Zobrazeno 1 - 10
of 180
pro vyhledávání: '"Matteo, Scampicchio"'
Autor:
Gavin Duley, Carlo G. Ferretti, Ksenia Morozova, Edoardo Longo, Sebastian Imperiale, Yubin Ding, Simone Poggesi, Matteo Scampicchio, Emanuele Boselli
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101298- (2024)
Vitis vinifera L. ‘Gewürztraminer’ produces distinctive, aromatic wines that are strongly influenced by their terroir. This metabolomic study used a data-driven approach, including Principal Component Analysis (PCA) and Multifactorial Analysis (
Externí odkaz:
https://doaj.org/article/b3ae05fb2c3441cbb0eb8d29d3f31f13
Publikováno v:
Molecules, Vol 29, Iss 20, p 4820 (2024)
The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food flavour, aroma, and colour. Some MRPs exhibit antioxidant properties,
Externí odkaz:
https://doaj.org/article/108ecb81a07f4cc0aa6d1288af978075
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101216- (2024)
Kamut® wheat (Triticum turgidum ssp. turanicum), an ancient, underutilized cereal, offers potential health benefits due to its phenolic compounds. This study aimed to investigate the antioxidant potential of Kamut® wheat's free and bound phenolic e
Externí odkaz:
https://doaj.org/article/77d412c874f7458f82b5460368f121c3
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-8 (2023)
Abstract The reaction kinetics of antioxidants with free radicals is crucial to screen their functionality. However, studying antioxidant-radical interactions is very challenging for fast electron-donor substances, such as ascorbic acid, because the
Externí odkaz:
https://doaj.org/article/d755edb8bc254d7596dbe02f62f46180
Autor:
Umme Asma, Maria Letizia Bertotti, Simone Zamai, Marcellus Arnold, Riccardo Amorati, Matteo Scampicchio
Publikováno v:
Antioxidants, Vol 13, Iss 2, p 222 (2024)
This study introduces a kinetic model that significantly improves the interpretation of the oxygen radical absorbance capacity (ORAC) assay. Our model accurately simulates and fits the bleaching kinetics of fluorescein in the presence of various anti
Externí odkaz:
https://doaj.org/article/16a8c0776ca948a2a35231ada4b4b859
Autor:
Lisa Marie Gorfer, Luca Vestrucci, Valentina Grigoletto, Valentina Lazazzara, Angelo Zanella, Peter Robatscher, Matteo Scampicchio, Michael Oberhuber
Publikováno v:
Data in Brief, Vol 48, Iss , Pp 109259- (2023)
During senescence and ripening, higher plants degrade the green pigment chlorophyll to linear tetrapyrrols, referred to as phyllobilins (PBs). This dataset provides chromatograms and mass spectral data of PBs acquired from methanolic extracts of cv.
Externí odkaz:
https://doaj.org/article/4ca17999a8b64835b81554309b5eec9f
Publikováno v:
Foods, Vol 12, Iss 17, p 3240 (2023)
Nuclear magnetic resonance (NMR) spectroscopy is emerging as a promising technique for the analysis of bovine milk, primarily due to its non-destructive nature, minimal sample preparation requirements, and comprehensive approach to untargeted milk an
Externí odkaz:
https://doaj.org/article/1ac5db3e92da4df79df1126287de826a
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1456 (2023)
In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to thei
Externí odkaz:
https://doaj.org/article/fd4c57db2af04ee2a73c84ca7fff2329
Publikováno v:
Sensors, Vol 22, Iss 19, p 7498 (2022)
Phenolic compounds are an important group of organic molecules with high radical scavenging, antimicrobial, anti-inflammatory, and antioxidant properties. The emerging interest in phenolic compounds in food products has led to the development of vari
Externí odkaz:
https://doaj.org/article/099e960d427f4ef7983cf81873e53bbd
Autor:
Kevin Alejandro Avilés-Betanzos, Julio Enrique Oney-Montalvo, Juan Valerio Cauich-Rodríguez, Marisela González-Ávila, Matteo Scampicchio, Ksenia Morozova, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodríguez-Buenfil
Publikováno v:
Plants, Vol 11, Iss 15, p 2060 (2022)
Habanero pepper leaves and stems (by-products) have been traditionally considered waste; however, bioactive compounds such as polyphenols, vitamin C and carotenoids have been identified that can be used for formulation of nutraceuticals or functional
Externí odkaz:
https://doaj.org/article/114745f8b9b840849df21a405b1d469a