,
Externí odkaz:
https://doaj.org/article/00044a3da8ff4ddcb981be6eae4122c7
Autor:
Giulia Angeloni, Piernicola Masella, Agnese Spadi, Lorenzo Guerrini, Ferdinando Corti, Maria Bellumori, Luca Calamai, Marzia Innocenti, Alessandro Parenti
This study examined the influence of ground coffee granulometry and particle distribution on extraction parameters. They have been investigated the physicochemical properties, and the bioactive and volatile compound content in coffee obtained by a co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ec360f271ca472eb2e71afa96842917
https://hdl.handle.net/11577/3472888
https://hdl.handle.net/11577/3472888
