Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Massimo, Marcone"'
Autor:
Brenda Zai, Vanessa Comacho-Martinez, Mahdiyeh Hasani, Lara Jane Warriner, Tatiana Koutchma, Kevin Keener, Massimo Marcone, Keith Warriner
Publikováno v:
Journal of Food Protection, Vol 86, Iss 12, Pp 100189- (2023)
Eggs represent a significant vehicle for Salmonella Enteritidis with the pathogen being transferred to chicks in the hatchery, or to consumers via table eggs. In the following, the efficacy of a gas-phase hydroxyl-radical process for decontaminating
Externí odkaz:
https://doaj.org/article/8ddc7b37c7aa4164b55b546fed563f66
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105701- (2023)
The inhibition of ACE can be targeted in order to control hypertension and much attention has recently been paid towards the search for natural products as alternatives to synthetic drugs due to their adverse side effects associated with them. Camell
Externí odkaz:
https://doaj.org/article/7fae5596900549e2a9feda288c9aec99
Autor:
Antonio Molinari, Maristella Cacciapaglia, Rosa Indellicato, Simona Sandrini, Valerio Massimo Marcone
Publikováno v:
Formazione & Insegnamento, Vol 20, Iss 1 Tome II (2022)
This contribution is the result of a collective work carried out within the «Learning circle Economics of reciprocity» within the Siref 2021 Summer School. The basic theme on which the contribution intends to reflect is that of rethinking generativ
Externí odkaz:
https://doaj.org/article/7bd0bf0b6a834ef19791d09b6b30081d
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 227-234 (2020)
During Camellia sinensis tea processing, manufacturers usually remove the internodes, which are classified as waste. This study presents the first determination of plant part contribution, particularly internodes, to green tea quality, in order to fi
Externí odkaz:
https://doaj.org/article/efd399dbe642444eb60ab1b4f8a90cd1
Publikováno v:
Italian Journal of Animal Science, Vol 18, Iss 1, Pp 1327-1334 (2019)
The edible goat rennet (EGR) namely Caggiu de crabittu, is a traditional Sardinian foodstuff deriving from the stomach of a weaned (breastfed) kid whose edible part is represented by the milk coagulated inside the abomasum that, before consumption, i
Externí odkaz:
https://doaj.org/article/1e7c2bdf187748b9a88e1c2316c75db6
Autor:
Valerio Massimo Marcone
Publikováno v:
Formazione & Insegnamento, Vol 19, Iss 1 Tome I (2021)
Il saggio vuole riflettere sulla possibilità di intraprendere una nuova via rigenerativa centrata sul paradigma della sostenibilità alla luce di quanto indicato dalle Politiche internazionali (Agenda ONU 2030) e nazionali (ASviS) su un nuovo mode
Externí odkaz:
https://doaj.org/article/16e069dabd1f4140b7d05bab9235ac4b
Publikováno v:
Antioxidants, Vol 11, Iss 6, p 1066 (2022)
The molecular constituents of Camellia sinensis, in particular epigallocatechin-3-O-gallate (EGCG) and, more remarkably, the galloylated theaflavins, mainly theaflavin-3,3′-di-O-gallate (TF-3,3′-DG), have been reported to inhibit SARS-CoV-2 3-chy
Externí odkaz:
https://doaj.org/article/da8ae0dca56347fc8a75caccbb583137
Autor:
Valerio Massimo Marcone
Publikováno v:
Formazione & Insegnamento, Vol 18, Iss 1 Tome II (2020)
Il saggio intende esplorare il tema dei processi transizionali dei giovani al mondo del lavoro in una chiave di generatività alla luce di un forte impulso internazionale da parte dell’Agenda 2030 (Onu 2015) nel contrastare l’insostenibilità del
Externí odkaz:
https://doaj.org/article/f070667bcb884149aea08fb79ef53efc
Publikováno v:
Foods, Vol 10, Iss 10, p 2249 (2021)
Bromelain is a complex combination of multiple endopeptidases of thiol and other compounds derived from the pineapple fruit, stem and/or root. Fruit bromelain and stem bromelain are produced completely distinctly and comprise unique compounds of enzy
Externí odkaz:
https://doaj.org/article/34df05fa9e1847c8913b95913e097261
Publikováno v:
Applied Sciences, Vol 11, Iss 16, p 7439 (2021)
This study compares the antioxidant properties (RSADPPH–DPPH radical scavenging activity, FRAP–ferric reducing activity power, and FIC–ferrous ion-chelating activity), the total phenolics (TP), total flavonoids (TF), and catechin profiles, as w
Externí odkaz:
https://doaj.org/article/9141cf46555e4067ad4f2291223fc7de